Advanced search
Start date
Betweenand

Mirna Lúcia Gigante

CV Lattes GoogleMyCitations ORCID


Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

bachelor's at Engenharia de Alimentos from Fundação Educacional de Barretos (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1991) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1998). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: queijo prato, iogurte, cream cheese, maturação and avaliação sensorial. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)
Research grants
FAPESP support in numbers * Updated September 18, 2021
Total / Available in English
2 / 2   Ongoing research grants
13 / 7   Completed research grants
7 / 0   Completed scholarships in Brazil
1 / 0   Completed scholarships abroad
23 / 9   All research grants and scholarships

Associated processes
Most frequent collaborators in research granted by FAPESP
Contact researcher

Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.


 

 

 

 

Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (13)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications13
Citations199
Cit./Article15.3
Data from Web of Science

CAVALHEIRO, FLAVIA GIACOMETTI; NEGRAO, FERNANDA. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening. INTERNATIONAL DAIRY JOURNAL, v. 87, p. 75-83, . Web of Science Citations: 3. (17/09633-7)

CHAVES, K. S.; GIGANTE, M. L.. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. INTERNATIONAL DAIRY JOURNAL, v. 52, p. 10-18, . Web of Science Citations: 14. (12/15160-0)

RIBEIRO, MARIA CECILIA E.; CHAVES, KARINA S.; GEBARA, CLARICE; INFANTE, FLAVIA N. S.; GROSSO, CARLOS R. F.; GIGANTE, MIRNA L.. Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International, v. 66, p. 424-431, . Web of Science Citations: 36.

GEBARA, CLARICE; RIBEIRO, MARIA CECILIA E.; CHAVES, KARINA S.; GANDARA, ANA LOURDES N.; GIGANTE, MIRNA L.. Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 64, n. 1, p. 508-513, . Web of Science Citations: 2.

MONTEIRO, R. R.; TAVARES, D. Q.; KINDSTEDT, P. S.; GIGANTE, M. L.. Effect of pH on Microstructure and Characteristics of Cream Cheese. Journal of Food Science, v. 74, n. 2, p. C112-C117, . Web of Science Citations: 12.

BAPTISTA, DEBORA PARRA; NEGRAO, FERNANDA; EBERLIN, MARCOS NOGUEIRA; GIGANTE, MIRNA LUCIA. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture. Food Research International, v. 133, . Web of Science Citations: 0. (17/09633-7)

MERHEB-DINI, CAROLINA; CHAVES, KARINA S.; GOMES, ELENI; DA SILVA, ROBERTO; GIGANTE, MIRNA L.. Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese. Journal of Food Science, v. 81, n. 3, p. C563-C568, . Web of Science Citations: 4.

CORTEZ, M. A. S.; FURTADO, M. M.; GIGANTE, M. L.; KINDSTEDT, P. S.. Effect of pH on Characteristics of Low-Moisture Mozzarella Cheese during Refrigerated Storage. Journal of Food Science, v. 73, n. 9, p. S443-S448, . Web of Science Citations: 10.

SOUZA, FLAVIA N.; GEBARA, CLARICE; RIBEIRO, MARIA C. E.; CHAVES, KARINA S.; GIGANTE, MIRNA L.; GROSSO, CARLOS R. F.. Production and characterization of microparticles containing pectin and whey proteins. Food Research International, v. 49, n. 1, p. 560-566, . Web of Science Citations: 34.

ALVES, L. S.; MERHEB-DINI, C.; GOMES, E.; DA SILVA, R.; GIGANTE, M. L.. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. JOURNAL OF DAIRY SCIENCE, v. 96, n. 12, p. 7490-7499, . Web of Science Citations: 13.

MONTEIRO, R. R.; TAVARES, D. Q.; KINDSTEDT, P. S.; GIGANTE, M. L.. Effect of pH on Microstructure and Characteristics of Cream Cheese. Journal of Food Science, v. 74, n. 2, p. C112-C117, . Web of Science Citations: 12.

BAPTISTA, DEBORA PARRA; NEGRAO, FERNANDA; EBERLIN, MARCOS NOGUEIRA; GIGANTE, MIRNA LUCIA. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture. Food Research International, v. 133, . Web of Science Citations: 0. (17/09633-7)

Please report errors in researcher information by writing to: cdi@fapesp.br.
X

Report errors in this page


Error details: