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O leite e um dos principais componentes da dieta humana e a garantia da sua qualidade e questao de saude publica. O objetivo deste trabalho foi avaliar as condicoes higienico-sanitarias dosContinue Reading
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic β‐cyclodextrin (βCD) to goat’s milk improves the flavour and reduces its goaty taste, due to encapsulation ofContinue Reading
This paper presents a literature review of the occurrence of several mycotoxins in bovine milk and dairy products, because it is the main type of milk produced and marketed worldwide. Mycotoxins areContinue Reading
  • Ítala Maria Gouveia Marx, Nuno G. Rodrigues, +4 authors António M. Peres
  • Chemistry
  • Food and Bioprocess Technology
  • 2017 (First Publication: 1 July 2017)
  • Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of theContinue Reading
  • Kátia Francine Wochner, Tania Aparecida Becker-algeri, Eliane Colla, Eliana Badiale-Furlong, Deisy Alessandra Drunkler
  • Biology, Medicine
  • Critical reviews in microbiology
  • 2018 (First Publication: 2 January 2018)
  • Consumption of milk and its derivatives is an important food habit in the diet of all age groups. However, there has been increasing concern about physical, biological (pathogenic or spoilageContinue Reading