Articles 2021
TITLE JOURNAL TITLE LEAD AUTHOR PRESENCE AND GROWTH PREDICTION OF STAPHYLOCOCCUS SPP. AND STAPHYLOCOCCUS AUREUS IN MINAS FRESCAL CHEESE, A SOFT FRESH CHEESE PRODUCED IN BRAZIL (0022-0302) JOURNAL OF DAIRY SCIENCE MIRIAN PEREIRA DA SILVA BIODIVERSITY AND TECHNOLOGICAL FEATURES OF WEISSELLA ISOLATES OBTAINED FROM BRAZILIAN ARTISANAL CHEESE-PRODUCING REGIONS (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY CAMILA GONCALVES TEIXEIRA BUFFALO POWDER DAIRY PRODUCTS WITH AND WITHOUT LACTOSE HYDROLYSIS: PHYSICAL-CHEMICAL AND TECHNICAL-FUNCTIONAL CHARACTERIZATIONS (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY IGOR LIMA DE PAULA COMPARISON OF EXPERIMENTAL SETUPS FOR THE PRODUCTION OF MILK CONCENTRATES AND SUBSEQUENT CHARACTERIZATION (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY ERICA FELIPE MAURICIO LACTIC MICROBIOTA OF THE MINAS ARTISANAL CHEESE PRODUCED IN THE SERRO REGION, MINAS GERAIS, BRAZIL (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY LUIS AUGUSTO NERO SPRAY DRYING AND CHARACTERIZATION OF LACTOSE-FREE GOAT MILK (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY ITALO TULER PERRONE KINETIC AND THERMODYNAMIC OF LACTOFERRIN – ETHOXYLATED-NONIONIC SURFACTANTS SUPRAMOLECULAR COMPLEX FORMATION (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES ALAN STAMPINI BENHAME DE CASTRO PHYSICO-CHEMICAL AND COLLOIDAL PROPERTIES OF PROTEIN EXTRACTED FROM BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES LUCAS SALES QUEIROZ THERMODYNAMIC AND KINETIC INSIGHTS INTO THE INTERACTIONS BETWEEN FUNCTIONALIZED CDTE QUANTUM DOTS AND HUMAN SERUM ALBUMIN: A SURFACE PLASMON RESONANCE APPROACH (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES LIVIA NEVES SANTA ROSA MIXED STARCH/CHITOSAN HYDROGELS: ELASTIC PROPERTIES AS MODELLED THROUGH SIMULATED ANNEALING ALGORITHM AND THEIR ABILITY TO STRONGLY REDUCE YELLOW SUNSET (INS 110) RELEASE (0144-8617) CARBOHYDRATE POLYMERS LUCAS DE SOUZA SOARES ENERGETIC AND MOLECULAR DYNAMIC CHARACTERIZATION OF LYSOZYME/Β-CAROTENE INTERACTION (0167-7322) JOURNAL OF MOLECULAR LIQUIDS (PRINT) OTAVIO FERNANDES MAGALHAES FORMATION AND SELF-ASSOCIATION OF HOST-GUEST COMPLEXES BETWEEN ΒCD AND NONIONIC SURFACTANTS BRIJ (0167-7322) JOURNAL OF MOLECULAR LIQUIDS (PRINT) ISABELA ARAUJO MARQUES A SIMPLIFIED CFD MODEL TO DESCRIBE FLUID DYNAMICS, MASS TRANSPORT AND BREAKTHROUGH CURVES PERFORMANCE IN CRYOGEL SUPPORTS FOR CHROMATOGRAPHIC SEPARATION (0263-8762) CHEMICAL ENGINEERING RESEARCH & DESIGN JAMILLE COELHO COIMBRA