|Sheep milk: physicochemical characteristics and relevance for functional food development|
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
|Treatment and utilization of dairy industrial waste: A review|
T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ...
Trends in Food Science & Technology 88, 361-372, 2019
|Cold plasma processing of milk and dairy products|
NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ...
Trends in Food Science & Technology 74, 56-68, 2018
|Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp …|
TC Pimentel, GS Madrona, S Garcia, SH Prudencio
LWT-Food science and Technology 63 (1), 415-422, 2015
|Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour|
ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ...
Journal of functional foods 38, 242-250, 2017
|Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage|
LZ Menegas, TC Pimentel, S Garcia, SH Prudencio
Meat Science 93 (3), 501-506, 2013
|Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?|
DR Janiaski, TC Pimentel, AG Cruz, SH Prudencio
Journal of Dairy Science 99 (7), 5273-5283, 2016
|Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive …|
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
|Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes|
CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ...
Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019
|High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products|
JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ...
Ultrasonics Sonochemistry 57, 12-21, 2019
|Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data|
FR Torres, EA Esmerino, BT Carr, LL Ferrão, D Granato, TC Pimentel, ...
Journal of Dairy Science 100 (8), 6100-6110, 2017
|Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice|
GM da Costa, JV de Carvalho Silva, JD Mingotti, CE Barão, SJ Klososki, ...
LWT 75, 195-201, 2017
|Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods|
MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ...
Trends in food science & technology 102, 146-154, 2020
|Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt|
TC Pimentel, AG Cruz, SH Prudencio
Journal of Dairy Science 96 (10), 6233-6241, 2013
|Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?|
LC Grom, RS Rocha, CF Balthazar, JT Guimarães, NM Coutinho, ...
Journal of Dairy Science 103 (2), 1110-1119, 2020
|The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese|
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
|Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability|
TC Pimentel, GS Madrona, SH Prudencio
LWT-Food Science and Technology 62 (1), 838-846, 2015
|Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires|
EW Oliveira, EA Esmerino, BT Carr, LPF Pinto, HLA Silva, TC Pimentel, ...
Journal of Dairy Science 100 (8), 6111-6124, 2017
|Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage|
TC Pimentel, S Garcia, SH Prudencio
International Journal of Dairy Technology 65 (1), 104-110, 2012
|Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir|
FD Montanuci, TC Pimentel, S Garcia, SH Prudencio
Food Science and Technology 32, 580-865, 2012