Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating von Rocha, Ramon S., Mahieu, Benjamin, Tavares Filho, Elson R., Zacarchenco, Patrícia B., Freitas, Mônica Q., Mársico, Eliane T., Pimentel, Tatiana C., Esmerino, Erick A., Cruz, Adriano G.

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Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption von Marcelão, Caio V.P., Souza, Mariana C., Silva, Josué J., Couto, Fabiana Aparecida, Lacorte, Gustavo Augusto, Pinto, Uelinton M., Maffei, Juliana T., Zacarchenco, Patrícia B., Iamanaka, Beatriz T., Taniwaki, Marta H.

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Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation von Silva e Alves, Adriana, Spadoti, Leila, Zacarchenco, Patrícia, Trento, Fabiana

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Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability von Silva e Alves, Adriana T, Antunes, Adriane E C, Trento, Fabiana K H S, Zacarchenco, Patricia B, Ormenese, Rita C S C, Spadoti, Leila M

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EFEITO DOS SAIS FUNDENTES NAS CARACTERÍSTICAS DO REQUEIJÃO CREMOSO SEM ADIÇÃO DE GORDURA E COM TEOR REDUZIDO DE SÓDIO von Ariene G. F. Van Dender, Leila M. Spadoti, Patrícia B. Zacarchenco, Fabiana K. H. S. Trento, Rita C. S. C. Ormenese, Marcelo A. Morgano

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Probiotic Foods and Beverages - Technologies and Protocols von Gomes da Cruz, Adriano, Silva, Marcia Cristina, Colombo Pimentel, Tatiana, Esmerino, Erick Almeida, Verruck, Silvani

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