EFFECTS OF PROTEIN CONCENTRATION DURING ULTRASONIC PROCESSING ON PHYSICOCHEMICAL PROPERTIES AND TECHNO-FUNCTIONALITY OF PLANT FOOD PROTEINS (0268-005X) FOOD HYDROCOLLOIDS MICHELE HARUMI OMURA IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOSITION FROM DIFFERENT SPECIES OF JABUTICABA (PLINIA SPP.) BY HPLC-DAD-ESI/MSN (0308-8146) FOOD CHEMISTRY NATHALIA DE ANDRADE NEVES INTERACTIONS BETWEEN CASEINS AND FOOD-DERIVED BIOACTIVE MOLECULES: A REVIEW (0308-8146) FOOD CHEMISTRY FEDERICO CASANOVA KINETIC STABILITY OF THE OIL-IN-WATER EMULSIONS AND DYNAMIC INTERFACIAL PROPERTIES OF MIXTURES OF SUCROSE ESTERS AND POLYSACCHARIDES (0308-8146) FOOD CHEMISTRY RAQUEL NUNES FERNANDES RANDOM PRESENTATION MINIMIZES THE EFFECT OF EXPECTATION ON THE HEDONIC THRESHOLD METHODOLOGY (0950-3293) FOOD QUALITY AND PREFERENCE MILA MARQUES GAMBA ARTIFICIAL NEURAL NETWORKS MODELING OF NON-FAT YOGURT TEXTURE PROPERTIES: EFFECT OF PROCESS CONDITIONS AND FOOD COMPOSITION (0960-3085) FOOD AND BIOPRODUCTS PROCESSING LAIS FERNANDA BATISTA MICROBIAL SHIFTS THROUGH THE RIPENING OF THE -ENTRE SERRAS- MINAS ARTISANAL CHEESE MONITORED BY HIGH-THROUGHPUT SEQUENCING (0963-9969) FOOD RESEARCH INTERNATIONAL ANDERSON CARLOS CAMARGO CHALLENGES ASSOCIATED WITH SPRAY DRYING OF LACTIC ACID BACTERIA: UNDERSTANDING CELL VIABILITY LOSS (1541-4337) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY MARIA TEREZA CRATIU MOREIRA SCENEDESMUS OBLIQUUS PROTEIN CONCENTRATE: A SUSTAINABLE ALTERNATIVE EMULSIFIER FOR THE FOOD INDUSTRY (2211-9264) ALGAL RESEARCH MONIQUE ELLEN TORRES DA SILVA CHARACTERIZATION, TECHNO-FUNCTIONAL PROPERTIES, AND ENCAPSULATION EFFICIENCY OF SELF-ASSEMBLED Β-LACTOGLOBULIN NANOSTRUCTURES (0308-8146) FOOD CHEMISTRY JANE SELIA DOS REIS COIMBRA OPTIMIZED EXTRACTION OF NEUTRAL CARBOHYDRATES, CRUDE LIPIDS AND PHOTOSYNTHETIC PIGMENTS FROM THE WET BIOMASS OF THE MICROALGA SCENEDESMUS OBLIQUUS BR003 (1383-5866) SEPARATION AND PURIFICATION TECHNOLOGY (PRINT) EDUARDO BASILIO DE OLIVEIRA TECHNO-ECONOMIC ASSESSMENT OF Α-LACTALBUMIN AND Β-LACTOGLOBULIN FRACTIONATION FROM WHEY PROTEIN ISOLATED SOLUTION USING SUPERCRITICAL CARBON DIOXIDE IN A CONTINUOUS REACTOR (1876-1070) TAIWAN INSTITUTE OF CHEMICAL ENGINEERS. JOURNAL JANE SELIA DOS REIS COIMBRA INFLUENCE OF SUCROSE REDUCTION ON FOULING DURING THE PRODUCTION OF DULCE DE LECHE. JOURNAL OF DAIRY RESEARCH (0022-0299) JOURNAL OF DAIRY RESEARCH (PRINT) ERICA FELIPE MAURICIO PHYSICAL PROPERTIES OF UHT LIGHT CREAM: IMPACT OF THE HIGH-PRESSURE HOMOGENIZATION AND ADDITION OF