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Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.
Compr Rev Food Sci Food Saf. 2024 May;23(3):e13345. doi: 10.1111/1541-4337.13345.
Compr Rev Food Sci Food Saf. 2024.
PMID: 38638070
Review.
Edible coatings and films with incorporation of prebiotics -A review.
Paulo AFS, Baú TR, Ida EI, Shirai MA.
Paulo AFS, et al. Among authors: bau tr.
Food Res Int. 2021 Oct;148:110629. doi: 10.1016/j.foodres.2021.110629. Epub 2021 Jul 28.
Food Res Int. 2021.
PMID: 34507773
Review.
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Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.
Baú TR, Garcia S, Ida EI.
Baú TR, et al.
Int J Food Sci Nutr. 2015;66(8):845-50. doi: 10.3109/09637486.2015.1095861. Epub 2015 Oct 12.
Int J Food Sci Nutr. 2015.
PMID: 26460145
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Soymilk processing with higher isoflavone aglycone content.
Baú TR, Ida EI.
Baú TR, et al.
Food Chem. 2015 Sep 15;183:161-8. doi: 10.1016/j.foodchem.2015.03.026. Epub 2015 Mar 16.
Food Chem. 2015.
PMID: 25863624
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Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design.
Baú TR, Garcia S, Ida EI.
Baú TR, et al.
Int J Food Sci Nutr. 2013 Dec;64(8):929-35. doi: 10.3109/09637486.2013.816935. Epub 2013 Jul 23.
Int J Food Sci Nutr. 2013.
PMID: 23876105
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