Carlos Eduardo Barão

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

Guilherme Mamede da Costa, José Vitor de Carvalho Silva, Jéssica Dias Mingotti et al. · LWT · 2016 · 119 citations

Food Chemistry, Nutrition, Ascorbic Acid +8

Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival

Guilherme Mamede da Costa, Marlon Memédio de Paula, Carlos Eduardo Barão et al. · International Dairy Journal · 2019 · 93 citations

Prebiotics, Nutrition, Probiotic +10

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?

Rayrinne Ferreira Miranda, Marlon Memédio de Paula, Guilherme Mamede da Costa et al. · LWT · 2019 · 76 citations

Nutrition, Probiotic, Food Fermentation +10

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

Laênia Angélica Andrade Lopes, Rafaela de Siqueira Ferraz Carvalho, Nereide Stela Santos-Magalhães et al. · Food Research International · 2020 · 66 citations

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Guilherme Mamede da Costa, Marlon Memédio de Paula, Giselle Nobre Costa et al. · Journal of Sensory Studies · 2020 · 59 citations

Nutrition, Flavoromics, Food Analysis +21