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Scopus Author ID: 12801840800

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Employment (1)

Federal University of Santa Catarina: Florianópolis, Santa Catarina, BR

2004-06-16 to present | Professor (Food Science and Technology)
Employment
Source: Self-asserted source
Elane Schwinden Prudencio

Education and qualifications (1)

Federal University of Santa Catarina: Florianópolis, Santa Catarina, BR

2000-03-16 to 2003-12-05 | PhD (Food Science and Technology)
Education
Source: Self-asserted source
Elane Schwinden Prudencio

Works (48)

Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk | Efecto de la aplicación de dióxido de carbono de alta presión a la leche materna para producir la inactivación de las bacterias aerobias mesófilas y la Escherichia coli

CYTA - Journal of Food
2018 | Journal article
DOI: 10.1080/19476337.2017.1345983
EID:

2-s2.0-85026766549
Contributors: Berenhauser, A.C.; Soares, D.; Komora, N.; De Dea Lindner, J.; Schwinden Prudêncio, E.; Oliveira, J.V.; Block, J.M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR

International Journal of Food Microbiology
2018 | Journal article
DOI: 10.1016/j.ijfoodmicro.2017.10.021
EID:

2-s2.0-85032013401
Contributors: Scariot, M.C.; Venturelli, G.L.; Prudêncio, E.S.; Arisi, A.C.M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

Food Research International
2017 | Journal article
DOI: 10.1016/j.foodres.2017.05.018
EID:

2-s2.0-85020102028
Contributors: Silva, H.L.A.; Balthazar, C.F.; Esmerino, E.A.; Vieira, A.H.; Cappato, L.P.; Neto, R.P.C.; Verruck, S.; Cavalcanti, R.N.; Portela, J.B.; Andrade, M.M. et al.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt

Journal of Food Science and Technology
2017 | Journal article
DOI: 10.1007/s13197-017-2717-2
EID:

2-s2.0-85020735779
Contributors: Pinto, S.S.; Cavalcante, B.D.; Verruck, S.; Alves, L.F.; Prudêncio, E.S.; Amboni, R.D.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effects of dietary replacement of fishmeal by mealworm meal on muscle quality of farmed shrimp Litopenaeus vannamei

Food Research International
2017 | Journal article
DOI: 10.1016/j.foodres.2017.09.017
EID:

2-s2.0-85029479667
Contributors: Panini, R.L.; Pinto, S.S.; Nóbrega, R.O.; Vieira, F.N.; Fracalossi, D.M.; Samuels, R.I.; Prudêncio, E.S.; Silva, C.P.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)

LWT - Food Science and Technology
2017 | Journal article
DOI: 10.1016/j.lwt.2016.11.002
EID:

2-s2.0-85006096959
Contributors: Negrão-Murakami, A.N.; Nunes, G.L.; Pinto, S.S.; Murakami, F.S.; Amante, E.R.; Petrus, J.C.C.; Prudêncio, E.S.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Potential use of mealworms as an alternative protein source for Pacific white shrimp: Digestibility and performance

Aquaculture
2017 | Journal article
DOI: 10.1016/j.aquaculture.2017.02.008
EID:

2-s2.0-85011805329
Contributors: Panini, R.L.; Freitas, L.E.L.; Guimarães, A.M.; Rios, C.; da Silva, M.F.O.; Vieira, F.N.; Fracalossi, D.M.; Samuels, R.I.; Prudêncio, E.S.; Silva, C.P. et al.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Survival of Bifidobacterium BB-12 microencapsulated with full-fat goat's milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments

Small Ruminant Research
2017 | Journal article
DOI: 10.1016/j.smallrumres.2017.05.008
EID:

2-s2.0-85019866120
Contributors: Verruck, S.; de Carvalho, M.W.; de Liz, G.R.; Amante, E.R.; Vieira, C.R.W.; Amboni, R.D.D.M.C.; Prudencio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt

Annals of Microbiology
2016 | Journal article
DOI: 10.1007/s13213-015-1137-7
EID:

2-s2.0-84940055034
Contributors: Ilha, E.C.; Scariot, M.C.; Treml, D.; Pereira, T.P.; Sant′Anna, E.S.; Prudêncio, E.S.; Arisi, A.C.M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Determination of solids and fat contents in bovine milk using a phase-locked resonant cavity sensor

2016 1st Symposium on Instrumentation Systems, Circuits and Transducers, INSCIT 2016 - Proceedings
2016 | Conference paper
DOI: 10.1109/INSCIT.2016.7598207
EID:

