| Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp … TC Pimentel, GS Madrona, S Garcia, SH Prudencio LWT-Food science and Technology 63 (1), 415-422, 2015 | 169 | 2015 |
| Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage LZ Menegas, TC Pimentel, S Garcia, SH Prudencio Meat Science 93 (3), 501-506, 2013 | 163 | 2013 |
| In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota KB Guergoletto, A Costabile, G Flores, S Garcia, GR Gibson Food Chemistry 196, 251-258, 2016 | 128 | 2016 |
| Lactic acid bacteria in the inhibition of Fusarium graminearum and deoxynivalenol detoxification TS Franco, S Garcia, EY Hirooka, YS Ono, JS Dos Santos Journal of Applied Microbiology 111 (3), 739-748, 2011 | 127 | 2011 |
| Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers KB Guergoletto, M Magnani, J San Martin, CGT de Jesus Andrade, ... Innovative Food Science & Emerging Technologies 11 (2), 415-421, 2010 | 113 | 2010 |
| Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation M da Silva Fernandes, FS Lima, D Rodrigues, C Handa, M Guelfi, ... Food Chemistry 229, 373-380, 2017 | 92 | 2017 |
| Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage TC Pimentel, S Garcia, SH Prudencio International Journal of Dairy Technology 65 (1), 104-110, 2012 | 79 | 2012 |
| Influence of linseed mucilage incorporated into an alginate-base edible coating containing probiotic bacteria on shelf-life of fresh-cut yacon (Smallanthus sonchifolius) FJ Rodrigues, MF Cedran, S Garcia Food and Bioprocess Technology 11, 1605-1614, 2018 | 72 | 2018 |
| Changes in soymilk during fermentation with kefir culture: Oligosaccharides hydrolysis and isoflavone aglycone production TR Baú, S Garcia, EI Ida International Journal of Food Sciences and Nutrition 66 (8), 845-850, 2015 | 72 | 2015 |
| Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir FD Montanuci, TC Pimentel, S Garcia, SH Prudencio Food Science and Technology 32, 580-865, 2012 | 70 | 2012 |
| Opinion on the hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds AC De Camargo, AR Schwember, R Parada, S Garcia, ... International Journal of Molecular Sciences 19 (11), 3498, 2018 | 68 | 2018 |
| Effect of natural polymers on the survival of Lactobacillus casei encapsulated in alginate microspheres FJ Rodrigues, MH Omura, MF Cedran, RFH Dekker, AM Barbosa-Dekker, ... Journal of Microencapsulation 34 (5), 431-439, 2017 | 60 | 2017 |
| Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage CSI Mauro, S Garcia Journal of food science and technology 56, 854-864, 2019 | 58 | 2019 |
| Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae A Coelho, M Celli, E Sataque Ono, F Hoffmann, F Pagnocca, S Garcia, ... World Mycotoxin Journal 1 (3), 325-331, 2008 | 50 | 2008 |
| Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture TR Baú, S Garcia, EI Ida Brazilian Archives of Biology and Technology 57, 402-409, 2014 | 47 | 2014 |
| Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability ML de Moraes Filho, M Busanello, SH Prudencio, S Garcia Lwt 93, 339-345, 2018 | 43 | 2018 |
| Optimization of the fermentation parameters for the growth of Lactobacillus in soymilk with okara flour ML Moraes Filho, M Busanello, S Garcia LWT 74, 456-464, 2016 | 42 | 2016 |
| Characterization and antioxidant activity of an exopolysaccharide produced by Leuconostoc pseudomesenteroides JF17 from juçara fruits (Euterpe edulis Martius) FS Farinazzo, LJ Valente, MB Almeida, AS Simionato, MTC Fernandes, ... Process Biochemistry 91, 141-148, 2020 | 38 | 2020 |
| Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying KB Guergoletto, M Busanello, S Garcia LWT 80, 321-327, 2017 | 34 | 2017 |
| Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92 CSI Mauro, KB Guergoletto, S Garcia Beverages 2 (4), 37, 2016 | 33 | 2016 |
Sandra Helena PrudencioUniversidade Estadual de Londrina在 uel.br 的电子邮件经过验证
