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

Evaluation of a system for chemical sterilization of packagesABREU, L. F; FARIA, J. A. F.Packaging technology & science. 2004, Vol 17, Num 1, pp 37-42, issn 0894-3214, 6 p.Article

Use of mathematical models for estimating the shelf-life of cornflakes in flexible packagingAZONHO, A. B; FARIA, J. A. F.Packaging technology & science. 2005, Vol 18, Num 4, pp 171-178, issn 0894-3214, 8 p.Article

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

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

Monitoring the authenticity of low-fat yogurts by an artificial neural networkDA CRUZ, A. G; WALTER, E. H. M; CADENA, R. S et al.Journal of dairy science. 2009, Vol 92, Num 10, pp 4797-4804, issn 0022-0302, 8 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

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

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

Effect of addition of CO₂ to raw milk on quality of UHT-treated milkVIANNA, P. C. B; WALTER, E. H. M; DIAS, M. E. F et al.Journal of dairy science. 2012, Vol 95, Num 8, pp 4256-4262, issn 0022-0302, 7 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

Sensory Stability of Ultra-High Temperature Milk in Polyethylene BottlePETRUS, R. R; WALTER, E. H. M; FARIA, J. A. F et al.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, S53-S57Article

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

The efficiency of TBHQ β-carotene, citric acid, and Tinuvin 234® on the sensory stability of soybean oil packaged in PET bottlesDE AZEREDO, H. M. C; FARIA, J. A. F; DA SILVA, M. A. A. P et al.Journal of food science. 2003, Vol 68, Num 1, pp 302-306, issn 0022-1147, 5 p.Article