L. M. R. Guerreiro

Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.

R. N. Cavalcanti, M. Meireles, E. Esmerino, 2016, Journal of dairy science.

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.

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

R. N. Cavalcanti, H. Bolini, R. Deliza, 2013 .

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

R. L. Cunha, L. M. R. Guerreiro, D. Arellano, 2013 .

Development of Na-CN—κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

L. M. R. Guerreiro, Joice Aline Pires Vilela, F. Perrechil, 2012, Food Biophysics.