2-s2.0-84995376674
Contributors: Avila, H.E.L.; Antayhua, R.R.; Verrruck, S.; Liz, G.R.; Pereira, L.C.; Prudencio, E.S.; Sousa, F.R.; Pagano, D.J.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content

Food Bioscience
2016 | Journal article
DOI: 10.1016/j.fbio.2015.12.001
EID:

2-s2.0-84950293909
Contributors: Aceval Arriola, N.D.; De Medeiros, P.M.; Prudencio, E.S.; Olivera Müller, C.M.; De Mello Castanho Amboni, R.D.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage

Journal of Food Engineering
2016 | Journal article
DOI: 10.1016/j.jfoodeng.2015.10.034
EID:

2-s2.0-84946779997
Contributors: Benedetti, S.; Prudencio, E.S.; Müller, C.M.O.; Verruck, S.; Mandarino, J.M.G.; Leite, R.S.; Petrus, J.C.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes

Journal of Food Engineering
2015 | Journal article
DOI: 10.1016/j.jfoodeng.2015.03.021
EID:

2-s2.0-84926511411
Contributors: Benedetti, S.; Prudêncio, E.S.; Nunes, G.L.; Guizoni, K.; Fogaça, L.A.; Petrus, J.C.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of in vitro digestion of yerba mate (Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

Food Research International
2015 | Journal article
DOI: 10.1016/j.foodres.2015.05.004
EID:

2-s2.0-84947019912
Contributors: Boaventura, B.C.B.; Amboni, R.D.D.M.C.; da Silva, E.L.; Prudencio, E.S.; Di Pietro, P.F.; Malta, L.G.; Polinati, R.M.; Liu, R.H.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of yerba mate (Ilex paraguariensis A. St. Hil.) infusion obtained by freeze concentration technology on antioxidant status of healthy individuals

LWT - Food Science and Technology
2015 | Journal article
DOI: 10.1016/j.lwt.2015.02.028
EID:

2-s2.0-84933678480
Contributors: Bremer Boaventura, B.C.; da Silva, E.L.; Liu, R.H.; Prudêncio, E.S.; Di Pietro, P.F.; Becker, A.M.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments

LWT - Food Science and Technology
2015 | Journal article
DOI: 10.1016/j.lwt.2015.07.020
EID:

2-s2.0-84944327728
Contributors: Pinto, S.S.; Verruck, S.; Vieira, C.R.W.; Prudêncio, E.S.; Amante, E.R.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying

Journal of Food Engineering
2015 | Journal article
DOI: 10.1016/j.jfoodeng.2014.10.031
EID:

2-s2.0-84919784585
Contributors: Nunes, G.L.; Boaventura, B.C.B.; Pinto, S.S.; Verruck, S.; Murakami, F.S.; Prudêncio, E.S.; De Mello Castanho Amboni, R.D.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying

Food Research International
2015 | Journal article
DOI: 10.1016/j.foodres.2014.11.038
EID:

2-s2.0-84917710927
Contributors: Pinto, S.S.; Fritzen-Freire, C.B.; Benedetti, S.; Murakami, F.S.; Petrus, J.C.C.; Prudêncio, E.S.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under invitro simulated gastrointestinal conditions

LWT - Food Science and Technology
2015 | Journal article
DOI: 10.1016/j.lwt.2015.04.014
EID:

2-s2.0-84930377305
Contributors: Verruck, S.; Prudêncio, E.S.; Vieira, C.R.W.; Amante, E.R.; de Mello Castanho Amboni, R.D.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

A control method to inspect the compositional authenticity of minas frescal cheese by gel electrophoresis

Journal of Agricultural and Food Chemistry
2014 | Journal article
DOI: 10.1021/jf502864e
EID:

2-s2.0-84906351147
Contributors: Magenis, R.B.; Prudêncio, E.S.; Molognoni, L.; Daguer, H.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese

Food Research International
2014 | Journal article
DOI: 10.1016/j.foodres.2013.12.017
EID:

2-s2.0-84891638666
Contributors: Prudêncio, E.S.; Müller, C.M.O.; Fritzen-Freire, C.B.; Amboni, R.D.M.C.; Petrus, J.C.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage

Journal of Food Engineering
2014 | Journal article
DOI: 10.1016/j.jfoodeng.2014.11.021
EID:

2-s2.0-84988045008
Contributors: Verruck, S.; Prudêncio, E.S.; Müller, C.M.O.; Fritzen-Freire, C.B.; Amboni, R.D.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

International Journal of Food Science and Technology
2014 | Journal article
DOI: 10.1111/ijfs.12513
EID:

