Flávia Carolina Alonso Buriti

universidade estadual da paraiba

H指数:26

被引数:2,352

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Characterization of Goat Milk Fermented With Streptococcus thermophilus, Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru

山羊奶经嗜热链球菌、黏液乳杆菌CNPC007和菊粉发酵，并添加Cereus jamacaru的表征

Applied Research

IF0

2026-05-030

OAAI

Evaluation of Lactiplantibacillus plantarum CNPC001 in Co-Culture with Streptococcus thermophilus QGE on Microbial Sanitary Indicators in Fermented Raw Goat Milk

评估植物乳杆菌CNPC001与嗜热链球菌QGE共培养对发酵生山羊奶中微生物卫生指标的影响

Microorganisms

IF4.2

2026-04-030

OAAI

Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2025-03-010

PRE

Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-01-010

PRE

Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-02-0127

PRE

Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-012

OAAI

Incorrect citation in Turek, K, Wszolek, M. (2021). Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. LWT, 147, 111681. https://doi.org/10.1016/j.lwt.2021.111681

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-010

PREAI

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

HELIYON

IF3.6

2021-11-011

OAAI

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

秋葵 (Abelmoschus esculentus L.) 作为粘液和生物活性化合物的潜在功能性食品来源，具有技术应用和健康益处

PLANTS-BASEL

IF4.1

2021-08-1690

OAAI

Cereus jamacaru DC (Mandacaru): a Promising Native Brazilian Fruit as a Source of Nutrients and Bioactives Derived from its Pulp and Skin

Cereus jamacaru DC (Mandacaru): 一种很有前途的巴西本土水果，可作为其果肉和果皮的营养和生物活性物质的来源

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2021-03-1317

PRE

Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-01-0115

OAAI

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

NUTRIENTS

IF5

2018-09-0217

OAAI

Aqueous extract of Gracilaria birdiae (Plastino & Oliveira) as a texture modifier in fermented milks

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-04-013

PREAI

Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents

FOOD & FUNCTION

IF5.4

2017-01-016

PREAI

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks

JOURNAL OF FOOD SCIENCE

IF3.4

2016-03-1515

PREAI

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages

热带果肉和部分水解半乳甘露聚糖对山羊乳饮料膳食纤维含量、益生菌活力、质构和感官特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-11-0157

OAAI

Characterisation of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds as a potential dietary fibre

FOOD HYDROCOLLOIDS

IF12.4

2014-03-0161

PREAI

Chilled Milk-based Desserts as Emerging Probiotic and Prebiotic Products

冷冻牛奶甜点作为新兴的益生菌和益生元产品

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2013-11-0415

PREAI

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-03-0122

OAAI

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-06-0127

PREAI

Flávia Carolina Alonso Buriti

个人简介

教育背景

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