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Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.
Moura RS, Guimarães JT, Scudino H, Freitas MQ, Mársico ET, Esmerino EA, Sant'Anna C, Henrique Campelo Félix P, Pimentel TC, Paulino BN, Cauduro VH, Flores EMM, Ricardo H Lopes J, Cruz AG. Moura RS, et al. Among authors: scudino h. Ultrason Sonochem. 2024 May;105:106867. doi: 10.1016/j.ultsonch.2024.106867. Epub 2024 Apr 1. Ultrason Sonochem. 2024. PMID: 38581799 Free PMC article.
Thermosonication as a pretreatment of raw milk for Minas frescal cheese production.
Scudino H, Guimarães JT, Silva Moura R, Luis P A Ramos G, Pimentel TC, Cavalcanti RN, Sobral LA, Cristina Silva M, Mársico ET, Esmerino EA, Freitas MQ, Pereira TC, M M Flores E, Cruz AG. Scudino H, et al. Ultrason Sonochem. 2023 Jan;92:106260. doi: 10.1016/j.ultsonch.2022.106260. Epub 2022 Dec 6. Ultrason Sonochem. 2023. PMID: 36502682 Free PMC article.
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA).
Silva R, Rocha RS, Guimarães JT, Balthazar CF, Hugo Scudino, Ramos GLPA, Pimentel TC, Silva MC, Henrique F Silva P, Duarte MCKH, Freitas MQ, Cruz AG, Esmerino EA. Silva R, et al. Among authors: hugo scudino. Food Res Int. 2020 Aug;134:109217. doi: 10.1016/j.foodres.2020.109217. Epub 2020 Apr 3. Food Res Int. 2020. PMID: 32517897