J. A. Faria

发表

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

Gabriel Favalli Branco, D. Granato, A. Cruz, 2010, Comprehensive reviews in food science and food safety.

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 .

Ice-cream as a probiotic food carrier

Ana Lúcia Orlandinni Pilleggi de Sousa, A. Cruz, S. Saad, 2009 .

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.

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

Daniel Granato, Eduardo H M Walter, Helena M A Bolini, 2010, Comprehensive reviews in food science and food safety.

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

E. P. Pereira, U. Pinto, J. A. Faria, 2013 .

Use of a gas chromatographic reactor to study lipid photooxidation

M. Mukai, J. A. Faria, 1983 .

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

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

Probiotic Dairy Products as Functional Foods.

Gabriel Favalli Branco, D. Granato, A. Cruz, 2010, Comprehensive reviews in food science and food safety.

Minimization of peroxide formation rate in soybean oil by antioxidant combinations

M. E. D. Silva, H. Azeredo, J. A. Faria, 2004 .

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Evandro Bona, Anderson S. Sant'Ana, José de Assis Fonseca Faria, 2012 .

Bacillus cereus in refrigerated milk submitted to different heat treatments.

Georgiana S B Aires, Eduardo H M Walter, Valéria C A Junqueira, 2009, Journal of food protection.

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

H. Bolini, E. C. Morais, A. Cruz, 2014 .

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.

R. Cadena, H. Bolini, P. Lollo, 2011, Journal of dairy science.

Restrictions to the use of cleanrooms for packaging pasteurised milk

Georgiana Savia Brito Aires, Eduardo H.M. Walter, José de Assis Fonseca Faria, 2010 .

Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

M. Oliveira, M. Cristianini, P. Lollo, 2015 .

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose.

E. Esmerino, H. Bolini, J. B. Rodrigues, 2013, Journal of dairy science.

Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

A. G. Cruz, J. Faria, N. Richards, 2013 .

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats.

P. Lollo, J. Amaya-Farfan, J. Faria, 2012, Journal of dairy science.

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.

Probiotic cheese: health benefits, technological and stability aspects

A. G. Cruz, J. Faria, S. Saad, 2009 .

On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality

M. Cristianini, A. Sant’Ana, J. Faria, 2013 .

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

H. Bolini, D. Granato, N. Shah, 2011 .

Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.

R. Cadena, H. Bolini, D. Granato, 2011, Journal of dairy science.

Development of goat cheese whey‐flavoured beverages

H. Bolini, A. G. Cruz, L. Carvalho, 2009 .

Whey beverage with acai pulp as a food carrier of probiotic bacteria

H. Bolini, A. Sant’Ana, J. Faria, 2009 .

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

R. N. Cavalcanti, M. Meireles, E. Esmerino, 2016 .

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.

Packaging system and probiotic dairy foods

A. Cruz, A. Dender, J. A. Faria, 2007 .

High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

Helena Maria André Bolini, José de Assis Fonseca Faria, Adriano G. Cruz, 2010 .

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat.

M. Q. Freitas, A. Cruz, C. Lázaro, 2012, Meat science.

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

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

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 .

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology.

R. N. Cavalcanti, E H M Walter, D. Granato, 2010, Journal of dairy science.

Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

R. Cadena, H. Bolini, M. Q. Freitas, 2012, Journal of food science.

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Márcia M. C. Ferreira, Rafael Silva Cadena, Anderson S. Sant'Ana, 2013 .

Monitoring the authenticity of Brazilian UHT milk: a chemometric approach.

Márcia M. C. Ferreira, Daniel Granato, Anderson S. Sant'Ana, 2011 .

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

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

L-Leucine supplemented whey protein. Dose-response effect on heart mTOR activation of sedentary and trained rats

E. Carneiro, P. Lollo, J. Amaya-Farfan, 2013 .

Prerequisite programs at schools: diagnosis and economic evaluation.

D. Granato, A. Sant’Ana, A. G. Cruz, 2011, Foodborne pathogens and disease.

Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil.

A. Sant’Ana, Ramon Silva, A. G. Cruz, 2010, Foodborne pathogens and disease.

Probiotic yogurt offers higher immune-protection than probiotic whey beverage

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

Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances.

A. Sant’Ana, A. G. Cruz, Sueli Cusato, 2013, Foodborne pathogens and disease.

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

J. Faria, C. A. Oliveira, A. G. Cruz, 2014 .

Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

R. Cadena, H. Bolini, A. Cruz, 2012, Journal of dairy science.

A review: modified atmosphere packaging systems for fresh beef.

A. C. Venturini, J. A. Faria, C. J. Contreras-Castillo, 2009 .

Production and evaluation of recycled polymers from açaí fibers

C. Dias, J. A. Faria, Clívia Danúbia Pinho da Costa Castro, 2010 .

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Rosires Deliza, Márcia M. C. Ferreira, Rafael Silva Cadena, 2012 .

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Rafael Silva Cadena, Anderson S. Sant'Ana, Helena Maria André Bolini, 2010 .

Effects of whey protein and casein plus leucine on diaphragm the mTOR pathway of sedentary, trained rats

E. Carneiro, P. Lollo, J. Amaya-Farfan, 2012 .

Evaluation of jaw profile on heat sealing performance of metallised flexible packages

José de Assis Fonseca Faria, Léa Mariza de Oliveira, L. M. D. Oliveira, 1996 .

Evaluating the Performance of Coconut Fiber and Wood Straw as Cushioning Materials to Reduce Injuries of Papaya and Mango during Transportation

Tiago Bassani Hellmeister Dantas, J. A. Faria, Clívia Danúbia Pinho da Costa Castro, 2014 .

Antibiotic residues in Brazilian UHT milk: a screening study

José de Assis Fonseca Faria, Adriano G. Cruz, Ramon Silva, 2009 .

The Efficiency of TBHQ, β‐carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles

H. Azeredo, J. A. Faria, M. Silva, 2003 .

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.

Daniel Granato, Gabriel Favalli Branco, José de Assis Fonseca Faria, 2011, Journal of the science of food and agriculture.

A gas chromatographic reactor to measure the effectiveness of antioxidants for polyunsaturated lipids

J. A. Faria, 1982 .

Food allergens: Knowledge and practices of food handlers in restaurants

D. Granato, J. Faria, A. G. Cruz, 2010 .

Effect of the açai pulp on the sensorial attributes of probiotic yogurts.

A. G. Cruz, M. R. Moura, L. Carvalho, 2009 .

Effect of addition of CO₂ to raw milk on quality of UHT-treated milk.

F. Netto, M. L. Gigante, E. Walter, 2012, Journal of Dairy Science.

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.

Monitoring the authenticity of low-fat yogurts by an artificial neural network.

A G da Cruz, E H M Walter, R S Cadena, 2009, Journal of dairy science.

Investigating the adulteration of UHT milk in Brazil.

José de Assis Fonseca Faria, Adriano G. Cruz, Uelinton Manoel Pinto, 2012 .

Ultra-flash Profile And Projective Mapping For Describing Sensory Attributes Of Prebiotic Mortadellas

Helena Maria André Bolini, José de Assis Fonseca Faria, Adriano G. Cruz, 2013 .

Modeling of sporicidal effect of hydrogen peroxide in the sterilization of low density polyethylene film inoculated with Bacillus subtilis spores

E. Walter, C. F. Cardoso, J. A. Faria, 2011 .

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

R. Cadena, H. Bolini, D. Granato, 2010, Comprehensive reviews in food science and food safety.