Jéssica Caroline Bigaski Ribeiro

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

Daniel Granato, Jéssica Caroline Bigaski Ribeiro, Inar Alves de Castro et al. · Food Chemistry · 2010 · 117 citations

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Daniel Granato, Maria Lúcia Masson, Jéssica Caroline Bigaski Ribeiro · Food Science and Technology · 2012 · 54 citations · Full text

Nutrition, Soy Protein, Passion Fruit Juice +13

Flaxleaf Fleabane Leaves ( <i>Conyza bonariensis</i> ), A New Functional Nonconventional Edible Plant?

Suzane Lucas Schechtel, Vanessa Cristina Rodrigues de Matos, Jânio Sousa Santos et al. · Journal of Food Science · 2019 · 27 citations

Some instrumental methods applied in food chemistry to characterise lactulose and lactobionic acid

Radla Zabian Bassetto Bisinella, Jéssica Caroline Bigaski Ribeiro, Cristina Soltovski de Oliveira et al. · Food Chemistry · 2016 · 22 citations

Food Chemistry, Lactobionic Acid, Biochemistry +9

Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

Jéssica Caroline Bigaski Ribeiro, Daniel Granato, Maria Lúcia Masson et al. · Food Chemistry · 2016 · 20 citations