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Items: 1 to 50 of 137

1.

Clinician Perceptions of Implementing the Cultural Formulation Interview on a Mixed Forensic Unit.

Aggarwal NK, Lam P, Diaz S, Cruz AG, Lewis-Fernández R.

J Am Acad Psychiatry Law. 2020 Feb 12. pii: JAAPL.003914-20. doi: 10.29158/JAAPL.003914-20. [Epub ahead of print]

PMID:
32051199
2.

High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage.

Monteiro SHMC, Silva EK, Guimarães JT, Freitas MQ, Meireles MAA, Cruz AG.

Ultrason Sonochem. 2019 Dec 13;63:104928. doi: 10.1016/j.ultsonch.2019.104928. [Epub ahead of print]

PMID:
31952002
3.

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Granato D, Barba FJ, Kovačević DB, Lorenzo JM, Cruz AG, Putnik P.

Annu Rev Food Sci Technol. 2020 Jan 6. doi: 10.1146/annurev-food-032519-051708. [Epub ahead of print]

PMID:
31905019
4.

Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat's milk Frozen Yogurt and Escherichia coli in the large intestine.

Verruck S, Barretta C, Miotto M, Canella MHM, de Liz GR, Maran BM, Garcia SG, da Silveira SM, Vieira CRW, da Cruz AG, Prudencio ES.

Food Res Int. 2020 Jan;127:108690. doi: 10.1016/j.foodres.2019.108690. Epub 2019 Oct 15.

PMID:
31882106
5.

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

Grom LC, Rocha RS, Balthazar CF, Guimarães JT, Coutinho NM, Barros CP, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Silva PHF, Granato D, Freitas MQ, Esmerino EA, Silva MC, Cruz AG.

J Dairy Sci. 2020 Feb;103(2):1110-1119. doi: 10.3168/jds.2019-17401. Epub 2019 Nov 27.

PMID:
31785881
6.

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.

Vidal VAS, Paglarini CS, Freitas MQ, Coimbra LO, Esmerino EA, Pollonio MAR, Cruz AG.

Meat Sci. 2020 Mar;161:108000. doi: 10.1016/j.meatsci.2019.108000. Epub 2019 Nov 2.

PMID:
31707157
7.

The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into "requeijão cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats.

Soares MB, Santos-Junior VA, Tavares Filho ER, Lollo PCB, Morato PN, Amaya-Farfan J, Pereira EPR, Balthazar CF, Cruz AG, Martinez RCR, Sant'Ana AS.

Front Microbiol. 2019 Oct 22;10:2332. doi: 10.3389/fmicb.2019.02332. eCollection 2019.

8.

Production of fatty acid methyl esters and bioactive compounds from citrus wax.

Cruz AG, Mtz-Enríquez AI, Díaz-Jiménez L, Ramos-González R, Valdés JAA, Flores MEC, Martínez JLH, Ilyina A.

Waste Manag. 2020 Feb 1;102:48-55. doi: 10.1016/j.wasman.2019.10.021. Epub 2019 Oct 24.

PMID:
31669674
9.

Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy.

Fratianni F, Cozzolino R, Martignetti A, Malorni L, d'Acierno A, De Feo V, da Cruz AG, Nazzaro F.

Food Sci Nutr. 2019 Sep 6;7(10):3233-3243. doi: 10.1002/fsn3.1180. eCollection 2019 Oct.

10.

The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions.

Soares MB, Martinez RCR, Pereira EPR, Balthazar CF, Cruz AG, Ranadheera CS, Sant'Ana AS.

Food Res Int. 2019 Nov;125:108542. doi: 10.1016/j.foodres.2019.108542. Epub 2019 Jul 9.

PMID:
31554104
11.

Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization.

Balthazar CF, Santillo A, Guimarães JT, Capozzi V, Russo P, Caroprese M, Marino R, Esmerino EA, Raices RSL, Silva MC, Silva HLA, Freitas MQ, Granato D, Cruz AG, Albenzio M.

J Dairy Sci. 2019 Dec;102(12):10724-10736. doi: 10.3168/jds.2019-16909. Epub 2019 Sep 11.

12.

Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition.

Nazzaro F, Fratianni F, Cozzolino R, Martignetti A, Malorni L, De Feo V, Cruz AG, d'Acierno A.

Microorganisms. 2019 Sep 5;7(9). pii: E321. doi: 10.3390/microorganisms7090321.

13.

Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

Vidal VAS, Santana JB, Paglarini CS, da Silva MAAP, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MAR.

Meat Sci. 2020 Jan;159:107911. doi: 10.1016/j.meatsci.2019.107911. Epub 2019 Aug 29.

PMID:
31474317
14.

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage.

Soares MB, Almada CN, Almada CN, Martinez RCR, Pereira EPR, Balthazar CF, Cruz AG, Ranadheera CS, Sant'Ana AS.

Int J Food Microbiol. 2019 Oct 16;307:108288. doi: 10.1016/j.ijfoodmicro.2019.108288. Epub 2019 Aug 7.

PMID:
31421399
15.

Dairy foods and positive impact on the consumer's health.

Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES.

Adv Food Nutr Res. 2019;89:95-164. doi: 10.1016/bs.afnr.2019.03.002. Epub 2019 Apr 17. Review.

PMID:
31351531
16.

Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice.

Vasconcelos FM, Silva HLA, Poso SMV, Barroso MV, Lanzetti M, Rocha RS, Graça JS, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Granato D, Pimentel TC, Sant'Ana AS, Cruz AG, Valença SS.

Food Res Int. 2019 Sep;123:697-703. doi: 10.1016/j.foodres.2019.06.001. Epub 2019 Jun 4.

PMID:
31285019
17.

Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations.

Ferreira MVS, Cappato LP, Silva R, Rocha RS, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Bissagio RC, Ranadheera S, Raices RSL, Silva MC, Cruz AG.

Food Res Int. 2019 Sep;123:20-26. doi: 10.1016/j.foodres.2019.04.045. Epub 2019 Apr 20.

PMID:
31284969
18.

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties.

Gremski LA, Coelho ALK, Santos JS, Daguer H, Molognoni L, do Prado-Silva L, Sant'Ana AS, da Silva Rocha R, da Silva MC, Cruz AG, Azevedo L, do Carmo MAV, Wen M, Zhang L, Granato D.

Food Chem. 2019 Nov 15;298:125098. doi: 10.1016/j.foodchem.2019.125098. Epub 2019 Jun 28.

PMID:
31276942
19.

Ohmic heating for processing of whey-raspberry flavored beverage.

Ferreira MVS, Cappato LP, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Esmerino EA, Freitas MQ, Rodrigues FN, Granato D, Neto RPC, Tavares MIB, Silva PHF, Raices RSL, Silva MC, Cruz AG.

Food Chem. 2019 Nov 1;297:125018. doi: 10.1016/j.foodchem.2019.125018. Epub 2019 Jun 15.

PMID:
31253265
20.

High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products.

Guimarães JT, Balthazar CF, Scudino H, Pimentel TC, Esmerino EA, Ashokkumar M, Freitas MQ, Cruz AG.

Ultrason Sonochem. 2019 Oct;57:12-21. doi: 10.1016/j.ultsonch.2019.05.004. Epub 2019 May 6. Review.

PMID:
31208607
21.

Inclusion of licuri meal in the diet of pasture dairy cows.

Costa EGL, da Silva FF, Silva RR, Porto AF Jr, Santiago BM, Rocha LC, Cruz AG, Guedes ACF, Neto TM, Vieira EA.

Trop Anim Health Prod. 2019 Nov;51(8):2505-2511. doi: 10.1007/s11250-019-01964-5. Epub 2019 Jun 14.

PMID:
31201602
22.

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice.

Cordeiro MA, Souza ELS, Arantes RME, Balthazar CF, Guimarães JT, Scudino H, Silva HLA, Rocha RS, Freitas MQ, Esmerino EA, Silva MC, Pimentel TC, Granato D, Costa RGB, Cruz AG, Martins FS.

J Dairy Sci. 2019 Aug;102(8):6756-6765. doi: 10.3168/jds.2019-16340. Epub 2019 Jun 6.

PMID:
31178187
23.

Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation.

Souza TSP, Luna AS, Barros DB, Pimentel TC, Pereira EPR, Guimarães JT, Esmerino EA, Freitas MQ, Costa RGB, Silva MC, Quitério SL, Raices RSL, Cruz AG.

Food Res Int. 2019 May;119:709-714. doi: 10.1016/j.foodres.2018.10.050. Epub 2018 Oct 16.

PMID:
30884707
24.

Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.

Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Borges FO, Fonteles TV, Neto RPC, Tavares MIB, Fernandes FAN, Rodrigues S, Cruz AG.

Food Res Int. 2019 May;119:564-570. doi: 10.1016/j.foodres.2018.10.033. Epub 2018 Oct 9.

PMID:
30884690
25.

Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage.

Guimarães JT, Silva EK, Ranadheera CS, Moraes J, Raices RSL, Silva MC, Ferreira MS, Freitas MQ, Meireles MAA, Cruz AG.

Ultrason Sonochem. 2019 Jul;55:157-164. doi: 10.1016/j.ultsonch.2019.02.025. Epub 2019 Feb 28.

PMID:
30853535
26.

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.

Vidal VAS, Biachi JP, Paglarini CS, Pinton MB, Campagnol PCB, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MAR.

