| Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory … HLA Silva, CF Balthazar, R Silva, AH Vieira, RGB Costa, EA Esmerino, ... Journal of Dairy Science 101 (10), 8837-8846, 2018 | 142 | 2018 |
| Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ... Food chemistry 248, 192-200, 2018 | 71 | 2018 |
| Technological aspects of lactose-hydrolyzed milk powder JKF Torres, R Stephani, GM Tavares, AF De Carvalho, RGB Costa, ... Food Research International 101, 45-53, 2017 | 62 | 2017 |
| Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice MA Cordeiro, ELS Souza, RME Arantes, CF Balthazar, JT Guimarães, ... Journal of dairy science 102 (8), 6756-6765, 2019 | 58 | 2019 |
| Can lutein replace annatto in the manufacture of Prato cheese? D Sobral, RGB Costa, GM Machado, JCJ de Paula, VAM Teodoro, ... LWT-Food Science and Technology 68, 349-355, 2016 | 43 | 2016 |
| Exopolysaccharide-producing culture in the manufacture of Prato cheese RSAC Nepomuceno, LCGC Junior, RGB Costa LWT-Food Science and Technology 72, 383-389, 2016 | 39 | 2016 |
| Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl RGB Costa, RC Alves, AG da Cruz, D Sobral, VAM Teodoro, LCGC Junior, ... International Dairy Journal 87, 37-43, 2018 | 38 | 2018 |
| Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods RS Rocha, RN Calvalcanti, R Silva, JT Guimarães, CF Balthazar, ... LWT 126, 109342, 2020 | 37 | 2020 |
| Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese GMM Moreira, RGB Costa, VAM Teodoro, JCJ Paula, D Sobral, ... LWT 98, 583-590, 2018 | 33 | 2018 |
| Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation TSP Souza, AS Luna, DB Barros, TC Pimentel, EPR Pereira, ... Food Research International 119, 709-714, 2019 | 27 | 2019 |
| Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance RGB Costa, D Sobral, VAM Teodoro, LCGC Junior, JCJ de Paula, ... LWT 90, 643-649, 2018 | 25 | 2018 |
| Principais defeitos em queijo Minas artesanal: uma revisão D Sobral, RGB Costa, JCJ de Paula, VAM Teodoro, GMM Moreira, ... Revista do Instituto de Laticínios Cândido Tostes 72 (2), 108-120, 2017 | 24 | 2017 |
| B., Esmerino, EA, Freitas, MQ, & Cruz, AG (2018). Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis … HLA Silva, CF Balthazar, R Silva, AH Vieira, RG Costa Journal of Dairy Science 101 (10), 8837-8846, 0 | 23 | |
| Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese RGB Costa, AC Junior, AG da Cruz, D Sobral, LCGC Júnior, JCJ de Paula, ... International Dairy Journal 91, 48-54, 2019 | 19 | 2019 |
| Maturação do Queijo Minas Artesanal da microrregião Campo das Vertentes e os efeitos dos períodos seco e chuvoso LCGC Júnior, VJ Moreno, FAR Magalhães, RGB Costa, EC Resende, ... Revista do Instituto de Laticínios Cândido Tostes 69 (2), 111-120, 2014 | 15 | 2014 |
| ASPECTOS FÍSICO-QUÍMICOS DE QUEIJO DE COALHO FABRICADO COM O USO DE ÁCIDO LÁTICO. GM Machado, RGB Costa, LCG Costa Junior, D Sobral, LB Taveira, ... Brazilian Journal of Food & Nutrition/Alimentos e Nutrição 22 (3), 2011 | 11 | 2011 |
| Salga de queijos em salmoura: uma revisão RGB Costa, V Lobato, LR Abreu, FAR Magalhães Revista do instituto de laticínios cândido tostes 59 (336), 41-49, 2004 | 11 | 2004 |
| Hidrólise da lactose e produção de leite em pó: Aspectos tecnológicos JKF Torres, R Stephani, GM Tavares, AF Carvalho, RGB Costa, P Schuck, ... Revista do Instituto de Latícinios Cândido Tostes 71 (2), 94-105, 2016 | 10 | 2016 |
| Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate/whey protein concentrate during simulated conditions … AB de Souza, LCG Costa Jr, R Stephani, MAL de Oliveira, ÍT Perrone, ... LWT-Food Science and Technology 64 (2), 536-539, 2015 | 10 | 2015 |
| Variações na composição de queijo Minas artesanal da Serra da Canastra nas quatro estações do ano. LCGC Junior, RGB Costa, FAR Magalhães, PIR Vargas, AJM Fernandes, ... Revista do Instituto de Laticínios Cândido Tostes 64 (371), 13-20, 2009 | 9 | 2009 |
