Author:
Rocha Ramon S.,Silva Ramon,Ramos Gustavo L.P.,Cabral Louise A.,Pimentel Tatiana C.,Campelo Pedro H.,Blumer Zacarchenco Patricia,Freitas Mônica Q.,Esmerino Erick.A.,Silva Marcia C.,Cruz Adriano G.
Reference65 articles.
1. Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage;Alcántara-Zavala;Ultrasonics Sonochemistry,2021
2. Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination;Al-Hilphy;Innovative Food Science & Emerging Technologies,2021
3. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile;Amaral;Food Chemistry,2018
4. Identification and characterization of novel a-amylase and a-glucosidase inhibitory peptides from camel whey proteins;Baba;Journal of Dairy Science,2020
5. Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage;Balthazar;Innovative Food Science & Emerging Technologies,2022
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献