I hold a degree in Food Engineering from the State University of Campinas (1997), a Master's degree in Food Technology from the State University of Campinas (2000) and a PhD in Food Technology from the State University of Campinas (2004). I am currently a researcher at the Institute of Food Technology. He has experience in the area of Food Science and Technology, with an emphasis on Food Technology, working mainly on the following topics: fermented milk, yogurt, fermented milk drinks, microbiology, probiotics, cheese, ice cream.
EDUCATION
pHD and Master in Food Technology by UNICAMP (State University of Campinas) at College of Food Engineering.
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Agricultural and Biological Sciences, Biotechnology, Microbiology
793
Scholar Citations
14
Scholar h-index
22
Scholar i10-index
RECENT SCHOLAR PUBLICATIONS
Economic feasibility of production of spreadable processed cheese, regular and low lactose, with or without added fibers of passion fruit. MC Vieira, PB Zacarchenco, RAR Gomes, JR Cavichiolo, AM Costa 2024
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption CVP Marcelão, MC Souza, JJ Silva, FA Couto, GA Lacorte, UM Pinto, ... Food Research International 183, 114214 , 2024 2024 Citations: 18
Viabilidade econômica da produção de requeijão cremoso regular e com baixo teor de lactose, com e sem adição de fibras de maracujá MC Vieira, PB Zacarchenco, RAR Gomes, JR Cavichiolo, AM Costa INFORMAÇÕES ECONÔMICAS, 1-15 , 2024 2024 Citations: 2
Probiotic Butter PB Zacarchenco, LM Spadoti, AT Silva e Alves, VC Zanetti, S Verruck Probiotic Foods and Beverages: Technologies and Protocols, 67-80 , 2023 2023 Citations: 4
Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating RS Rocha, B Mahieu, ER Tavares Filho, PB Zacarchenco, MQ Freitas, ... Food Research International 165, 112517 , 2023 2023 Citations: 17
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity RS Rocha, R Silva, GLP Ramos, LA Cabral, TC Pimentel, PH Campelo, ... Food Research International 161, 111827 , 2022 2022 Citations: 51
Low salt and low sodium processed cheeses GLPA Ramos, ATS e Alves, LM Spadoti, PB Zacarchenco, AG da Cruz Processed Cheese Science and Technology, 177-197 , 2022 2022 Citations: 5
Microbiology of processed cheese GLPA Ramos, ATS e Alves, LM Spadoti, PB Zacarchenco, AG da Cruz Processed cheese science and Technology, 427-449 , 2022 2022 Citations: 4
Health benefits of probiotics: an overview PB Zacarchenco, TC Pimentel, ATS e Alves, LM Spadoti, EA Esmerino, ... Advances in dairy microbial products, 235-245 , 2022 2022 Citations: 5
O setor de produtos lácteos RAR Gomes, RO Pithan e Silva, AGF Van Dender, PB Zacarchenco Brasil dairy trends, 11-46 , 2020 2020 Citations: 7
Produtos lácteos: aspectos microbiológicos e controle da qualidade CH Corassin, CAF Oliveira, AG Cruz, PB Zacarchenco Microbiologia, higiene e controle de qualidade no processamento de leites e … , 2019 2019 Citations: 2
Inovações e Avanços em Ciência e Tecnologia de Leite e Derivados AG CRUZ, ES PRUDÊNCIO, EA ESMERINO, TC PIMENTEL, ... 2019
Probiotic functional carbonated whey beverages: Development and quality evaluation AT Silva e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento Beverages 4 (3), 49 , 2018 2018 Citations: 19
Probiotic functional carbonated whey beverages: development and quality evaluation ATS e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento Preprints , 2018 2018 Citations: 12
Microbiologia, higiene e controle de qualidade no processamento de leites e derivados. Volume IV AG CRUZ, PB ZACARCHENCO, CAF OLIVEIRA, CH CORASSIM 2018
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ... Carbohydrate Polymers 174, 869-875 , 2017 2017 Citations: 87
Leite informal RBA Oliveira, LP Cappato, SHI Lee, JT Guimarães, JS Nascimento, ... Processamento de leites de consumo , 2017 2017
