| 1 |
Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023;165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [Reference Citation Analysis]
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| 2 |
da Silva Rocha R, Barros CP, Pimentel TC, Mutti P, Cigarini M, Di Rocco M, Brutti A, Alamprese C, Silva MC, Esmerino EA, da Cruz AG. Ohmic Heating. Novel Technologies in Food Science 2023. [DOI: 10.1002/9781119776376.ch15] [Reference Citation Analysis]
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| 3 |
Luciano WA, Pimentel TC, Bezerril FF, Barão CE, Marcolino VA, de Siqueira Ferraz Carvalho R, dos Santos Lima M, Martín-belloso O, Magnani M. Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage. International Journal of Food Microbiology 2023;384:109959. [DOI: 10.1016/j.ijfoodmicro.2022.109959] [Reference Citation Analysis]
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| 4 |
dos Santos Rocha C, Magnani M, de Paiva Anciens Ramos GL, Bezerril FF, Freitas MQ, Cruz AG, Pimentel TC. Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Current Opinion in Food Science 2022;47:100892. [DOI: 10.1016/j.cofs.2022.100892] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
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| 5 |
Moss R, Barker S, Falkeisen A, Gorman M, Knowles S, Mcsweeney MB. An investigation into consumer perception and attitudes towards plant-based alternatives to milk. Food Research International 2022;159:111648. [DOI: 10.1016/j.foodres.2022.111648] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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| 6 |
Jafarpour D, Hashemi SMB. Ohmic heating application in food processing: recent achievements and perspectives. Foods and Raw Materials. [DOI: 10.21603/2308-4057-2022-2-531] [Reference Citation Analysis]
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| 7 |
Ribeiro NG, Xavier-santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. Innovative Food Science & Emerging Technologies 2022;76:102934. [DOI: 10.1016/j.ifset.2022.102934] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
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| 8 |
Auriema BE, Correa FJ, Silva R, Soares PTS, Lima AL, Vidal VAS, Raices RS, Pollonio MA, Luchese RH, Esmerino EA, Mathias SP. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. Food Research International 2022;152:110890. [DOI: 10.1016/j.foodres.2021.110890] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
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| 9 |
Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. Journal of Sensory Studies. [DOI: 10.1111/joss.12733] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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| 10 |
Marques C, Correia E, Dinis L, Vilela A. An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods. Foods 2022;11:255. [DOI: 10.3390/foods11030255] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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| 11 |
Hardinasinta G, Mursalim M, Muhidong J, Salengke S. Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating. Food Sci Technol 2022;42:e64020. [DOI: 10.1590/fst.64020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
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| 12 |
Moss R, Barker S, Mcsweeney MB. Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines. J Sens Stud. [DOI: 10.1111/joss.12720] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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| 13 |
Jouki M, Jafari S, Jouki A, Khazaei N. Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. Food Sci Nutr 2021;9:5119-30. [PMID: 34532021 DOI: 10.1002/fsn3.2477] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
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| 14 |
Durço BB, Pimentel TC, Pagani MM, Cruz AG, Duarte MCKH, Esmerino EA. Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin. Food Res Int 2021;148:110624. [PMID: 34507768 DOI: 10.1016/j.foodres.2021.110624] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
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| 15 |
Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. LWT 2021;146:111451. [DOI: 10.1016/j.lwt.2021.111451] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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| 16 |
Barrón-garcía OY, Gaytán-martínez M, Ramírez-jiménez AK, Luzardo-ocampo I, Velazquez G, Morales-sánchez E. Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes. LWT 2021;143:111113. [DOI: 10.1016/j.lwt.2021.111113] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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| 17 |
Vargas MO, Prestes AA, Miotto M, Prudêncio ES. Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS. Int J Dairy Technol 2021;74:262-76. [DOI: 10.1111/1471-0307.12762] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
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| 18 |
Leddomado LS, Silva R, Guimarães JT, Balthazar CF, Ramos GL, Freitas MQ, Duarte MCK, Neto RP, Tavares MIB, Pimentel TC, Silva PHF, Raices RS, Silva MC, Cruz AG, Esmerino EA. Technological benefits of using inulin and xylooligosaccharide in dulce de leche. Food Hydrocolloids 2021;110:106158. [DOI: 10.1016/j.foodhyd.2020.106158] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
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| 19 |
Coimbra LO, Vidal VA, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Silva MC, Granato D, Freitas MQ, Pollonio MA, Esmerino EA, Cruz AG. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. LWT 2020;134:110052. [DOI: 10.1016/j.lwt.2020.110052] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]
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| 20 |
Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA. Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt. Int J Dairy Technol 2021;74:95-106. [DOI: 10.1111/1471-0307.12727] [Cited by in Crossref: 4] [Cited by in F6Publishing: 7] [Article Influence: 1.3] [Reference Citation Analysis]
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| 21 |
Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLP, Scudino H, Pimentel TC, Azevedo EM, Silva MC, Cavalcanti RN, Alvarenga VO, Duarte MCK, Esmerino EA, Freitas MQ, Cruz AG. Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing 2020;124:278-86. [DOI: 10.1016/j.fbp.2020.09.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 2.3] [Reference Citation Analysis]
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| 22 |
Vimercati WC, Araújo C, Macedo LL, Maradini Filho AM, Saraiva SH, Teixeira LJQ. Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach. J Food Process Eng 2020;43. [DOI: 10.1111/jfpe.13571] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
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| 23 |
Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Duarte MCK, Freitas MQ, Silva PHF, Cappato LP, Raices RS, Silva MC, Cruz AG. Advantages of using ohmic heating in Dulce de Leche manufacturing. Innovative Food Science & Emerging Technologies 2020;65:102475. [DOI: 10.1016/j.ifset.2020.102475] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
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| 24 |
Mccain‐keefer HR, Meals S, Drake M. The sensory properties and consumer acceptance of cold brew coffee. J Sens Stud 2020;35. [DOI: 10.1111/joss.12604] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
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| 25 |
Costa GM, Paula MM, Costa GN, Esmerino EA, Silva R, Freitas MQ, Barão CE, Cruz AG, Pimentel TC. Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components. J Sens Stud 2020;35. [DOI: 10.1111/joss.12602] [Cited by in Crossref: 31] [Cited by in F6Publishing: 32] [Article Influence: 10.3] [Reference Citation Analysis]
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