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Estefânia Fernandes Garcia

Universidade Federal da Paraíba · PB · 15 publicações em 2022–2026

docente de pós-graduaçãoORCID 0000-0002-2769-7341

Probiotics and Fermented FoodsFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research MethodsInfant Nutrition and HealthReproductive tract infections research

Programas de pós-graduação (CAPES)

5Ciências da nutriçãoUFPB-JOÃO PESSOA · docente permanente (2024)

Principais coautores no Nordeste tamanho = publicações em comum

Evandro Leite de Souza Marcos dos Santos Lima Noádia Priscila Araújo Rodrigues Maria Elieidy Gomes de Oliveira Karoliny Brito Sampaio Thatyane Mariano Rodrigues de Albuquerque Vanessa Viera Yuri Mangueira do Nascimento Josean Fechine Tavares Marcelo Sobral da Silva José Luiz de Brito Alves Davi dos Santos Nascimento

Orientações concluídas (CAPES)

DIVERSIDADE DA MICROBIOTA DOS FERMENTOS NATURAIS COLETADOS EM DIFERENTES REGIÕES CLIMÁTICAS DO ESTADO DA PARAÍBA E SELEÇÃO DE LEVEDURAS DE INTERESSE PARA O MERCADO DA PANIFICAÇÃO
dissertação · RENATA DUARTE MOREIRA CAVALCANTE DE ARAUJO · CIÊNCIAS DA NUTRIÇÃO · 2024

Publicações recentes

2026 1

Sourdough bioprocessing with autochthonous lactic acid bacteria and Opuntia dillenii improves functional and technological properties of whole wheat bread
Ciências agrárias e biológicas · SSRN Electronic Journal

2025 3

Autochthonous strains of Lactiplantibacillus plantarum and Levilactobacillus brevis with technological and bioactive potential as starter cultures for sourdough production
Ciências agrárias e biológicas · International Journal of Gastronomy and Food Science
Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties
Ciências agrárias e biológicas · International Journal of Gastronomy and Food Science
Submerged fermentation with autochthonous Pediococcus pentosaceus enhances physicochemical properties, enriches bioactive compounds, and boosts the antioxidant and antibacterial activities of mandacaru (Cereus jamacaru DC.) fruit
Ciências agrárias e biológicas · Food Chemistry

2024 3

Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review
Ciências agrárias e biológicas · Probiotics and Antimicrobial Proteins
Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage
Ciências agrárias e biológicas · International Journal of Food Microbiology
Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread
Ciências agrárias e biológicas · Microorganisms

2023 5

Effects of Simulated Gastrointestinal Conditions on Combined Potentially Probiotic Limosilactobacillus fermentum 296, Quercetin, and/or Resveratrol as Bioactive Components of Novel Nutraceuticals
Ciências agrárias e biológicas · Probiotics and Antimicrobial Proteins
Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
Ciências agrárias e biológicas · 3 Biotech
Performance of Allium cepa and Allium sativum essential oils on the quality of marine shrimp Litopenaeus vannamei (Boone, 1931) under MAP packaging
Ciências agrárias e biológicas · Food Control
Effects of supplementation of tropical fruit processing by-products on lipid profile, retinol levels and intestinal function in Wistar rats
Medicina · Anais da Academia Brasileira de Ciências
An In Vitro Study of the Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus brevis and Lactiplantibacillus plantarum on Human Intestinal Microbiota
Ciências agrárias e biológicas · Probiotics and Antimicrobial Proteins

2022 3

Nutraceutical formulations combining Limosilactobacillus fermentum, quercetin, and or resveratrol with beneficial impacts on the abundance of intestinal bacterial populations, metabolite production, and antioxidant capacity during colonic fermentation
Bioquímica, genética e biologia molecular · Food Research International
Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt
Ciências agrárias e biológicas · Journal of Dairy Science
An outlook on fluorescent in situ hybridization coupled to flow cytometry as a versatile technique to evaluate the effects of foods and dietary interventions on gut microbiota
Bioquímica, genética e biologia molecular · Archives of Microbiology

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