Jeremias Moraes
Jeremias Moraes
Food Scientist, IFRJ
Verified email at - Homepage
Cited by
Cited by
Cold plasma processing of milk and dairy products
NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ...
Trends in Food Science & Technology 74, 56-68, 2018
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ...
Food chemistry 246, 464-472, 2018
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ...
Journal of functional foods 38, 242-250, 2017
Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive …
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage
JT Guimaraes, EK Silva, CS Ranadheera, J Moraes, RSL Raices, ...
Ultrasonics sonochemistry 55, 157-164, 2019
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
CF Balthazar, HLA Silva, AH Vieira, RPC Neto, LP Cappato, PT Coimbra, ...
Food Research International 91, 38-46, 2017
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds
LP Cappato, MVS Ferreira, J Moraes, RPS Pires, RS Rocha, R Silva, ...
Food chemistry 263, 81-88, 2018
Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
SHMC Monteiro, EK Silva, VO Alvarenga, J Moraes, MQ Freitas, MC Silva, ...
Ultrasonics Sonochemistry 42, 1-10, 2018
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
CF Balthazar, CAC Júnior, J Moraes, MP Costa, RSL Raices, RM Franco, ...
Journal of Dairy Science 99 (6), 4160-4168, 2016
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
CF Balthazar, HLA Silva, RN Cavalcanti, EA Esmerino, LP Cappato, ...
Journal of Functional Foods 35, 564-573, 2017
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ...
Food chemistry 279, 120-127, 2019
Ohmic Heating: A potential technology for sweet whey processing
NR Costa, LP Cappato, MVS Ferreira, RPS Pires, J Moraes, EA Esmerino, ...
Food Research International 106, 771-779, 2018
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile
GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ...
Food Chemistry 239, 697-703, 2018
Processing chocolate milk drink by low-pressure cold plasma technology
NM Coutinho, MR Silveira, LM Fernandes, J Moraes, TC Pimentel, ...
Food Chemistry 278, 276-283, 2019
Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products
CPC Martins, RN Cavalcanti, SM Couto, J Moraes, EA Esmerino, ...
Comprehensive Reviews in Food Science and Food Safety 18 (1), 67-83, 2019
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ...
Food chemistry 248, 192-200, 2018
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing
HLA Silva, CF Balthazar, EA Esmerino, AH Vieira, LP Cappato, RPC Neto, ...
Food Research International 99, 247-255, 2017
Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure
NM Coutinho, MR Silveira, TC Pimentel, MQ Freitas, J Moraes, ...
Lwt 102, 324-329, 2019
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance
GV Amaral, EK Silva, ALR Costa, VO Alvarenga, RN Cavalcanti, ...
Lwt 92, 80-86, 2018
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