Esmerino, Erick A.

Treatment and utilization of dairy industrial waste: A review

Ahmad, T., Aadil, R. M., Ahmed, H., Rahman, U. U., Soares, B. C. V., Souza, S. L. Q., Pimentel, T. C., Scudino, H., Guimarães, J. T., Esmerino, E. A., et al. (2019) · Trends in Food Science & Technology

Anaerobic Digestion and Biogas ProductionWastewater Treatment and Reuse

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Paraprobiotics and postbiotics: Concepts and potential applications in dairy products

Barros, C. P., Guimarães, J. T., Esmerino, E. A., Duarte, M. C. K., Silva, M. C., Silva, R., Ferreira, B. M., Sant’Ana, A. S., Freitas, M. Q., & Cruz, A. G. (2020) · Current Opinion in Food Science

Probiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology

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Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E. A., Raices, R. S. L., Silva, M. C., et al. (2019) · Journal of Dairy Science

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

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Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA).

Silva, R., Rocha, R. S., Guimarães, J. T., Balthazar, C. F., Scudino, H., Ramos, G. L. P. A., Pimentel, T. C., Silva, M. C., Henrique F. Silva, P., Duarte, M. C. K. H., et al. (2020) · Food Research International

Sensory Analysis and Statistical MethodsMicrobial Inactivation Methods

Cited by 54

Inulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.

Tavares Filho, E. R., Pimentel, T. C., Silva, R., Praxedes, C. I. S., Oliveira, J. M. S., Prudêncio, E. S., Felix, P. H. C., Neta, M. T. S. L., Silva, P. H. F., Mársico, E. T., et al. (2025) · Food Research International

Sensory Analysis and Statistical MethodsMicrobial Metabolites in Food Biotechnology

Cited by 9