Mozzarella Cheese Stretching: A Minireview von Goncalves, Monica Correia, Cardarelli, Haissa Roberta

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Potentially probiotic and synbiotic chocolate mousse von Aragon-Alegro, Lina Casale, Alarcon Alegro, João Henrique, Roberta Cardarelli, Haíssa, Chih Chiu, Ming, Isay Saad, Susana Marta

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β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures von Pires de Oliveira Galdino, Isadora Kaline Camelo, da Silva, Miqueas Oliveira Morais, da Silva, Ana Paula Albuquerque, Santos, Vanderlania Nascimento, Feitosa, Raísa Laura Pereira, Ferreira, Laura Cecília Nascimento, Dantas, Giordanni Cabral, dos Santos Pereira, Elainy Virgínia, de Oliveira, Tiago Almeida, dos Santos, Karina Maria Olbrich, Egito, Antonio Silvio, Alonso Buriti, Flávia Carolina, Cardarelli, Haíssa Roberta

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Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC003 von Bomfim, Vanessa Barbosa, Pereira Lopes Neto, José Honório, Leite, Kerolayne Santos, de Andrade Vieira, Érica, Iacomini, Marcello, Silva, Caroline Mellinger, Olbrich dos Santos, Karina Maria, Cardarelli, Haíssa Roberta

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Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry von Silva, Liliane Andrade, Lopes Neto, Jose Honorio Pereira, Cardarelli, Haíssa Roberta

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Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese von Gonçalves, Mônica Correia, Cardarelli, Haíssa Roberta

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Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures von Gonçalves, Mônica Correia, Cardarelli, Haíssa Roberta

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Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability von Cardoso, Paula Izabela Felinto da Costa, Grisi, Cristiani Viegas Brandão, Vieira, Érica de Andrade, de Almeida, Dayanne Kelly Lopes, Cardarelli, Haíssa Roberta

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Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese von Gonçalves, Mônica Correia, Cardarelli, Haíssa Roberta

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Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances von Chaves de Lima, Elvira de Lourdes, de Moura Fernandes, Janaína, Cardarelli, Haíssa Roberta

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Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese von de Oliveira, Cibelly Maria Santos, Grisi, Cristiani Viegas Brandão, Silva, Graciete de Souza, Lopes Neto, José Honório Pereira, de Medeiros, Lorena Lucena, dos Santos, Karina Maria Olbrich, Cardarelli, Haíssa Roberta

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Mozzarella Cheese Stretching: A Review von Correia Gonçalves, Mônica, Cardarelli, Haíssa Roberta

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Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian S... von de Souza Silva, Graciete, da Silva Campelo Borges, Graciele, Pinho da Costa Castro, Clívia Danúbia, de Tarso Aidar, Saulo, Telles Biasoto Marques, Aline, Tonetto de Freitas, Sérgio, Poloni Rybka, Ana Cecília, Cardarelli, Haíssa Roberta

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Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp von Araújo, Nkarthe Guerra, Barbosa, Idiana Macêdo, Lima, Thamirys Lorranne Santos, Moreira, Ricardo Targino, Cardarelli, Haíssa Roberta

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Safety and probiotic functionality of isolated goat milk lactic acid bacteria von da Silva, Liliane Andrade, Lopes Neto, Jose Honorio Pereira, Cardarelli, Haíssa Roberta

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Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese von Lopes Neto, José Honório Pereira, Santos, Marília Cícera Gomes dos, Leite, Kerolayne Santos, Silva, Liliane Andrade da, Campos, Maria Isabel Ferreira, Silveira, Emmanuel Souza da, Amaral, João Bosco Sousa, Madruga, Marta Suely, Braga, Ana Luiza Mattos, Cardarelli, Haíssa Roberta

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Effect of temperature and concentration of beta eta-galactosidase on the composition of reduced lactose pasteurized goat milk von Araujo, Nkarthe Guerra, da Silva, Jose Barros, Moreira, Ricardo Targino, Cardarelli, Haissa Roberta

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Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety von Silva, Graciete de Souza, da Costa Castro, Clívia Danúbia Pinho, Borges, Graciele da Silva Campelo, de Freitas, Sérgio Tonetto, Aidar, Saulo de Tarso, Biasoto, Aline Camarão Telles, Rybka, Ana Cecília Poloni, Cardarelli, Haíssa Roberta

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Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk von ARAÚJO, Nkarthe Guerra, SILVA, José Barros da, MOREIRA, Ricardo Targino, CARDARELLI, Haíssa Roberta

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Evaluation of the Potential of Araucaria angustifolia Seeds as Source of Oligosaccharides, Resistant Starch and Growth of Probiotic Bacteria von Godoy, Rossana Catie Bueno de, de Luces Fortes Ferreira, C.L., Nadolny, Jaqueline Moura, Cardarelli, Haíssa Roberta, Santos, Fernanda Pereira, Leonel, Magali

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