Fabrício Luiz Tulini

Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Marluci Palazzolli Silva, Fabrício Luiz Tulini, Evandro Martins et al. · LWT · 2017 · 112 citations

Probiotic, Biomanufacturing, Co-extrusion Encapsulation Techniques +10

Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese

Fabrício Luiz Tulini, Lizziane Kretli Winkelströter, Elaine Cristina Pereira De Martinis · Anaerobe · 2013 · 94 citations

Probiotic, Lactobacillus Paraplantarum Ft259, Probiotic Potential +6

Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions

Marluci Palazzolli Silva, Fabrício Luiz Tulini, Júlia Fernanda Urbano Marinho et al. · LWT · 2016 · 77 citations

Semisweet Chocolate, Nutrition, Probiotic +12

Production of solid lipid microparticles loaded with lycopene by spray chilling: Structural characteristics of particles and lycopene stability

Julio Rafael Pelissari, Volnei Brito de Souza, Acácio A. Pigoso et al. · Food and Bioproducts Processing · 2015 · 70 citations · Full text

Food Colloid, Lipid Preparation, Lycopene Stability +8

Identification of the bacteriocin produced by cheese isolate Lactobacillus paraplantarum FT259 and its potential influence on Listeria monocytogenes biofilm formation

Lizziane Kretli Winkelströter, Fabrício Luiz Tulini, Elaine Cristina Pereira De Martinis · LWT · 2015 · 69 citations

Microbial Contamination, Potential Influence, Lactic Acid Bacteria +8