| Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice GM da Costa, JV de Carvalho Silva, JD Mingotti, CE Barão, SJ Klososki, ... Lwt 75, 195-201, 2017 | 113 | 2017 |
| Vegan probiotic products: A modern tendency or the newest challenge in functional foods TC Pimentel, WKA Da Costa, CE Barão, M Rosset, M Magnani Food Research International 140, 110033, 2021 | 109 | 2021 |
| Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival GM Costa, MM Paula, CE Barão, SJ Klososki, EG Bonafé, JV Visentainer, ... International Dairy Journal 97, 139-148, 2019 | 85 | 2019 |
| Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? RF Miranda, MM de Paula, GM da Costa, CE Barão, ACR da Silva, ... Lwt 106, 186-193, 2019 | 61 | 2019 |
| Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components? JM da Silva, SJ Klososki, R Silva, RSL Raices, MC Silva, MQ Freitas, ... Lwt 128, 109472, 2020 | 52 | 2020 |
| Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components GM da Costa, MM de Paula, GN Costa, EA Esmerino, R Silva, ... Journal of Sensory Studies 35 (6), e12602, 2020 | 50 | 2020 |
| Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress … LAA Lopes, RSF Carvalho, NSS Magalhães, MS Madruga, AJAA Athayde, ... Food research international 135, 109295, 2020 | 42 | 2020 |
| Influence of the use of Aliquat 336 in the immobilization procedure in sol–gel of lipase from Bacillus sp. ITP-001 RL Souza, WC Resende, CE Barão, GM Zanin, HF de Castro, ... Journal of Molecular Catalysis B: Enzymatic 84, 152-159, 2012 | 39 | 2012 |
| Fruit juices as probiotic foods TC Pimentel, SJ Klososki, M Rosset, CE Barão, VA Marcolino Sports and energy drinks, 483-513, 2019 | 29 | 2019 |
| Formation of inclusion compounds of (+) catechin with β-cyclodextrin in different complexation media: Spectral, thermal and antioxidant properties OV Junior, JH Dantas, CE Barão, EF Zanoelo, L Cardozo-Filho, ... The Journal of Supercritical Fluids 121, 10-18, 2017 | 29 | 2017 |
| What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results VA Marcolino, TC Pimentel, CE Barao European journal of pharmacology 887, 173467, 2020 | 27 | 2020 |
| β-Cyclodextrin complexation of extracts of olive leaves obtained by pressurized liquid extraction JM Jaski, CE Barão, LM Liao, VS Pinto, EF Zanoelo, L Cardozo-Filho Industrial Crops and Products 129, 662-672, 2019 | 27 | 2019 |
| Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond ABC Fernandes, VA Marcolino, C Silva, CE Barão, TC Pimentel Food Bioscience 42, 101200, 2021 | 21 | 2021 |
| Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage RF Miranda, JP da Silva, ARF Machado, EC da Silva, RC de Souza, ... Journal of food processing and preservation 43 (12), e14249, 2019 | 20 | 2019 |
| Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? LAA Lopes, TC Pimentel, RSF Carvalho, MS Madruga, ... Food Chemistry 346, 128769, 2021 | 19 | 2021 |
| Evaluation of the effects of pressurized solvents and extraction process parameters on seed oil extraction in Pachira aquatica N de Lara Lopes, JMF de Almeida-Couto, C da Silva, MB Pereira, ... The Journal of Supercritical Fluids 161, 104823, 2020 | 18 | 2020 |
| Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and … JM Da Silva, CE Barão, EA Esmerino, AG Cruz, TC Pimentel Journal of Food Science 86 (2), 523-530, 2021 | 17 | 2021 |
| Continuous fractionation of whey protein isolates by using supercritical carbon dioxide JC Lima, FAV Seixas, JSR Coimbra, TC Pimentel, CE Barão, ... Journal of CO2 Utilization 30, 112-122, 2019 | 17 | 2019 |
| Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater … ÍM Mafaldo, VPB de Medeiros, WKA da Costa, CF da Costa Sassi, ... Food Research International 159, 111620, 2022 | 16 | 2022 |
| Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability, sensory acceptance and probiotic survival. MA Santos, GM Costa, SS Dias, SJ Klososki, CE Barão, RG Gomes, ... International Food Research Journal 26 (4), 2019 | 16 | 2019 |
Marciane MagnaniProfessora Associado do Curso de Engenharia dos Alimentos, Universidade Federal da ParaíbaZweryfikowany adres z pq.cnpq.br
