Paula Toshimi Matumoto‐Pintro

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

Ana Carolina Pelaes Vital, Priscila Goto, Letícia Naomi Hanai et al. · LWT · 2015 · 183 citations

Nutrition, Rheological Properties, Biotechnology +9

Production, composition and antioxidants in milk of dairy cows fed diets containing soybean oil and grape residue silage

Nadine Woruby Santos, Geraldo Tadeu dos Santos, Daniele Cristina da Silva Kazama et al. · Livestock Science · 2013 · 96 citations

Nutrition, Dairy Cows, Animal Nutrition +6

Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Denise Felix da Silva, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi et al. · Food Hydrocolloids · 2016 · 90 citations

Low Fat, Commercial Konjac Glucomannan, Food Analysis +6

Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

Marcela Boroski, Hélène J. Giroux, Hassan Sabik et al. · LWT · 2011 · 89 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15

Use of modified whey protein in yoghurt formulations

Paula Toshimi Matumoto‐Pintro, Ladan Rabiey, Gilles Robitaille et al. · International Dairy Journal · 2010 · 78 citations

Biomanufacturing, Whey Protein, Biotechnology +6