HYDROCOLLOIDS (0022-0299) JOURNAL OF DAIRY RESEARCH (PRINT) VIRGINIA NARDY PAIVA DRY HEATED WHOLE SORGHUM FLOUR (BRS 305) WITH HIGH TANNIN AND RESISTANT STARCH IMPROVES GLUCOSE METABOLISM, MODULATES ADIPOSITY, AND REDUCES LIVER STEATOSIS AND LIPOGENESIS IN WISTAR RATS FED WITH A HIGH-FAT HIGH-FRUCTOSE DIET (0733-5210) JOURNAL OF CEREAL SCIENCE (PRINT) OSCAR DAVID MEDINA MARTINEZ LOW-SUGAR STRAWBERRY YOGURT: HEDONIC THRESHOLDS AND EXPECTATIONS (0887-8250) JOURNAL OF SENSORY STUDIES LOUISE BERGAMIN ATHAYDE DE SOUZA PROPOSAL FOR DETERMINING VALENCE AND AROUSAL THRESHOLDS: COMPROMISED PLEASURE THRESHOLD, UNPLEASURE THRESHOLD, AND AROUSAL THRESHOLD (0887-8250) JOURNAL OF SENSORY STUDIES VINICIUS RODRIGUES ARRUDA PINTO EFFECT OF SUGAR REDUCTION AND ADDITION OF CORN FIBRE AND POLYDEXTROSE ON PORE SIZE AND SYNERESIS OF YOGHURT (0958-6946) INTERNATIONAL DAIRY JOURNAL ELISANGELA RAMIERES GOMES PSEUDOMONAS SP. AS THE CAUSATIVE AGENT OF ANOMALOUS BLUE DISCOLORATION IN BRAZILIAN FRESH SOFT CHEESE (MINAS FRESCAL) (0958-6946) INTERNATIONAL DAIRY JOURNAL RAFAELA DA SILVA RODRIGUES EFFECT OF LIGHT, FOOD ADDITIVES AND HEAT ON THE STABILITY OF SORGHUM 3-DEOXYANTHOCYANINS IN MODEL BEVERAGES (1365-2621) INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY (ONLINE) MARIANA PEREIRA BARBOSA MICROBIOLOGICAL QUALITY AND SAFETY OF BRAZILIAN ARTISANAL CHEESES (1517-8382) BRAZILIAN JOURNAL OF MICROBIOLOGY ANDERSON CARLOS CAMARGO PLASTICIZER EFFECT AND IONIC CROSS-LINKING: THE IMPACT OF INCORPORATING DIVALENT SALTS IN METHYLCELLULOSE FILMS FOR COLORIMETRIC DETECTION OF VOLATILE AMMONIA (1557-1858) FOOD BIOPHYSICS RAFAEL RESENDE ASSIS SILVA BY-PRODUCTS AS SUBSTRATES FOR PRODUCTION OF SELENIUM-ENRICHED PLEUROTUS OSTREATUS MUSHROOMS (1877-2641) WASTE AND BIOMASS VALORIZATION DIENE FRANCE DE SOUZA CARVACROL-LOADED LIPOSOME SUSPENSION: OPTIMIZATION, CHARACTERIZATION AND INCORPORATION INTO POLY(VINYL ALCOHOL) FILMS (2042-650X) FOOD & FUNCTIOON ADASSA GAMA TAVARES DRY HEATED SORGHUM BRS 305 HYBRID FLOUR AS A SOURCE OF RESISTANT STARCH AND TANNINS IMPROVES INFLAMMATION AND OXIDATIVE STRESS IN WISTAR RATS FED WITH A HIGH-FAT HIGH-FRUCTOSE DIET (2042-650X) FOOD & FUNCTIOON OSCAR DAVID MEDINA MARTINEZ KOMBUCHAS FROM GREEN AND BLACK TEAS REDUCE OXIDATIVE STRESS, LIVER STEATOSIS AND INFLAMMATION, AND IMPROVE GLUCOSE METABOLISM IN WISTAR RATS FED A HIGH-FAT HIGH-FRUCTOSE DIET (2042-650X) FOOD & FUNCTIOON RODRIGO REZENDE CARDOSO GLYCEROL AND TRIETHYL CITRATE PLASTICIZER EFFECTS ON MOLECULAR, THERMAL, MECHANICAL, AND