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Suellen Jensen Klososki

Observed names: Klososki, Suellen Jensen, S.J. Klososki, Suellen J. Klososki
Observed institution: Instituto Federal do Paraná
ORCID: 0000-0001-8095-0652
Observed ORCID: 0000-0001-8095-0652
OpenAlex ID: A5088953744
Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice
2016 · Guilherme Mamede da Costa, José Vitor de Carvalho Silva, et al. · LWT · 129
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival
2019 · Guilherme M. Costa, Marlon M. Paula, et al. · International Dairy Journal · 98
Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?
2020 · Jiuliane Martins da Silva, Suellen Jensen Klososki, et al. · LWT · 64
Fruit Juices as Probiotic Foods
2019 · Tatiana Colombo Pimentel, Suellen Jensen Klososki, et al. · Elsevier eBooks · 41
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity
2023 · Caique dos Santos Rocha, Marciane Magnani, et al. · Food Research International · 30
Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage
2019 · Rayrinne Ferreira Miranda, Juliana Pereira Silva, et al. · Journal of Food Processing and Preservation · 24
Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk
2019 · Carlos Eduardo Barão, Suellen Jensen Klososki, et al. · Chemical engineering transactions · 18
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Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance
2021 · Sofia Sestito Dias, Damarys de Souza Vergílio, et al. · Journal of Dairy Research · 17
Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies
2022 · Juliane Oliveira Batista, Caroline Car Cordeiro, et al. · Journal of Culinary Science & Technology · 12
Prebiotic green tea beverage added inclusion complexes of catechin and β-cyclodextrin: Physicochemical characteristics during storage
2017 · Rafaela Carvalho de Souza, Osvaldo Valarini Júnior, et al. · LWT · 12
Free Drawing to assess food consumption information in comparison with the Free Listing: An intracultural study in Brazil with adolescents and dairy products
2024 · Michelli Fatima Bidim, Mariana Buranelo Egea, et al. · Food Research International · 11
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
2023 · Rafaela Carvalho de Souza, Marciane Magnani, et al. · LWT · 11
Minas Frescal Cheese as a Probiotic Carrier
2017 · Tatiana Colombo Pimentel, Vanessa Aparecida Marcolino, et al. · Reference series in phytochemistry · 9
Effect of the addition of guava, apple, mango, or banana on the physical, chemical and microbiological characteristics and on the acceptance of Minas Frescal cheese during cold storage
2017 · Dairane Gabriela Leite Da Silva, Isabela Carolina Ferreira Da Silva, et al. · Journal of Food Processing and Preservation · 9
Dragon fruit (Hylocereus undatus Haw.) jam: Use full, development and characterization
2021 · Juliana Cristina Castro, Márcia Maria dos Anjos, et al. · Research Society and Development · 8
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Minas Frescal Cheese as a Probiotic Carrier
2019 · Tatiana Colombo Pimentel, Vanessa Aparecida Marcolino, et al. · Reference series in phytochemistry · 3
Películas de Amido de Mandioca na Conservação Pós-Colheita de Morango, Maracujá e Pimenta Doce
2016 · B.K.O. Silva, N.D. Rocha, et al. · Revista Brasileira de Produtos Agroindustriais · 3
Cereal bar with cassava bagasse: chemical composition and sensory acceptance
2016 · Aparecida De Fátima Oliveira Silva, Leila Maria Girondi, et al. · Brazilian Journal of Food Research · 3
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Avaliação Da Composição Química Em Queijo Parmesão Comercializado Em Paranavaí – Paraná
2015 · Fernanda Duarte Gomes, Aline Alves, et al. · Revista do Instituto de Latícinios Cândido Tostes · 3
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Amido de mandioca modificado por oxidação: propriedades físicas e químicas e perfil de textura de géis
2020 · Jiuliane Martins da Silva, Bogdan Demczuk Junior, et al. · Research Society and Development · 2
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Estudo dos pontos críticos de controle em linha de produção industrial de suco de laranja na região noroeste do paraná.
2020 · Rodolfo Ricken Nascimento, Guilherme Roque Zidiotti, et al. · Brazilian Journal of Development · 2
Development of Kefir beverages: Standardization of process parameters
2016 · Jaqueline Gilmara Barboza Januário, Tailana Marin de Lima, et al. · Brazilian Journal of Food Research · 2
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Análise Do “programa Mulheres Mil” No Ifpr, Campus Paranavaí: a Transformação Social De Mulheres Em Busca Da Igualdade De Gênero
2016 · Renata de Souza Panarari-Antunes, Gabriel Felipe Moreira De Souza, et al. · Holos · 2
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Pastel a la Taza con Harina de Banana Verde con Cáscara (Musa sapientum) como Sustituto Parcial de la Harina de Trigo: Composición Química y Aceptación
2016 · Ana Catarina Cruz, Tatiana Colombo Pimentel, et al. · Dialnet (Universidad de la Rioja) · 1
Produção e caracterização de amidos de mandioca modificados
2015 · Thatiane Mariano Alves, Suellen Jensen Klososki, et al. · Agropecuária Técnica · 1
Works count: 35
Citation count: 517
H-index: 11
I10-index: 12
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