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Leila Maria Spadoti

Observed names: L.M. Spadoti, Leila M Spadoti, Leila M. Spadoti, Leila Maria SPADOTI, Leila Maria Spadoti, Spadoti Leila M, Spadoti, Leila Maria
OpenAlex ID: A5066953376
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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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 · 22
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Avaliação da proteólise e do derretimento do queijo prato obtido por ultrafiltração
2003 · Agnes Narimatsu, José Raimundo F. Dornellas, et al. · Food Science and Technology · 19
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Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
2017 · Natália Chinellato de Azambuja, Izildinha Moreno, et al. · Food and Nutrition Sciences · 13
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Efeitos Físico-químicos Da Adição De Leite Reconstituído Na Fabricação De Queijo Minas Frescal
1998 · Luciana Viriato SABOYA, Antonio Joaquim OLIVEIRA, et al. · Food Science and Technology · 12
Draft Genome Sequence and Comparative Genome Analysis Reveal Potential Functional Properties in Lacticaseibacillus paracasei ItalPN16
2023 · Cristian Mauricio Barreto Pinilla, Frank Guzman Escudero, et al. · Current Microbiology · 11
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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Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria
2024 · Cristian Mauricio Barreto Pinilla, Fabiana Galland, et al. · Innovative Food Science & Emerging Technologies · 9
Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação
2005 · Leila M. Spadoti, José Raimundo F. Dornellas, et al. · Food Science and Technology · 7
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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 · 6
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Proteolysis of prato type cheese produced using ultrafiltration
2005 · Leila Maria Spadoti, José Raimundo Ferreira Dornellas, et al. · Scientia Agricola · 6
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Co-encapsulation of probiotic bacteria L. rhamnosus GG and β-carotene by a novel biphasic encapsulation technique: Stability and in vivo anti-inflammatory properties
2024 · Fernando Freitas de Lima, Talita Cesarim Mendonça, et al. · Food Bioscience · 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
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
2003 · Leila Maria Spadoti, Jos� Raimundo Ferreira Dornellas, et al. · Le Lait · 5
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Uso de leite reconstituído na fabricação de queijo mussarela
1999 · Leila Maria SPADOTI, Antonio Joaquim OLIVEIRA · Food Science and Technology · 5
Improved functional properties of the potential probiotic Lacticaseibacillus paracasei ItalPN16 growing in cheese whey
2023 · Cristian Mauricio Barreto Pinilla, Adriano Brandelli, et al. · Letters in Applied Microbiology · 4
Health benefits of probiotics: an overview
2022 · Patricia Blumer Zacarchenco, Tatiana Colombo Pimentel, et al. · Elsevier eBooks · 4
Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação
2003 · Leila M. Spadoti, José Raimundo F. Dornellas, et al. · Food Science and Technology · 4
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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 Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese
2024 · Cristian Mauricio Barreto Pinilla, Adriano Brandelli, et al. · Current Microbiology · 3
Probiotic Butter
2023 · Patrícia Blumer Zacarchenco, Leila Maria Spadoti, et al. · Methods and protocols in food science · 3
Low salt and low sodium processed cheeses
2022 · Gustavo Luis de Paiva Anciens Ramos, Adriana Torres Silva e Alves, et al. · Elsevier eBooks · 3
Composição, proteólise, capacidade de derretimento e formação de "blisters" do queijo mussarela obtido pelos métodos tradicional e de ultrafiltração: composition, proteolysis, melting capacity and blisters formation
2003 · Patrícia D. Pizaia, Leila M. Spadoti, et al. · Food Science and Technology · 3
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Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese
2024 · Cristian Mauricio Barreto Pinilla, Wellington da Silva Oliveira, et al. · Letters in Applied Microbiology · 2
Microbiology of processed cheese
2022 · Gustavo Luís de Paiva Anciens Ramos, Adriana Torres Silva e Alves, et al. · Elsevier eBooks · 2
Works count: 39
Citation count: 205
H-index: 8
I10-index: 7
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