1.Evaluation of the microbiological quality of minimally processed vegetables

作　　者：SCHUH, Vanessa ;SCHUH, Janaína ;FRONZA, Nei 等

出　　处：Food Science and Technology (Campinas). 2020 ;40(2):290-295.doi:10.1590/fst.38118

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：246439193

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2.Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

作　　者：SCHUH Janaina ;BATISTELI Paola ;GARGETTI Anariê 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.31322

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809092

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3.Determination of total phenolic compounds in plant extracts via Folin-Ciocalteu’s method adapted to the usage of digital images

作　　者：LUCAS Bruna Nichelle ;DALLA NORA ;BOEIRA Caroline Pagnossim 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.35122

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809318

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4.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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5.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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6.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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7.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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8.Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products

作　　者：LIMA Clara Mariana Gonçalves ;COSTA Herique Riley Duarte ;PAGNOSSA Jorge Pamplona 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.16421

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809470

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	有全文链接	7篇
	有本地全文	1篇

	VERRUCK Silvani	7篇
	BARROS Eulália Lopes da Silva	4篇
	CANELLA Maria Helena Machado	4篇
	ESMERINO Erick Almeida	4篇
	MARAN Bruna Marchesan	4篇

	SILVA Ramon	4篇
	PRUDENCIO Elane Schwinden	3篇
	BALTHAZAR Celso Fasura	2篇
	CALADO Veronica Maria de Araujo	2篇
	CAMELO-SILVA Callebe	2篇
	PRESTES Amanda Alves	2篇
	SILVA Callebe Camelo	2篇
	VARGAS Maryella Osório	2篇
	BALSAN Thalia Indara	1篇
	BATIHA Gaber El-Saber	1篇
	BATISTELI Paola	1篇
	BOEIRA Caroline Pagnossim	1篇
	COSTA Herique Riley Duarte	1篇
	DALLA NORA	1篇
	DALLA NORA Flávia Michelon	1篇
	FORALOSSO Fabiana Bortolini	1篇
	FORALOSSO, Fabiana Bortolini	1篇
	FRONZA Nei	1篇
	FRONZA, Nei	1篇
	GARGETTI Anariê	1篇
	GILIOLI Andressa	1篇
	LIMA Clara Mariana Gonçalves	1篇
	LUCAS Bruna Nichelle	1篇
	PAGNOSSA Jorge Pamplona	1篇
	PRUDÊNCIO Elane Schwinden	1篇
	ROLLEMBERG Nathalia de Castro	1篇
	ROSA Claudia Severo da	1篇
	SCHUH Janaina	1篇
	SCHUH, Janaína	1篇
	SCHUH, Vanessa	1篇
	SILVA Josiane Ferreira da	1篇
	SILVEIRA Sheila Mello da	1篇
	SILVEIRA, Sheila Mello da	1篇
	VARGAS JUNIOR Álvaro	1篇
	VARGAS JUNIOR, Alvaro	1篇

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	2022	7篇
	2020	1篇