Débora Parra Baptista

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 et al. · Food Chemistry · 2020 · 73 citations · Full text

Agriculture, Dairy Science, Food Science +17

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 et al. · Food Control · 2020 · 64 citations

Agriculture, Food Science, Food Analysis +16

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 et al. · Journal of Food Composition and Analysis · 2020 · 53 citations

Agriculture, Dairy Science, Food Science +13

Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

Débora Parra Baptista, Bruno Galli, Flávia Giacometti Cavalheiro et al. · International Dairy Journal · 2018 · 52 citations

Agriculture, Food Science, Microbiology +14

Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

Bruno Galli, Débora Parra Baptista, Flávia Giacometti Cavalheiro et al. · Food Research International · 2019 · 40 citations · Full text

Agriculture, Dairy Science, Food Science +17