Paulo Ricardo Los

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Priscila Judacewski, Paulo Ricardo Los, Larissa Siqueira Lima et al. · International Journal of Dairy Technology · 2019 · 82 citations · Full text

Agriculture, Dairy Science, Food Science +16

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Ariadne Roberto Karnopp, Amanda Miléo Figueroa, Paulo Ricardo Los et al. · Food Science and Technology · 2015 · 62 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

Paulo Ricardo Los, Deise Rosana Silva Simões, Laís Benvenutti et al. · International Journal of Dairy Technology · 2020 · 40 citations

Agriculture, Dairy Science, Food Science +17

Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Henrique Jaster, Priscila Judacewski, Jéssica Caroline Bigaski Ribeiro et al. · Food Science and Technology · 2018 · 17 citations · Full text

Agriculture, Dairy Science, Food Science +17

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

Paulo Ricardo Los, Deise Rosana Silva Simões, Roberta de Souza Leone et al. · Pesquisa Agropecuária Brasileira · 2018 · 17 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15