Rodrigo N. Cavalcanti

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Rodrigo N. Cavalcanti, Diego T. Santos, M. Ângela A. Meireles · Food Research International · 2010 · 534 citations

Food Chemistry, Engineering, Health Sciences +7

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

Aline B. Dantas, Vitor F. Jesus, Ramón Silva et al. · Journal of Dairy Science · 2015 · 149 citations · Full text

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Adriano G. Cruz, Rodrigo N. Cavalcanti, Lizielle Maria Ricardo Guerreiro et al. · Journal of Food Engineering · 2012 · 148 citations

Prebiotics, Probiotic, Food Spoilage +7

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

T.L. Felicio, Erick A. Esmerino, Vitor André Silva Vidal et al. · Food Chemistry · 2015 · 139 citations

Nutrition, Probiotic, Food Spoilage +8

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Gabriela Vieira do Amaral, Eric Keven Silva, Rodrigo N. Cavalcanti et al. · Trends in Food Science & Technology · 2017 · 121 citations

Theoretical Fundamentals, Supercritical Co2, Safety Aspects +7