| Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebitics LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ... Food Research International, 2016 | 108 | 2016 |
| Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ... Carbohydrate Polymers 174, 869-875, 2017 | 77 | 2017 |
| Processamento de produtos lácteos: queijos, leites fermentados, bebidas lácteas, sorvete, manteiga, creme de leite, doce de leite, soro em pó e lácteos funcionais AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin | 46 | 2017 |
| Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e … PB Zacarchenco, S Massaguer-Roig Food Science and Technology 24, 674-679, 2004 | 39* | 2004 |
| Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus PB Zacarchenco, S Massaguer-Roig Brazilian Journal of Microbiology 37, 338-344, 2006 | 37 | 2006 |
| Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity RS Rocha, R Silva, GLP Ramos, LA Cabral, TC Pimentel, PH Campelo, ... Food Research International 161, 111827, 2022 | 33 | 2022 |
| Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin | 28 | 2016 |
| Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk LMS . E. C. Antunes, A. T. Silva e Alves, D. A. Gallina, F. K. H. S. Trento ... Journal of Dairy Science 97 (9), 5337–5344, 2014 | 24 | 2014 |
| Brasil Dairy Trends 2020 PB ZACARCHENCO, AGF VAN DENDER, RA REGO | 19 | 2017 |
| Brazilian yogurt-like products TC Pimentel, AEC Antunes, PB Zacarchenco, MAS Cortez, CSB Bogsan, ... Yogurt in health and disease prevention, 331-351, 2017 | 17 | 2017 |
| Influence of storage temperature on the texture profile and color characteristics of UHT requeijão cremoso DA GALLINA, AGF Van DENDER, K YOTSUYANAGI, ... Brazilian Journal of Food Technology 11, 65-68, 2008 | 17 | 2008 |
| Ocorrência de Bacillus sporothermodurans em leite UAT/UHT brasileiro e a influência do tratamento térmico PB Zacarchenco, MFF Leitão, MT DESTRO, C Andrigheto Food Science and Technology 20, 363-368, 2000 | 15 | 2000 |
| Probiotic functional carbonated whey beverages: Development and quality evaluation AT Silva e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento Beverages 4 (3), 49, 2018 | 14 | 2018 |
| Aspectos relativos à produção de soro de leite no Brasil, 2007-2016 ROP SIlva, CRF Bueno, PB Zacarchenco | 13 | 2017 |
| Efeito do fator de concentração do retentado na composição e proteólise de queijo Minas Frescal de baixo teor de gordura fabricado por ultrafiltração CR Cunha, LM Spadoti, PB Zacarchenco, WH Viotto Food Science and Technology 22, 82-87, 2002 | 13* | 2002 |
| Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating RS Rocha, B Mahieu, ER Tavares Filho, PB Zacarchenco, MQ Freitas, ... Food Research International 165, 112517, 2023 | 12 | 2023 |
| Characterization of fresh cheese with addition of probiotics and prebiotics NC Azambuja, PB Zacarchenco, LF Fleuri, JC Andrade, I Moreno, ... Journal of Life Sciences 7 (2), 189, 2013 | 12 | 2013 |
| Cheese Microbiology M Pintado, AG Cruz, PBZR Sá Dairy Microbiology and Biochemistry: Recent Developments 1, 113-133, 2015 | 10 | 2015 |
| Differential enumeration of Bifidobacterium longum and Lactobacillus acidophilus in the presence of Streptococcus thermophilus. PB Zacarchenco, S Massaguer-Roig | 10 | 2004 |
| Efeito do fator de concentração do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração CR Cunha, LM Spadoti, PB Zacarchenco, WH Viotto Food Science and Technology 22, 76-81, 2002 | 10 | 2002 |
Adriana Torres Silva e AlvesPesquisadora Científica do Instituto de Tecnologia de AlimentosVerifierad e-postadress på ital.sp.gov.br
