Detalhe da pesquisa
1.
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
J Dairy Sci
; 103(2): 1110-1119, 2020 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-31785881
2.
Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization.
J Dairy Sci
; 102(12): 10724-10736, 2019 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-31521367
3.
Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice.
J Dairy Sci
; 102(8): 6756-6765, 2019 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-31178187
4.
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
J Dairy Sci
; 101(10): 8837-8846, 2018 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-30077456
5.
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data.
J Dairy Sci
; 100(8): 6100-6110, 2017 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-28571992
6.
Effects of different sources of Saccharomyces cerevisiae biomass on milk production, composition, and aflatoxin M1 excretion in milk from dairy cows fed aflatoxin B1.
J Dairy Sci
; 100(7): 5701-5708, 2017 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-28478008
7.
Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires.
J Dairy Sci
; 100(8): 6111-6124, 2017 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-28551189
8.
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.
Compr Rev Food Sci Food Saf
; 16(2): 247-262, 2017 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-33371538
9.
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
J Dairy Sci
; 99(7): 5273-5283, 2016 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-27157581
10.
Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants.
J Dairy Sci
; 99(3): 2384-2390, 2016 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-26723125
11.
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.
J Dairy Sci
; 99(6): 4160-4168, 2016 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-26995125
12.
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.
J Dairy Sci
; 99(3): 1762-1772, 2016 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-26805976
13.
Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse.
J Dairy Sci
; 98(11): 7544-51, 2015 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-26387013
14.
Preference mapping of dulce de leche commercialized in Brazilian markets.
J Dairy Sci
; 98(3): 1443-54, 2015 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-25557891
15.
Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.
J Dairy Sci
; 98(7): 4266-72, 2015 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-25912870
16.
Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners.
J Dairy Sci
; 97(5): 2600-9, 2014 May.
Artigo
Inglês
| MEDLINE | ID: mdl-24612793
17.
Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.
J Dairy Sci
; 97(12): 7344-53, 2014 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-25606602
18.
Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
J Dairy Sci
; 97(5): 2610-8, 2014 May.
Artigo
Inglês
| MEDLINE | ID: mdl-24582442
19.
Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms.
J Dairy Sci
; 97(3): 1812-6, 2014 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-24440248
20.
Cheese. What is its contribution to the sodium intake of Brazilians?
Appetite
; 66: 84-8, 2013 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-23500416