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Débora Parra Baptista

Observed names: Baptista Debora Parra, Baptista, Debora, Baptista, Débora Parra, Baptista, Débora Parra, 1987-, Débora P Baptista, Débora P. Baptista, Débora Parra Baptista Freitas
ORCID: 0000-0002-4445-5643
Observed ORCID: 0000-0002-4445-5643
OpenAlex ID: A5064448602
High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
2020 · Flávia Giacometti Cavalheiro, Débora Parra Baptista, et al. · Food Chemistry · 74
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Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk
2020 · José Luan da Paixão Teixeira, Elem Tamirys dos Santos Caramês, et al. · Food Control · 66
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
2018 · Débora Parra Baptista, Bruno Domingues Galli, et al. · International Dairy Journal · 55
Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools
2020 · José Luan da Paixão Teixeira, Elem Tamirys dos Santos Caramês, et al. · Journal of Food Composition and Analysis · 53
Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract
2021 · Débora Parra Baptista, Mirna Lúcia Gigante · Journal of the Science of Food and Agriculture · 44
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
2019 · Bruno Domingues Galli, Débora Parra Baptista, et al. · Food Research International · 41
Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance
2017 · Débora Parra Baptista, Francisca Diana da Silva Araújo, et al. · International Dairy Journal · 38
Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
2020 · Débora Parra Baptista, Fernanda Negrão, et al. · Food Research International · 31
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Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility
2020 · Débora Parra Baptista, Mateus Kawata Salgaço, et al. · LWT · 28
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Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models
2021 · José Luan da Paixão Teixeira, Débora Parra Baptista, et al. · Food Chemistry · 27
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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA
2019 · Bruno Domingues Galli, Débora Parra Baptista, et al. · LWT · 25
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis
2017 · Débora Parra Baptista, Francisca Diana da Silva Araújo, et al. · Journal of Food Science · 25
Adulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMCA
2021 · José Luan Da Paixão Teixeira, Elem Tamirys Dos Santos Caramês, et al. · Food Analytical Methods · 18
Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile
2022 · Débora Parra Baptista, Mirna Lúcia Gigante · Applied Food Research · 13
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Monensin residues in the production of Minas Frescal cheese: Stability, effects on fermentation, fate and physicochemical characteristics of the cheese
2020 · Felipe Rodrigues Nogueira Silva, Amanda Dambrós Pereira, et al. · Food Research International · 13
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Hybrid high-protein yogurt made with partial replacement of milk proteins by pea proteins
2024 · Túlio Henrique Batista Silva, Débora Parra Baptista, et al. · International Journal of Food Science & Technology · 12
Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests
2024 · Kívea Kássia de Paiva e Silva, Bruno Domingues Galli, et al. · International Journal of Food Science & Technology · 10
The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt
2024 · Flávia dos Santos Martinussi, Gabriel Poloto, et al. · International Journal of Dairy Technology · 9
Fermented dairy products as sources of bioactive peptides with potential benefits to older adults' health
2025 · Brenda Alessandra Munhóz, Débora Parra Baptista · Food Research International · 7
Advances in pea protein-based films for food applications: A comprehensive review
2025 · Vitor Emanuel de Souza Gomes, Débora Parra Baptista, et al. · Food Research International · 5
Does milk prevent or promote inflammation? Insights from in vitro assays
2024 · Evelyn Ildefonso Press Perceguetti, Gabriela de Matuoka e Chiocchetti, et al. · Food Bioscience · 5
The addition of plant protein to yogurt reduces the bioaccessibility of essential elements
2025 · Augusto César Costa-Santos, Débora Parra Baptista, et al. · Food Research International · 4
Peptide Profiling of Young Gouda Holland Cheese and Its Digests Obtained by In-Vitro-Simulated Gastrointestinal Digestion
2025 · Débora Parra Baptista, Sevim Dalabasmaz, et al. · Journal of Agricultural and Food Chemistry · 4
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Modeling elderly gastrointestinal digestion for the evaluation of the release of bioactive peptides
2024 · Débora Parra Baptista, Amanda Silva do Carmo, et al. · Elsevier eBooks · 3
Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos no estado de São Paulo
2023 · Uelinton Pinto, Evelise Oliveira Telles, et al. · Segurança Alimentar e Nutricional · 3
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Works count: 49
Citation count: 616
H-index: 13
I10-index: 17
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