Thatyane Vidal Fonteles

Universidade Federal do Ceará · CE · 27 publicações em 2022–2026

docente de pós-graduaçãoORCID 0000-0001-6857-675X

Microbial Inactivation MethodsProbiotics and Fermented FoodsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyAtmospheric-Pressure Plasma Applications

Programas de pós-graduação (CAPES)

4Ciência e tecnologia de alimentosUFC · docente permanente (2024)

Principais coautores no Nordeste tamanho = publicações em comum

Suelí Rodrigues Fabiano A.N. Fernandes Brenda Novais Santos Antônia Yvina Silva dos Santos Emílio de Castro Miguel Maria de Fátima Dantas Linhares Betina Louise Angioletti Elenilson G. Alves Filho Ana Karoline Ferreira Leite Fernanda Elaine Barros Souza Ana Lúcia Fernandes Pereira Bianca Mara Reges

Publicações recentes

2026 7

Comparative Stability of Heyndrickxia coagulans Spores in Oat and Rice-Bean Matrices: Impact of Processing, Storage, and Simulated Digestion
Ciências agrárias e biológicas · Processes
Bioaccessibility, antioxidant activity, and metabolomic profile of juice and bagasse of different cashew apple varieties
Medicina · Food Chemistry
Sucrose-Free Kombuchas Flavored with Fruit Residues: Fermentation Dynamics, Sensory Profiles, Ethanol Stability, and Commercial Benchmarking
Ciências agrárias e biológicas · Fermentation
Changing Soy Protein Isolate Techno-Functional Properties via Two Cold Plasma Technologies: DBD and Glow Discharge
Ciências agrárias e biológicas · Food and Bioprocess Technology
Acoustic biostimulation as a potentially greener non-thermal processing strategy for developing a sugar-free fermented açaí beverage: Impact on microbial kinetics and exopolysaccharide structure
Ciências agrárias e biológicas · Food Research International
Postbiotic acerola juices obtained by thermal and thermosonication processing: Effects on in vitro human gut microbiota
Ciências agrárias e biológicas · Food Bioscience
Chickpea Aquafaba as a Functional Ingredient for Improving Coconut-Based Probiotic Beverage Stability
Ciências agrárias e biológicas · Processes

2025 8

Non-Thermal Technologies in Food Fermentation: Mechanisms, Benefits, and Industrial Perspectives for Sustainable Development
Bioquímica, genética e biologia molecular · Processes
From low-value residue to a valuable bioactive extract: Obtaining phenolic compounds from orange peel waste combining pulsed electric field and ultrasound-assisted extraction
Medicina · Innovative Food Science & Emerging Technologies
Green extraction technologies for valorising Brazilian agri-food waste
Ciências agrárias e biológicas · Sustainable Food Technology
From Probiotic to Postbiotic: Conversion of Acerola Juice by Thermosonication
Ciências agrárias e biológicas · Processes
Development and Evaluation of Potential Probiotic Coconut Water Beverages: Fermentation, Storage, and Consumer Perception
Ciências agrárias e biológicas · Processes
Influence of sugar addition in Kombucha production regarding the beverage effect on human fecal microbiota composition and metabolite profile
Ciências agrárias e biológicas · Food Bioscience
Powdered Kombucha Flavored with Fruit By-Products: A Sustainable Functional Innovation
Ciências agrárias e biológicas · Processes
Human gut microbiota responses to different potentially prebiotic fruit-based drinks
Bioquímica, genética e biologia molecular · Food Bioscience

2024 7

Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents
Medicina · Food Research International
Impact of Spray Drying on the Properties of Grape Pomace Extract Powder
Ciências agrárias e biológicas · Processes
Metabolic responses of kombucha consortium fermentation upon ultrasound-processing
Ciências agrárias e biológicas · Food Chemistry Advances
Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses
Ciências agrárias e biológicas · Food Chemistry
Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds’ Bioaccessibility
Bioquímica, genética e biologia molecular · Processes
Changes in Human Colonic Microbiota Promoted by Synbiotic Açai Juice Composed of Gluco-Oligosaccharides, Dextran, and Bifidobacterium breve NRRL B-41408
Ciências agrárias e biológicas · Foods
The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon
Ciências agrárias e biológicas · Brazilian journal of food technology/Brazilian Journal of Food Technology

2023 3

Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model
Ciências agrárias e biológicas · Probiotics and Antimicrobial Proteins
Impact of ultrasound processing of açai juice containing complex carbohydrates in human intestinal microbiota composition and metabolite production
Bioquímica, genética e biologia molecular · Food Bioscience
Effect of temperature and agitation on the enzymatic synthesis of oligosaccharides and dextran in orange juice
Enfermagem · Food Chemistry Advances

2022 2

Impact of orange juice containing potentially prebiotic ingredients on human gut microbiota composition and its metabolites
Enfermagem · Food Chemistry
Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase
Medicina · Foods

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