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Adriano G. Cruz

Rio de Janeiro Federal Institute of Education, Science and Technology
State University of Campinas
Federal Fluminense University

401

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11593

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Benefits of thermosonication in orange juice whey drink processing

2022 Innovative Food Science and Emerging Technologies
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Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

2021 Food Chemistry
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Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity

2021 Food Control
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A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

2021 Journal of Food Composition and Analysis
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Live and ultrasound-inactivated Lacticaseibacillus casei modulate the intestinal microbiota and improve biochemical and cardiovascular parameters in male rats fed a high-fat diet.

2021 Food & Function
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Novel alternatives to traditional thermal processing

2021 International Journal of Dairy Technology
- Adriano G. Cruz
- Marcelo Cristianini
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Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools.

2021 Food Science and Technology International
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Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians.

2021 Trends in Food Science and Technology
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CONTAMINANTES INORGÂNICOS EM PRODUTOS LÁCTEOS: ASPECTOS REGULATÓRIOS, FONTES DE CONTAMINAÇÃO AO LONGO DO PROCESSAMENTO E PERIGOS TOXICOLÓGICOS AO CONSUMIDOR

2021
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Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide

2021 Food Research International
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