Prebiotic gluten-free bread: Sensory profiling and drivers of likingMORAIS, E. C; CRUZ, A. G; FARIA, J. A. F et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 248-254, issn 0023-6438, 7 p.Article

Probiotic cheese attenuates exercise-induced immune suppression in Wistar ratsLOLLO, P. C. B; CRUZ, A. G; MORATO, P. N et al.Journal of dairy science. 2012, Vol 95, Num 7, pp 3549-3558, issn 0022-0302, 10 p.Article

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scaleCRUZ, A. G; CADENA, R. S; CASTRO, W. F et al.Food research international. 2013, Vol 54, Num 1, pp 601-610, issn 0963-9969, 10 p.Article

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meatCANTO, A. C. V. C. S; LIMA, B. R. C. C; CRUZ, A. G et al.Meat science. 2012, Vol 91, Num 3, pp 255-260, issn 0309-1740, 6 p.Article

Nitazoxanide for the treatment of intestinal protozoan and helminthic infections in MexicoCABELLO, P. R; GUERRERO, L. R; DEL ROCIO MUNOZ GARCIA, M et al.Transactions of the Royal Society of Tropical Medicine and Hygiene. 1997, Vol 91, Num 6, pp 701-703, issn 0035-9203Conference Paper

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellasSANTOS, B. A; POLLONIO, M. A. R; CRUZ, A. G et al.Food research international. 2013, Vol 54, Num 2, pp 1705-1711, issn 0963-9969, 7 p.Article

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compoundsCRUZ, A. G; CASTRO, W. F; FARIA, J. A. F et al.Journal of dairy science. 2012, Vol 95, Num 5, pp 2261-2269, issn 0022-0302, 9 p.Article

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mappingCADENA, R. S; CRUZ, A. G; FARIA, J. A. F et al.Journal of dairy science. 2012, Vol 95, Num 9, pp 4842-4850, issn 0022-0302, 9 p.Article

L-Leucine supplemented whey protein. Dose-response effect on heart mTOR activation of sedentary and trained ratsLOLLO, P. C. B; BATISTA, T. M; MOURA, C. S et al.Food research international. 2013, Vol 53, Num 1, pp 543-550, issn 0963-9969, 8 p.Article

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storageCRUZ, A. G; CASTRO, W. F; FARIA, J. A. F et al.Food research international. 2013, Vol 51, Num 2, pp 723-728, issn 0963-9969, 6 p.Article

Effects of whey protein and casein plus leucine on diaphragm the mTOR pathway of sedentary, trained ratsLOLLO, P. C. B; SILVA, L. B. C; BATISTA, T. M et al.Food research international. 2012, Vol 49, Num 1, pp 416-424, issn 0963-9969, 9 p.Article

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheesesGOMES, A. A; BRAGA, S. P; CRUZ, A. G et al.Journal of dairy science. 2011, Vol 94, Num 10, pp 4777-4786, issn 0022-0302, 10 p.Article

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurtsCRUZ, A. G; CADENA, R. S; ALVARO, M. B. V. B et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 210-214, issn 0023-6438, 5 p.Article

Characterization of Staphylococcus aureus isolates in milk and the milking environment from small-scale dairy farms of Sao Paulo, Brazil, using pulsed-field gel electrophoresisLEE, S. H. I; CAMARGO, C. H; GONCALVES, J. L et al.Journal of dairy science. 2012, Vol 95, Num 12, pp 7377-7383, issn 0022-0302, 7 p.Article

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chlorideGOMES, A. P; CRUZ, A. G; CADENA, R. S et al.Journal of dairy science. 2011, Vol 94, Num 6, pp 2701-2706, issn 0022-0302, 6 p.Article

Whey beverage with acai pulp as a food carrier of probiotic bacteriaZOELLNER, S. S; CRUZ, A. G; FARIA, J. A. F et al.Australian journal of dairy technology. 2009, Vol 64, Num 2, pp 177-181, issn 0004-9433, 5 p.Article

Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methodsMATERA, J. A; CRUZ, A. G; RAICES, R. S. L et al.Food research international. 2014, Vol 64, pp 380-386, issn 0963-9969, 7 p.Article

Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approachAQUINO, L. F. M. C; SILVA, A. C. O; FREITAS, M. Q et al.Food research international. 2014, Vol 62, pp 233-237, issn 0963-9969, 5 p.Article

Sensory descriptive profiling and consumer preferences of beef strip loin steaksGOMES, C. L; PFLANZER, S. B; CRUZ, A. G et al.Food research international. 2014, Vol 59, pp 76-84, issn 0963-9969, 9 p.Article

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodologyCRUZ, A. G; CAVALCANTI, R. N; GUERREIRO, L. M. R et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 323-330, issn 0260-8774, 8 p.Article

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodologyCRUZ, A. G; FARIA, J. A. F; WALTER, E. H. M et al.Journal of dairy science. 2010, Vol 93, Num 11, pp 5059-5068, issn 0022-0302, 10 p.Article

The effect of soil compaction on differentiation of late metaxylem in common bean (Phaseolus vulgaris L.)JARAMILLO-C., G; WHITE, J. W; DE LA CRUZ-A., G et al.Annals of botany (Print). 1992, Vol 70, Num 2, pp 105-110, issn 0305-7364Article

A consistent and stabilized continuous/discontinuous Galerkin method for fourth-order incompressible flow problemsCRUZ, A. G. B; DO CARMO, E. G. Dutra; DUDA, F. P et al.Journal of computational physics (Print). 2012, Vol 231, Num 16, pp 5469-5488, issn 0021-9991, 20 p.Article

Food Safety Knowledge of Cheese ConsumersPLANZER, S. B; DA CRUZ, A. G; SANT'ANA, A. S et al.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, M28-M30Article

On the piezoelectricity of collagen/natural rubber blend filmsDA CRUZ, A. G. B; GOES, J. C; FIGUEIRO, S. D et al.European polymer journal. 2003, Vol 39, Num 6, pp 1267-1272, issn 0014-3057, 6 p.Article