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Whyara Karoline Almeida da Costa

Federal University of Paraíba

14

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117

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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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Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology

2021 Journal of Functional Foods
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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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Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats.

2021 International Journal of Food Sciences and Nutrition
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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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Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds

2021 Food bioscience
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Avaliação da influência do estado nutricional na ocorrência de infecção respiratória aguda em menores de dois anos

2021
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Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats.

2021 International Journal of Food Sciences and Nutrition
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Vegan probiotic products: a modern tendency or the newest challenge in functional foods

2020 Food Research International
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Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

2018 Food Research International
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