Cited by
Cited by
Treatment and utilization of dairy industrial waste: A review
T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ...
Trends in Food Science & Technology 88, 361-372, 2019
Paraprobiotics and postbiotics: concepts and potential applications in dairy products
CP Barros, JT Guimarães, EA Esmerino, MCKH Duarte, MC Silva, R Silva, ...
Current opinion in food science 32, 1-8, 2020
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ...
Food chemistry 246, 464-472, 2018
Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
AG Cruz, RS Cadena, WF Castro, EA Esmerino, JB Rodrigues, L Gaze, ...
Food Research International 54 (1), 601-610, 2013
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ...
Journal of functional foods 38, 242-250, 2017
Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes
CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ...
Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ...
Journal of Dairy Science 99 (1), 18-30, 2016
Impact of probiotics and prebiotics on food texture
JT Guimarães, CF Balthazar, R Silva, RS Rocha, JS Graça, EA Esmerino, ...
Current Opinion in Food Science 33, 38-44, 2020
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ...
Ultrasonics Sonochemistry 57, 12-21, 2019
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ...
Food Chemistry 196, 628-637, 2016
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory …
HLA Silva, CF Balthazar, R Silva, AH Vieira, RGB Costa, EA Esmerino, ...
Journal of Dairy Science 101 (10), 8837-8846, 2018
Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive …
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects
GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ...
Trends in Food Science & Technology 64, 94-101, 2017
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
CF Balthazar, HLA Silva, RN Cavalcanti, EA Esmerino, LP Cappato, ...
Journal of Functional Foods 35, 564-573, 2017
Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples
EA Esmerino, ER Tavares Filho, BT Carr, JP Ferraz, HLA Silva, LPF Pinto, ...
Food Research International 99, 375-384, 2017
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese
PCB Lollo, PN Morato, CS Moura, CN Almada, TL Felicio, EA Esmerino, ...
Food Research International 76, 611-617, 2015
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ...
Food chemistry 279, 120-127, 2019
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
FR Torres, EA Esmerino, BT Carr, LL Ferrão, D Granato, TC Pimentel, ...
Journal of Dairy Science 100 (8), 6100-6110, 2017
The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
CN Horita, AM Farías-Campomanes, TS Barbosa, EA Esmerino, ...
Food Research International 84, 1-8, 2016
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