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Patrícia Blumer Zacarchenco

Observed names: P B Zacarchenco, P. B. de S. Zacarchenco, P.B. Zacarchenco, Patricia B Zacarchenco, Patricia B. Zacarchenco, Patricia Blumer Zacarchenco, Patricia Blumer Zacarchenco Rodrigues de Sá, Patrícia B. Zacarchenco, Patrícia B.Z. R. Sá, Patrícia Blumer ZACARCHENCO, Patrícia Blumer Zacarchenco Rodrigu de Sá, Patrícia Blumer Zacarchenco Rodrigues Sá, Patrícia Zacarchenco, Zacarchenco Patricia B, Zacarchenco, Patricia Blumer
ORCID: 0000-0003-1797-6547
Observed ORCID: 0000-0003-1797-6547
OpenAlex ID: A5026884363
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
2016 · L.L. Ferrão, E.B. Silva, et al. · Food Research International · 93
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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
2017 · P.C. Belsito, M.V.S. Ferreira, et al. · Carbohydrate Polymers · 77
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
2022 · Ramon S. Rocha, Ramon Silva, et al. · Food Research International · 56
Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products
2018 · Izildinha Moreno, Elza Teresinha Grael Marasca, et al. · Probiotics and Antimicrobial Proteins · 46
Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation
2018 · Adriana T. Silva e Alves, Leila M. Spadoti, et al. · Beverages · 30
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Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating
2023 · Ramon S. Rocha, Benjamin Mahieu, et al. · Food Research International · 24
Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk
2014 · A.E.C. Antunes, A.T. Silva e Alves, et al. · Journal of Dairy Science · 24
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Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus
2006 · Patrícia Blumer Zacarchenco, Salvador Massaguer-Roig · Brazilian Journal of Microbiology · 23
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Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption
2024 · Caio V.P. Marcelão, Mariana C. Souza, et al. · Food Research International · 22
Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus
2004 · Patrícia Blumer Zacarchenco, Salvador Massaguer-Roig · Food Science and Technology · 19
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Brazilian Yogurt-like Products
2017 · Tatiana C. Pimentel, Adriane E.C. Antunes, et al. · Elsevier eBooks · 15
Ocorrência de Bacillus sporothermodurans em leite UAT/UHT brasileiro e a influência do tratamento térmico
2000 · Patrícia Blumer ZACARCHENCO, Mauro Faber de Freitas LEITÃO, et al. · Food Science and Technology · 11
Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage
2023 · Mariana Alves Gragnani Vido, Izabela Dutra Alvim, et al. · Food Research International · 10
Microbiologia, higiene e controle de qualidade no processamento de leites e derivados
2019 · Adriano G. Cruz, Patrícia Blumer Zacarchenco, et al. · 10
Efeito do fator de concentração do retentado na composição e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração
2002 · Clarissa Reschke da Cunha, Leila Maria Spadoti, et al. · Food Science and Technology · 10
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Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados
2016 · Adriano G. Cruz, Patrícia Blumer Zacarchenco, et al. · 7
Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability
2015 · Adriana T Silva e Alves, Adriane E C Antunes, et al. · International Journal of Dairy Technology · 7
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Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
2024 · Rodrigo B.A. Oliveira, Gustavo L.P.A. Ramos, et al. · Food Control · 6
Processamento de leites de consumo
2017 · Adriano G. Cruz, Patrícia Blumer Zacarchenco, et al. · 6
Characterization of Fresh Cheese with Addition of Probiotics and Prebiotics
2013 · Natália Chinellato Azambuja, Patrícia Blumer Zacarchenco, et al. · Journal of Life Sciences · 6
Processamento de produtos lácteos: queijos, leites fermentados, bebidas lácteas, sorvete, manteiga, creme de leite, doce de leite, soro em pó e lácteos funcionais
2017 · Adriano G. Cruz, Patrícia Blumer Zacarchenco, et al. · 5
Optimisation of the manufacturing of processed cheese without added fat and reduced sodium.
2010 · Ariene Gimenes Fernandes Van Dender, Leila Maria Spadoti, et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 5
Health benefits of probiotics: an overview
2022 · Patricia Blumer Zacarchenco, Tatiana Colombo Pimentel, et al. · Elsevier eBooks · 4
Efeito do fator de concentração do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração
2002 · Clarissa Reschke da Cunha, Leila Maria Spadoti, et al. · Food Science and Technology · 4
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Probiotic Butter
2023 · Patrícia Blumer Zacarchenco, Leila Maria Spadoti, et al. · Methods and protocols in food science · 3
Works count: 52
Citation count: 541
H-index: 11
I10-index: 15
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