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TEXT HIGHLIGHTING TECHNIQUE TO ASSESS CONSUMER ATTITUDES TOWARDS USING HIGH-INTENSITY ULTRASOUND IN PROCESSING MINAS FRESCAL CHEESE
Vol.1, 2023 -165147 -
THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
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EFFECT OF THERMOSONICATION ON PROTEOMICS, FATTY ACIDS AND VOLATILE COMPOUNDS IN MINAS FRESCAL CHEESE
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: BIOACTIVE COMPOUNDS, MICROBIAL REDUCTION, AND CONSUMER ACCEPTANCE.
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: ENGINEERING FACTORS, GROSS COMPOSITION, AND PHYSICAL PARAMETERS
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SLACA 2021
CONSUMER INNOVATIVE BEHAVIOR AND PERCEPTION ABOUT INNOVATIVE PROCESSING TECHNOLOGIES: A CASE STUDY WITH SLICED PRATO CHEESE PROCESSED BY ULTRAVIOLET RADIATION
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CBCTA 2020
Dulce de Leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
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CBCTA 2020
PROCESSAMENTO DE LEITE CRU POR ULTRASSOM DE ALTA INTENSIDADE E TRATAMENTO TÉRMICO CONVENCIONAL: PERFIL MICROBIANO POR SEQUENCIAMENTO DE AMPLICONS E ESTABILIDADE CINÉTICA
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