1. Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. (April 2017) Authors: Pontual, I.; Amaral, G.V.; Esmerino, E.A.; Pimentel, T.C.; Freitas, M.Q.; Fukuda, R.K.; Sant'Ana, I.L.; Silva, L.G.; Cruz, A.G. Journal: Food research international Issue: Volume 94(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5. (December 2016) Authors: Moura, C.S.; Lollo, P.C.B.; Morato, P.N.; Esmerino, E.A.; Margalho, L.P.; Santos-Junior, V.A.; Coimbra, P.T.; Cappato, L.P.; Silva, M.C.; Garcia-Gomes, A.S.; Granato, D.; Bolini, H.M. A.; Sant'Ana, A.S.; Cruz, A.G.; Amaya-Farfan, Jaime Journal: Food research international Issue: Volume 90(2016:Dec.) Page Start: 275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. (November 2017) Authors: Batista, A.L.D.; Silva, R.; Cappato, L.P.; Ferreira, M.V.S.; Nascimento, K.O.; Schmiele, M.; Esmerino, E.A.; Balthazar, C.F.; Silva, H.L.A.; Moraes, J.; Pimentel, T.C.; Freitas, M.Q.; Raices, R.S.L.; Silva, M.C.; Cruz, A.G. Journal: Journal of functional foods Issue: Volume 38:Part A(2017) Page Start: 242 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing. (September 2017) Authors: Silva, H.L.A.; Balthazar, C.F.; Esmerino, E.A.; Vieira, A.H.; Cappato, L.P.; Neto, R.P.C.; Verruck, S.; Cavalcanti, R.N.; Portela, J.B.; Andrade, M.M.; Moraes, J.; Franco, R.M.; Tavares, M.I.B.; Prudencio, E.S.; Freitas, M.Q.; Nascimento, J.S.; Silva, M.C.; Raices, R.S.L.; Cruz, A.G. Journal: Food research international Issue: Volume 99:Part 1(2017) Page Start: 247 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. (15th October 2017) Authors: Belsito, P.C.; Ferreira, M.V.S.; Cappato, L.P.; Cavalcanti, R.N.; Vidal, V.A.S.; Pimentel, T.C.; Esmerino, E.A.; Balthazar, C.F.; Neto, R.P.C.; Tavares, M.I.B.; Zacarchenco, P.B.; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Pastore, G.M.; Pollonio, M.A.R.; Cruz, A.G. Journal: Carbohydrate polymers Issue: Volume 174(2017) Page Start: 869 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?. (March 2016) Authors: Pereira, E.P.R.; Faria, J.A.F.; Cavalcanti, R.N.; Garcia, R.K.A.; Silva, R.; Esmerino, E.A.; Cappato, L.P.; Arellano, D.B.; Raices, R.S.L.; Silva, M.C.; Padilha, M.C.; Meireles, M.A.; Bolini, H.M.A.; Cruz, A.G. Journal: Food research international Issue: Volume 81(2016:Mar.) Page Start: 149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016) Authors: Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016) Authors: Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. (August 2017) Authors: Balthazar, C.F.; Silva, H.L.A.; Cavalcanti, R.N.; Esmerino, E.A.; Cappato, L.P.; Abud, Y.K.D.; Moraes, J.; Andrade, M.M.; Freitas, M.Q.; Sant'Anna, C.; Raices, R.S.L.; Silva, M.C.; Cruz, A.G. Journal: Journal of functional foods Issue: Volume 35(2017) Page Start: 564 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel. (September 2017) Authors: Horita, C.N.; Esmerino, E.A.; Vidal, V.A.S.; Farah, J.S.; Amaral, G.V.; Bolini, H.M.A.; Cruz, A.G.; Pollonio, M.A.R. Journal: Meat science Issue: Volume 131(2017) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