Cruz AG - Search Results

1

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: cruz ag. 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.

2

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology.

Cruz AG, Faria JA, Walter EH, Andrade RR, Cavalcanti RN, Oliveira CA, Granato D. Cruz AG, et al. J Dairy Sci. 2010 Nov;93(11):5059-68. doi: 10.3168/jds.2010-3336. J Dairy Sci. 2010. PMID: 20965320 Free article.

3

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.

Granato D, Branco GF, Faria Jde A, Cruz AG. Granato D, et al. Among authors: cruz ag. J Sci Food Agric. 2011 Feb;91(3):563-71. doi: 10.1002/jsfa.4222. Epub 2010 Dec 13. J Sci Food Agric. 2011. PMID: 21218493

4

Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.

Gomes AP, Cruz AG, Cadena RS, Celeghini RM, Faria JA, Bolini HM, Pollonio MA, Granato D. Gomes AP, et al. Among authors: cruz ag. J Dairy Sci. 2011 Jun;94(6):2701-6. doi: 10.3168/jds.2010-3774. J Dairy Sci. 2011. PMID: 21605739 Free article.

5

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.

Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PC, Carvalho C, Amaya-Farfán J, Faria JA, Bolini HM. Gomes AA, et al. Among authors: cruz ag. J Dairy Sci. 2011 Oct;94(10):4777-86. doi: 10.3168/jds.2011-4175. J Dairy Sci. 2011. PMID: 21943729 Free article.

6

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.

Canto AC, Lima BR, Cruz AG, Lázaro CA, Freitas DG, Faria JA, Torrezan R, Freitas MQ, Silva TP. Canto AC, et al. Among authors: cruz ag. Meat Sci. 2012 Jul;91(3):255-60. doi: 10.1016/j.meatsci.2012.01.023. Epub 2012 Feb 6. Meat Sci. 2012. PMID: 22385794 Free article.

7

Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.

Cruz AG, Castro WF, Faria JA, Lollo PC, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CA, Godoy HT. Cruz AG, et al. J Dairy Sci. 2012 May;95(5):2261-9. doi: 10.3168/jds.2011-4582. J Dairy Sci. 2012. PMID: 22541455 Free article.

8

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats.

Lollo PC, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliveira CA, Faria JA, Amaya-Farfan J. Lollo PC, et al. Among authors: cruz ag. J Dairy Sci. 2012 Jul;95(7):3549-58. doi: 10.3168/jds.2011-5124. J Dairy Sci. 2012. PMID: 22720913 Free article.

9

Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

Cadena RS, Cruz AG, Faria JAF, Bolini HMA. Cadena RS, et al. Among authors: cruz ag. J Dairy Sci. 2012 Sep;95(9):4842-4850. doi: 10.3168/jds.2012-5526. J Dairy Sci. 2012. PMID: 22916888 Free article.

10

Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.

Castro WF, Cruz AG, Bisinotto MS, Guerreiro LM, Faria JA, Bolini HM, Cunha RL, Deliza R. Castro WF, et al. Among authors: cruz ag. J Dairy Sci. 2013 Jan;96(1):16-25. doi: 10.3168/jds.2012-5590. Epub 2012 Oct 24. J Dairy Sci. 2013. PMID: 23102956 Free article.

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