Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics by Ferrão, L.L., Silva, E.B., Silva, H.L.A., Silva, R., Mollakhalili, N., Granato, Daniel, Freitas, M.Q., Silva, M.C., Raices, R.S.L., Padilha, M.C., Zacarchenco, P.B., Barbosa, M.I.M.J., Mortazavian, A.M., Cruz, A.G.

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Preference mapping of dulce de leche commercialized in Brazilian markets by Gaze, L.V., Oliveira, B.R., Ferrao, L.L., Granato, D., Cavalcanti, R.N., Conte Júnior, C.A., Cruz, A.G., Freitas, M.Q.

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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development by Balthazar, C.F., Pimentel, T.C., Ferrão, L.L., Almada, C.N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A.M., Nascimento, J.S., Silva, M.C., Freitas, M.Q., Sant’Ana, A.S., Granato, D., Cruz, A.G.

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Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data by Torres, F.R., Esmerino, E.A., Carr, B. Thomas, Ferrão, L.L., Granato, D., Pimentel, T.C., Bolini, H.M.A., Freitas, M.Q., Cruz, A.G.

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