Maria Elieidy Gomes de Oliveira

Universidade Federal da Paraíba · PB · 29 publicações em 2022–2026

Probiotics and Fermented FoodsFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research MethodsMicrobial Metabolites in Food BiotechnologyBotanical Research and Applications

Principais coautores no Nordeste tamanho = publicações em comum

Marcos dos Santos Lima Evandro Leite de Souza Josean Fechine Tavares Yuri Mangueira do Nascimento Marcelo Sobral da Silva Vanessa Viera Jaielison Yandro Pereira da Silva Thatyane Mariano Rodrigues de Albuquerque Ana Cristina Silveira Martins Evandro Ferreira da Silva Juliana Késsia Barbosa Soares Antônio Silvio do Egito

Publicações recentes

2026 5

Prioritizing neglected food species in nutritional studies using expert-knowledge and explainable AI
Ciências agrárias e biológicas · Scientific Reports
Quality Characteristics of Processed Opuntia ficus‐indica Using Selected Drying Techniques
Ciências agrárias e biológicas · Journal of Food Science
Integrated metagenomic and metabolomic profiling in an in vitro colonic fermentation study to assess the impacts of conventional, unconventional, and whole edible beet (Beta vulgaris L.) parts on the composition and metabolic responses of the intestinal microbiota of hypertensive individuals
Bioquímica, genética e biologia molecular · The Journal of Nutritional Biochemistry
Validation and adaptation of an ion-exchange HPLC-DAD method for simultaneous analysis of organic acids in artisanal goat coalho cheese
Ciências agrárias e biológicas · Brazilian journal of food technology/Brazilian Journal of Food Technology
Formulation, storage stability, and simulated gastrointestinal digestion of a next-generation nutraceutical combining Limosilactobacillus fermentum and Pilosocereus pachycladus (F. Ritter) cacti
Ciências agrárias e biológicas · Journal of Applied Microbiology

2025 5

Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese
Ciências agrárias e biológicas · Foods
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
Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese
Ciências agrárias e biológicas · Microorganisms
Development and functional stability of a next-generation nutraceutical combining Pleurotus djamor mushroom and Limosilactobacillus fermentum strains
Ciências agrárias e biológicas · Food and Bioproducts Processing

2024 13

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
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli
Ciências agrárias e biológicas · Food Microbiology
Exploring the potential prebiotic effects of Opuntia dillenii (Ker Gawl). Haw (Cactaceae) cladodes on human intestinal microbiota
Enfermagem · Journal of Functional Foods
Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods
Ciências agrárias e biológicas · Journal of Chromatography B
Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics
Ciências agrárias e biológicas · International Dairy Journal
Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties
Ciências agrárias e biológicas · Food Research International
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
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
Ciências agrárias e biológicas · International Dairy Journal
Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients
Ciências agrárias e biológicas · Foods
Impact of different prebiotics on ultrasound-treated nopal cladode (Opuntia dillenii) beverages
Ciências agrárias e biológicas · Food Chemistry
Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC)
Ciências agrárias e biológicas · Foods
Metabolomic analysis reveals changes in the serum lipoproteins of young rats that consumed goat yogurt added with Cereus jamacaru DC.
Medicina · Food Bioscience
Effects on the antioxidant, physicochemical, microbiological, and sensory properties of bread when supplemented with Umbu flour
Enfermagem · Contribuciones a las Ciencias Sociales

2023 3

Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota
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
Unrevealing the in vitro impacts of Cereus jacamaru DC. cladodes flour on potentially probiotic strains, selected bacterial populations, and metabolic activity of human intestinal microbiota
Ciências agrárias e biológicas · Food Research International

2022 3

Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
Ciências agrárias e biológicas · LWT
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
Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast
Ciências agrárias e biológicas · Foods

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