Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk by Carla Paulo Vieira, Claudius Couto Cabral, Bruno R.C. da Costa Lima, Vânia Margaret F. Paschoalin, Kátia Christina Leandro, Carlos Adam Conte-Junior

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Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (<i>Theobroma grandiflorum</i>) Pulp and Flour by Katherine Gutiérrez-Álzate, Iuri L. S. Rosario, Rafael L. C. de Jesus, Leonardo F. Maciel, Stefanie A. Santos, Carolina O. de Souza, Carla Paulo Vieira, Carlos P. Cavalheiro, Marion Pereira da Costa

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Development and validation of RP-HPLC-DAD method for biogenic amines determination in probiotic yogurts by Carla Paulo Vieira, Marion Pereira da Costa, Vitor L.M. Silva, Beatriz da Silva Frasao, Letícia F.M. Campos de Aquino, Yves E.C. de Oliveira Nunes, Carlos Adam Conte-Junior

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Artisanal Goat <i>Coalho</i> Cheese with Cachaça as Flavoring Agent by Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipaúba Moreno Barreto, Nathália Brizack Monteiro, Rodrigo Vilela de Barros Pinto Moreira, Ana Paula Salim, Carini Aparecida Lelis, Manuela da Silva Solca, Sergio Borges Mano, Carlos Adam Conte-Junior, Marion Pereira da Costa

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