| The thermoelastic bending and thermal diffusion processes influence on photoacoustic signal generation using open photoacoustic cell technique A Somer, F Camilotti, GF Costa, C Bonardi, A Novatski, AVC Andrade, ... Journal of Applied Physics 114 (6), 2013 | 54 | 2013 |
| Vegetable oils in emulsified meat products: a new strategy to replace animal fat TLS Lima, GF Costa, RN Alves, CDL ARAÚJO, GFG SILVA, NL Ribeiro, ... Food Science and Technology 42, e103621, 2022 | 20 | 2022 |
| Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties TLS Lima, GF da Costa, ÍB da Silva Araújo, GRB da Cruz, NL Ribeiro, ... Journal of Food Processing and Preservation 45 (1), e15051, 2021 | 17 | 2021 |
| Effects of thermal oxidation on the effective thermal diffusivity of titanium alloys A Somer, F Camilotti, GF Costa, AR Jurelo, A Assmann, GB De Souza, ... Journal of Physics D: Applied Physics 47 (38), 385306, 2014 | 17 | 2014 |
| The phase-resolved photoacoustic method to indicate chemical assignments of paracetamol JG Camilotti, A Somer, GF Costa, MA Ribeiro, C Bonardi, GK Cruz, ... Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 121, 719-723, 2014 | 10 | 2014 |
| Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil TLS Lima, GF COSTA, GRB CRUZ, ÍBS Araújo, NL Ribeiro, ... Food Science and Technology 42, e24721, 2021 | 9 | 2021 |
| Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted with cassava flour V Andrade de Oliveira, GF Costa, S de Sousa Nutrition & Food Science 51 (5), 792-807, 2021 | 8 | 2021 |
| Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties GF da Costa, CVB Grisi, BRL de Albuquerque Meireles, S de Sousa, ... Packaging Technology and Science 35 (3), 229-240, 2022 | 7 | 2022 |
| Plasma nitriding process by direct current glow discharge at low temperature increasing the thermal diffusivity of AISI 304 stainless steel LV Prandel, A Somer, A Assmann, F Camelotti, G Costa, C Bonardi, ... Journal of Applied Physics 113 (6), 2013 | 6 | 2013 |
| Fo., Domínguez, R., & Lorenzo, JM (2021). Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties TLS Lima, GF Costa, ÍB Silva Araújo, GRB Cruz, NL Ribeiro, EM Beltrão Journal of Food Processing and Preservation 45 (1), e15051, 0 | 5 | |
| Elaboração de salsichas de frango com redução de gordura e adição de inulina CDL Araujo, GF Costa, FLN Oliveira, GA Azerêdo Brazilian Journal of Food Technology 24, e2019334, 2021 | 4 | 2021 |
| Physico Chemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow. Research & Reviews MIV Oliveira, GF Costa, JLS Almeida, AAP Oliveira, LR Silva, M Nunes, ... J. Food Sci. Technol 11, 37-46, 2021 | 3 | 2021 |
| Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability R Alves Evaristo, GF Costa, CVB Grisi, S de Sousa British Food Journal 124 (10), 3338-3351, 2022 | 2 | 2022 |
| Elaboration of chicken sausages with fat reduction and inulin addition CDL Araujo, GF Costa, FLN Oliveira, GA Azerêdo Brazilian Journal of Food Technology 24, e2019334, 2021 | 1 | 2021 |
| Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris) AMMT Galvão, GF da Costa, M Dos Santos, MAR Pollonio, MD Hubinger Meat Science, 109589, 2024 | | 2024 |
| Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork CDL ARAÚJO, GF COSTA, TD Dantas, TLS Lima, MM Krauskopf, ... Food Science and Technology 43, e104922, 2023 | | 2023 |
| ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS. I AOKI, J FERREIRA, GF COSTA, MAR POLLONIO Galoá, 2023 | | 2023 |
| EVALUATION OF THE YIELD AND SENSORY ACCEPTANCE OF SODIUM-REDUCED HYBRID BURGERS CONTAINING SHIMEJI (PLEOROTUS OSTREATUS) AND PLANT-BASED PROTEINS ICA Silva, NNG MORAIS, DG SOUSA, GF COSTA, JS MONTEIRO, ... Galoá, 2023 | | 2023 |
| EVALUATION OF THE FUNCTIONAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA) GELS WITH POTENTIAL FOR USE AS STRUCTURANTS IN MEAT PRODUCTS DG SOUSA, GF COSTA, JS MONTEIRO, NNG MORAIS, M SANTOS, ... Galoá, 2023 | | 2023 |
| EVALUATION OF THE PHYSICO-CHEMICAL PROPERTIES OF PSYLLIUM (PLANTAGO OVATA FORSK) IN EMULSIONIZED MEAT MODEL SYSTEMS DG SOUSA, GF COSTA, JS MONTEIRO, NNG MORAIS, M SANTOS, ... Galoá, 2023 | | 2023 |
