Publicacións en colaboración con investigadores/as de Universidade Federal da Paraíba (5)

2020

  1. Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 995-1001

2016

  1. Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

    Food and Function, Vol. 7, Núm. 10, pp. 4356-4371

  2. Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region

    Food Research International, Vol. 84, pp. 61-68

  3. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

    LWT - Food Science and Technology, Vol. 65, pp. 645-651

2015

  1. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

    Food Research International, Vol. 76, pp. 828-838