| Lactic acid bacteria antimicrobial compounds: characteristics and applications JA Reis, AT Paula, SN Casarotti, ALB Penna Food Engineering Reviews 4, 124-140, 2012 | 567 | 2012 |
| Caracterização de bebidas lácteas funcionais fermentadas por probióticos e acrescidas de prebiótico KG Thamer, ALB Penna Food Science and Technology 26, 589-595, 2006 | 190 | 2006 |
| Bacteriocinogenic LAB from cheeses–application in biopreservation? L Favaro, ALB Penna, SD Todorov Trends in food science & technology 41 (1), 37-48, 2015 | 181 | 2015 |
| Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability … BMS de Souza, TF Borgonovi, SN Casarotti, SD Todorov, ALB Penna Probiotics and antimicrobial proteins 11, 382-396, 2019 | 171 | 2019 |
| Relation between quality and rheological properties of lactic beverages ALB Penna, K Sivieri, MN Oliveira Journal of Food Engineering 49 (1), 7-13, 2001 | 157 | 2001 |
| Colágeno: Características químicas e propriedades funcionais TF Silva, ALB Penna | 141 | 2012 |
| Influence of the combination of probiotic cultures during fermentation and storage of fermented milk SN Casarotti, DA Monteiro, MMS Moretti, ALB Penna Food Research International 59, 67-75, 2014 | 129 | 2014 |
| In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese SN Casarotti, BM Carneiro, SD Todorov, LA Nero, P Rahal, ALB Penna Annals of microbiology 67, 289-301, 2017 | 109 | 2017 |
| High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt ALB Penna, GV Barbosa-Cánovas Food research international 40 (4), 510-519, 2007 | 109 | 2007 |
| The effect of different sweeteners in low‐calorie yogurts—a review MVS Pinheiro, MN Oliveira, ALB Penna, AY Tamime International Journal of Dairy Technology 58 (4), 193-199, 2005 | 108 | 2005 |
| The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts TF da Silva, SN Casarotti, GLV de Oliveira, ALB Penna Critical Reviews in Food Science and Nutrition 61 (2), 337-355, 2021 | 105 | 2021 |
| New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers CV Bis-Souza, FJ Barba, JM Lorenzo, ALB Penna, ACS Barretto Food Reviews International 35 (5), 467-484, 2019 | 104 | 2019 |
| Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products SN Casarotti, TF Borgonovi, CLFM Batista, ALB Penna Lwt 98, 69-76, 2018 | 97 | 2018 |
| Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours SN Casarotti, ALB Penna International Dairy Journal 41, 1-6, 2015 | 80 | 2015 |
| Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity SN Casarotti, BM Carneiro, ALB Penna Journal of dairy science 97 (10), 6027-6035, 2014 | 75 | 2014 |
| Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese VR Diamantino, FA Beraldo, TN Sunakozawa, ALB Penna LWT-Food Science and Technology 56 (2), 356-362, 2014 | 73 | 2014 |
| Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón CV Bis-Souza, M Pateiro, R Domínguez, ALB Penna, JM Lorenzo, ... Meat science 159, 107936, 2020 | 71 | 2020 |
| Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties DMF Amaral, LF Silva, SN Casarotti, LCS Nascimento, ALB Penna Journal of dairy science 100 (2), 933-949, 2017 | 70 | 2017 |
| Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch TD Leite, JF Nicoleti, ALB Penna, CML Franco Food Science and Technology 32, 579-587, 2012 | 66 | 2012 |
| Probiotic properties of lactic acid bacteria isolated from water-buffalo mozzarella cheese AB Jeronymo-Ceneviva, AT de Paula, LF Silva, SD Todorov, ... Probiotics and antimicrobial proteins 6, 141-156, 2014 | 65 | 2014 |