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Alline Artigiani Lima Tribst

Pesquisadora

University of Campinas

Brazil

Research Interests

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Professors in Food Science

Articles (14)

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2026

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2025

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2023

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2023

Collaborators (4)

Rafael Franklin Lázaro de Cerqueira

Professor Adjunto

Universidade Federal de Santa Catarina

BRAZIL

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Cláudia Raulino Tramontt

Professor Doutor

University of Sao Paulo

BRAZIL

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Rickey Yoshio Yada

Professor and Dean

University of Alberta

CANADA

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Pedro Augusto

Full Professor and Vice-Director of the Chair of Biotechnology

Université Paris-Saclay

FRANCE

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Alline Artigiani Lima Tribst

Research Interests

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Articles (14)

From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks

Enhanced Free Fatty Acid Production From Goat and Cow Milk: Conventional and Ultrasound‐Assisted Lipolysis of Whole and Disrupted Fat Globules

Aplicação de <i>blend </i>de sais emulsificantes na preparação de requeijão culinário

Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese)

Physicochemical Properties and In Vitro Antioxidant Activity Characterization of Protein Hydrolysates Obtained from Pumpkin Seeds Using Conventional and Ultrasound-Assisted Enzymatic Hydrolysis

Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification

Relationship between food environment, social isolation and diet quality in Brazil

Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed

Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

Development of value-added beverages using sheep and goat cheese whey and secondary whey

Impact of plasma activated water (PAW) at different temperatures on Alicyclobacillus acidoterrestris spores

Adaptation and validation of a questionnaire for assessing practices toward salt and sodium in Brazilian adolescents and young adults

Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates

Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration

Collaborators (4)

Rafael Franklin Lázaro de Cerqueira

Cláudia Raulino Tramontt

Rickey Yoshio Yada

Pedro Augusto

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