Bruno Ricardo de Castro Leite Júnior

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 3

Top Topics

Diffusion Weighted Imaging

Saccharomyces Cerevisiae

Single Molecule

Top Venues

Foods (Basel, Switzerland)

Journal of food science and technology

Federal University of Viçosa

University of Campinas (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Federal University of Viçosa Jul 19 2018

Brazil

Professor :: Department of Food Technology

Federal University of Viçosa

Brazil

Substitute Professor :: Department of Food Technology

University of Campinas

Brazil

PhD student Food Technology :: Food Technology

Education History

University of Campinas - Feb 27 2017

Brazil

PHD :: Food Technology

University of Campinas

Brazil

MSC :: Food Technology

Publications

Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro Dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound. Foods (Basel, Switzerland) 13 (10) (2024)
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro Dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound. Foods (Basel, Switzerland) 13 (10) (2024)
Fernanda Costa Prates, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Marcelo Cristianini, Roselir Ribeiro da Silva, André Narvaes da Rocha Campos, Scarlet Ohana da Silva Gandra, Patrícia Martins de Oliveira, Maurilio Lopes Martins
Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses. Journal of food science and technology 57 (12) (2020)