Author

C. Vignatti

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Oct 2026

Effects of high-pressure processing and storage on quality parameters, health potential, and in vitro intestinal bioaccessibility of phenolic compounds in a multicomponent smoothie formulated with carrot by-product fiber

Melisa Donda Zbinden, C. Vignatti, M. Pirovani · European Food Research and T... · 0 citations

Aug 2026

Impact of soluble carbohydrates addition on the quality of high-protein probiotic yogurts with reduced lactose and fat content.

BACKGROUND The effects of galactooligosaccharides (G), inulin (I) and isomaltulose (P) (20 g kg-1) on the coagulation, fermentation, structural, rheological, physicochemical, microbiological, and sensory properties of high-protein probiotic yogurts with reduced lactose and fat content were evaluated. Control yogurt (C)...

Constanza Macagno Ludueña, M. V. Beret, M. A. Vélez et al. · The Journal of the Science o... · 0 citations