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Claucia Fernanda Volken de Souza
Claucia Fernanda Volken de Souza
Programa de Pós-graduação em Biotecnologia, Universidade do Vale do Taquari - Univates
Verified email at univates.br - Homepage
Title
Cited by
Cited by
Year
Whey protein hydrolysates as a source of bioactive peptides for functional foods–Biotechnological facilitation of industrial scale-up
A Dullius, MI Goettert, CFV de Souza
Journal of Functional Foods 42, 58-74, 2018
2242018
Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β‐Galactosidases
M Dutra Rosolen, A Gennari, G Volpato, CF Volken de Souza
Enzyme research 2015 (1), 806240, 2015
942015
Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening
CFV Souza, T Dalla Rosa, MAZ Ayub
Brazilian Journal of Microbiology 34, 260-266, 2003
942003
Potential applications of dairy whey for the production of lactic acid bacteria cultures
GR Rama, D Kuhn, S Beux, MJ Maciel, CFV de Souza
International Dairy Journal 98, 25-37, 2019
902019
Magnetic cellulose: Versatile support for enzyme immobilization-A review
A Gennari, AJ Führ, G Volpato, CFV de Souza
Carbohydrate polymers 246, 116646, 2020
852020
Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials
C Eckert, VG Serpa, ACF dos Santos, SM da Costa, V Dalpubel, DN Lehn, ...
LWT-food science and technology 82, 176-183, 2017
782017
Avaliação de parâmetros físico-químicos e microbiológicos em mel
C Schlabitz, SAF da Silva, CFV de Souza
Revista Brasileira de Tecnologia Agroindustrial 4 (1), 2010
572010
A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review
A Dullius, P Fassina, M Giroldi, MI Goettert, CFV de Souza
Food research international 131, 109002, 2020
562020
Optimization of medium composition for the production of transglutaminase by Bacillus circulans BL32 using statistical experimental methods
CF Volken de Souza, SH Flôres, MAZ Ayub
Process Biochemistry 41, 1186–1192, 2006
512006
Probiotic: effectiveness nutrition in cancer treatment and prevention
DM Kich, A Vincenzi, F Majolo, CFV De Souza, MI Goettert
Nutricion hospitalaria 33 (6), 1430-1437, 2016
502016
An evaluation of the effects of probiotics on tumoral necrosis factor (TNF-α) signaling and gene expression
A Vincenzi, MI Goettert, CFV de Souza
Cytokine & Growth Factor Reviews 57, 27-38, 2021
462021
Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
M Fangmeier, GT Kemerich, BL Machado, MJ Maciel, CFV Souza
Food Science and Technology 39 (Suppl. 1), 122-128, 2018
412018
Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse …
C Eckert, WD Agnol, D Dallé, VG Serpa, MJ Maciel, DN Lehn, ...
Food Research International 113, 65-73, 2018
392018
Encapsulation of bioactive ingredients by extrusion with vibrating technology: advantages and challenges
M Fangmeier, DN Lehn, MJ Maciel, CF Volken de Souza
Food and Bioprocess Technology 12 (9), 1472-1486, 2019
362019
A review of Saccharomyces cerevisiae and the applications of its byproducts in dairy cattle feed: Trends in the use of residual brewer's yeast
C Schlabitz, DN Lehn, CFV de Souza
Journal of Cleaner Production 332, 130059, 2022
342022
Assessment of selenium bioaccumulation in lactic acid bacteria
AP Mörschbächer, A Dullius, CH Dullius, CR Bandt, D Kuhn, DT Brietzke, ...
Journal of dairy science 101 (12), 10626-10635, 2018
332018
Validation of an analytical method for the quantitative determination of selenium in bacterial biomass by ultraviolet–visible spectrophotometry
AP Mörschbächer, A Dullius, CH Dullius, CR Bandt, D Kuhn, DT Brietzke, ...
Food chemistry 255, 182-186, 2018
312018
Immobilization of β-galactosidases on magnetic nanocellulose: textural, morphological, magnetic, and catalytic properties
A Gennari, FH Mobayed, B Da Rolt Nervis, EV Benvenutti, S Nicolodi, ...
Biomacromolecules 20 (6), 2315-2326, 2019
292019
Cheese whey and ricotta whey for the growth and encapsulation of endogenous lactic acid bacteria
G Rabaioli Rama, D Kuhn, S Beux, M Jachetti Maciel, ...
Food and Bioprocess Technology 13 (2), 308-322, 2020
282020
Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health
MA Sousa, GR Rama, CF Volken de Souza, CE Granada
Biotechnology progress 36 (2), e2937, 2020
272020
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