Renata Raices
Renata Raices
Professor de Química Analítica
E-mail confirmado em
Citado por
Citado por
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
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ...
Journal of Dairy Science 99 (1), 18-30, 2016
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ...
Food Chemistry 196, 628-637, 2016
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
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
ALD Batista, R Silva, LP Cappato, CN Almada, RKA Garcia, MC Silva, ...
Food Research International 77, 627-635, 2015
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
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
AG Cruz, WF Castro, JAF Faria, HMA Bolini, RMS Celeghini, RSL Raices, ...
Food Research International 51 (2), 723-728, 2013
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
Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects
GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ...
Trends in Food Science & Technology 64, 94-101, 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
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ...
Food Research International 86, 93-102, 2016
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
Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt
MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ...
Lwt 105, 371-376, 2019
O sistema não pode executar a operação agora. Tente novamente mais tarde.
Artigos 1–20