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Processing chocolate milk drink by low-pressure cold plasma technology.
Coutinho NM, Silveira MR, Fernandes LM, Moraes J, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Ranadheera CS, Borges FO, Neto RPC, Tavares MIB, Fernandes FAN, Fonteles TV, Nazzaro F, Rodrigues S, Cruz AG. Coutinho NM, et al. Among authors: cruz ag. Food Chem. 2019 Apr 25;278:276-283. doi: 10.1016/j.foodchem.2018.11.061. Epub 2018 Nov 12. Food Chem. 2019. PMID: 30583374
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: cruz ag. Appetite. 2013 Jul;66:84-8. doi: 10.1016/j.appet.2013.03.002. Epub 2013 Mar 14. Appetite. 2013. PMID: 23500416
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: cruz ag. 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.
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: cruz ag. 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
242 results