Pablo Christiano Barboza Lollo

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Adriano G. Cruz, W.F. Castro, J.A.F. Faria et al. · Journal of Dairy Science · 2012 · 105 citations · Full text

Agriculture, Food Science, Microbiology +17

Taurine supplementation improves liver glucose control in normal protein and malnourished mice fed a high‐fat diet

Thiago M. Batista, Rosane Aparecida Ribeiro, Priscilla M. R. Silva et al. · Molecular Nutrition & Food Research · 2012 · 102 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17

Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese

Pablo Christiano Barboza Lollo, Priscila Neder Morato, Carolina Soares Moura et al. · Food Research International · 2015 · 99 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +12

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

A.A. Gomes, S.P. Braga, Adriano G. Cruz et al. · Journal of Dairy Science · 2011 · 98 citations · Full text

Agriculture, Dairy Science, Food Science +17

Chia (Salvia hispanica L.) enhances HSP, PGC-1α expressions and improves glucose tolerance in diet-induced obese rats

Rafaela da Silva Marineli, Carolina Soares Moura, Érica Aguiar Moraes et al. · Nutrition · 2014 · 96 citations

Life Sciences, Endocrinology, Nutritional Sciences +11