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Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Silva HLA, et al. Among authors: granato d. Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18. Food Chem. 2018. PMID: 29329843
Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model.
Santos JS, Deolindo CTP, Hoffmann JF, Chaves FC, do Prado-Silva L, Sant'Ana AS, Azevedo L, do Carmo MAV, Granato D. Santos JS, et al. Among authors: granato d. Food Chem. 2018 Jul 15;254:348-358. doi: 10.1016/j.foodchem.2018.02.021. Epub 2018 Feb 6. Food Chem. 2018. PMID: 29548463 Free article.
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Martins CPC, et al. Among authors: granato d. Food Chem. 2018 Jul 30;255:58-66. doi: 10.1016/j.foodchem.2018.02.044. Epub 2018 Feb 9. Food Chem. 2018. PMID: 29571498 Free article.
230 results