Susana Saad - Dissemin

Papers authored by Susana Saad

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2010 Flávia C. A. Buriti, Inar A. Castro, Susana M. I. Saad

Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses

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Adriano Gomes da Cruz, José de Assis Fonseca Faria, José de Assis Fonseca Faria, Susana Marta Isay Saad

, Helena Maria André Bolini, Anderson Souza Sant′Ana, Marcelo Cristianini

High pressure processing and pulsed electric fields: Potential use in probiotic dairy foods processing

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L. Pereira, C. Souza, J. Behrens, S. Saad

Lactobacillus acidophilusandBifidobacteriumsp. In co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

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Flávia C. A. Buriti, Inar A. Castro, Susana M. I. Saad

Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions

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2009 Adriano G. Cruz, Adriane E. C. Antunes, Ana Lúcia O. P. Sousa, José A. F. Faria, Susana M. I. Saad

Ice-cream as a probiotic food carrier

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Adriano Gomes da Cruz, Flávia Carolina Alonso Buriti, Cínthia Hoch Batista de Souza, José Assis Fonseca Faria, Susana Marta Isay Saad

Probiotic cheese: Health benefits, technological and stability aspects

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Cínthia H. B. Souza, Susana M. I. Saad

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

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2008 Sabrina B. M. Corrêa, Inar A. Castro, Susana M. I. Saad

Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis

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Tiemy Rosana Komatsu, Flávia Carolina Alonso Buriti, Susana Marta Isay Saad

Inovação, persistência e criatividade superando barreiras no desenvolvimento de alimentos probióticos

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Tiemy Rosana Komatsu, Flávia Carolina Alonso Buriti, Susana Marta Isay Saad

Overcoming hurdles through innovation, persistence and creativeness in the development of probiotic foods

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Haíssa R. Cardarelli, Flávia C. A. Buriti, Inar A. Castro, Susana M. I. Saad

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

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Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli, Susana Marta Isay Saad

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

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Haíssa R. Cardarelli, Lina C. Aragon-Alegro, João H. A. Alegro, Inar A. de Castro, Susana M. I. Saad

Effect of inulin andLactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

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F. C. A. Buriti, H. R. Cardarelli, S. M. I. Saad

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese | Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: Implicações da adição de Lactobacillus paracasei e inulina

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2007 Cínthia H. B. De Souza, Flávia C. A. Buriti, Jorge H. Behrens, Susana M. I. Saad

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture

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Haíssa R. Cardarelli, Susana M. I. Saad

, Glenn R. Gibson, Jelena Vulevic

Functional petit-suisse cheese: Measure of the prebiotic effect

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Lina Casale Aragon-Alegro, João Henrique Alarcon Alegro, Haíssa Roberta Cardarelli, Ming Chih Chiu, Susana Marta Isay Saad

Potentially probiotic and synbiotic chocolate mousse

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F. C. A. Buriti, S. M. I. Saad

Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health

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Flavia C. A. Buriti, Tania Y. Okazaki, Joao H. A. Alegro, Susana M. I. Saad

Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products

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Flávia C. A. Buriti, Tiemy R. Komatsu, Susana M. I. Saad

Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses

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Papers authored by Susana Saad