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Adriano Gomes da Cruz
Adriano Gomes da Cruz
Professor do IFRJ
Verified email at ifrj.edu.br
Title
Cited by
Cited by
Year
Trends in chemometrics: Food authentication, microbiology, and effects of processing
D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ...
Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018
4142018
Probiotic cheese: health benefits, technological and stability aspects
AG da Cruz, FCA Buriti, CHB de Souza, JAF Faria, SMI Saad
Trends in Food Science & Technology 20 (8), 344-354, 2009
3972009
Probiotic: conceptualization from a new approach
F Zendeboodi, N Khorshidian, AM Mortazavian, AG da Cruz
Current Opinion in Food Science 32, 103-123, 2020
3212020
Viability of probiotic microorganisms in cheese during production and storage: a review
R Karimi, AM Mortazavian, AG Da Cruz
Dairy science & technology 91, 283-308, 2011
2912011
Strategies to improve the functionality of probiotics in supplements and foods
CP Champagne, AG da Cruz, M Daga
Current Opinion in Food Science 22, 160-166, 2018
2632018
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
2252020
Probiotic ice cream: viability of probiotic bacteria and sensory properties
R Mohammadi, AM Mortazavian, R Khosrokhavar, AG da Cruz
Annals of microbiology 61, 411-424, 2011
2122011
Packaging system and probiotic dairy foods
AG da Cruz, J de AF Faria, AGF Van Dender
Food research international 40 (8), 951-956, 2007
1882007
Quality assurance requirements in produce processing
AG Da Cruz, SA Cenci, MCA Maia
Trends in Food science & technology 17 (8), 406-411, 2006
1312006
Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel
BA Dos Santos, PCB Campagnol, AG Da Cruz, M Galvão, RA Monteiro, ...
Food Research International 76, 725-734, 2015
1192015
Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels
JL Ferraz, AG Cruz, RS Cadena, MQ Freitas, UM Pinto, CC Carvalho, ...
Journal of Food Science 77 (1), S24-S28, 2012
1192012
Biogenic amines as bacterial quality indicators in different poultry meat species
CA Lázaro, CA Conte-Júnior, AC Canto, MLG Monteiro, B Costa-Lima, ...
LWT-Food Science and Technology 60 (1), 15-21, 2015
1042015
Probiotic foods: consumer perception and attitudes
JV Viana, AG Da Cruz, SS Zoellner, R Silva, ALD Batista
International journal of food science & technology 43 (9), 1577-1580, 2008
1022008
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
992016
High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing
AG Da Cruz, JAF Faria, SMI Saad, HMA Bolini, AS Sant, M Cristianini
Trends in food science & technology 21 (10), 483-493, 2010
992010
Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point (HACCP)
CAF De Oliveira, AG Da Cruz, P Tavolaro, CH Corassin
Antimicrobial food packaging, 129-139, 2016
972016
Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: a bibliometric analysis and …
D Xavier-Santos, M Padilha, GA Fabiano, G Vinderola, AG Cruz, K Sivieri, ...
Trends in Food Science & Technology 120, 174-192, 2022
952022
Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
MG Santos, DA Carpinteiro, M Thomazini, GA Rocha-Selmi, AG da Cruz, ...
Food research international 66, 454-462, 2014
872014
Dairy foods and positive impact on the consumer's health
S Verruck, CF Balthazar, RS Rocha, R Silva, EA Esmerino, TC Pimentel, ...
Advances in food and nutrition research 89, 95-164, 2019
842019
Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis
FGA Fonseca, EA Esmerino, ER Tavares Filho, JP Ferraz, AG da Cruz, ...
Journal of Dairy Science 99 (5), 3408-3420, 2016
822016
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