Francyeli Araújo Silva

The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt

Francyeli Araújo Silva, Maria Elieidy Gomes de Oliveira, Rossana Maria Feitosa de Figueirêdo et al. · Food & Function · 2017 · 64 citations

Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt

Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza et al. · Food Chemistry · 2021 · 53 citations

Nutrition, Probiotic, Food Function +4

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

Karla Kalígia Silva Borba, Francyeli Araújo Silva, Marta Suely Madruga et al. · International Journal of Food Science & Technology · 2013 · 42 citations

Nutrition, Animal Nutrition, Food Analysis +13

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silva, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza et al. · Food Science and Human Wellness · 2022 · 33 citations · Full text

Nutrition, Probiotic, Dysbiosis +15

Freshwater microalgae biomasses are a source of bioaccessible bioactive compounds and have antioxidant, antihypertensive, and antidiabetic activity

Francyeli Araújo Silva, Renally Lima Dos Santos, Carlos Eduardo Barão et al. · Food Research International · 2025 · 10 citations · Full text