Camila Vespúcio Bis-Souza

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

Camila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez et al. · Meat Science · 2019 · 69 citations · Full text

Agriculture, Food Science, Microbiology +17

Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

Camila Vespúcio Bis-Souza, Ana Lúcia Barretto Penna, Andrea Carla da Silva Barretto · Meat Science · 2020 · 65 citations · Full text

Agriculture, Food Science, Microbiology +17

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza et al. · Meat Science · 2021 · 49 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Performance of low-fat beef burger with added soluble and insoluble dietary fibers

Camila Vespúcio Bis-Souza, Jenifer Mayara Monari Henck, Andrea Carla da Silva Barretto · Food Science and Technology · 2018 · 46 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Camila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez et al. · Journal of Food Science and Technology · 2019 · 45 citations · Full text

Agriculture, Food Science, Microbiology +16