Esmerino EA - Search Results

1

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires.

Oliveira EW, Esmerino EA, Carr BT, Pinto LPF, Silva HLA, Pimentel TC, Bolini HMA, Cruz AG, Freitas MQ. Oliveira EW, et al. Among authors: esmerino ea. J Dairy Sci. 2017 Aug;100(8):6111-6124. doi: 10.3168/jds.2016-12335. Epub 2017 May 24. J Dairy Sci. 2017. PMID: 28551189 Free article.

2

Cheese. What is its contribution to the sodium intake of Brazilians?

Felicio TL, Esmerino EA, Cruz AG, Nogueira LC, Raices RS, Deliza R, Bolini HM, Pollonio MA. Felicio TL, et al. Among authors: esmerino ea. Appetite. 2013 Jul;66:84-8. doi: 10.1016/j.appet.2013.03.002. Epub 2013 Mar 14. Appetite. 2013. PMID: 23500416

3

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose.

Esmerino EA, Cruz AG, Pereira EP, Rodrigues JB, Faria JA, Bolini HM. Esmerino EA, et al. J Dairy Sci. 2013 Sep;96(9):5512-21. doi: 10.3168/jds.2013-6616. Epub 2013 Jun 28. J Dairy Sci. 2013. PMID: 23810599 Free article.

4

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.

Paixão JA, Rodrigues JB, Esmerino EA, Cruz AG, Bolini HM. Paixão JA, et al. Among authors: esmerino ea. J Dairy Sci. 2014 Dec;97(12):7344-53. doi: 10.3168/jds.2014-7995. Epub 2014 Nov 20. J Dairy Sci. 2014. PMID: 25606602

5

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse.

Esmerino EA, Paixão JA, Cruz AG, Garitta L, Hough G, Bolini HM. Esmerino EA, et al. J Dairy Sci. 2015 Nov;98(11):7544-51. doi: 10.3168/jds.2015-9651. Epub 2015 Sep 18. J Dairy Sci. 2015. PMID: 26387013 Free article.

6

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.

Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino EA, Cappato LP, Silva MC, Raices RS, Cavalcanti RN, Carvalho CC, Sant'Ana AS, Bolini HM, Freitas MQ, Cruz AG. Dantas AB, et al. Among authors: esmerino ea. J Dairy Sci. 2016 Jan;99(1):18-30. doi: 10.3168/jds.2015-9880. Epub 2015 Oct 29. J Dairy Sci. 2016. PMID: 26519974 Free article.

7

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.

Felicio TL, Esmerino EA, Vidal VA, Cappato LP, Garcia RK, Cavalcanti RN, Freitas MQ, Conte Junior CA, Padilha MC, Silva MC, Raices RS, Arellano DB, Bollini HM, Pollonio MA, Cruz AG. Felicio TL, et al. Among authors: esmerino ea. Food Chem. 2016 Apr 1;196:628-37. doi: 10.1016/j.foodchem.2015.09.102. Epub 2015 Sep 30. Food Chem. 2016. PMID: 26593536

8

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.

Morais EC, Esmerino EA, Monteiro RA, Pinheiro CM, Nunes CA, Cruz AG, Bolini HM. Morais EC, et al. Among authors: esmerino ea. J Food Sci. 2016 Jan;81(1):S156-64. doi: 10.1111/1750-3841.13121. Epub 2015 Nov 27. J Food Sci. 2016. PMID: 26613361

9

Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.

Pereira EPR, Cavalcanti RN, Esmerino EA, Silva R, Guerreiro LRM, Cunha RL, Bolini HMA, Meireles MA, Faria JAF, Cruz AG. Pereira EPR, et al. Among authors: esmerino ea. J Dairy Sci. 2016 Mar;99(3):1762-1772. doi: 10.3168/jds.2015-9701. Epub 2016 Jan 21. J Dairy Sci. 2016. PMID: 26805976 Free article.

10

Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

Fonseca FGA, Esmerino EA, Filho ERT, Ferraz JP, da Cruz AG, Bolini HMA. Fonseca FGA, et al. Among authors: esmerino ea. J Dairy Sci. 2016 May;99(5):3408-3420. doi: 10.3168/jds.2015-9982. Epub 2016 Feb 28. J Dairy Sci. 2016. PMID: 26923040 Free article.

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