F. C. Alonso Buriti

发表

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

W. Santos, M. S. C. Nobre, Mônica Tejo Cavalcanti, 2019, International Journal of Dairy Technology.

Cereus jamacaru D.C. (Mandacaru): a Promising Native Brazilian Fruit as a Source of Nutrients and Bioactives Derived from its Pulp and Skin

F. C. Alonso Buriti, H. S. Alves, Layla Maria N. Soares, 2021, Plant Foods for Human Nutrition.

Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components

F. C. Alonso Buriti, Karina Maria Olbrich dos Santos, Widson Michael dos Santos, 2022, International Dairy Journal.

Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity

K. M. O. dos Santos, F. C. Alonso Buriti, M. Maia, 2022, Probiotics and Antimicrobial Proteins.

Prospective applications of probiotics and prebiotics in foods

K. M. O. dos Santos, F. C. Alonso Buriti, S. Saad, 2022, Probiotics.

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)

Germano Véras, K. M. O. dos Santos, H. O. Salles, 2020, PeerJ.

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

F. C. Alonso Buriti, R. L. Almeida, Karina Maria Olbrich dos Santos, 2018, Nutrients.

Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)

K. M. O. dos Santos, F. C. Alonso Buriti, E. R. Florentino, 2021, Probiotics and Antimicrobial Proteins.

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

F. C. Alonso Buriti, E. R. Florentino, Thamires Lacerda Dantas, 2021, Plants.

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

F. C. Alonso Buriti, E. R. Florentino, Elainy V. S. Pereira, 2021, Heliyon.

Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

F. C. Alonso Buriti, G. M. da Silva, E. R. Florentino, 2020, RSC advances.

Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder

M. S. C. Nobre, K. M. O. dos Santos, H. O. Salles, 2017, Probiotics and Antimicrobial Proteins.

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

A. Porto, F. C. Alonso Buriti, Tiago Almeida de Oliveira, 2016, Journal of food science.

Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.

A. Porto, F. C. Alonso Buriti, Tiago Almeida de Oliveira, 2017, Food & function.