Haíssa Roberta Cardarelli

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

Haíssa Roberta Cardarelli, Flávia Carolina Alonso Buriti, Inar Alves de Castro et al. · LWT · 2007 · 186 citations

Probiotic, Food Fermentation, Probiotic Viable Count +9

Potentially probiotic and synbiotic chocolate mousse

Lina Casale Aragón-Alegro, João Henrique Alarcon Alegro, Haíssa Roberta Cardarelli et al. · LWT · 2006 · 173 citations

Probiotic, Food Function, Synbiotic Chocolate Mousse +3

Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry

Liliane Andrade Silva, José Honório Pereira Lopes Neto, Haíssa Roberta Cardarelli · Annals of Microbiology · 2019 · 141 citations · Full text

Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus

Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli, Tullia Maria Clara Caterina Filisetti et al. · Food Chemistry · 2007 · 103 citations

Probiotic, Food Spoilage, Lactic Acid Bacteria +7

Functional petit-suisse cheese: Measure of the prebiotic effect

Haíssa Roberta Cardarelli, Susana Marta Isay Saad, Glenn R. Gibson et al. · Anaerobe · 2007 · 95 citations

Prebiotics, Nutrition, Probiotic +5