W.F. Castro

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

W.F. Castro, Adriano G. Cruz, M.S. Bisinotto et al. · Journal of Dairy Science · 2012 · 166 citations · Full text

Nutrition, Engineering, Food Analysis +16

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Adriano G. Cruz, Rafael Silva Cadena, W.F. Castro et al. · Food Research International · 2013 · 166 citations · Full text

Food Choice, Nutrition, Probiotic +10

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Rafael Silva Cadena, Adriano G. Cruz, Rubens Rolim Netto et al. · Food Research International · 2013 · 132 citations

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Adriano G. Cruz, W.F. Castro, J.A.F. Faria et al. · Food Research International · 2013 · 121 citations · Full text

Shelf Life, Biomanufacturing, Food Packaging +10

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Adriano G. Cruz, W.F. Castro, J.A.F. Faria et al. · Journal of Dairy Science · 2012 · 102 citations · Full text