Marco Antônio Sloboda Cortez

Effect of pH on Characteristics of Low‐Moisture Mozzarella Cheese during Refrigerated Storage

Marco Antônio Sloboda Cortez, Marianna M. Furtado, Mirna Lúcia Gigante et al. · Journal of Food Science · 2008 · 28 citations

Calcium Distribution, Food Spoilage, Tpa Hardness +11

Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

Camila Sampaio Cutrim, Raphael Ferreira de Barros, Marion Pereira da Costa et al. · LWT · 2016 · 27 citations

Shelf Life, Biomanufacturing, Food Fermentation +11

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Fernanda Romano TORRES, Hugo Leandro Azevedo da Silva, Camila Sampaio Cutrim et al. · Food Science and Technology · 2020 · 25 citations · Full text

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

Eduardo Bruno Nogueira, Bruno R C Costa‐Lima, Fernanda Romano TORRES et al. · International Journal of Dairy Technology · 2018 · 23 citations

Physicochemical Parameters, Food Analysis, Sensory Qualities +10

Effect of Gamma Irradiation on the Bacteriological and Sensory Analysis of Raw Whole Milk under Refrigeration

Adriana Cristina de Oliveira Silva, Luíz Antônio Trindade de Oliveira, Edgar Francisco Oliveira de Jesus et al. · Journal of Food Processing and Preservation · 2015 · 22 citations

Nutrition, Shelf Life, Food Contaminant +17