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Ana Lúcia Barretto Penna

Sao Paulo State University

76

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Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production.

2021 Brazilian Journal of Microbiology
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Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk

2021 Lwt - Food Science and Technology
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ESTUDO COMPARATIVO DO CALOR ESPECÍFICO DE LEITE DE DIFERENTES ESPÉCIES ANIMAIS: INFLUÊNCIA DA COMPOSIÇÃO E DA TEMPERATURA

2021
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Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.

2020 Meat Science
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Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

2020 Meat Science
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Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals’ microbiota and on metabolites production

2020 Food Research International
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The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts.

2020 Critical Reviews in Food Science and Nutrition
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Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese

2020 Food Microbiology
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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

2019 Journal of Food Science and Technology-mysore
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Probiotic potential and safety of enterococci strains

2019 Annals of Microbiology
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