Tatiana de Oliveira Lemos

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

Ana Lúcia Fernandes Pereira, Wallaff Sammk Corrêa Feitosa, Virgínia Kelly Gonçalves Abreu et al. · Food Research International · 2017 · 98 citations

Theobroma Grandiflorum, Probiotic, Food Fermentation +10

Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Antonio Luiz dos Santos Filho, Hildeane Veloso Freitas, Suelí Rodrigues et al. · LWT · 2018 · 75 citations

Sugar Substitute, Shelf Life, Biomanufacturing +10

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

Antonia Mayara Brilhante de Sousa, Renata de Araújo Alves, David Samuel Silva Madeira et al. · Journal of Food Science and Technology · 2020 · 33 citations · Full text

Sodium Chloride, Meat Packaging, Fat Replacer +6

Synbiotic açaí juice ( <i>Euterpe oleracea</i> ) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Hildeane Veloso Freitas, Antonio Luiz dos Santos Filho, Suelí Rodrigues et al. · Journal of Food Science · 2021 · 18 citations

Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces

Mauriane M. da Silva, Tatiana de Oliveira Lemos, Maria do Carmo Passos Rodrigues et al. · International Journal of Gastronomy and Food Science · 2021 · 18 citations

Functional Properties, Unconventional Food Plants, Food Quality +2