Concepedia

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, Leandro Pereira Cappato, R Garcia, Rodrigo N. Cavalcanti, Mônica Q. Freitas, Marina Padilha, M.C. Silva, Renata S.L. Raices,

Food Chemistry · 2015 · 139 citations · 47 references

DOI

Concepts

References

47

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

, , +10

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Ana Gomes, F. Xavier Malcata · Trends in Food Science & Technology · 1999 · 707 citations

, , +16

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

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Observations on the use of statistical methods in Food Science and Technology

Daniel Granato, Verônica Calado, Basil Jarvis · Food Research International · 2013 · 509 citations

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Probiotic Dairy Products as Functional Foods

Daniel Granato, Gabriel Favalli Branco, Adriano G. Cruz et al. · Comprehensive Reviews in Food Science and Food Safety · 2010 · 480 citations

, , +14