Browsing by Author Granato, D.

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Showing results 1 to 6 of 6
PreviewIssue DateTitleAuthor(s)AdvisorType
2011Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideGomes, A. P.; Cruz, A. G.; Cadena, R. S.; Celeghini, M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.; Granato, D.-Artigo
2020Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodologyCoimbra, L.O.; Vidal, V.A.S.; Silva, R.; Rocha, R.S.; Guimarães, J.T.; Balthazar, C.F.; Pimentel, T.C.; Silva, M.C.; Granato, D.; Freitas, M.Q.; Pollonio, M.A.R.; Esmerino, E.A.; Cruz, A.G.-Artigo
2017Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: performance of new statistical approaches to evaluate check-all-that-apply dataTorres, F. R.; Esmerino, E. A.; Carr, B. Thomas; Ferrão, L. L.; Granato, D.; Pimentel, T. C.; Bolini, H. M. A.; Freitas, M. Q.; Cruz, A. G.-Artigo
2010Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodologyCruz, A. G.; Faria, J. A. F.; Walter, E. H. M.; Andrade, R. R.; Cavalcanti, R. N.; Oliveira, C. A. F.; Granato, D.-Artigo
2017Sheep milk: physicochemical characteristics and relevance for functional food developmentBalthazar, C. F.; Pimentel, T. C.; Ferrao, L. L.; Almada, C. N.; Santillo, A.; Albenzio, M.; Mollakhalili, N.; Mortazavian, A. M.; Nascimento, J. S.; Silva, M. C.; Freitas, M. Q.; Sant’Ana, A. S.; Granato, D.; Cruz, A. G.-Artigo
2011Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideGomes, A. P.; Cruz, A. G.; Cadena, R. S.; Celeghini, M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.; Granato, D.-Artigo