Tatiana Colombo Pimentel
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Sheep milk: physicochemical characteristics and relevance for functional food development
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
Treatment and utilization of dairy industrial waste: A review
T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ...
Trends in Food Science & Technology 88, 361-372, 2019
Cold plasma processing of milk and dairy products
NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ...
Trends in Food Science & Technology 74, 56-68, 2018
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
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ...
Journal of functional foods 38, 242-250, 2017
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
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
DR Janiaski, TC Pimentel, AG Cruz, SH Prudencio
Journal of Dairy Science 99 (7), 5273-5283, 2016
Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive …
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes
CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ...
Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ...
Ultrasonics Sonochemistry 57, 12-21, 2019
Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
FR Torres, EA Esmerino, BT Carr, LL Ferrão, D Granato, TC Pimentel, ...
Journal of Dairy Science 100 (8), 6100-6110, 2017
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
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ...
Trends in food science & technology 102, 146-154, 2020
Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
TC Pimentel, AG Cruz, SH Prudencio
Journal of Dairy Science 96 (10), 6233-6241, 2013
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
LC Grom, RS Rocha, CF Balthazar, JT Guimarães, NM Coutinho, ...
Journal of Dairy Science 103 (2), 1110-1119, 2020
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability
TC Pimentel, GS Madrona, SH Prudencio
LWT-Food Science and Technology 62 (1), 838-846, 2015
Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires
EW Oliveira, EA Esmerino, BT Carr, LPF Pinto, HLA Silva, TC Pimentel, ...
Journal of Dairy Science 100 (8), 6111-6124, 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
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
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