Fabrícia França Bezerril

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Marta Suely Madruga et al. · Journal of Dairy Science · 2013 · 83 citations · Full text

Emerging technologies in food processing: impacts on sensory characteristics and consumer perception

Caíque dos Santos Rocha, Marciane Magnani, Gustavo Luís de Paiva Anciens Ramos et al. · Current Opinion in Food Science · 2022 · 77 citations

Food Innovation, Consumer Perception, Management +10

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Amanda Marília da Silva Sant’Ana, R.J.B. Bessa, Susana P. Alves et al. · International Dairy Journal · 2018 · 41 citations

Nutrition, Caprine, Animal Nutrition +8

Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage

Winnie Alencar Luciano, Tatiana Colombo Pimentel, Fabrícia França Bezerril et al. · International Journal of Food Microbiology · 2022 · 32 citations · Full text

Edible Film, Fresh-cut Melon, Food Microbiology +9

Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

Fabrícia França Bezerril, Marciane Magnani, Maria Teresa Bertoldo Pacheco et al. · LWT · 2020 · 31 citations

Nutrition, Pilosocereus Gounellei, Goat Milk Yogurt +9