| Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development AG Cruz, RS Cadena, EHM Walter, AM Mortazavian, D Granato, ... Comprehensive reviews in food science and food safety 9 (4), 358-373, 2010 | 230 | 2010 |
| Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties AG Cruz, JAF Faria, MAR Pollonio, HMA Bolini, RMS Celeghini, ... Trends in food science & technology 22 (6), 276-291, 2011 | 197 | 2011 |
| Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale AG Cruz, RS Cadena, WF Castro, EA Esmerino, JB Rodrigues, L Gaze, ... Food Research International 54 (1), 601-610, 2013 | 187 | 2013 |
| Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation WF Castro, AG Cruz, MS Bisinotto, LMR Guerreiro, JAF Faria, HMA Bolini, ... Journal of dairy science 96 (1), 16-25, 2013 | 165 | 2013 |
| Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation WF Castro, AG Cruz, MS Bisinotto, LMR Guerreiro, JAF Faria, HMA Bolini, ... Journal of dairy science 96 (1), 16-25, 2013 | 165 | 2013 |
| Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time RS Cadena, AG Cruz, RR Netto, WF Castro, JAF Faria, HMA Bolini Food Research International 54 (2), 1670-1679, 2013 | 161 | 2013 |
| Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ... Journal of Dairy Science 99 (1), 18-30, 2016 | 160 | 2016 |
| Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology AG Cruz, RN Cavalcanti, LMR Guerreiro, AS Sant’Ana, LC Nogueira, ... Journal of food engineering 114 (3), 323-330, 2013 | 160 | 2013 |
| Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis NMM Alencar, CJ Steel, ID Alvim, EC de Morais, HMA Bolini LWT-Food Science and Technology 62 (2), 1011-1018, 2015 | 158 | 2015 |
| Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate AEC Antunes, TF Cazetto, HMA Bolini International Journal of Dairy Technology 58 (3), 169-173, 2005 | 151 | 2005 |
| Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate AEC Antunes, TF Cazetto, HMA Bolini International Journal of Dairy Technology 58 (3), 169-173, 2005 | 151 | 2005 |
| Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness GA Rocha-Selmi, FT Bozza, M Thomazini, HMA Bolini, ... Food chemistry 139 (1-4), 72-78, 2013 | 147 | 2013 |
| Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping RS Cadena, AG Cruz, JAF Faria, HMA Bolini Journal of dairy science 95 (9), 4842-4850, 2012 | 136 | 2012 |
| Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates LLMM de Melo, HMA Bolini, P Efraim Food Quality and Preference 20 (2), 138-143, 2009 | 135 | 2009 |
| Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid … AG Cruz, WF Castro, JAF Faria, PCB Lollo, J Amaya-Farfán, MQ Freitas, ... Journal of dairy science 95 (5), 2261-2269, 2012 | 131 | 2012 |
| Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners EC Morais, AR Morais, AG Cruz, HMA Bolini Journal of Dairy Science 97 (5), 2600-2609, 2014 | 130 | 2014 |
| Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage AG Cruz, WF Castro, JAF Faria, HMA Bolini, RMS Celeghini, RSL Raices, ... Food Research International 51 (2), 723-728, 2013 | 124 | 2013 |
| Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage AG Cruz, WF Castro, JAF Faria, HMA Bolini, RMS Celeghini, RSL Raices, ... Food Research International 51 (2), 723-728, 2013 | 124 | 2013 |
| Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels JL Ferraz, AG Cruz, RS Cadena, MQ Freitas, UM Pinto, CC Carvalho, ... Journal of Food Science 77 (1), S24-S28, 2012 | 118 | 2012 |
| Prebiotic gluten-free bread: Sensory profiling and drivers of liking EC Morais, AG Cruz, JAF Faria, HMA Bolini LWT-Food Science and Technology 55 (1), 248-254, 2014 | 115 | 2014 |
