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Flávia Carolina Alonso Buriti

Observed names: Buriti, Flávia Carolina Alonso, F.C.A. Buriti, Flávia Buriti, Flávia C. A. Buriti, Flávia C. Alonso Buriti, Flávia C.A. Buriti, Flávia CA Buriti
ORCID: 0000-0003-3960-2271
Observed ORCID: 0000-0003-3960-2271
OpenAlex ID: A5069820566
Probiotic cheese: Health benefits, technological and stability aspects
2009 · Adriano Gomes da Cruz, Flávia Carolina Alonso Buriti, et al. · Trends in Food Science & Technology · 323
Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits
2021 · Thamires Lacerda Dantas, Flávia Carolina Alonso Buriti, et al. · Plants · 214
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Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
2005 · Flávia C.A. Buriti, Juliana S. da Rocha, et al. · International Dairy Journal · 198
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
2007 · Haíssa R. Cardarelli, Flávia C.A. Buriti, et al. · LWT · 187
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
2009 · Flávia C.A. Buriti, Inar A. Castro, et al. · International Journal of Food Microbiology · 155
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei
2004 · Flávia C.A. Buriti, Juliana S. da Rocha, et al. · LWT · 153
Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability
2016 · Karina MO dos Santos, Isabel C de Oliveira, et al. · Journal of the Science of Food and Agriculture · 122
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
2007 · Flávia C.A. Buriti, Haíssa R. Cardarelli, et al. · Food Chemistry · 105
Characterisation of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds as a potential dietary fibre
2013 · Flávia C.A. Buriti, Karina M.O. dos Santos, et al. · Food Hydrocolloids · 92
Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components
2022 · Widson Michael dos Santos, Ana Catarina Guimarães Gomes, et al. · International Dairy Journal · 79
Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages
2014 · Flávia C.A. Buriti, Sidinéa C. Freitas, et al. · LWT · 76
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Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
2014 · Karina Maria Olbrich dos Santos, Antônio Diogo Silva Vieira, et al. · Dairy Science and Technology · 73
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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
2010 · Flávia C.A. Buriti, Inar A. Castro, et al. · Food Chemistry · 55
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Biopreservation by Lactobacillus paracasei in Coculture with Streptococcus thermophilus in Potentially Probiotic and Synbiotic Fresh Cream Cheeses
2007 · Flávia C.A. Buriti, Haíssa, et al. · Journal of Food Protection · 52
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Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses
2007 · Flávia C. A. Buriti, Tiemy R. Komatsu, et al. · Brazilian Journal of Microbiology · 50
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Cereus jamacaru D.C. (Mandacaru): a Promising Native Brazilian Fruit as a Source of Nutrients and Bioactives Derived from its Pulp and Skin
2021 · Layla Maria N. Soares, Gabriel M. Silva, et al. · Plant Foods for Human Nutrition · 48
Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas
2006 · Larissa Yukie Maruyama, Haíssa Roberta Cardarelli, et al. · Food Science and Technology · 47
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Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture
2007 · Cínthia H. B. De Souza, Flávia C. A. Buriti, et al. · International Journal of Food Science & Technology · 44
Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products
2026 · Flávia C. A. Buriti, Tania Y. Okazaki, et al. · Archivos Latinoamericanos de Nutrición · 43
Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids
2012 · Karina M.O. dos Santos, Marco A.D. Bomfim, et al. · International Dairy Journal · 41
Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina
2008 · Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli, et al. · Revista Brasileira De Ciencias Farmaceuticas · 37
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Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features
2018 · Maria Carmélia Almeida Neta, Anna Paula Rocha de Queiroga, et al. · Nutrients · 36
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Condições de processamento e comercialização de queijo-de-minas frescal
2006 · J.S. Rocha, F.C.A. Buriti, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 35
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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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Chilled Milk-based Desserts as Emerging Probiotic and Prebiotic Products
2013 · Flávia C. A. Buriti, Susana M. I. Saad · Critical Reviews in Food Science and Nutrition · 30
Works count: 94
Citation count: 2,664
H-index: 27
I10-index: 39
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