Greice Carine Raddatz

Author

Universidade Federal de Santa Maria ORCID

Also Known As

Greice C. Raddatz, Greice Carine Raddatz, Raddatz, Greice Carine

Publications

749

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Maria Universidade Estadual de Campinas (UNICAMP)

About

Greice Carine Raddatz is an author at Universidade Federal de Santa Maria specializing in biotechnology, microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	236
2	Engineering	1	1	28
3	Medicine	1	1	24
4	Public Health	1	1	33
5	Biomolecular Engineering	1	1	28

Greice Carine Raddatz

Publications

746

Citations

H-Index

Page 1

	Year	Citations
Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate Mariana de Araújo Etchepare, Greice Carine Raddatz, Érico M.M. Flores, LWT Edible PackagingBiotechnologyResistant StarchFood MicrobiologyPolysaccharide	2015	145
Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying Augusto Tasch Holkem, Greice Carine Raddatz, Graciele Lorenzoni Nunes, LWT	2016	101
Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying Greice Carine Raddatz, Gabriela Poletto, Cassandra de Deus, Food Research International	2019	95
Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate Mariana de Araújo Etchepare, Greice Carine Raddatz, Alexandre José Cichoski, Journal of Functional Foods	2015	88
Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation Augusto Tasch Holkem, Greice Carine Raddatz, Juliano Smanioto Barin, LWT	2016	81
Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize Gabriela Poletto, Greice Carine Raddatz, Alexandre José Cichoski, Food Hydrocolloids Storage StabilityFood FermentationLactic Acid BacteriaBiotechnologyPrebiotics Rice Bran	2019	81
Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification Greice Carine Raddatz, Bruna de Souza Fonseca, Gabriela Poletto, Powder Technology Food ChemistryInternal Gelation/emulsificationBiotechnologyPolysaccharideFood Processing	2019	48
Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying Gabriela Poletto, Bruna de Souza Fonseca, Greice Carine Raddatz, Ciência Rural Microbial InactivationFood PreservationProbioticsRice BranProbiotic	2019	33
Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives Greice Carine Raddatz, Cristiano Menezes Ciência Rural Food ColloidEdible FilmEngineeringDaily DietDifferent Food Matrices	2021	28
Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract Greice Carine Raddatz, Vítor Ramires Fonseca, Alexandre José Cichoski, LWT Food PackagingFood PreservationProbioticsRed OnionProbiotic	2021	24

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