The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and is... von Zacaron, Thiago Medeiros, Francisquini, Júlia d'Almeida, Perrone, Ítalo Tuler, Stephani, Rodrigo

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Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying von Barbosa, Letícia Ribeiro, Francisquini, Júlia d'Almeida, Cerqueira, Ana Flávia Lawall Werneck, Moreira, João Paulo, dos Santos, Luciana Poty Manso, Scio, Elita, Stephani, Rodrigo, Perrone, Ítalo Tuler, Húngaro, Humberto Moreira, Rodarte, Mirian Pereira

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The effect of induced crystallization of lactose on dulce de leche properties von Netto, Gabriel Gama, Francisquini, Júlia d’Almeida, de Carvalho, Antônio Fernandes, Stephani, Rodrigo, Perrone, Italo Tuler

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PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION von Francisquini, Júlia, Martins, Evandro, Renhe, Isis, Oliveira, Luiz Fernando, Stephani, Rodrigo, Perrone, Ítalo, Carvalho, Antônio

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5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche von Francisquini, Júlia d'Almeida, Rocha, Júlia, Martins, Evandro, Stephani, Rodrigo, Henrique Fonseca da Silva, Paulo, Toledo Renhe, Isis Rodrigues, Tuler Perrone, Ítalo, Fernandes de Carvalho, Antônio

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Evaluation of the Maillard reaction in infant formulas after opening von Nunes, Lauane, Martins, Evandro, Francisquini, Júlia d'Almeida, Stringheta, Paulo César, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

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How the heat treatment affects the constituents of infant formulas: a review von Francisquini, Júlia d'Almeida, Nunes, Lauane, Martins, Evandro, Stephani, Rodrigo, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

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Spray drying and characterization of lactose-free goat milk von Queiroz, Elza Sales, Lopes Rezende, Ana Luiza, Perrone, Ítalo Tuler, Francisquini, Júlia d’Almeida, Fernandes de Carvalho, Antônio, Germano Alves, Natália Maria, Cappa de Oliveira, Luiz Fernando, Stephani, Rodrigo

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Physicochemical analysis of thermally treated commercial plant-based beverages coffee added von Francisquini, Júlia d’Almeida, Altivo, Ramon, Diaz, Cristian Camilo Medina, da Costa, Juliana de Carvalho, Kharfan, Daniela, Stephani, Rodrigo, Perrone, Italo Tuler

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Maillard Reaction: review von Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho

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The effect of transglutaminase on the characterization of lactose-free skimmed milk powder von Francisquini, Júlia d’Almeida, Cunha, Carolina Neves, Diaz, Cristian Camilo Medina, Barbosa, Letícia Ribeiro, Altivo, Ramon, Alves, Natália Maria Germano, Brito, Marina Correa, Stephani, Rodrigo, Perrone, Italo Tuler

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Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations von Lima de Paula, Igor, Scaldini Teixeira, Eduarda Barbosa, Francisquini, Júlia d’Almeida, Stephani, Rodrigo, Perrone, Ítalo Tuler, Fernandes de Carvalho, Antônio, Cappa de Oliveira, Luiz Fernando

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Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate von Luisa Cordeiro de Oliveira, Carolina Carvalho Ramos Viana, Júlia D'Almeida Francisquini, Paulo Henrique Fonseca da Silva

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Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite von Francisquini, Júlia d'Almeida, Oliveira, Leandra Natália de, Pereira, João Pablo Fortes, Stephani, Rodrigo, Perrone, Ítalo Tuler, Silva, Paulo Henrique Fonseca da

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Morphological characterization of whey protein concentrate admixture of microencapsulated curcumin by spray drying von Gomes, Jaqueline Vieira Piovezana, Oliveira, Lívya Alves, Francisquini, Júlia d’Almeida, Anunciação, Pamella Cristine, Stephani, Rodrigo, Oliveira, Luiz Fernando C., Perrone, Ítalo T., Carvalho, Antônio F., Della Lucia, Ceres Mattos

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Whey Protein Concentrate admixture of Turmeric Extract: The Effect Of Drying Method von Vieira Piovezana-Gomes, Jaqueline, Anunciação, Pamella Cristine, d’Almeida Francisquini, Júlia, Alves Oliveira, Livya, Cappa de Oliveira, Luiz Fernando, Fernandes de Carvalho, Antônio, Stephani, Rodrigo, Tuler Perrone, Ítalo, Mattos Della Lucia, Ceres

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Estudo comparativo da composição nutricional e análise da rotulagem de whey protein concentrado, isolado e hidrolisado von Oliveira, Luisa Cordeiro de, Viana, Carolina Carvalho Ramos, Francisquini, Júlia D'Almeida, Silva, Paulo Henrique Fonseca da

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Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl) von FRANCISQUINI, Júlia d’Almeida, PEREIRA, João Pablo Fortes, PINTO, Michele da Silva, CARVALHO, Antônio Fernandes, PERRONE, Ítalo Tuler, SILVA, Paulo Henrique da Fonseca da

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Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time von PEREIRA, João Pablo Fortes, MAGESTE, Ana Carolina, CAMPOS, Náira da Silva, SOUSA, Rafael Arromba de, FRANCISQUINI, Júlia d’Almeida, PERRONE, Ítalo Tuler, CARVALHO, Antônio Fernandes de, NUNES, Renato Moreira, MARTINS, Marta Fonseca, SILVA, Paulo Henrique da Fonseca da

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Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite von Francisquini, Júlia d'Almeida, Oliveira, Leandra Natália de, Pereira, João Pablo Fortes, Stephani, Rodrigo, Perrone, Ítalo Tuler, Silva, Paulo Henrique Fonseca da

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