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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: granato d. 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.
Nutritional aspects of second generation soy foods.
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Alezandro MR, et al. Among authors: granato d. J Agric Food Chem. 2011 May 25;59(10):5490-7. doi: 10.1021/jf200061c. Epub 2011 Apr 21. J Agric Food Chem. 2011. PMID: 21480674
Preference mapping of dulce de leche commercialized in Brazilian markets.
Gaze LV, Oliveira BR, Ferrao LL, Granato D, Cavalcanti RN, Conte Júnior CA, Cruz AG, Freitas MQ. Gaze LV, et al. Among authors: granato d. J Dairy Sci. 2015 Mar;98(3):1443-54. doi: 10.3168/jds.2014-8470. Epub 2014 Dec 31. J Dairy Sci. 2015. PMID: 25557891 Free article.
239 results