Monica Q. Freitas

64, Vital Brazil Street, 24230 340
Niteroi, RJ, Brazil

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 98 publications

Ohmic cooking: an alternative to be adopted in probiotic cottage cheese processing.

Ohmic cooking: an alternative to be adopted in probiotic cottage cheese processing.

Journal: Food research international (Ottawa, Ont.)

Published: February 24, 2026

Ohmic Heating Application on Pork Burger Processing.

Ohmic Heating Application on Pork Burger Processing.

Journal: Journal of food science

Published: December 10, 2025

High-intensity ultrasound processing of blueberry pulp: a pathway to improve physicochemical quality and bioactive retention in enriched skyr.

High-intensity ultrasound processing of blueberry pulp: a pathway to improve physicochemical quality and bioactive retention in enriched skyr.

Journal: Ultrasonics sonochemistry

Published: June 29, 2025

Ohmic heating for attenuation of Lactobacillus acidophilus LA-5 in Minas Frescal cheese: probiotic survival, biological activity, and in vitro antimicrobial activity.

Ohmic heating for attenuation of Lactobacillus acidophilus LA-5 in Minas Frescal cheese: probiotic survival, biological activity, and in vitro antimicrobial activity.

Journal: Food research international (Ottawa, Ont.)

Published: June 09, 2025

Prebiotic ice cream without additives: The influence of degree of inulin polymerization on product manufacturing.

Prebiotic ice cream without additives: The influence of degree of inulin polymerization on product manufacturing.

Journal: Food research international (Ottawa, Ont.)

Published: March 21, 2025

An innovative carbonated beverage based with milk permeate and prebiotics.

An innovative carbonated beverage based with milk permeate and prebiotics.

Journal: Food research international (Ottawa, Ont.)

Published: February 12, 2025

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes.

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes.

Journal: Food research international (Ottawa, Ont.)

Published: July 02, 2024

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

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

Journal: Food research international (Ottawa, Ont.)

Published: June 12, 2024

Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.

Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.

Journal: Foods (Basel, Switzerland)

Published: June 10, 2024

Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating.

Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating.

Journal: Food research international (Ottawa, Ont.)

Published: March 09, 2024

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.

Journal: Ultrasonics sonochemistry

Published: February 14, 2024

Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.

Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.

Journal: Food research international (Ottawa, Ont.)

Published: January 23, 2024

Showing 1-12 of 98

Last Updated: 09/26/2026