Suellen Jensen Klososki

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

Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?

Jiuliane Martins da Silva, Suellen Jensen Klososki, Ramón Silva et al. · LWT · 2020 · 57 citations

Food Chemistry, Nutrition, Food Function +10

Impact of the addition of <i>Lactobacillus casei</i> and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

Rayrinne Ferreira Miranda, Juliana Pereira Silva, Ana Machado et al. · Journal of Food Processing and Preservation · 2019 · 23 citations

Synbiotic Product, Nutrition, Quality Parameters +21

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity

Caíque dos Santos Rocha, Marciane Magnani, Suellen Jensen Klososki et al. · Food Research International · 2023 · 21 citations

Nutrition, Food Fermentation, In Vitro Fermentation +7