Verruck S - Search Results

1

Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties.

Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Dantas A, et al. Among authors: verruck s. Food Res Int. 2021 Dec;150(Pt A):110742. doi: 10.1016/j.foodres.2021.110742. Epub 2021 Oct 12. Food Res Int. 2021. PMID: 34865761 Free article.

2

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.

Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG. Silva HLA, et al. Among authors: verruck s. Food Res Int. 2017 Sep;99(Pt 1):247-255. doi: 10.1016/j.foodres.2017.05.018. Epub 2017 May 24. Food Res Int. 2017. PMID: 28784481

3

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt.

Pinto SS, Cavalcante BD, Verruck S, Alves LF, Prudêncio ES, Amboni RD. Pinto SS, et al. Among authors: verruck s. J Food Sci Technol. 2017 Aug;54(9):2804-2813. doi: 10.1007/s13197-017-2717-2. Epub 2017 Jun 14. J Food Sci Technol. 2017. PMID: 28928520 Free PMC article.

4

Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions.

Verruck S, de Liz GR, Dias CO, de Mello Castanho Amboni RD, Prudencio ES. Verruck S, et al. Food Res Int. 2019 May;119:643-652. doi: 10.1016/j.foodres.2018.10.042. Epub 2018 Oct 12. Food Res Int. 2019. PMID: 30884699

5

Dairy foods and positive impact on the consumer's health.

Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES. Verruck S, et al. Adv Food Nutr Res. 2019;89:95-164. doi: 10.1016/bs.afnr.2019.03.002. Epub 2019 Apr 17. Adv Food Nutr Res. 2019. PMID: 31351531 Review.

6

Stability of bifidobacteria entrapped in goat's whey freeze concentrate and inulin as wall materials and powder properties.

de Liz GR, Verruck S, Canella MHM, Dantas A, Garcia SG, Maran BM, Murakami FS, Prudencio ES. de Liz GR, et al. Among authors: verruck s. Food Res Int. 2020 Jan;127:108752. doi: 10.1016/j.foodres.2019.108752. Epub 2019 Oct 31. Food Res Int. 2020. PMID: 31882096 Free article.

7

Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat's milk Frozen Yogurt and Escherichia coli in the large intestine.

Verruck S, Barretta C, Miotto M, Canella MHM, de Liz GR, Maran BM, Garcia SG, da Silveira SM, Vieira CRW, da Cruz AG, Prudencio ES. Verruck S, et al. Food Res Int. 2020 Jan;127:108690. doi: 10.1016/j.foodres.2019.108690. Epub 2019 Oct 15. Food Res Int. 2020. PMID: 31882106 Free article.

8

Bifidobacterium animalis ssp. lactis BB-12 enumeration by quantitative PCR assay in microcapsules with full-fat goat milk and inulin-type fructans.

Verruck S, Silva KJ, de Oliveira Santeli H, Scariot MC, Venturelli GL, Prudencio ES, Arisi ACM. Verruck S, et al. Food Res Int. 2020 Jul;133:109131. doi: 10.1016/j.foodres.2020.109131. Epub 2020 Feb 27. Food Res Int. 2020. PMID: 32466908 Free article.

9

Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions.

Prestes AA, Verruck S, Vargas MO, Canella MHM, Silva CC, da Silva Barros EL, Dantas A, de Oliveira LVA, Maran BM, Matos M, Helm CV, Prudencio ES. Prestes AA, et al. Among authors: verruck s. Food Res Int. 2021 Mar;141:110135. doi: 10.1016/j.foodres.2021.110135. Epub 2021 Jan 18. Food Res Int. 2021. PMID: 33642002 Free article.

10

Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use.

Manassi CF, de Souza SS, Hassemer GS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Manassi CF, et al. Among authors: verruck s. Food Res Int. 2022 Apr;154:111035. doi: 10.1016/j.foodres.2022.111035. Epub 2022 Feb 18. Food Res Int. 2022. PMID: 35337550 Review.

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