N. Mollakhalili

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

L. L. Ferrão, D. Granato, M. Q. Freitas, 2016 .

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.

C. N. Almada, L. L. Ferrão, D. Granato, 2017, Comprehensive reviews in food science and food safety.