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. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream. (January 2017) Authors: Balthazar, C.F.; Silva, H.L A.; Vieira, A.H.; Neto, R.P.C.; Cappato, L.P.; Coimbra, P.T.; Moraes, J.; Andrade, M.M.; Calado, V.M.A.; Granato, D.; Freitas, M.Q.; Tavares, M.I.B.; Raices, R.S.L.; Silva, M.C.; Cruz, A.G. Journal: Food research international Issue: Volume 91(2017) Page Start: 38 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. Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods. (15th February 2015) Authors: Gaze, L.V.; Costa, M.P.; Monteiro, M.L.G.; Lavorato, J.A.A.; Conte Júnior, C.A.; Raices, R.S.L.; Cruz, A.G.; Freitas, M.Q. Journal: Food chemistry Issue: Volume 169(2015) Page Start: 471 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗
6. Effect of Storage Temperature at the Quality Index Method Scheme and Shelf‐Life Study of Mullet (Mugil platanus). Issue 1 (29th January 2015) Authors: Andrade, S.C.S.; Mársico, E.T.; Franco, R.M.; Mano, S.B.; Conte, C.A.; Freitas, M.Q.; Cruz, A.G. Journal: Journal of food quality Issue: Volume 38:Issue 1(2015:Feb.) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. Ohmic heating in dairy processing: Relevant aspects for safety and quality. (April 2017) Authors: Cappato, L.P.; Ferreira, M.V.S.; Guimaraes, J.T.; Portela, J.B.; Costa, A.L.R.; Freitas, M.Q.; Cunha, R.L.; Oliveira, C.A.F.; Mercali, G.D.; Marzack, L.D.F.; Cruz, A.G. Journal: Trends in food science & technology Issue: Volume 62(2017) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. 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) ↗