Débora Parra Baptista - Dissemin

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All papers authored by Débora Parra Baptista

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2020 Débora Parra Baptista

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, Fernanda Negrão, Marcos Nogueira Eberlin, Mirna Lúcia Gigante

Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture

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2019 Bruno Domingues Galli

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, Débora Parra Baptista

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, Flávia Giacometti Cavalheiro, Fernanda Negrão, Marcos Nogueira Eberlin

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, Mirna Lúcia Gigante

Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

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Bruno Domingues Galli

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, Débora Parra Baptista

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, Flávia Giacometti Cavalheiro, Mirna Lúcia Gigante

Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

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2018 Débora Parra Baptista

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, Bruno Domingues Galli, Flávia Giacometti Cavalheiro, Fernanda Negrão, Marcos Nogueira Eberlin

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, Mirna Lúcia Gigante

Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

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2017 Débora Parra Baptista

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, Francisca Diana da Silva Araújo, Marcos Nogueira Eberlin

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, Mirna Lúcia Gigante

Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance

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This paper was not found in any repository, but could be made available legally by the author.

Débora Parra Baptista

ORCID

, Francisca Diana da Silva Araújo, Marcos Nogueira Eberlin

ORCID

, Mirna Lúcia Gigante

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis

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