1.How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

作　　者：CAMELO-SILVA Callebe ;BARROS Eulália Lopes da Silva ;VERRUCK Silvani 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.28621

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809325

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2.Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

作　　者：BARROS Eulália Lopes da Silva ;SILVA Callebe Camelo ;VERRUCK Silvani 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.84021

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809327

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3.Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

作　　者：CAMELO-SILVA Callebe ;BARROS Eulália Lopes da Silva ;CANELLA Maria Helena Machado 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.12221

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809356

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4.Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream

作　　者：BARROS Eulália Lopes da Silva ;SILVA Callebe Camelo ;CANELLA Maria Helena Machado 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.12521

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809357

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5.How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

作　　者：PRESTES Amanda Alves ;VARGAS Maryella Osório ;HELM Cristiane Vieira 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.17721

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809543

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6.Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

作　　者：PRESTES Amanda Alves ;HELM Cristiane Vieira ;ESMERINO Erick Almeida 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.08822

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809544

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7.Probiotic milk drink as adjuvant therapy for the treatment of periodontitis: a randomized clinical trial with 180 days follow-up

作　　者：BILOURO Fabio Cascardo ;ROCHA Ramon Silva ;GUIMARÃES Jonas Toledo 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.17922

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809617

文章详细

	ESMERINO Erick Almeida	7篇
	SILVA Ramon	6篇
	PRUDENCIO Elane Schwinden	5篇
	BARROS Eulália Lopes da Silva	4篇
	CANELLA Maria Helena Machado	4篇

	MARAN Bruna Marchesan	4篇
	PRESTES Amanda Alves	4篇
	VERRUCK Silvani	4篇
	VARGAS Maryella Osório	3篇
	BALTHAZAR Celso Fasura	2篇
	CALADO Veronica Maria de Araujo	2篇
	CAMELO-SILVA Callebe	2篇
	HELM Cristiane Vieira	2篇
	SILVA Callebe Camelo	2篇
	BILOURO Fabio Cascardo	1篇
	CANABARRO Antonio	1篇
	CRUZ Adriano Gomes da	1篇
	FREITAS Monica Queiroz de	1篇
	GUIMARÃES Jonas Toledo	1篇
	MAGNANI Marciane	1篇
	PIMENTEL Tatiana Colombo	1篇
	PRUDÊNCIO Elane Schwinden	1篇
	ROCHA Ramon Silva	1篇
	SILVA Marcia Cristina	1篇

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