BARRIER PROPERTIES OF CELLULOSE ACETATE FILMS (2212-4292) FOOD BIOSCIENCE SAMIRIS COCCO TEIXEIRA Β-LACTOGLOBULIN CONFORMATION INFLUENCES ITS INTERACTION WITH CAFFEINE (2212-4292) FOOD BIOSCIENCE LIVIA NEVES SANTA ROSA PHYSICAL AND OXIDATIVE STABILITY OF LOW-FAT FISH OIL-IN-WATER EMULSIONS STABILIZED WITH BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE PROTEIN CONCENTRATE (2304-8158) FOODS LUCAS SALES QUEIROZ IS DIETARY IODINE INTAKE EXCESSIVE ACCORDING TO THE THEORETICAL MODEL OF THE HEALTHY DIETARY INTAKE PATTERN IN PREGNANT WOMEN AND SCHOOLCHILDREN: WATER, SALT OR FOOD? (2296-861X) FRONTIERS IN NUTRITION EDIMAR APARECIDA FILOMENO FONTES AQUEOUS SOLUTIONS OF GLYCOLIC, PROPIONIC, OR LACTIC ACID IN SUBSTITUTION OF ACETIC ACID TO PREPARE CHITOSAN DISPERSIONS: A STUDY BASED ON RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES (0022-1155) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY LUCAS DE SOUZA SOARES INFLUENCE OF HOMOGENIZATION IN THE PHYSICOCHEMICAL QUALITY OF HUMAN MILK AND FAT RETENTION IN GASTRIC TUBES (0890-3344) JOURNAL OF HUMAN LACTATION KELY DE PAULA CORREA STUDY OF THE INFLUENCE OF LINE SCALE LENGTH (9 AND 15 CM) ON THE SENSORY EVALUATIONS OF TWO DESCRIPTIVE METHODS (0975-8402) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ALINE IAMIN GOMIDE ULTRASTRUCTURAL AND ANTIMICROBIAL IMPACTS OF ALLYL ISOTHIOCYANATE INCORPORATED IN CELLULOSE, Β-CYCLODEXTRIN, AND CARBON NANOTUBES NANOCOMPOSITES (1083-5601) JOURNAL OF VINYL & ADDITIVE TECHNOLOGY CLARA SUPRANI MARQUES SIMULATION OF ETHANOL RECOVERY AND ECONOMIC ANALYSIS OF PECTIN PRODUCTION ON AN INDUSTRIAL SCALE (1615-7591) BIOPROCESS AND BIOSYSTEMS ENGINEERING (PRINT) MANOELA MACIEL DOS SANTOS DIAS EXTRACTION, PURIFICATION BY CATION EXCHANGE SUPERMACROPOROUS CRYOGEL AND PHYSICO-CHEMICAL CHARACTERIZATION OF Y-CONGLUTIN FROM LUPIN SEEDS (LUPINUS ALBUS L.) (1615-9314) JOURNAL OF SEPARATION SCIENCE (INTERNET) RICHARD MARINS DA SILVA MICROALGA SCENEDESMUS OBLIQUUS: EXTRACTION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY1 (1806-6690) REVISTA CIÊNCIA AGRONÔMICA (UFC. ONLINE) MONIQUE ELLEN TORRES DA SILVA WEISSELLA: AN EMERGING BACTERIUM WITH PROMISING HEALTH BENEFITS (1867-1306) PROBIOTICS AND ANTIMICROBIAL PROTEINS CAMILA GONCALVES TEIXEIRA ANTHOCYANIN COMPOSITION OF MELINIS MINUTIFLORA CULTIVATED IN BRAZIL (1981-528X) REVISTA BRASILEIRA DE FARMACOGNOSIA NATHALIA DE ANDRADE NEVES SUGAR TYPE MATTERS IN SPRAY DRYING II: GLYCATION EFFECTS ON PHYSICOCHEMICAL CHARACTERISTICS OF AGED LACTOSE-HYDROLYZED