Author

Cláudia Puerari

Observed name: Claudia Puerari

Institution: Universidade Federal de Mato Grosso

Observed institutions: Universidade Federal de Lavras, Universidade Federal de Mato Grosso

ORCID: 0000-0001-6153-1145

Observed ORCID: 0000-0001-6153-1145

OpenAlex ID: A5014547296

New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis

2012 · Cláudia Puerari, Karina Teixeira Magalhães, et al. · Food Research International · 168

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Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

2014 · Cláudia Puerari, Karina Teixeira Magalhães-Guedes, et al. · Food Microbiology · 94

Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization

2015 · Cláudia Puerari, Karina Teixeira Magalhães-Guedes, et al. · Brazilian Journal of Microbiology · 21

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Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation

2025 · Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, et al. · Fermentation · 20

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Optimization of alcohol-free beer production by lager andcachaçayeast strains using response surface methodology

2016 · Cláudia Puerari, Jan Strejc, et al. · Journal of the Institute of Brewing · 17

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The Addition of Plantain Peel (Musa paradisiaca) to Fermented Milk as a Strategy for Enriching the Product and Reusing Agro-Industrial Waste

2025 · Ana Rosa de Souza Silva, Andrea Pissatto Peres, et al. · Beverages · 5

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Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality

2026 · Andrea Pissatto Peres, Cláudia Puerari, et al. · Frontiers in Nutrition · 3

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Incorporation strategies of grape pomace in fermented milk: effects on stability, bioactivity, and consumer acceptance

2025 · Rafael Alexandre dos Santos Martins, Sara Caroline Rodrigues Silva, et al. · International Journal of Food Science & Technology · 3

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Physicochemical Stability, Sensory Acceptance, and Biological Impact of Green Tea Kombucha Flavored with Native Cerrado Fruits (Spondias mombin L. and Anacardium occidentale L.)

2026 · Maria Fernanda Rossetti Rogerio, Ana Elisa Barbosa Siqueira, et al. · Beverages

Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties

2026 · Ana Carolina Mendes Oliveira Campos, Ana Elisa Barbosa Siqueira, et al. · Frontiers in Nutrition

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Composition, Functionality, and Use of Plantain Peel (Musa paradisiaca): A Scoping Review

2026 · Andrea Pissatto Peres, Cláudia Puerari, et al. · Foods

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Cupuassu (Theobroma grandiflorum) as a Functional Ingredient in Fermented Cow’s Milk: Technological, Sensory, Nutritional, and Microbiological Viability

2025 · Yasmin Ourives Domingues, Andrea Pissatto Peres, et al. · Fermentation

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Diversidade microbiana e caracterização físico química de bebidas produzidas pelos indígenas umutina - Brasil: chicha de arroz e de bacaba

2014 · Cláudia Puerari · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Determination of strange matters in samplings of cocoa and chocolate candy

2011 · Pedro Paulo Rossignoli, L. D. da S. Guerra, et al.

Works count: 14

Citation count: 331

H-index: 5

I10-index: 5