Dr. Cassia Regina Nespolo
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Dr. Cassia Regina Nespolo

Department of Science and Food Technology, Universidade Federal do Pampa (Unipampa), Bagé, Rio Grande do Sul, Brazil

Highest Degree
Ph.D. in Microbiology from Federal University of Rio Grande do Sul, Brazil

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Area of Interest:

Animal and Veterinary Sciences
Dairy Technology
Food Microbiology
Dairy Microbiology
Food Security

Research Publications in Numbers


Selected Publications

  1. Munieweg, F.R., E.R. Gavião, M. Czarnobay, A. Dilda, L. de Cássia Moura Stefani and C.R. Nespolo, 2021. Mascarpone cheese from sheep's milk-A new option for the consumer. Food Sci. Technol., 41: 568-575.
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  2. Gavião, E.R., F.R. Munieweg, M. Czarnobay, A. Dilda, L. de Cássia Moura Stefani and C.R. Nespolo, 2021. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk. Food Sci. Technol., 41: 708-715.
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  3. Ferreira, M.B., C.R. Nespolo, G.S. Centenaro, S.P. Messa, A.C. da Rosa Farias and L.M. Stefani, 2021. Innovative dulce de leche made by sheep's milk with and without the addition of sheep's milk cream. Food Sci. Technol., 41: 65-71.
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  4. Onofre e Silva, E.O., C.R. Nespolo, C.P. Sehn, F.C. Pinheiro and L.M. Stefani, 2020. Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products. Food Sci. Technol., 40: 293-299.
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  5. Simioni, F.J., L.S. Lopes, C.R. Nespolo, L.M. Stefani, R. Bordignon and M.S. Bittelbrun, 2014. Season influence on milk physico-chemical and microbiological aspects in Western Santa Catarina. Semina Cienc. Agrar., 35: 2033-2046.
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  6. Nespolo, C.R., A.P. Correa, A.C. Ritter and A. Brandelli, 2010. Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures. Int. J. Dairy Technol., 63: 387-395.
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  7. Nespolo, C.R., A.D. Reggiardo, M.A.M. Canales, J.R. Wagner, E.M. Alvarez, A. Brandelli and P.H. Risso, 2010. Effect of calcium on ovine caseinate functional properties. J. Chem. Eng. Data, 55: 4624-4631.
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  8. Nespolo, C.R. and A. Brandelli, 2010. Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese. Braz. J. Microbiol., 41: 1009-1018.
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