MILK POWDER (2213-3291) FOOD STRUCTURE TATIANA LOPES FIALHO MICROSTRUCTURAL AND RHEOLOGICAL BEHAVIOR OF BUFFALO MILK CHOCOLATES (0022-1155) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY MARCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL O CONSUMO DE PRODUTO A BASE DE YACON (SMALLANTHUS SONCHIFOLIUS) AUMENTA GLUKAGON LIKE PEPTIDE-1 E DIMINUI O PESO CORPORAL DE RATAS WISTAR OVARIECTOMIZADAS (1676-546X) SEMINA. CIÊNCIAS AGRÁRIAS (IMPRESSO) JOICE DE FATIMA LAUREANO MARTINS DA SILVA WHAT ARE THE PROSPECTS FOR ULTRASOUND TECHNOLOGY IN FOOD PROCESSING? AN UPDATE ON THE MAIN EFFECTS ON DIFFERENT FOOD MATRICES, DRAWBACKS, AND APPLICATIONS (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING BRUNO RICARDO DE CASTRO LEITE JUNIOR VIABILITY OF LACTIPLANTIBACILLUS PLANTARUM</I> IN MIXED CARROT AND ACEROLA JUICE: COMPARING UNENCAPSULATED CELLS X ENCAPSULATED CELLS (1745-4549) JOURNAL OF FOOD PROCESSING AND PRESERVATION ELIANE MAURICIO FURTADO MARTINS STRUCTURE AND APPLICATIONS OF PECTIN IN FOOD, BIOMEDICAL, AND PHARMACEUTICAL INDUSTRY: A REVIEW (2079-6412) COATINGS JANE SELIA DOS REIS COIMBRA CHITOSAN-NANOCOMPOSITES AS A FOOD ACTIVE PACKAGING: EFFECT OF ADDITION OF TOCOPHEROL AND MODIFIED MONTMORILLONITE (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING MARALI VILELA DIAS MACHINE LEARNING ALGORITHMS TO PREDICT THE DRY MATTER LOSS OF STORED SOYBEAN GRAINS ( GLYCINE MAX</I> L.) 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TECHNOLOGY (IMPRESSO) JOSE ANTONIO DE QUEIROZ LAFETA JUNIOR DESENVOLVIMENTO DE EMBALAGENS INTELIGENTES COM ALTERAÇÃO COLORIMÉTRICA INCORPORADAS COM ANTOCIANINAS: UMA REVISÃO CRÍTICA (1981-6723) BRAZILIAN JOURNAL OF FOOD TECHNOLOGY (ONLINE) SAMIRIS COCCO TEIXEIRA EFFECT OF TEMPERATURE ON THE SEPARATION AND PURIFICATION OF WHEY PROTEINS USING AQUEOUS TWO-PHASE SYSTEMS (1984-6835) REVISTA VIRTUAL DE QUÍMICA JOSE ANTONIO DE QUEIROZ LAFETA JUNIOR USO DA TECNOLOGIA DE LIPOSSOMAS NO ENCAPSULAMENTO DE COMPOSTOS BIOATIVOS – REVISÃO (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES BRUNO RICARDO DE CASTRO LEITE JUNIOR PRESERVATION OF RAW SHEEP MILK: STRATEGIES, CONSEQUENCES, AND FINAL IMPACT ON DAIRY PRODUCTS (2312-3796) JOURNAL OF FOOD TECHNOLOGY RESEARCH ALLINE ARTIGIANI LIMA TRIBST STRUCTURAL AND MOLECULAR BASES OF ANGIOTENSIN-CONVERTING ENZYME INHIBITION BY BOVINE CASEIN-DERIVED PEPTIDES: AN IN SILICO</I> MOLECULAR DYNAMICS APPROACH (0739-1102) JOURNAL OF BIOMOLECULAR STRUCTURE & 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