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Page 1
Advantages of microfiltration processing of goat whey orange juice beverage.
Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Vieira AH, et al. Among authors: rocha rs. Food Res Int. 2020 Jun;132:109060. doi: 10.1016/j.foodres.2020.109060. Epub 2020 Feb 4. Food Res Int. 2020. PMID: 32331686
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance.
Silva AB, Scudini H, Ramos GLPA, Pires RPS, Guimarães JT, Balthazar CF, Rocha RS, Margalho LP, Pimentel TC, Siva MC, Sant'Ana AS, Esmerino EA, Freitas MQ, Duarte MCKH, Cruz AG. Silva AB, et al. Among authors: rocha rs. Int J Food Microbiol. 2021 Jun 16;348:109204. doi: 10.1016/j.ijfoodmicro.2021.109204. Epub 2021 Apr 21. Int J Food Microbiol. 2021. PMID: 33930838
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Silva HLA, et al. Among authors: rocha rs. Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18. Food Chem. 2018. PMID: 29329843
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice.
Vasconcelos FM, Silva HLA, Poso SMV, Barroso MV, Lanzetti M, Rocha RS, Graça JS, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Granato D, Pimentel TC, Sant'Ana AS, Cruz AG, Valença SS. Vasconcelos FM, et al. Among authors: rocha rs. Food Res Int. 2019 Sep;123:697-703. doi: 10.1016/j.foodres.2019.06.001. Epub 2019 Jun 4. Food Res Int. 2019. PMID: 31285019
Possibilities for using ohmic heating in Minas Frescal cheese production.
Rocha RS, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Cappato LP, Calvacanti RN, Rodrigues FN, Raices RSL, Silva MC, Cruz AG. Rocha RS, et al. Food Res Int. 2020 May;131:109027. doi: 10.1016/j.foodres.2020.109027. Epub 2020 Jan 24. Food Res Int. 2020. PMID: 32247497
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA).
Silva R, Rocha RS, Guimarães JT, Balthazar CF, Hugo Scudino, Ramos GLPA, Pimentel TC, Silva MC, Henrique F Silva P, Duarte MCKH, Freitas MQ, Cruz AG, Esmerino EA. Silva R, et al. Among authors: rocha rs. Food Res Int. 2020 Aug;134:109217. doi: 10.1016/j.foodres.2020.109217. Epub 2020 Apr 3. Food Res Int. 2020. PMID: 32517897
193 results