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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2008 | Revista Brasileira de Ciências Farmacêuticas | Buriti, Flávia Carolina Alonso | Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese |
| 2008 | Revista Brasileira de Ciências Farmacêuticas | Komatsu, Tiemy Rosana | Overcoming hurdles through innovation, persistence and creativeness in the development of probiotic foods |
| 2018 | Brazilian Journal of Food Technology | Silva, Roberta Ribeiro | Effect of the use of gums on the viscosity and sensory characteristics of a shake based on green banana flour |
| 2019 | Food Science and Technology | QUISCA, Richard Pacheco | Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa |
| 2012 | Archivos Latinoamericanos de Nutrición | Marques Ribeiro, Keila | Comportamento de cepas distintas de Lactobacillus acidophilus em queijo petit-suisse |