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Sandra García

Observed names: Garcia, Sandra, S. Garcia, SANDRA GARCIA, Sandra GARCIA, Sandra Garcia, Sandra R Garcia
ORCID: 0000-0003-3704-9222
Observed ORCIDs: 0000-0003-3704-9222, 0009-0004-2964-1028
OpenAlex ID: A5041908141
Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type
2015 · Tatiana Colombo Pimentel, Grasiele Scaramal Madrona, et al. · LWT · 140
In vitro fermentation of juçara pulp ( Euterpe edulis ) by human colonic microbiota
2015 · Karla Bigetti Guergoletto, Adele Costabile, et al. · Food Chemistry · 107
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Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage
2012 · Léia Zenaide Menegas, Tatiana Colombo Pimentel, et al. · Meat Science · 104
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Lactic acid bacteria in the inhibition of Fusarium graminearum and deoxynivalenol detoxification
2011 · T.S. Franco, S. Garcia, et al. · Journal of Applied Microbiology · 103
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
2017 · Meg da Silva Fernandes, Fernando Sanches Lima, et al. · Food Chemistry · 83
Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers
2009 · Karla Bigetti Guergoletto, Marciane Magnani, et al. · Innovative Food Science & Emerging Technologies · 81
Influence of Linseed Mucilage Incorporated into an Alginate-Base Edible Coating Containing Probiotic Bacteria on Shelf-Life of Fresh-Cut Yacon (Smallanthus sonchifolius)
2018 · Fábio J. Rodrigues, Marina F. Cedran, et al. · Food and Bioprocess Technology · 78
Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
2018 · Adriano Costa De Camargo, Andrés R. Schwember, et al. · International Journal of Molecular Sciences · 75
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Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage
2019 · Carolina Saori Ishii Mauro, Sandra Garcia · Journal of Food Science and Technology · 73
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Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage
2011 · TATIANA C PIMENTEL, SANDRA GARCIA, et al. · International Journal of Dairy Technology · 70
Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production
2015 · T. R. Baú, S. Garcia, et al. · International Journal of Food Sciences and Nutrition · 68
Effect of natural polymers on the survival ofLactobacillus caseiencapsulated in alginate microspheres
2017 · Fábio J. Rodrigues, Michele H. Omura, et al. · Journal of Microencapsulation · 62
Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir
2012 · Flávia Daiana Montanuci, Tatiana Colombo Pimentel, et al. · Food Science and Technology · 56
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Characterization and antioxidant activity of an exopolysaccharide produced by Leuconostoc pseudomesenteroides JF17 from juçara fruits (Euterpe edulis Martius)
2019 · Fernanda Silva Farinazzo, Leticia Juliani Valente, et al. · Process Biochemistry · 49
Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability
2018 · Marsilvio Lima de Moraes Filho, Marli Busanello, et al. · LWT · 45
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Optimization of the fermentation parameters for the growth of Lactobacillus in soymilk with okara flour
2016 · M.L. Moraes Filho, M. Busanello, et al. · LWT · 45
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture
2014 · Tahis Regina Baú, Sandra Garcia, et al. · Brazilian Archives of Biology and Technology · 43
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Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae
2008 · A. Coelho, M. Celli, et al. · World Mycotoxin Journal · 42
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Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
2019 · Tainá Miranda Destro, Denise da Fontoura Prates, et al. · Ciência e Agrotecnologia · 37
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Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying
2017 · Karla Bigetti Guergoletto, Marli Busanello, et al. · LWT · 34
Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto
2019 · Gabrielly Terassi Bersaneti, Sandra Garcia, et al. · LWT · 33
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Beet and orange mixed juices added with Lactobacillus acidophilus
2018 · Maria Rita Alaniz Porto, Vivian Sayuri Okina, et al. · Nutrition & Food Science · 32
Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92
2016 · Carolina Mauro, Karla Guergoletto, et al. · Beverages · 31
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Prebiotic activity of fructooligosaccharides produced by Bacillus subtilis natto CCT 7712
2016 · P.B. Silva, S. Garcia, et al. · Acta Alimentaria · 25
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Characterization of a fermented coconut milk product with and without strawberry pulp
2021 · Carolina Saori Ishii Mauro, Maria Thereza Carlos Fernandes, et al. · Journal of Food Science and Technology · 22
Works count: 90
Citation count: 1,807
H-index: 24
I10-index: 34
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