Our team

Urhebernennung

Dr. Luma Rossi Ribeiro

Post-Doctoral researcher

Department: Horticultural Engineering

Telefon: +49 (0)331 5699 626
Online:
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Research programs


Research areas

Innovative / Emerging Technologies (High isostatic pressure in food, and its effects on the quality and stability); 

Food microbiology; 

Dairy process and products;

Thermal process;

Vegetables and fruits minimally processed;

 


Scientific activities

JOURNAL REVIEWER:

2016 – Present: “Revista Segurança Alimentar e Nutricional”
2017 – Present: Food Research International
2019 – Present: Preparative Biochemistry & Biotechnology
2019 – Present: Innovative Science & Technology Journal
2021 – Present: LWT-Food Science and Technology


Projects


Publications


Veröffentlichungen vor ATB-Zugehörigkeit

Ribeiro, Luma Rossi; Cristianini, Marcelo. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. LWT-Food Science andTechnology, v. 152, p. 112266, 2021. https://doi.org/10.1016/j.lwt.2021.112266

Ribeiro, Luma Rossi; Cristianini, Marcelo. Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors. LWT Food Science and Technology, v. 118, p. 108781, 2020.

Tribst, Alline Artigiani Lima; Falcade, Luiza Toledo Piza; Ribeiro, Luma Rossi; Leite Júnior, Bruno Ricardo De Castro; Oliveira, Miguel Meirelles De. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk. International Dairy Journal, v. 94, p. 29-37, 2019.

Leite Júnior, Bruno Ricardo De Castro; Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; Cristianini, Marcelo. High pressure processing impacts on the hydrolytic profile of milk coagulants. Food Bioscience, v. 31, p. 100449, 2019.

Ribeiro, Luma Rossi; Leite Júnior, Bruno Ricardo De Castro; Cristianini, Marcelo . Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. Innovative Food Science & Emerging Technologies, v. 50, p. 57-65, 2018.

Ribeiro, Luma Rossi; De Castro Leite Júnior, Bruno Ricardo; Lima Tribst, Alline Artigiani; Cristianini, Marcelo. Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese. LWT-Food Science and Technology, v. 82, p. 1-7, 2017.

Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; Cristianini, Marcelo. Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme. Innovative Food Science & Emerging Technologies, v. 43, p. 60-67, 2017.

Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; De Castro Leite Junior, Bruno Ricardo ; De Oliveira, Miguel Meirelles ; Cristianini, Marcelo . Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal, v. 78, p. 35-46, 2017.

Maresca, Paola; Ferrari, Giovanna; De Castro Leite Júnior, Bruno Ricardo; Zanphorlin, Leticia Maria; Ribeiro, Luma Rossi; Murakami, Mário Tyago; Cristianini, Marcelo. Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. Food Research International, v. 99, p. 748-754, 2017.


Curriculum Vitae

Since 08/2021: Post-Doctoral researcher at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering.

03/2017 – 05/2021: Ph.D in Food Technology (University of Campinas, UNICAMP, Campinas, Brazil). Thesis topic: “Effect of high pressure processing combined with temperature on kinetics of dead of Alicyclobacillus acidoterrestris spores inoculated in mango pulp."

03/2015 – 02/2017: Master’s in Food Technology (University of Campinas, UNICAMP, Campinas, Brazil). Dissertation topic: “Application of high pressure technology in ultrafiltrate cheese."

2011 – 2014: Bachelor’s in Food Science and Technology. (IFSMEG - Rio Pomba, Brazil). Final project topic: “Development and characterization of yoghurt with Jabuticaba (Plinia cauliflora) peel jelly and probiotic culture”