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Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses.
Meireles Mafaldo Í, de Medeiros VPB, da Costa WKA, da Costa Sassi CF, da Costa Lima M, de Souza EL, Eduardo Barão C, Colombo Pimentel T, Magnani M. Meireles Mafaldo Í, et al. Among authors: colombo pimentel t. Food Res Int. 2022 Sep;159:111620. doi: 10.1016/j.foodres.2022.111620. Epub 2022 Jul 5. Food Res Int. 2022. PMID: 35940811
Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion.
Angélica Andrade Lopes L, de Siqueira Ferraz Carvalho R, Stela Santos Magalhães N, Suely Madruga M, Julia Alves Aguiar Athayde A, Araújo Portela I, Eduardo Barão C, Colombo Pimentel T, Magnani M, Christina Montenegro Stamford T. Angélica Andrade Lopes L, et al. Among authors: colombo pimentel t. Food Res Int. 2020 Sep;135:109295. doi: 10.1016/j.foodres.2020.109295. Epub 2020 May 7. Food Res Int. 2020. PMID: 32527486 Free article.
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.
de Lourdes Chaves Macêdo E, Colombo Pimentel T, de Sousa Melo D, Cristina de Souza A, Santos de Morais J, Dos Santos Lima M, Ribeiro Dias D, Freitas Schwan R, Magnani M. de Lourdes Chaves Macêdo E, et al. Among authors: colombo pimentel t. Food Chem. 2023 Feb 1;401:134200. doi: 10.1016/j.foodchem.2022.134200. Epub 2022 Sep 12. Food Chem. 2023. PMID: 36115231
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
Dos Santos Rocha C, Magnani M, Jensen Klososki S, Aparecida Marcolino V, Dos Santos Lima M, Queiroz de Freitas M, Carla Feihrmann A, Eduardo Barão C, Colombo Pimentel T. Dos Santos Rocha C, et al. Among authors: colombo pimentel t. Food Res Int. 2023 Nov;173(Pt 2):113372. doi: 10.1016/j.foodres.2023.113372. Epub 2023 Aug 11. Food Res Int. 2023. PMID: 37803712
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.
Iara Gomes de Oliveira L, Karoline Almeida da Costa W, de Candido de Oliveira F, França Bezerril F, Priscila Alves Maciel Eireli L, Dos Santos Lima M, Fontes Noronha M, Cabral L, Wagner R, Colombo Pimentel T, Magnani M. Iara Gomes de Oliveira L, et al. Among authors: colombo pimentel t. Food Chem. 2024 Mar 1;435:137640. doi: 10.1016/j.foodchem.2023.137640. Epub 2023 Sep 30. Food Chem. 2024. PMID: 37804728