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Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data.
Torres FR, Esmerino EA, Carr BT, Ferrão LL, Granato D, Pimentel TC, Bolini HMA, Freitas MQ, Cruz AG. Torres FR, et al. Among authors: pimentel tc. J Dairy Sci. 2017 Aug;100(8):6100-6110. doi: 10.3168/jds.2016-12516. Epub 2017 May 30. J Dairy Sci. 2017. PMID: 28571992 Free article.
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Martins CPC, et al. Among authors: pimentel tc. Food Chem. 2018 Jul 30;255:58-66. doi: 10.1016/j.foodchem.2018.02.044. Epub 2018 Feb 9. Food Chem. 2018. PMID: 29571498 Free article.
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Ferrão LL, Ferreira MVS, Cavalcanti RN, Carvalho AFA, Pimentel TC, Silva HLA, Silva R, Esmerino EA, Neto RPC, Tavares MIB, Freitas MQ, Menezes JCV, Cabral LM, Moraes J, Silva MC, Mathias SP, Raices RSL, Pastore GM, Cruz AG. Ferrão LL, et al. Among authors: pimentel tc. Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10. Food Res Int. 2018. PMID: 29580471
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HLA, Mathias SP, Esmerino EA, Freitas MQ, Raices RSL, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG. Matera J, et al. Among authors: pimentel tc. Food Res Int. 2018 Jun;108:18-26. doi: 10.1016/j.foodres.2018.03.014. Epub 2018 Mar 6. Food Res Int. 2018. PMID: 29735047
98 results