| Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat CR Cunha, AI Dias, WH Viotto Food Research International 43 (3), 723-729, 2010 | 147 | 2010 |
| The quality of Minas Frescal cheese produced by different technological processes JDG Carvalho, WH Viotto, AY Kuaye Food Control 18 (3), 262-267, 2007 | 117 | 2007 |
| Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration L Fachin, WH Viotto International Dairy Journal 15 (4), 325-332, 2005 | 80 | 2005 |
| Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts CR Cunha, WH Viotto Journal of Food Science 75 (1), C113-C120, 2010 | 66 | 2010 |
| Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and … CR da Cunha, WH Viotto, LA Viotto International Dairy Journal 16 (3), 215-224, 2006 | 56 | 2006 |
| Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue CR Cunha, R Grimaldi, MR Alcântara, WH Viotto International journal of dairy technology 66 (1), 54-62, 2013 | 53 | 2013 |
| Preparação, modificação e caracterização de membranas assimetricas para clarificação de suco de fruta JCC Petrus [sn], 1997 | 53 | 1997 |
| pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese AP Barth, CF Tormena, WH Viotto Journal of dairy Science 100 (11), 8735-8743, 2017 | 27 | 2017 |
| Evaluation of culture media for counts of Bifidobacterium animalis in the presence of yoghurt bacteria J Moriya, L Fachin, ALN Gândara, WH Viotto Brazilian Journal of Microbiology 37, 516-520, 2006 | 27 | 2006 |
| Oxidative stability of yogurt with added lutein dye LD Domingos, AAO Xavier, AZ Mercadante, AJ Petenate, RA Jorge, ... Journal of dairy science 97 (2), 616-623, 2014 | 26 | 2014 |
| Teor de sólidos do leite e rendimento industrial WH VIOTTO, CR CUNHA Perspectivas e avanços da qualidade do leite no Brasil. Anais... Goiânia …, 2006 | 25 | 2006 |
| Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese MTK Kubo, D Maus, AAO Xavier, AZ Mercadante, WH Viotto Food Science and Technology 33, 82-88, 2013 | 24 | 2013 |
| Caracterização química, reológica e aceitação sensorial do queijo petit suisse brasileiro PG Veiga, RL Cunha, WH Viotto, AJ Petenate Food Science and Technology 20, 349-357, 2000 | 22 | 2000 |
| Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening LD Domingos, HAL de Souza, LRB Mariutti, M de Toledo Benassi, ... Food research international 119, 793-804, 2019 | 21 | 2019 |
| Estudo comparativo das caracteristicas fisicas e quimicas, reologicas e sensorias do requeijão cremoso obtido por fermentação lactica e acidificação direta M Rapacci [sn], 1997 | 20 | 1997 |
| Fabricação de queijo Petit suisse por ultrafiltração de leite coagulado: efeito do tratamento térmico do leite no desempenho da membrana PG VEIGA, WH VIOTTO Food Science and Technology 21, 267-272, 2001 | 19 | 2001 |
| Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light CMV Barros, CR Cunha, DA Gallina, LA Viotto, WH Viotto Food Science and Technology 26, 11-18, 2006 | 17 | 2006 |
| Behaviour of Listeria monocytogenes inoculated into Minas Frescal cheese made by direct acidification or lactic culture during refrigerated storage MCM Naldini, WH Viotto, AY Kuaye International journal of dairy technology 62 (3), 361-365, 2009 | 16 | 2009 |
| Effect of screw speed and residence time at high stretching temperature on composition, proteolysis, functional properties and the water phase of Mozzarella cheese PS Kindstedt, MR Guo, WH Viotto, JJ Yun, DM Barbano Proceedings of the 32nd Annual Marschall Italian Speciality Cheese Seminar …, 1995 | 15 | 1995 |
| Evaluation of culture media for counts of Bifidobacterium animalis subsp. lactis Bb 12in yoghurt after refrigerated storage L Fachin, J Moryia, ALN Gândara, WH Viotto Brazilian Journal of Microbiology 39, 357-361, 2008 | 14 | 2008 |
Ana Augusta Odorissi XavierResearch - FEA UnicampVerified email at fea.unicamp.br
