Ana Lúcia Barretto Penna

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Janaína Alves dos Reis, Aline Teodoro de Paula, Sabrina Neves Casarotti et al. · Food Engineering Reviews · 2012 · 448 citations

Life Sciences, Food Science, Microbiology +12

Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions

Bruna Maria Salotti de Souza, Taís Fernanda Borgonovi, Sabrina Neves Casarotti et al. · Probiotics and Antimicrobial Proteins · 2018 · 171 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacteriocinogenic LAB from cheeses – Application in biopreservation?

Lorenzo Favaro, Ana Lúcia Barretto Penna, Svetoslav Dimitrov Todorov · Trends in Food Science & Technology · 2014 · 138 citations · Full text

Agriculture, Food Science, Microbiology +14

Relation between quality and rheological properties of lactic beverages

Ana Lúcia Barretto Penna, Kátia Sivieri, Maricê Nogueira de Oliveira · Journal of Food Engineering · 2001 · 130 citations

Agriculture, Food Science, Food Rheology +7

In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

Sabrina Neves Casarotti, Bruno Moreira Carneiro, Svetoslav Dimitrov Todorov et al. · Annals of Microbiology · 2017 · 109 citations · Full text

Agriculture, Food Science, Microbiology +16