M. C. Gonçalves

Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization

N. A. Santos, P. S. Ferreira, C. Grisi, 2022, LWT.

Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures

H. R. Cardarelli, M. C. Gonçalves, 2019, LWT.

Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese

H. R. Cardarelli, M. C. Gonçalves, 2019, International Dairy Journal.

Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment

R. A. Candeia, Natália Silva de Farias, M. Cavalcanti, 2019, Polímeros.

Physicochemical composition and functional properties of bee pollen produced in different locations

Adriana Margarida Zanbotto Ramalho, A. H. Rangel, M. F. Bezerra, 2023, Brazilian Journal of Food Technology.

Mozzarella Cheese Stretching: A Minireview

H. R. Cardarelli, M. C. Gonçalves, 2021, Food technology and biotechnology.

Mozzarella Cheese Stretching : A Review Running title : Mozzarella Cheese Stretching

H. R. Cardarelli, M. C. Gonçalves, 2021 .

Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region

E. L. de Souza, V. Feitosa, B. Feitosa, 2023, Food Bioscience.