B. Tagliapietra

Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties

M. Ugalde, N. Richards, Alice de Souza Ribeiro, 2019 .

Sensory quality and physicochemical properties of cassava roots as a function of technological management levels and harvest times

N. Richards, B. Tagliapietra, N. A. Streck, 2021, Research, Society and Development.

Nutritional quality of commercial butters

N. Richards, Maritiele Naissinger da Silva, B. Tagliapietra, 2021, Brazilian Journal of Food Technology.

Nutritional quality and sensory acceptance of biofortified cassava

N. Richards, B. Tagliapietra, N. A. Streck, 2021, Brazilian Journal of Food Technology.

Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese

N. Richards, Maritiele Naissinger da Silva, B. Tagliapietra, 2020, Food Science and Technology.

From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure

P. Campelo, B. Tagliapietra, E. Sanches, 2021, Starch - Stärke.

Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

B. Tagliapietra, Franciele Pozzebon Pivetta, Maritiele Naissinger da Silva, 2022, LWT.

Encapsulation, storage viability, and consumer acceptance of probiotic butter

N. Richards, Maritiele Naissinger da Silva, B. Tagliapietra, 2020 .

In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics

B. Tagliapietra, Vinícius do Amaral Flores, Maritiele Naissinger da Silva, 2021, Current research in food science.

Non-conventional starch sources

Maria Teresa Pedrosa Silva Clerici, Bruna Lago Tagliapietra, Mária Herminia Ferrari Felisberto, 2020 .