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1.
Design of new lipids from bovine milk fat for baby nutrition.
Crit Rev Food Sci Nutr
; 62(1): 145-159, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-32876475
2.
Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract.
J Sci Food Agric
; 101(10): 4010-4017, 2021 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33543505
3.
Milk fat nanoemulsions stabilized by dairy proteins.
J Food Sci Technol
; 57(9): 3295-3304, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32728278
4.
Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils.
Food Res Int
; 176: 113821, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38163721
5.
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application.
Food Res Int
; 155: 111119, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35400405
6.
Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models.
Food Chem
; 374: 131739, 2022 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34875438
7.
Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects.
Foods
; 10(7)2021 Jul 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-34359432
8.
Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture.
Food Res Int
; 133: 109190, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32466918
9.
Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil.
Food Res Int
; 132: 109038, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331672
10.
Dairy-based solid lipid microparticles: A novel approach.
Food Res Int
; 131: 109009, 2020 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32247456
11.
Monensin residues in the production of Minas Frescal cheese: Stability, effects on fermentation, fate and physicochemical characteristics of the cheese.
Food Res Int
; 137: 109440, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233121
12.
Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acids.
Food Res Int
; 128: 108780, 2020 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-31955748
13.
Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review.
J Food Sci
; 84(8): 2024-2030, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-31329276
14.
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG.
Food Res Int
; 123: 393-402, 2019 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-31284991
15.
Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols.
Food Res Int
; 120: 432-440, 2019 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-31000259
16.
Milk fat as a structuring agent of plastic lipid bases.
Food Res Int
; 111: 120-129, 2018 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-30007668
17.
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis.
J Food Sci
; 82(2): 386-393, 2017 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-28098943
18.
Efeito de níveis crescentes de uréia na dieta de vacas leiteiras sobre a composição e rendimento de fabricação de queijos minas frescal / Effect of increasing level of dietary urea in diets for dairy cows on composition and yield of Minas Frescal cheese
Braz. j. vet. res. anim. sci
; 46(4): 273-279, 2009. tab
Artículo
en Portugués
| VETINDEX | ID: vti-5062
19.
Efeito de níveis crescentes de uréia na dieta de vacas leiteiras sobre a composição e rendimento de fabricação de queijos minas frescal / Effect of increasing level of dietary urea in diets for dairy cows on composition and yield of Minas Frescal cheese
Braz. j. vet. res. anim. sci
; 46(4): 273-279, 2009.
Artículo
en Portugués
| LILACS | ID: lil-536845
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