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Tatiana Colombo Pimentel

Paraná Federal Institute of Education, Science and Technology

38

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82

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Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges

2021 Trends in Food Science and Technology
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Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature

2021 Trends in Food Science and Technology
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Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

2021 Food Chemistry
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A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

2021 Journal of Food Composition and Analysis
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Live and ultrasound-inactivated Lacticaseibacillus casei modulate the intestinal microbiota and improve biochemical and cardiovascular parameters in male rats fed a high-fat diet.

2021 Food & Function
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Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus

2021 Lwt - Food Science and Technology
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Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

2021 Food Research International
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Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation

2021 Food Science and Technology International
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Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues.

2021 Critical Reviews in Food Science and Nutrition
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Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide

2021 Food Research International
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