Hugo Scudino

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability

Hugo Scudino, Eric Keven Silva, Andresa Gomes et al. · Ultrasonics Sonochemistry · 2020 · 99 citations

Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products

Jonas T. Guimarães, Hugo Scudino, Gustavo Luís de Paiva Anciens Ramos et al. · Current Opinion in Food Science · 2021 · 55 citations

Microbial Inactivation, Engineering, Sonoelectrochemistry +11

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães et al. · Food Research International · 2020 · 49 citations

Sensory Science (Food Sensory Science), Preferred Attribute Elicitation, Sensory Science (Early Childhood Education) +6

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

Marcos André Nascimento Cordeiro, E.L.S. Souza, Rosa Maria Esteves Arantes et al. · Journal of Dairy Science · 2019 · 46 citations · Full text

Cheese whey exploitation in Brazil: a questionnaire survey

Monika B. TRINDADE, Bruna C. V. SOARES, Hugo Scudino et al. · Food Science and Technology · 2019 · 37 citations · Full text

Nutrition, Food Marketing, Cheese Whey +13