W. Castro

发表

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Rosires Deliza, Rafael Silva Cadena, Helena Maria André Bolini, 2013 .

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

R. Cadena, A. G. Cruz, H. Bolini, 2013 .

Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.

P. Lollo, J. Amaya-Farfan, M. Q. Freitas, 2012, Journal of dairy science.

Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

A. G. Cruz, D. Granato, H. Godoy, 2012 .

Probiotic yogurt offers higher immune-protection than probiotic whey beverage

P. Lollo, J. Amaya-Farfan, A. Cruz, 2013 .

The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage

W. Castro, L. R. Mariutti, N. Bragagnolo, 2011 .

Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.

H M A Bolini, H. Bolini, R. Deliza, 2013, Journal of dairy science.

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

H. Bolini, C. C. Júnior, M. Q. Freitas, 2013 .

Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics.

H. Godoy, J A F Faria, C A F Oliveira, 2013, Journal of dairy science.