Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
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Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli
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Published in Food science & technology (01.12.2020)
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Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics
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Published in International dairy journal (01.08.2024)
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Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria
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Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods
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Published in Journal of chromatography. B, Analytical technologies in the biomedical and life sciences (15.05.2024)
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Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria
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Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
Dourado Gomes Machado, Tamires Alcântara, Pacheco, Maria Teresa Bertoldo, do Egypto Queiroga, Rita de Cássia Ramos, Cavalcante, Letícia Medeiros, Bezerril, Fabrícia França, Ormenese, Rita de Cássia Salvucci Celeste, Garcia, Aline de Oliveira, Nabeshima, Elizabeth Harumi, Pintado, Maria Manuela Estevez, de Oliveira, Maria Elieidy Gomes
Published in PloS one (10.08.2021)
Published in PloS one (10.08.2021)
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Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt
de Morais, Jéssica Lima, Garcia, Estefânia Fernandes, Viera, Vanessa Bordin, Silva Pontes, Edson Douglas, de Araújo, Mayara Gabrielly Germano, de Figueirêdo, Rossana Maria Feitosa, dos Santos Moreira, Inácia, do Egito, Antônio Silvio, dos Santos, Karina Maria Olbrich, Barbosa Soares, Juliana Késsia, do Egypto Queiroga, Rita de Cássia Ramos, de Oliveira, Maria Elieidy Gomes
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Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese
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de Sousa Rocha, Sara, da Silva, Sabrina Radames Ferreira, da Silva, Jaielison Yandro Pereira, de Medeiros, Viviane Priscila Barros, Aburjaile, Flávia Figueira, de Oliveira Carvalho, Rodrigo Dias, da Silva, Marcelo Sobral, Tavares, Josean Fechine, do Nascimento, Yuri Mangueira, dos Santos Lima, Marcos, Sassi, Cristiane Francisca Costa, Monteiro, Mariana, de Brito Alves, José Luiz, de Albuquerque, Thatyane Mariano Rodrigues, de Oliveira, Maria Elieidy Gomes, de Souza, Evandro Leite
Published in Journal of functional foods (01.07.2024)
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MESSIAS, Tayanna Bernardo Oliveira Nunes, MAGNANI, Marciane, PIMENTEL, Tatiana Colombo, SILVA, Luana Martiniano da, ALVES, Juliane, GADELHA, Tatiane Santi, MORGANO, Marcelo Antônio, PACHECO, Maria Teresa Bertoldo, OLIVEIRA, Maria Elieidy Gomes de, QUEIROGA, Rita de Cássia Ramos do Egypto
Published in Ciência e tecnologia de alimentos (01.01.2022)
Published in Ciência e tecnologia de alimentos (01.01.2022)
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Heat transfer during pasteurization of fruit pulps stored in containers with arbitrary geometries obtained through revolution of flat areas
da Silva, Wilton Pereira, de Ataíde, Jair Stefanini Pereira, de Oliveira, Maria Elieidy Gomes, e Silva, Cleide Maria Diniz P.S., Nunes, Jarderlany Sousa
Published in Journal of food engineering (01.01.2018)
Published in Journal of food engineering (01.01.2018)
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Published in Frontiers in neuroscience (23.01.2019)
Published in Frontiers in neuroscience (23.01.2019)
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Published in Food bioscience (01.04.2024)
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Published in Foods (11.09.2024)
Published in Foods (11.09.2024)
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