Browsing by Author Faria J.A.F.

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PreviewIssue DateTitleAuthor(s)AdvisorType
2008Surveillance In Low-fat Cheese ProcessingSilva R.; Batista A.L.; da Cruz A.G.; Faria J.A.F.; Moura M.R.L.; Carvalho L.M.J.-Artigo de periódico
2009Ice-cream As A Probiotic Food CarrierCruz A.G.; Antunes A.E.C.; Sousa A.L.O.P.; Faria J.A.F.; Saad S.M.I.-Artigo de periódico
2009Antibiotic Residues In Brazilian Uht Milk: A Screening Study [resíduos De Antibióticos Em Leite Uht]Fonseca G.P.; Cruz A.G.; Faria J.A.F.; Silva R.; Moura M.R.L.; Carvalho L.M.J.-Artigo de periódico
2012Reduced Fat And Sugar Vanilla Ice Creams: Sensory Profiling And External Preference MappingCadena R.S.; Cruz A.G.; Faria J.A.F.; Bolini H.M.A.-Artigo de periódico
2012Effect Of Addition Of Co2 To Raw Milk On Quality Of Uht-treated MilkVianna P.C.B.; Walter E.H.M.; Dias M.E.F.; Faria J.A.F.; Netto F.M.; Gigante M.L.-Artigo de periódico
2012Probiotic Cheese Attenuates Exercise-induced Immune Suppression In Wistar RatsLollo P.C.B.; Cruz A.G.; Morato P.N.; Moura C.S.; Carvalho-Silva L.B.; Oliveira C.A.F.; Faria J.A.F.; Amaya-Farfan J.-Artigo de periódico
2012Probiotic 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.; Lollo P.C.B.; Amaya-Farfan J.; Freitas M.Q.; Rodrigues D.; Oliveira C.A.F.; Godoy H.T.-Artigo de periódico
2011Processed Cheese: Relevance For Low Sodium Cheese DevelopmentCruz A.G.; Antunes A.E.C.; Celeguini R.M.S.; Faria J.A.F.; Pollonio M.A.R.-Capítulo de livro
2008Evaluation Of Ultraviolet Radiation In The Sterilization Of Plastic Packaging [avaliação Da Eficiência Da Radiação Ultravioleta Na Esterilização De Embalagens Plásticas]Alexandre F.A.; Faria J.A.F.; Cardoso C.F.-Artigo de periódico
2012Glucose Oxidase: A Potential Option To Decrease The Oxidative Stress In Stirred Probiotic YogurtCruz A.G.; Castro W.F.; Faria J.A.F.; Bogusz S.; Granato D.; Celeguini R.M.S.; Lima-Pallone J.; Godoy H.T.-Artigo de periódico
2010Hearts Of Palm In Conserve: Identity And Quality Aspects And Their Implications On Food SafetyCosta M.L.; Cruz A.G.; Walter E.H.M.; Faria J.A.F.; Sant'Ana A.S.; Granato D.-Artigo de periódico
2013Development Of Probiotic Dairy Beverages: Rheological Properties And Application Of Mathematical Models In Sensory EvaluationCastro W.F.; Cruz A.G.; Bisinotto M.S.; Guerreiro L.M.R.; Faria J.A.F.; Bolini H.M.A.; Cunha R.L.; Deliza R.-Artigo de periódico
2013Cream Cheese As A Symbiotic Food Carrier Using Bifidobacterium Animalis Bb-12 And Lactobacillus Acidophilus La-5 And InulinAlves L.L.; Richards N.S.P.S.; Mattanna P.; Andrade D.F.; S Rezer A.P.; Milani L.I.G.; Cruz A.G.; Faria J.A.F.-Artigo de periódico
2014Shelf Life Of Fresh Beef Stored In Master Packages With Carbon Monoxide And High Levels Of Carbon DioxideVenturini A.C.; Faria J.A.F.; Olinda R.A.; Contreras-Castillo C.J.-Artigo de periódico
2012Effect 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.; Lazaro C.A.; Freitas D.G.C.; Faria J.A.F.; Torrezan R.; Freitas M.Q.; Silva T.P.J.-Artigo de periódico
2013Developing A Prebiotic Yogurt: Rheological, Physico-chemical And Microbiological Aspects And Adequacy Of Survival Analysis MethodologyCruz A.G.; Cavalcanti R.N.; Guerreiro L.M.R.; Sant'Ana A.S.; Nogueira L.C.; Oliveira C.A.F.; Deliza R.; Cunha R.L.; Faria J.A.F.; Bolini H.M.A.-Artigo de periódico
2010Sensory Profile And Acceptance Of Milk Chocolate Beverage [perfil Sensorial E Aceitação De Bebida Láctea Achocolatada]Pflanzer S.B.; da Cruz A.G.; Hatanaka C.L.; Mamede P.L.; Cadena R.; Faria J.A.F.; da Silva M.A.A.P.-Artigo de periódico
2013Ultra-flash Profile And Projective Mapping For Describing Sensory Attributes Of Prebiotic MortadellasSantos B.A.; Pollonio M.A.R.; Cruz A.G.; Messias V.C.; Monteiro R.A.; Oliveira T.L.C.; Faria J.A.F.; Freitas M.Q.; Bolini H.M.A.-Artigo de periódico
2013Corrigendum To "probiotic Yogurt Offers Higher Immune-protection Than Probiotic Whey Beverage"[food Research International 54 (2013) 118-124]Lollo P.C.B.; de Moura C.S.; Morato P.N.; Cruz A.G.; Castro W.F.; Betim C.B.; Nisishima L.; Oliveira C.A.F.; Faria J.A.F.; Marostica M.; Amaya-Farfan J.-Errata
2013Stability 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.; Bolini H.M.A.; Celeghini R.M.S.; Raices R.S.L.; Oliveira C.A.F.; Freitas M.Q.; Conte Junior C.A.; Marsico E.T.-Artigo de periódico