Débora Parra Baptista

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Débora P Baptista, Débora P. Baptista, Débora Parra Baptista, Débora Parra Baptista Freitas

Publications

540

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade Presbiteriana Mackenzie

About

Débora Parra Baptista is an author at Universidade Estadual de Campinas (UNICAMP) specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	218
2	Engineering	2	2	60
3	Education	1	1	23
4	Public Health	1	1	50
5	Biochemistry	1	1	50

Débora Parra Baptista

Publications

459

Citations

H-Index

Page 1

	Year	Citations
High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity Flávia Giacometti Cavalheiro, Débora Parra Baptista, Bruno Galli, Food Chemistry	2020	69
Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk José Luan da Paixão Teixeira, Elem Tamirys dos Santos Caramês, Débora Parra Baptista, Food Control	2020	62
Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools José Luan da Paixão Teixeira, Elem Tamirys dos Santos Caramês, Débora Parra Baptista, Journal of Food Composition and Analysis Food AuthenticationRapid Adulteration DetectionBioanalysisFood AnalysisFood Adulteration Detection	2020	52
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening Débora Parra Baptista, Bruno Galli, Flávia Giacometti Cavalheiro, International Dairy Journal Food FermentationBiochemistryFood SpoilageBioactive PeptidePrato Cheese Ripening	2018	50
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG Bruno Galli, Débora Parra Baptista, Flávia Giacometti Cavalheiro, Food Research International EngineeringLactic Acid BacteriaBiotechnologyFood MicrobiologyFood Engineering	2019	37
Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance Débora Parra Baptista, Francisca Diana da Silva Araújo, Marcos N. Eberlin, International Dairy Journal NutritionFood AnalysisPrato CheeseFood QualitySensory Acceptance	2017	36
Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility Débora Parra Baptista, Mateus Kawata Salgaço, Kátia Sivieri, LWT	2020	27
Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture Débora Parra Baptista, Fernanda Negrão, Marcos N. Eberlin, Food Research International	2020	26
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis Débora Parra Baptista, Francisca Diana da Silva Araújo, Marcos N. Eberlin, Journal of Food Science	2017	24
Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA Bruno Galli, Débora Parra Baptista, Flávia Giacometti Cavalheiro, LWT Food FermentationLactic Acid BacteriaBiotechnologyLactobacillus Rhamnosus GgFood Microbiology	2019	24

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