Rafaela Carvalho de Souza

Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza et al. · International Journal of Dairy Technology · 2021 · 49 citations

Agriculture, Dairy Science, Food Science +17

Impact of the addition of <i>Lactobacillus casei</i> and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

Rayrinne Ferreira Miranda, Juliana Pereira Silva, Ana Machado et al. · Journal of Food Processing and Preservation · 2019 · 23 citations

Agriculture, Food Science, Microbiology +17

Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges

Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Rafaela Carvalho de Souza et al. · Trends in Food Science & Technology · 2020 · 17 citations

Agriculture, Dairy Science, Food Science +16

Prebiotic green tea beverage added inclusion complexes of catechin and β-cyclodextrin: Physicochemical characteristics during storage

Rafaela Carvalho de Souza, Osvaldo Valarini, Keren Hapuque Pinheiro et al. · LWT · 2017 · 12 citations

Natural Sciences, Biochemistry, Food Chemistry +10

Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis

Rafaela Carvalho de Souza, Marciane Magnani, Viviane Priscila Barros de Medeiros et al. · LWT · 2023 · 10 citations · Full text

Agriculture, Food Science, Microbiology +15