Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development von Balthazar, C.F., Pimentel, T.C., Ferrão, 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.

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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale von Cruz, A.G., Cadena, R.S., Castro, W.F., Esmerino, E.A., Rodrigues, J.B., Gaze, L., Faria, J.A.F., Freitas, M.Q., Deliza, R., Bolini, H.M.A.

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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage von Cruz, A.G., Castro, W.F., Faria, J.A.F., Bolini, H.M.A., Celeghini, R.M.S., Raices, R.S.L., Oliveira, C.A.F., Freitas, M.Q., Conte Júnior, C.A., Mársico, E.T.

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Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and... von Cruz, A.G., Castro, W.F., Faria, J.A.F., Lollo, P.C.B., Amaya-Farfán, J., Freitas, M.Q., Rodrigues, D., Oliveira, C.A.F., Godoy, H.T.

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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas von Santos, B.A., Pollonio, M.A.R., Cruz, A.G., Messias, V.C., Monteiro, R.A., Oliveira, T.L.C., Faria, J.A.F., Freitas, M.Q., Bolini, H.M.A.

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Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat von Canto, A.C.V.C.S., Lima, B.R.C.C., Cruz, A.G., Lázaro, C.A., Freitas, D.G.C., Faria, Jose A.F., Torrezan, R., Freitas, M.Q., Silva, T.P.J.

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Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach von Aquino, L.F.M.C., Silva, A.C.O., Freitas, M.Q., Felicio, T.L., Cruz, A.G., Conte-Junior, C.A.

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Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life von Borges, A., Conte-Junior, C.A., Franco, R.M., Freitas, M.Q.

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Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profili... von Silva, H.L.A., Balthazar, C.F., Silva, R., Vieira, A.H., Costa, R.G.B., Esmerino, E.A., Freitas, M.Q., Cruz, A.G.

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Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? von Grom, L.C., Rocha, R.S., Balthazar, C.F., Guimarães, J.T., Coutinho, N.M., Barros, C.P., Pimentel, T.C., Venâncio, E.L., Collopy Junior, I., Maciel, P.M.C., Silva, P.H.F., Granato, D., Freitas, M.Q., Esmerino, E.A., Silva, M.C., Cruz, A.G.

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Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters von Borges, A., Conte-Junior, C.A., Franco, R.M., Mársico, E.T., Freitas, M.Q.

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Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data von Torres, 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.

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Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization von Balthazar, C.F., Santillo, A., Guimarães, J.T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E.A., Raices, Renata S.L., Silva, M.C., Silva, H.L.A., Freitas, M.Q., Granato, D., Cruz, A.G., Albenzio, M.

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Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine von Felicio, T.L., Esmerino, E.A., Vidal, V.A.S., Cappato, L.P., Garcia, R.K.A., Cavalcanti, R.N., Freitas, M.Q., Conte Junior, C.A., Padilha, M.C., Silva, M.C., Raices, R.S.L., Arellano, D.B., Bollini, H.M.A., Pollonio, M.A.R., Cruz, A.G.

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Preference mapping of dulce de leche commercialized in Brazilian markets von Gaze, L.V., Oliveira, B.R., Ferrao, L.L., Granato, D., Cavalcanti, R.N., Conte Júnior, C.A., Cruz, A.G., Freitas, M.Q.

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Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires von Oliveira, E.W., Esmerino, E.A., Carr, B. Thomas, Pinto, L.P.F., Silva, H.L.A., Pimentel, T.C., Bolini, H.M.A., Cruz, A.G., Freitas, M.Q.

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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide von Belsito, P.C., Ferreira, M.V.S., Cappato, L.P., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., Cruz, A.G.

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Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream von Balthazar, C.F., Silva, H.L A., Vieira, A.H., Neto, R.P.C., Cappato, L.P., Coimbra, P.T., Moraes, J., Andrade, M.M., Calado, V.M.A., Granato, D., Freitas, M.Q., Tavares, M.I.B., Raices, R.S.L., Silva, M.C., Cruz, A.G.

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Ohmic heating in dairy processing: Relevant aspects for safety and quality von Cappato, L.P., Ferreira, M.V.S., Guimaraes, J.T., Portela, J.B., Costa, A.L.R., Freitas, M.Q., Cunha, R.L., Oliveira, C.A.F., Mercali, G.D., Marzack, L.D.F., Cruz, A.G.

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Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice von Cordeiro, M.A., Souza, E.L.S., Arantes, R.M.E., Balthazar, C.F., Guimarães, J.T., Scudino, H., Silva, H.L.A., Rocha, R.S., Freitas, M.Q., Esmerino, E.A., Silva, M.C., Pimentel, T.C., Granato, D., Costa, R.G.B., Cruz, A.G., Martins, F.S.

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