Paula T Matumoto Pintro

Universidade Estadual de Maringá - Maringá / Brazil

Engineering & Technology / Food Science and Engineering

AD Scientific Index ID: 881027

State University of Maringá UEM

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Paula T Matumoto Pintro's MOST POPULAR ARTICLES

1-) Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extractACP Vital, PA Goto, LN Hanai, SM Gomes-da-Costa, BA de Abreu Filho, ...LWT-Food Science and Technology 64 (2), 1028-1035, 20151142015

2-) Use of modified whey protein in yoghurt formulationsPT Matumoto-Pintro, L Rabiey, G Robitaille, M BrittenInternational dairy journal 21 (1), 21-26, 20111042011

3-) Mechanisms and consequences of protein adsorption on soil mineral surfacesH Quiquampoix, J Abadie, MH Baron, F Leprince, PT Matumoto-Pintro, ...ACS Symposium series 602, 321-333, 19951031995

4-) Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulationsM Boroski, HJ Giroux, H Sabik, HV Petit, JV Visentainer, ...LWT-Food Science and Technology 47 (1), 167-174, 2012972012

5-) Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheeseDF da Silva, SB de Souza Ferreira, ML Bruschi, M Britten, ...Food Hydrocolloids 60, 308-316, 2016892016

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