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MODIFIED MILK FAT TO PROTECT AND VEHICLE PROBIOTIC MICROORGANISM
vol. 4, 2019 -114592 -
Fate of monensin during the making process of Minas Frescal cheese
vol. 4, 2019 -114686 -
CHARACTERIZATION OF PRATO CHEESE RIPENING BY MASS SPECTROMETRY AND CAPILLARY ELECTROPHORESIS
vol. 4, 2019 -112697 -
POTENTIAL OF MILK FAT AS A PLASTICIZER IN BIODEGRADABLE MILK PROTEIN-BASED FILMS
vol. 4, 2019 -114602
Publications in other proceedings
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SLACAN 2025
EVALUATION OF THE RIPENING BEHAVIOR OF A1 AND A2 PRATO CHEESES
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SLACAN 2025
Comparison of cow, goat and sheep buttery cheeses produced with artichoke flower extract: gross composition and proteolysis
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SLACAN 2025
ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERIA: EFFECTS ON YOGURT FERMENTATION
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ICBC 2024
PREBIOTIC POTENTIAL OF HYDROLYZATES OBTAINED BY IN VITRO GASTROINTESTINAL DIGESTION OF PEA PROTEIN
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ICBC 2024
PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO
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