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A

Aniela Pinto Kempka

Universidade do Estado de Santa Catarina
H指数:17
被引数:1,192

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Encapsulation of Enterococcus faecium E297 by Double Emulsion (W1/O/W2) with Milk Protein Fractions: Stability under Technological and Simulated Digestive Stress; and Antimicrobial Potential in a Functional Dairy Dessert

采用双乳液（W1/O/W2）结合乳蛋白组分包埋屎肠球菌E297：技术性和模拟消化胁迫下的稳定性；以及在功能型乳品甜点中的抗菌潜力

ACS Food Science & Technology
IF2.8
2026-03-130
OA
Stéfani Mallmann; Bruna Regina de Barba; Josiane Marcon; Rafaela Ansiliero; Lucíola Bagatini; Marcia Bar Schuster; Aniela Pinto Kempka; Liziane Schittler Moroni
Unencapsulated and encapsulated Enterococcus faecium E297 added to oat flakes: protective effect against Salmonella Enteritidis in a simulated gastrointestinal system

未包埋和包埋的Enterococcus faecium E297添加到燕麦片：在模拟胃肠道系统中对Salmonella Enteritidis的保护作用

Biocatalysis and Agricultural Biotechnology
IF3.8
2025-12-220
PRE
Rafaela Ansiliero; Taís Nunzio Müller; Stéfani Mallmann; Josiane Marcon; Márcia Bar Schuster; Wladimir Padilha da Silva; Aniela Pinto Kempka; Liziane Schittler Moroni
Milk fermented with Limosilactobacillus fermentum LBF 433 and Lacticaseibacillus casei LBC 237 in co-culture as a source of safe anti-inflammatory peptides: From peptidomics to in vivo immune effects

由 Limosilactobacillus fermentum LBF 433 和 Lacticaseibacillus casei LBC 237 共培养发酵的牛奶作为安全抗炎肽的来源：从肽组学到体内免疫效应

International Dairy Journal
IF3.4
2025-10-160
PRE
Emyr Hiago Bellaver; Ingrid Militão da Costa; Eduarda Eliza Redin; Liziane Schittler Moroni; Larissa Cunico; Larissa Elen Hirt Bourckhardt; Bruno Giorgio de Oliveira Cécere; Aleksandro Schafer da Silva; Aniela Pinto Kempka
Bioaccessibility, Antioxidant Resilience, and Chemical Characteristics of Chardonnay Wines: A Comparison between Prolonged Maceration and Conventional Winemaking Following In Vitro Digestion

霞多丽葡萄酒的生物可及性、抗氧化韧性及化学特性：体外消化后长时间浸渍与常规酿造的比较

ACS FOOD SCIENCE & TECHNOLOGY
IF2.8
2025-08-010
OAAI
dos Santos, Jose Ricardo Machado; Deolindo, Carolina Turnes Pasini; Dognini, Jocinei; Andrade, Nathalia Coelho; Kempka, Aniela Pinto
Comparative analysis of non-fermented and Saccharomyces boulardii-fermented whey: Peptidomic profiling, in silico bioactive peptide analysis, and in vivo evaluation of serum proteins and immune response

非发酵乳清和布拉氏酵母菌发酵乳清的比较分析: 肽谱，计算机生物活性肽分析以及血清蛋白和免疫反应的体内评估

INTERNATIONAL DAIRY JOURNAL
IF3.4
2025-07-010
PRE
Sumny, Eduarda Heck; Cunico, Larissa; Cecere, Bruno Giorgio de Oliveira; da Silva, Aleksandro Shafer; Kempka, Aniela Pinto

研究方向

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L
Liziane Schittler Moroni
H 指数:10论文数:39被引数:250
R
Rafaela Ansiliero
H 指数:3论文数:30被引数:50
M
Margarete Dulce Bagatini
H 指数:32论文数:235被引数:3,305
G
Gilnei Bruno da Silva
H 指数:9论文数:48被引数:272
A
Aleksandro Schafer da Silva
H 指数:22论文数:161被引数:1,537
C
Carolina Turnes Pasini Deolindo
H 指数:10论文数:42被引数:469
J
José Ricardo Machado dos Santos
H 指数:1论文数:10被引数:6
M
Matheus D. Baldissera
H 指数:38论文数:373被引数:6,073
J
Jocinei Dognini
H 指数:7论文数:25被引数:151
E
Emyr Hiago Bellaver
H 指数:6论文数:43被引数:108