Meat Sci. 2019 Jun;152:49-57. doi: 10.1016/j.meatsci.2019.02.005. Epub 2019 Feb 12.

PMID:
30802818
27.

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds.

Silveira MR, Coutinho NM, Esmerino EA, Moraes J, Fernandes LM, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Borges FO, Neto RPC, Tavares MIB, Fernandes FAN, Fonteles TV, Nazzaro F, Rodrigues S, Cruz AG.

Food Chem. 2019 May 1;279:120-127. doi: 10.1016/j.foodchem.2018.11.128. Epub 2018 Dec 5.

PMID:
30611471
28.

Processing chocolate milk drink by low-pressure cold plasma technology.

Coutinho NM, Silveira MR, Fernandes LM, Moraes J, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Ranadheera CS, Borges FO, Neto RPC, Tavares MIB, Fernandes FAN, Fonteles TV, Nazzaro F, Rodrigues S, Cruz AG.

Food Chem. 2019 Apr 25;278:276-283. doi: 10.1016/j.foodchem.2018.11.061. Epub 2018 Nov 12.

PMID:
30583374
29.

Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality.

Balthazar CF, Santillo A, Guimarães JT, Bevilacqua A, Corbo MR, Caroprese M, Marino R, Esmerino EA, Silva MC, Raices RSL, Freitas MQ, Cruz AG, Albenzio M.

Ultrason Sonochem. 2019 Mar;51:241-248. doi: 10.1016/j.ultsonch.2018.10.017. Epub 2018 Oct 19.

PMID:
30377079
30.

Are dairy products containing probiotics beneficial for oral health? A systematic review and meta-analysis.

Nadelman P, Magno MB, Masterson D, da Cruz AG, Maia LC.

Clin Oral Investig. 2018 Nov;22(8):2763-2785. doi: 10.1007/s00784-018-2682-9. Epub 2018 Oct 9.

PMID:
30298454
31.

Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination.

Ismail A, Gonçalves BL, de Neeff DV, Ponzilacqua B, Coppa CFSC, Hintzsche H, Sajid M, Cruz AG, Corassin CH, Oliveira CAF.

Food Res Int. 2018 Nov;113:74-85. doi: 10.1016/j.foodres.2018.06.067. Epub 2018 Jun 30. Review.

PMID:
30195548
32.

A novel capacitive sensor based on molecularly imprinted nanoparticles as recognition elements.

Canfarotta F, Czulak J, Guerreiro A, Cruz AG, Piletsky S, Bergdahl GE, Hedström M, Mattiasson B.

Biosens Bioelectron. 2018 Nov 30;120:108-114. doi: 10.1016/j.bios.2018.07.070. Epub 2018 Aug 7.

PMID:
30173008
33.

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.

Silva HLA, Balthazar CF, Silva R, Vieira AH, Costa RGB, Esmerino EA, Freitas MQ, Cruz AG.

J Dairy Sci. 2018 Oct;101(10):8837-8846. doi: 10.3168/jds.2018-14819. Epub 2018 Aug 1.

34.

Comparison of the efficacy of 0.03% tacrolimus eye drops diluted in olive oil and linseed oil for the treatment of keratoconjunctivitis sicca in dogs.

Zulim LFDC, Nai GA, Giuffrida R, Pereira CSG, Benguella H, Cruz AG, Foglia BTD, Batista ADS, Andrade SF.

Arq Bras Oftalmol. 2018 Jul-Aug;81(4):293-301. doi: 10.5935/0004-2749.20180059.

35.

Molecularly imprinted polymer nanoparticle-based assay (MINA): application for fumonisin B1 determination.

Munawar H, Smolinska-Kempisty K, Cruz AG, Canfarotta F, Piletska E, Karim K, Piletsky SA.

Analyst. 2018 Jul 9;143(14):3481-3488. doi: 10.1039/c8an00322j.

PMID:
29923557
36.

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds.

Cappato LP, Ferreira MVS, Moraes J, Pires RPS, Rocha RS, Silva R, Neto RPC, Tavares MIB, Freitas MQ, Rodrigues FN, Calado VMA, Raices RSL, Silva MC, Cruz AG.

Food Chem. 2018 Oct 15;263:81-88. doi: 10.1016/j.foodchem.2018.04.115. Epub 2018 Apr 27.

PMID:
29784332
37.

Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.

Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HLA, Mathias SP, Esmerino EA, Freitas MQ, Raices RSL, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG.

Food Res Int. 2018 Jun;108:18-26. doi: 10.1016/j.foodres.2018.03.014. Epub 2018 Mar 6.

PMID:
29735047
38.

Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels.

Guimarães JT, Silva EK, Alvarenga VO, Costa ALR, Cunha RL, Sant'Ana AS, Freitas MQ, Meireles MAA, Cruz AG.