2-s2.0-84906313968
Contributors: Arriola, N.A.; dos Santos, G.D.; Prudêncio, E.S.; Vitali, L.; Petrus, J.C.C.; Castanho Amboni, R.D.M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Rheological, physicochemical and authenticity assessment of Minas Frescal cheese

Food Control
2014 | Journal article
DOI: 10.1016/j.foodcont.2014.04.012
EID:

2-s2.0-84899803134
Contributors: Magenis, R.B.; Prudêncio, E.S.; Fritzen-Freire, C.B.; Stephan, M.P.; Silvio do Egito, A.; Daguer, H.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) in a conveyor belt oven

CYTA - Journal of Food
2014 | Journal article
DOI: 10.1080/19476337.2014.900115
EID:

2-s2.0-84916943857
Contributors: Nabechima, G.H.; Provesi, J.G.; Frescura, J.D.O.; Mantelli, M.B.H.; Vieira, M.A.; Prudêncio, E.S.; Amante, E.R.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Behavior of functional compounds during freeze concentration of tofu whey

Journal of Food Engineering
2013 | Journal article
DOI: 10.1016/j.jfoodeng.2013.01.019
EID:

2-s2.0-84874072623
Contributors: Belén, F.; Benedetti, S.; Sánchez, J.; Hernández, E.; Auleda, J.M.; Prudêncio, E.S.; Petrus, J.C.C.; Raventós, M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Concentration of biologically active compounds extracted from Ilex paraguariensis St. Hil. by nanofiltration

Food Chemistry
2013 | Journal article
DOI: 10.1016/j.foodchem.2013.02.119
EID:

2-s2.0-84877092179
Contributors: Murakami, A.N.N.; Amboni, R.D.D.M.C.; Prudêncio, E.S.; Amante, E.R.; Fritzen-Freire, C.B.; Boaventura, B.C.B.; De Bona Muñoz, I.; Dos Santos Branco, C.; Salvador, M.; Maraschin, M.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate

Food Research International
2013 | Journal article
DOI: 10.1016/j.foodres.2011.04.032
EID:

2-s2.0-84874396783
Contributors: Benedetti, S.; Prudêncio, E.S.; Mandarino, J.M.G.; Rezzadori, K.; Petrus, J.C.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments

LWT - Food Science and Technology
2013 | Journal article
DOI: 10.1016/j.lwt.2012.07.037
EID:

2-s2.0-84866432921
Contributors: Fritzen-Freire, C.B.; Prudêncio, E.S.; Pinto, S.S.; Muñoz, I.B.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream

Food Research International
2013 | Journal article
DOI: 10.1016/j.foodres.2013.02.049
EID:

2-s2.0-84875789002
Contributors: Fritzen-Freire, C.B.; Prudêncio, E.S.; Pinto, S.S.; Muñoz, I.B.; Müller, C.M.O.; Vieira, C.R.W.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology

Food Research International
2013 | Journal article
DOI: 10.1016/j.foodres.2012.07.042
EID:

2-s2.0-84882863741
Contributors: Boaventura, B.C.B.; Murakami, A.N.N.; Prudêncio, E.S.; Maraschin, M.; Murakami, F.S.; Amante, E.R.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors

Journal of Food Engineering
2013 | Journal article
DOI: 10.1016/j.jfoodeng.2012.08.013
EID:

2-s2.0-84868095067
Contributors: Catarino, I.; Martins, A.P.L.; Duarte, E.; Prudêncio, E.S.; De Pinho, M.N.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

Journal of Food Engineering
2012 | Journal article
DOI: 10.1016/j.jfoodeng.2012.03.016
EID:

2-s2.0-84860262007
Contributors: Pinto, S.S.; Fritzen-Freire, C.B.; Muñoz, I.B.; Barreto, P.L.M.; Prudêncio, E.S.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

Food Research International
2012 | Journal article
DOI: 10.1016/j.foodres.2011.09.020
EID:

2-s2.0-84855542152
Contributors: Fritzen-Freire, C.B.; Prudêncio, E.S.; Amboni, R.D.M.C.; Pinto, S.S.; Negrão-Murakami, A.N.; Murakami, F.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration

Food and Bioproducts Processing
2012 | Journal article
DOI: 10.1016/j.fbp.2011.12.003
EID:

2-s2.0-84861829085
Contributors: Prudêncio, A.P.A.; Prudêncio, E.S.; Amboni, R.D.M.C.; Murakami, A.N.N.; Maraschin, M.; Petrus, J.C.C.; Ogliari, P.J.; Leite, R.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

