E-LIB Suche - Ergebnisse für: Balthazar, Celso F.

1

Bioactivity and volatile compound evaluation in sheep milk ..:

Balthazar, Celso F. ; Teixeira, Sinara ; Bertolo, Mirella R.V....
Journal of Dairy Science. 107 (2024) 1 - p. 155-168 , 2024

Link: https://doi.org/10.3168/..

2

Functional benefits of probiotic fermented dairy drink elab..:

Balthazar, Celso F. ; Teixeira, Sinara ; Bertolo, Mirella R.V....
Food Bioscience. 59 (2024) - p. 103781 , 2024

Link: https://doi.org/10.1016/..

3

Recent findings on the ohmic heating application in meat pr..:

Balthazar, Celso F ; Pimentel, Tatiana C ; Silva, Ramon...
Current Opinion in Food Science. 58 (2024) - p. 101180 , 2024

Link: https://doi.org/10.1016/..

4

Review - Sporeforming probiotic bacteria: Characteristics, ..:

Soares, Mariana B. ; Almada, Carine N. ; Pereira, Eliene P.R....
Trends in Food Science & Technology. 138 (2023) - p. 453-469 , 2023

Link: https://doi.org/10.1016/..

5

Pulsed electric field-based technology for microbial inacti..:

Cavalcanti, Rodrigo N ; Balthazar, Celso F ; Margalho, Larissa P...
Current Opinion in Food Science. 54 (2023) - p. 101087 , 2023

Link: https://doi.org/10.1016/..

6

Chemometric classification of Brazilian artisanal cheeses f..:

de Andrade, Barbara M. ; Margalho, Larissa P. ; Batista, Diego B....
Journal of Food Composition and Analysis. 109 (2022) - p. 104519 , 2022

Link: https://doi.org/10.1016/..

7

Conventional and ohmic heating pasteurization of fresh and ..:

Balthazar, Celso F. ; Cabral, Lucélia ; Guimarães, Jonas T....
Innovative Food Science & Emerging Technologies. 76 (2022) - p. 102947 , 2022

Link: https://doi.org/10.1016/..

8

Nutritional, rheological and sensory properties of butter p..:

Dias, Renata S. ; Balthazar, Celso F. ; Cavalcanti, Rodrigo N....
Food Bioscience. 46 (2022) - p. 101564 , 2022

Link: https://doi.org/10.1016/..

9

The future of functional food: Emerging technologies applic..:

Balthazar, Celso F. ; Guimarães, Jonas F. ; Coutinho, Nathália M....
Comprehensive Reviews in Food Science and Food Safety. 21 (2022) 3 - p. 2560-2586 , 2022

Link: https://doi.org/10.1111/..

10

A large survey of the fatty acid profile and gross composit..:

Margalho, Larissa P. ; Kamimura, Bruna A. ; Pimentel, Tatiana C....
Journal of Food Composition and Analysis. 101 (2021) - p. 103955 , 2021

Link: https://doi.org/10.1016/..

11

Nuclear magnetic resonance as an analytical tool for monito..:

Balthazar, Celso F. ; Guimarães, Jonas T. ; Rocha, Ramon S....
Trends in Food Science & Technology. 108 (2021) - p. 84-91 , 2021

Link: https://doi.org/10.1016/..

12

Paraprobiotic obtained by ohmic heating added in whey-grape..:

Barros, Cássia P. ; Grom, Laís C. ; Guimarães, Jonas T....
Food Research International. 140 (2021) - p. 109905 , 2021

Link: https://doi.org/10.1016/..

13

Ohmic heating increases inactivation and morphological chan..:

Pires, Roberto P.S. ; Guimarães, Jonas T. ; Barros, Cássia P....
Food Microbiology. 97 (2021) - p. 103737 , 2021

Link: https://doi.org/10.1016/..

14

Can sucrose-substitutes increase the antagonistic activity ..:

Larosa, Cristiane P. ; Balthazar, Celso F. ; Guimarães, Jonas T....
Food Chemistry. 351 (2021) - p. 129290 , 2021

Link: https://doi.org/10.1016/..

15

Technological benefits of using inulin and xylooligosacchar..:

Leddomado, Ludmila S. ; Silva, Ramon ; Guimarães, Jonas T....
Food Hydrocolloids. 110 (2021) - p. 106158 , 2021

Link: https://doi.org/10.1016/..