High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
Giacometti Cavalheiro, Flávia, Parra Baptista, Débora, Domingues Galli, Bruno, Negrão, Fernanda, Nogueira Eberlin, Marcos, Lúcia Gigante, Mirna
Published in Food chemistry (15.12.2020)
Published in Food chemistry (15.12.2020)
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Journal Article
"Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils"
Aparecida Stahl, Marcella, Luisa Lüdtke, Fernanda, Grimaldi, Renato, Lúcia Gigante, Mirna, Paula Badan Ribeiro, Ana
Published in Food chemistry (01.05.2024)
Published in Food chemistry (01.05.2024)
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Journal Article
Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
Baptista, Débora Parra, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia
Published in Food research international (01.07.2020)
Published in Food research international (01.07.2020)
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Journal Article
High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: Development and characterization
Lüdtke, Fernanda Luisa, Stahl, Marcella Aparecida, Grimaldi, Renato, Cardoso, Lisandro Pavie, Gigante, Mirna Lúcia, Ribeiro, Ana Paula Badan
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.12.2022)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.12.2022)
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Journal Article
Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions
Gebara, Clarice, Chaves, Karina S., Ribeiro, Maria Cecília E., Souza, Flavia N., Grosso, Carlos R.F., Gigante, Mirna L.
Published in Food research international (01.05.2013)
Published in Food research international (01.05.2013)
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Journal Article
Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils
Stahl, Marcella Aparecida, Lüdtke, Fernanda Luisa, Grimaldi, Renato, Gigante, Mirna Lúcia, Ribeiro, Ana Paula Badan
Published in Food research international (01.01.2024)
Published in Food research international (01.01.2024)
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Journal Article
Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability
da Silva, Mayanny Gomes, de Godoi, Kamila Ramponi Rodrigues, Gigante, Mirna Lúcia, Cardoso, Lisandro Pavie, Ribeiro, Ana Paula Badan
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.05.2022)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.05.2022)
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Journal Article
Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility
Baptista, Débora Parra, Salgaço, Mateus Kawata, Sivieri, Katia, Gigante, Mirna Lúcia
Published in Food science & technology (01.12.2020)
Published in Food science & technology (01.12.2020)
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Journal Article
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
Baptista, Débora Parra, Galli, Bruno Domingues, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia
Published in International dairy journal (01.12.2018)
Published in International dairy journal (01.12.2018)
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Journal Article
Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers
Luisa Lüdtke, Fernanda, Aparecida Stahl, Marcella, Grimaldi, Renato, Bruno Soares Forte, Marcus, Lúcia Gigante, Mirna, Paula Badan Ribeiro, Ana
Published in Food research international (01.10.2022)
Published in Food research international (01.10.2022)
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Journal Article
Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk
Teixeira, José Luan da Paixão, Caramês, Elem Tamirys dos Santos, Baptista, Débora Parra, Gigante, Mirna Lúcia, Pallone, Juliana Azevedo Lima
Published in Food control (01.06.2020)
Published in Food control (01.06.2020)
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Journal Article
Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools
Teixeira, José Luan da Paixão, Caramês, Elem Tamirys dos Santos, Baptista, Débora Parra, Gigante, Mirna Lúcia, Pallone, Juliana Azevedo Lima
Published in Journal of food composition and analysis (01.03.2021)
Published in Journal of food composition and analysis (01.03.2021)
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Journal Article
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Galli, Bruno Domingues, Baptista, Débora Parra, Cavalheiro, Flávia Giacometti, Negrão, Fernanda, Eberlin, Marcos Nogueira, Gigante, Mirna Lúcia
Published in Food research international (01.09.2019)
Published in Food research international (01.09.2019)
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Journal Article
Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models
Teixeira, José Luan da Paixão, Baptista, Débora Parra, Orlando, Eduardo Adilson, Gigante, Mirna Lúcia, Pallone, Juliana Azevedo Lima
Published in Food chemistry (16.04.2022)
Published in Food chemistry (16.04.2022)
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Journal Article
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application
da Silva, Mayanny Gomes, de Godoi, Kamila Ramponi Rodrigues, Gigante, Mirna Lúcia, Pavie Cardoso, Lisandro, Paula Badan Ribeiro, Ana
Published in Food research international (01.05.2022)
Published in Food research international (01.05.2022)
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Journal Article
Addition of olein from milk fat positively affects the firmness of butter
Queirós, Mayara S., Grimaldi, Renato, Gigante, Mirna L.
Published in Food research international (01.06.2016)
Published in Food research international (01.06.2016)
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Journal Article
Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests
Silva, Kívea Kássia de Paiva e, Domingues Galli, Bruno, Alban, Michelle, Baptista, Débora Parra, Nabeshima, Elizabeth Harumi, Marfil, Paulo Henrique Mariano, Gigante, Mirna Lúcia
Published in International journal of food science & technology (25.09.2024)
Published in International journal of food science & technology (25.09.2024)
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Journal Article