LWT - Food Science and Technology
2012 | Journal article
DOI: 10.1016/j.lwt.2011.12.029
EID:

2-s2.0-84857123469
Contributors: Debon, J.; Prudêncio, E.S.; Petrus, J.C.C.; Fritzen-Freire, C.B.; Müller, C.M.O.; Amboni, R.D.D.M.C.; Vieira, C.R.W.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration

LWT - Food Science and Technology
2011 | Journal article
DOI: 10.1016/j.lwt.2011.06.002
EID:

2-s2.0-80051783163
Contributors: Negrão Murakami, A.N.; De Mello Castanho Amboni, R.D.; Prudêncio, E.S.; Amante, E.R.; de Moraes Zanotta, L.; Maraschin, M.; Cunha Petrus, J.C.; Teófilo, R.F.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk

Journal of Food Engineering
2010 | Journal article
DOI: 10.1016/j.jfoodeng.2010.02.008
EID:

2-s2.0-77950039559
Contributors: Debon, J.; Prudêncio, E.S.; Cunha Petrus, J.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese

International Journal of Dairy Technology
2010 | Journal article
DOI: 10.1111/j.1471-0307.2010.00617.x
EID:

2-s2.0-77958586362
Contributors: Fritzen-Freire, C.B.; MÜLler, C.M.O.; Laurindo, J.B.; Amboni, R.D.D.M.C.; Prudêncio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese

Journal of Food Engineering
2010 | Journal article
DOI: 10.1016/j.jfoodeng.2009.09.010
EID:

2-s2.0-70350567232
Contributors: Fritzen-Freire, C.B.; Müller, C.M.O.; Laurindo, J.B.; Prudêncio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages

International Journal of Dairy Technology
2009 | Journal article
DOI: 10.1111/j.1471-0307.2008.00447.x
EID:

2-s2.0-58249102176
Contributors: De Castro, F.P.; Cunha, T.M.; Barreto, P.L.M.; Amboni, R.D.D.M.C.; Prudêncio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

LWT - Food Science and Technology
2009 | Journal article
DOI: 10.1016/j.lwt.2008.12.010
EID:

2-s2.0-61449085397
Contributors: de Castro, F.P.; Cunha, T.M.; Ogliari, P.J.; Teófilo, R.F.; Ferreira, M.M.C.; Prudêncio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology

International Journal of Food Science and Technology
2009 | Journal article
DOI: 10.1111/j.1365-2621.2008.01753.x
EID:

2-s2.0-59549099187
Contributors: Kliemann, E.; De Simas, K.N.; Amante, E.R.; Prudêncio, E.S.; Teófilo, R.F.; Ferreira, M.M.C.; Amboni, R.D.M.C.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Flow properties of petit suisse cheeses: Use of cheese whey as a partial milk substitute

Italian Journal of Food Science
2008 | Journal article
EID:

2-s2.0-49749126049
Contributors: Prudencio, I.D.; Prudêncio, E.S.; Gauche, C.; Barreto, P.L.M.; Bordignon-Luiz, M.T.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins

LWT - Food Science and Technology
2008 | Journal article
DOI: 10.1016/j.lwt.2007.05.019
EID:

2-s2.0-38749121262
Contributors: Prudencio, I.D.; Prudêncio, E.S.; Gris, E.F.; Tomazi, T.; Bordignon-Luiz, M.T.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Physico-chemical, microbiological and rheological evaluation of dairy beverage and fermented milk added of probiotics | Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos

Semina:Ciencias Agrarias
2008 | Journal article
EID:

2-s2.0-77950044156
Contributors: Cunha, T.M.; De Castro, F.P.; Barreto, P.L.M.; Benedet, H.D.; Prudêncio, E.S.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

International Journal of Food Science and Technology
2006 | Journal article
DOI: 10.1111/j.1365-2621.2005.01100.x
EID:

2-s2.0-33645560052
Contributors: Magenis, R.B.; Prudêncio, E.S.; Amboni, R.D.M.C.; Cerqueira Jr., N.G.; Oliveira, R.V.B.; Soldi, V.; Benedet, H.D.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier

Stability of anthocyanins from grape (Vitis vinifera L.) skins with tannic acid in a model system

Italian Journal of Food Science
2004 | Journal article
EID:

2-s2.0-10044236411
Contributors: Falcão, L.D.; Gauche, C.; Barros, D.M.; Prudêncio, E.S.; Gris, E.F.; Sant'Anna, E.S.; Ogliari, P.J.; Luiz, M.T.B.
Source: Self-asserted source
Elane Schwinden Prudencio via Scopus - Elsevier
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