Ultrason Sonochem. 2018 Jun;44:251-260. doi: 10.1016/j.ultsonch.2018.02.012. Epub 2018 Feb 7.

PMID:
29680610
39.

Completion task to uncover consumer's perception: a case study using distinct types of hen's eggs.

Sass CAB, Kuriya S, da Silva GV, Silva HLA, da Cruz AG, Esmerino EA, Freitas MQ.

Poult Sci. 2018 Jul 1;97(7):2591-2599. doi: 10.3382/ps/pey103.

40.

The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.

Ferrão LL, Ferreira MVS, Cavalcanti RN, Carvalho AFA, Pimentel TC, Silva HLA, Silva R, Esmerino EA, Neto RPC, Tavares MIB, Freitas MQ, Menezes JCV, Cabral LM, Moraes J, Silva MC, Mathias SP, Raices RSL, Pastore GM, Cruz AG.

Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10.

PMID:
29580471
41.

Ohmic Heating: A potential technology for sweet whey processing.

Costa NR, Cappato LP, Ferreira MVS, Pires RPS, Moraes J, Esmerino EA, Silva R, Neto RPC, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RSL, Silva MC, Cruz AG.

Food Res Int. 2018 Apr;106:771-779. doi: 10.1016/j.foodres.2018.01.046. Epub 2018 Jan 31.

PMID:
29579986
42.

Tds of cheese: Implications of analyzing texture and taste simultaneously.

Rodrigues JF, Souza VR, Lima RR, Cruz AGD, Pinheiro ACM.

Food Res Int. 2018 Apr;106:1-10. doi: 10.1016/j.foodres.2017.12.048. Epub 2017 Dec 17.

PMID:
29579892
43.

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.

Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG.

Food Chem. 2018 Jul 30;255:58-66. doi: 10.1016/j.foodchem.2018.02.044. Epub 2018 Feb 9.

44.

Corrigendum to "The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream" [Food Chem. 246 (2018) 464-472].

Balthazar CF, Silva HLA, Esmerino EA, Rocha RS, Moraes J, Carmo MAV, Azevedo L, Camps I, Abud YKD, Sant'Anna C, Franco RM, Freitas MQ, Silva MC, Raices RSL, Escher GB, Granato D, Ranadheera CS, Nazzaro F, Cruz AG.

Food Chem. 2018 Jun 30;252:397. doi: 10.1016/j.foodchem.2018.01.186. Epub 2018 Feb 7. No abstract available.

PMID:
29478559
45.

Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage.

Monteiro SHMC, Silva EK, Alvarenga VO, Moraes J, Freitas MQ, Silva MC, Raices RSL, Sant'Ana AS, Meireles MAA, Cruz AG.

Ultrason Sonochem. 2018 Apr;42:1-10. doi: 10.1016/j.ultsonch.2017.11.015. Epub 2017 Nov 11.

PMID:
29429649
46.

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.

Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG.

Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18.

PMID:
29329843
47.

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Balthazar CF, Silva HLA, Esmerino EA, Rocha RS, Moraes J, Carmo MAV, Azevedo L, Camps I, K D Abud Y, Sant'Anna C, Franco RM, Freitas MQ, Silva MC, Raices RSL, Escher GB, Granato D, Senaka Ranadheera C, Nazarro F, Cruz AG.

Food Chem. 2018 Apr 25;246:464-472. doi: 10.1016/j.foodchem.2017.12.002. Epub 2017 Dec 5. Erratum in: Food Chem. 2018 Jun 30;252:397. Nazarro, Filomena [corrected to Nazzaro, Filomena].

PMID:
29291874
48.

Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters?

Cappato LP, Ferreira MVS, Pires RPS, Cavalcanti RN, Bisaggio RC, Freitas MQ, Silva MC, Cruz AG.

Food Chem. 2018 Apr 15;245:22-28. doi: 10.1016/j.foodchem.2017.10.019. Epub 2017 Oct 7.

PMID:
29287363
49.

Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews.

Araújo JAM, Esmerino EA, Alvarenga VO, Cappato LP, Hora IC, Silva MC, Freitas MQ, Pimentel TC, Walter EHM, Sant'Ana AS, Cruz AG.

Foodborne Pathog Dis. 2018 Mar;15(3):132-140. doi: 10.1089/fpd.2017.2342. Epub 2017 Dec 20.

PMID:
29261335
50.

What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association.

Soares EKB, Esmerino EA, Ferreira MVS, da Silva MAAP, Freitas MQ, Cruz AG.

Food Res Int. 2017 Dec;102:553-558. doi: 10.1016/j.foodres.2017.08.053. Epub 2017 Aug 23.

PMID:
29195985

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