| High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity FG Cavalheiro, DP Baptista, BD Galli, F Negrão, MN Eberlin, ML Gigante Food Chemistry 333, 127482, 2020 | 71 | 2020 |
| Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening DP Baptista, BD Galli, FG Cavalheiro, F Negrão, MN Eberlin, ML Gigante International Dairy Journal 87, 75-83, 2018 | 61 | 2018 |
| Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Food Control 112, 107105, 2020 | 57 | 2020 |
| Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Journal of Food Composition and Analysis 96, 103712, 2021 | 47 | 2021 |
| Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance DP Baptista, FD da Silva Araújo, MN Eberlin, ML Gigante International Dairy Journal 75, 101-110, 2017 | 39 | 2017 |
| Bioactive peptides in ripened cheeses: Release during technological processes and resistance to the gastrointestinal tract DP Baptista, ML Gigante Journal of the Science of Food and Agriculture 101 (10), 4010-4017, 2021 | 38 | 2021 |
| Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG BD Galli, DP Baptista, FG Cavalheiro, F Negrão, MN Eberlin, ML Gigante Food Research International 123, 393-402, 2019 | 36 | 2019 |
| A survey of the peptide profile in prato cheese as measured by MALDI‐MS and capillary electrophoresis DP Baptista, FDS Araújo, MN Eberlin, ML Gigante Journal of food science 82 (2), 386-393, 2017 | 30 | 2017 |
| Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA BD Galli, DP Baptista, FG Cavalheiro, ML Gigante Lwt 107, 72-78, 2019 | 27 | 2019 |
| Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture DP Baptista, F Negrão, MN Eberlin, ML Gigante Food Research International 133, 109190, 2020 | 26 | 2020 |
| Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility DP Baptista, MK Salgaço, K Sivieri, ML Gigante Lwt 134, 110229, 2020 | 19 | 2020 |
| Adulteration detection in goat dairy beverage through NIR spectroscopy and DD-SIMCA JLDP Teixeira, ETDS Caramês, DP Baptista, ML Gigante, JAL Pallone Food Analytical Methods 15 (3), 783-791, 2022 | 16 | 2022 |
| Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models JL da Paixão Teixeira, DP Baptista, EA Orlando, ML Gigante, JAL Pallone Food chemistry 374, 131739, 2022 | 15 | 2022 |
| Monensin residues in the production of Minas Frescal cheese: Stability, effects on fermentation, fate and physicochemical characteristics of the cheese FRN Silva, AD Pereira, DP Baptista, MU Pereira, BF Spisso, ML Gigante, ... Food Research International 137, 109440, 2020 | 9 | 2020 |
| Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile DP Baptista, ML Gigante Applied Food Research 2 (1), 100107, 2022 | 8 | 2022 |
| Proteólise de Queijo Prato com diferentes teores de sal DP Baptista [sn], 2016 | 3 | 2016 |
| Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests KKP Silva, B Domingues Galli, M Alban, DP Baptista, EH Nabeshima, ... International Journal of Food Science and Technology 59 (12), 9084-9095, 2024 | 2 | 2024 |
| Does milk prevent or promote inflammation? Insights from in vitro assays EIP Perceguetti, GM e Chiocchetti, DP Baptista, ML Gigante, JA Macedo Food Bioscience 57, 103572, 2024 | 2 | 2024 |
| Brazilian traditional cheeses MCE Ribeiro, DP Baptista, MS Queirós, KS Chaves, OB Karaca Traditional Cheeses from Selected Regions in Asia, Europe, and South America …, 2020 | 2 | 2020 |
| Proposta de Pesquisa Científica para Avaliação da Segurança Microbiológica de Queijos Artesanais fabricados com leite cru e maturados por período inferior a 60 dias produzidos … UM Pinto, EO Telles, GZ Campos, MM Medeiros, CH Jurkiewicz, ... Segurança Alimentar e Nutricional, 2023 | 1 | 2023 |
