Maricê Nogueira de Oliveira

Protein secretion in Lactococcus lactis: an efficient way to increase the overall heterologous protein production

Yves Le Loir, Vasco Azevedo, Sérgio C. Oliveira et al. · Microbial Cell Factories · 2005 · 209 citations · Full text

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

Ana Paula do Espírito Santo, Nathalie Scaranello Cartolano, Thaiane Ferreira da Silva et al. · International Journal of Food Microbiology · 2011 · 193 citations

Nutrition, Fatty Acid Profile, Probiotic +8

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin, Mónica Alcántara, Adriana Palombo Nunes et al. · LWT · 2009 · 179 citations

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Ana Paula do Espírito Santo, Patrizia Perego, Attílio Converti et al. · LWT · 2012 · 173 citations · Full text

Nutrition, Probiotic, Food Fermentation +11

Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing

I. Sodini, A. Lucas, Maricê Nogueira de Oliveira et al. · Journal of Dairy Science · 2002 · 171 citations · Full text