Ana Paula do Espírito Santo

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

Ana Paula do Espírito Santo, Nathalie Scaranello Cartolano, Thaiane Ferreira da Silva et al. · International Journal of Food Microbiology · 2011 · 193 citations

Nutrition, Fatty Acid Profile, Probiotic +8

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Ana Paula do Espírito Santo, Patrizia Perego, Attílio Converti et al. · LWT · 2012 · 173 citations · Full text

Nutrition, Probiotic, Food Fermentation +11

Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

Ana Paula do Espírito Santo, Roberta Claro da Silva, Fabiana Andréia Schäfer De Martini Soares et al. · International Dairy Journal · 2010 · 77 citations

Nutrition, Fatty Acid Profile, Probiotic +5

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence, Roberta Claro da Silva, Ana Paula do Espírito Santo et al. · Dairy Science and Technology · 2009 · 50 citations · Full text

Probiotic, Food Fermentation, Lactic Acid Bacteria +8

Development of Milk Fermented with Lactobacillus acidophilus Fortified with Vitis vinifera Marc Flour

Davide Frumento, Ana Paula do Espírito Santo, Bahar Aliakbarian et al. · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 2013 · 32 citations · Full text