| Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions C Gebara, KS Chaves, MCE Ribeiro, FN Souza, CRF Grosso, ML Gigante Food research international 51 (2), 872-878, 2013 | 218 | 2013 |
| Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt MCE Ribeiro, KS Chaves, C Gebara, FNS Infante, CRF Grosso, ... Food Research International 66, 424-431, 2014 | 145 | 2014 |
| Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials GM Maciel, KS Chaves, CRF Grosso, ML Gigante Journal of dairy science 97 (4), 1991-1998, 2014 | 138 | 2014 |
| Effect of somatic cell count on Prato cheese composition G Mazal, PCB Vianna, MV Santos, ML Gigante Journal of dairy science 90 (2), 630-636, 2007 | 132 | 2007 |
| Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH CL Gerez, G Font de Valdez, ML Gigante, CRF Grosso Letters in applied microbiology 54 (6), 552-556, 2012 | 131 | 2012 |
| Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids MR Costa, XE Elias-Argote, R Jiménez-Flores, ML Gigante International Dairy Journal 20 (9), 598-602, 2010 | 93 | 2010 |
| Production and characterization of microparticles containing pectin and whey proteins FN Souza, C Gebara, MCE Ribeiro, KS Chaves, ML Gigante, CRF Grosso Food Research International 49 (1), 560-566, 2012 | 84 | 2012 |
| Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells PCB Vianna, G Mazal, MV Santos, HMA Bolini, ML Gigante Journal of Dairy Science 91 (5), 1743-1750, 2008 | 69 | 2008 |
| Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening DP Baptista, BD Galli, FG Cavalheiro, F Negrão, MN Eberlin, ML Gigante International Dairy Journal 87, 75-83, 2018 | 53 | 2018 |
| High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity FG Cavalheiro, DP Baptista, BD Galli, F Negrão, MN Eberlin, ML Gigante Food chemistry 333, 127482, 2020 | 52 | 2020 |
| Effect of pH on microstructure and characteristics of cream cheese RR Monteiro, DQ Tavares, PS Kindstedt, ML Gigante Journal of food science 74 (2), C112-C117, 2009 | 52 | 2009 |
| Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Food Control 112, 107105, 2020 | 45 | 2020 |
| Addition of olein from milk fat positively affects the firmness of butter MS Queirós, R Grimaldi, ML Gigante Food research international 84, 69-75, 2016 | 44 | 2016 |
| Quality of minas frescal cheese prepared from milk with different somatic cell counts E Andreatta, AM Fernandes, MV Santos, C Mussarelli, MC Marques, ... Pesquisa Agropecuária Brasileira 44 (3), 320-326, 2009 | 40 | 2009 |
| Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants LS Alves, C Merheb-Dini, E Gomes, R Da Silva, ML Gigante Journal of dairy science 96 (12), 7490-7499, 2013 | 38 | 2013 |
| Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance DP Baptista, FD da Silva Araújo, MN Eberlin, ML Gigante International dairy journal 75, 101-110, 2017 | 37 | 2017 |
| Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Journal of Food Composition and Analysis 96, 103712, 2021 | 35 | 2021 |
| Milk fat as a structuring agent of plastic lipid bases RLS Viriato, M de Souza Queirós, MAS da Gama, APB Ribeiro, ... Food research international 111, 120-129, 2018 | 32 | 2018 |
| Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG BD Galli, DP Baptista, FG Cavalheiro, F Negrão, MN Eberlin, ML Gigante Food research international 123, 393-402, 2019 | 30 | 2019 |
| Bioactive peptides in ripened cheeses: Release during technological processes and resistance to the gastrointestinal tract DP Baptista, ML Gigante Journal of the Science of Food and Agriculture 101 (10), 4010-4017, 2021 | 29 | 2021 |
