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Isadora Kaline Camelo Pires de Oliveira Galdino

ORCID: 0000-0002-5882-0656
Observed ORCID: 0000-0002-5882-0656
OpenAlex ID: A5050659907
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions
2020 · Isadora Kaline Camelo Pires de Oliveira Galdino, Márcia Muniz Oliveira, et al. · LWT · 30
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Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)
2020 · Isadora Kaline Camelo Pires de Oliveira Galdino, Hévila Oliveira Salles, et al. · PeerJ · 16
β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures
2023 · Isadora Kaline Camelo Pires de Oliveira Galdino, Miqueas Oliveira Morais da Silva, et al. · PeerJ · 14
Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk
2025 · Isadora Kaline Camelo Pires de Oliveira Galdino, Gabriel Monteiro da Silva, et al. · PeerJ · 5
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Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions
2024 · Samuel Carneiro de Barcelos, Hévila Oliveira Salles, et al. · International Dairy Journal · 1
Characterization of Goat Milk Fermented With Streptococcus thermophilus , Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru
2026 · Miqueas Oliveira Morais da Silva, Gabriel Monteiro da Silva, et al. · Applied Research
Evaluation of Lactiplantibacillus plantarum CNPC001 in Co-Culture with Streptococcus thermophilus QGE on Microbial Sanitary Indicators in Fermented Raw Goat Milk
2026 · Miqueas Oliveira Morais da Silva, Vanderlania do Nascimento Santos, et al. · Microorganisms
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Influência de duas culturas nativas de Lactobacillus spp. isoladas ou em co-cultura com Streptococcus thermophilus na fermentação de leite de cabra
2019 · Isadora Kaline Camelo Pires de Oliveira Galdino, Márcia Oliveira, et al. · Higiene Alimentar/Higiene alimentar
Efeito da oligofrutose (FOS) sobre a capacidade de acidificação da cultura nativa Lactobacillus plantarum CNPC 003 isolada ou em co-cultura com Streptococcus thermophilus em leite de cabra
2019 · Isadora Kaline Camelo Pires de Oliveira Galdino, Márcia Oliveira, et al. · Higiene Alimentar/Higiene alimentar
Fermentação De Soro De Queijo De Cabra Em Pó Reconstituído Adicionado De Culturas Láticas Comerciais Com Potencial Probiótico
2015 · Sarah Pontes, Widson Michael dos Santos, et al. · BIOFARM - Journal of Biology & Pharmacy and Agricultural Management
Works count: 10
Citation count: 66
H-index: 4
I10-index: 3
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