Daniela de Grandi Castro Freitas de Sá

Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

Ana Paula Ribeiro, F. dos S. Gomes, Karina Maria Olbrich dos Santos et al. · LWT · 2019 · 56 citations

Nutrition, Probiotic, Food Fermentation +11

Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts

Daniela de Grandi Castro Freitas de Sá, Raquel Claverie de Souza, Manuela Cristina Pessanha de Araújo et al. · LWT · 2018 · 38 citations

Food Chemistry, Agricultural Chemistry, Myrciaria Jaboticaba +7

Chemical, Technological, and Sensory Properties of Wheat Grains (<i>Triticum aestivum</i> L) as Affected by Gaseous Ozonation

Felipe Machado Trombete, Adriana Paula da Silva Minguita, Yuri Duarte Porto et al. · International Journal of Food Properties · 2016 · 31 citations

Engineering, Food Analysis, Food Contaminant +16

Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage

Melícia Cintia Galdeano, F. dos S. Gomes, Davy William Hidalgo Chávez et al. · Food Research International · 2022 · 25 citations

Food Chemistry, Lycopene-rich Watermelon Concentrate, Food Analysis +6

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Leilson de Oliveira Ribeiro, Juliana Georgia Carvalho Dos SANTOS, F. dos S. Gomes et al. · Food Science and Technology · 2017 · 18 citations · Full text