Detalhe da pesquisa
1.
Impact of nanoconfinement on acetylacetone Equilibria in Ordered Mesoporous Silicates.
Nanotechnology
; 31(35): 355706, 2020 Aug 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-32434178
2.
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats.
Food Chem
; 380: 132193, 2022 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35093650
3.
Positive effects of thermosonication in Jamun fruit dairy dessert processing.
Ultrason Sonochem
; 86: 106040, 2022 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-35598515
4.
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide.
Food Res Int
; 142: 110232, 2021 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-33773691
5.
Possibilities for using ohmic heating in Minas Frescal cheese production.
Food Res Int
; 131: 109027, 2020 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-32247497
6.
Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations.
Food Res Int
; 123: 20-26, 2019 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-31284969
7.
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.
Food Res Int
; 119: 564-570, 2019 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-30884690
8.
Ohmic heating for processing of whey-raspberry flavored beverage.
Food Chem
; 297: 125018, 2019 Nov 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31253265
9.
Processing chocolate milk drink by low-pressure cold plasma technology.
Food Chem
; 278: 276-283, 2019 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-30583374
10.
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds.
Food Chem
; 279: 120-127, 2019 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-30611471
11.
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds.
Food Chem
; 263: 81-88, 2018 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29784332
12.
Ohmic Heating: A potential technology for sweet whey processing.
Food Res Int
; 106: 771-779, 2018 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-29579986
13.
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Food Res Int
; 107: 137-147, 2018 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-29580471
14.
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Food Chem
; 248: 192-200, 2018 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29329843