Pimentel, Tatiana C.

Treatment and utilization of dairy industrial waste: A review

Ahmad, T., Aadil, R. M., Ahmed, H., Rahman, U. U., Soares, B. C. V., Souza, S. L. Q., Pimentel, T. C., Scudino, H., Guimarães, J. T., Esmerino, E. A., et al. (2019) · Trends in Food Science & Technology

Anaerobic Digestion and Biogas ProductionWastewater Treatment and Reuse

Cited by 557

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Barros de Medeiros, V. P., da Costa, W. K. A., da Silva, R. T., Pimentel, T. C., & Magnani, M. (2022) · Critical Reviews in Food Science and Nutrition

Seaweed-derived Bioactive CompoundsAlgal biology and biofuel production

Cited by 134

Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli

da Silva Guedes, J., Pimentel, T. C., Diniz-Silva, H. T., Tayse da Cruz Almeida, E., Tavares, J. F., Leite de Souza, E., Garcia, E. F., & Magnani, M. (2019) · LWT

Probiotics and Fermented FoodsMicroencapsulation and Drying Processes

Cited by 57

Exploiting the use of agro-industrial residues from fruit and vegetables as alternative microalgae culture medium

de Medeiros, V. P. B., Pimentel, T. C., Varandas, R. C. R., dos Santos, S. A., de Souza Pedrosa, G. T., da Costa Sassi, C. F., da Conceição, M. M., & Magnani, M. (2020) · Food Research International

Algal biology and biofuel productionAquaculture Nutrition and Growth

Cited by 55

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA).

Silva, R., Rocha, R. S., Guimarães, J. T., Balthazar, C. F., Scudino, H., Ramos, G. L. P. A., Pimentel, T. C., Silva, M. C., Henrique F. Silva, P., Duarte, M. C. K. H., et al. (2020) · Food Research International

Sensory Analysis and Statistical MethodsMicrobial Inactivation Methods

Cited by 54

Inulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.

Tavares Filho, E. R., Pimentel, T. C., Silva, R., Praxedes, C. I. S., Oliveira, J. M. S., Prudêncio, E. S., Felix, P. H. C., Neta, M. T. S. L., Silva, P. H. F., Mársico, E. T., et al. (2025) · Food Research International

Sensory Analysis and Statistical MethodsMicrobial Metabolites in Food Biotechnology

Cited by 9