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Publications by Bartolomeu G. de S. Medeiros
Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
Related publications
Evaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models
International Journal of Interactive Multimedia and Artificial Intelligence
Effect of Nisin on Shelf Life of Low Salt Tallaga Cheese
Journal of Veterinary Medical Research
Using Wheat Flour and Alginate in Mozzarella Cheese Making on Physical and Sensory Quality
Research Journal of Life Science
Extended Shelf Life of Tallaga Cheese by Natural Preservatives
Journal of Productivity and Development
Evaluation of Using Edible Coating and Ripening on Dangke, a Traditional Cheese of Indonesia
Food Research
Food Science
Characterisation and Corrosion Resistance of TiCrN Composite Coating on Steel by Physical Vapour Deposition Method
Journal of Bio- and Tribo-Corrosion
Mechanics of Materials
Materials Science
Materials Chemistry
Mechanical Engineering
Preparation and Characterisation of Phenytoin-Loaded Alginate and Alginate-Chitosan Microparticles
Drug Delivery
Medicine
Pharmaceutical Science
Stability of Spirulina Platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based on Physical and Antioxidant Analysis
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
Effect of Kafirin Protein Coating on Sensory Quality and Shelf-Life of ‘Packham's Triumph’ Pears During Ripening
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