Processamento de leites de consumo AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin 2017 Citations: 7
Leite pasteurizado CH Corassin, CAF Oliveira, TC Pimentel, LP Cappato, JT Guimarães, ... Processamento de leites de consumo , 2017 2017
MOST CITED SCHOLAR PUBLICATIONS
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebitics LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ... Food Research International , 2016 2016 Citations: 121
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ... Carbohydrate Polymers 174, 869-875 , 2017 2017 Citations: 87
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity RS Rocha, R Silva, GLP Ramos, LA Cabral, TC Pimentel, PH Campelo, ... Food Research International 161, 111827 , 2022 2022 Citations: 51
Processamento de produtos lácteos: queijos, leites fermentados, bebidas lácteas, sorvete, manteiga, creme de leite, doce de leite, soro em pó e lácteos funcionais AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin 2017 Citations: 46
Avaliação sensorial, microbiológica e de pós-acidificação durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e … PB Zacarchenco, S Massaguer-Roig Food Science and Technology 24 (4), 674-679 , 2004 2004 Citations: 45
Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus PB Zacarchenco, S Massaguer-Roig Brazilian Journal of Microbiology 37 (3), 338-344 , 2006 2006 Citations: 38
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin 2016 Citations: 35
Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk LMS . E. C. Antunes, A. T. Silva e Alves, D. A. Gallina, F. K. H. S. Trento ... Journal of Dairy Science 97 (9), 5337–5344 , 2014 2014 Citations: 24
Probiotic functional carbonated whey beverages: Development and quality evaluation AT Silva e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento Beverages 4 (3), 49 , 2018 2018 Citations: 19
Brasil Dairy Trends 2020 PB ZACARCHENCO, AGF VAN DENDER, RA REGO 2017 Citations: 19
Brazilian yogurt-like products TC Pimentel, AEC Antunes, PB Zacarchenco, MAS Cortez, CSB Bogsan, ... Yogurt in health and disease prevention, 331-351 , 2017 2017 Citations: 19
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption CVP Marcelão, MC Souza, JJ Silva, FA Couto, GA Lacorte, UM Pinto, ... Food Research International 183, 114214 , 2024 2024 Citations: 18
Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating RS Rocha, B Mahieu, ER Tavares Filho, PB Zacarchenco, MQ Freitas, ... Food Research International 165, 112517 , 2023 2023 Citations: 17
Influence of storage temperature on the texture profile and color characteristics of UHT requeijão cremoso DA GALLINA, AGF Van DENDER, K YOTSUYANAGI, ... Brazilian Journal of Food Technology 11, 65-68 , 2008 2008 Citations: 17
Efeito do fator de concentração do retentado na composição e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração CR Cunha, LM Spadoti, PB Zacarchenco, WH Viotto Food Science and Technology 22, 82-87 , 2002 2002 Citations: 14
Ocorrência de Bacillus sporothermodurans em leite UAT/UHT brasileiro e a influência do tratamento térmico PB Zacarchenco, MFF Leitao, MT Destro, C Andrigheto Food Science and Technology 20, 363-368 , 2000 2000 Citations: 14
Probiotic functional carbonated whey beverages: development and quality evaluation ATS e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento Preprints , 2018 2018 Citations: 12
Aspectos relativos à produção de soro de leite no Brasil, 2007-2016 ROP SIlva, CRF Bueno, PB Zacarchenco 2017 Citations: 12
Cheese Microbiology M Pintado, AG Cruz, PBZR Sá Dairy Microbiology and Biochemistry: Recent Developments 1, 113-133 , 2015 2015 Citations: 12
Characterization of fresh cheese with addition of probiotics and prebiotics NC Azambuja, PB Zacarchenco, LF Fleuri, JC Andrade, I Moreno, ... Journal of Life Sciences 7 (2), 189 , 2013 2013 Citations: 12
