Adriano G. Cruz

Research interests

Publications

• Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

  Annual Review of Food Science and Technology · 2020 · https://doi.org/10.1146/annurev-food-032519-051708

• Probiotic: conceptualization from a new approach

  Current Opinion in Food Science · 2020 · https://doi.org/10.1016/j.cofs.2020.03.009

• Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

  Processes · 2020 · https://doi.org/10.3390/pr8030319

• Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

  Trends in Food Science & Technology · 2020 · https://doi.org/10.1016/j.tifs.2020.06.001

• Paraprobiotics and postbiotics: concepts and potential applications in dairy products

  Current Opinion in Food Science · 2019 · https://doi.org/10.1016/j.cofs.2019.12.003

• Treatment and utilization of dairy industrial waste: A review

  Trends in Food Science & Technology · 2019 · https://doi.org/10.1016/j.tifs.2019.04.003

• Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review

  Trends in Food Science & Technology · 2019 · https://doi.org/10.1016/j.tifs.2019.11.022

• Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

  Comprehensive Reviews in Food Science and Food Safety · 2019 · 10.1111/1541-4337.12447

• Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

  Comprehensive Reviews in Food Science and Food Safety · 2018 · https://doi.org/10.1111/1541-4337.12341

• Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination

  Food Research International · 2018 · https://doi.org/10.1016/j.foodres.2018.06.067

• Cold plasma processing of milk and dairy products

  Trends in Food Science & Technology · 2018 · https://doi.org/10.1016/j.tifs.2018.02.008

• Strategies to improve the functionality of probiotics in supplements and foods

  Current Opinion in Food Science · 2018 · https://doi.org/10.1016/j.cofs.2018.04.008

• Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

  Fermentation · 2017 · https://doi.org/10.3390/fermentation3040067

• Ohmic heating in dairy processing: Relevant aspects for safety and quality

  Trends in Food Science & Technology · 2017 · 10.1016/j.tifs.2017.01.010

• Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

  Comprehensive Reviews in Food Science and Food Safety · 2017 · https://doi.org/10.1111/1541-4337.12250

• The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

  Food Chemistry · 2017 · 10.1016/j.foodchem.2017.12.002

• The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

  Food Control · 2016 · https://doi.org/10.1016/j.foodcont.2016.04.007

• Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

  Food Research International · 2013 · 10.1016/j.foodres.2013.07.056

• Viability of probiotic microorganisms in cheese during production and storage: a review

  Dairy Science and Technology · 2011 · https://doi.org/10.1007/s13594-011-0005-x

• Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

  Trends in Food Science & Technology · 2011 · 10.1016/j.tifs.2011.02.003

• Probiotic Dairy Products as Functional Foods

  Comprehensive Reviews in Food Science and Food Safety · 2010 · https://doi.org/10.1111/j.1541-4337.2010.00120.x

• Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

  Comprehensive Reviews in Food Science and Food Safety · 2010 · 10.1111/j.1541-4337.2010.00115.x

• Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

  Comprehensive Reviews in Food Science and Food Safety · 2010 · https://doi.org/10.1111/j.1541-4337.2010.00110.x

• Probiotic cheese: Health benefits, technological and stability aspects

  Trends in Food Science & Technology · 2009 · https://doi.org/10.1016/j.tifs.2009.05.001

• Ice-cream as a probiotic food carrier

  Food Research International · 2009 · https://doi.org/10.1016/j.foodres.2009.03.020

Current projects

No projects listed.