| Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages LLO Pineli, CL Moretti, MS dos Santos, AB Campos, AV Brasileiro, ... Journal of Food Composition and Analysis 24 (1), 11-16, 2011 | 216 | 2011 |
| Health promoting and sensory properties of phenolic compounds in food LL Oliveira, MV Carvalho, L Melo Revista Ceres 61, 764-779, 2014 | 150 | 2014 |
| Manual de processamento mínimo de frutas e hortaliças CL Moretti Embrapa Hortaliças, 2007 | 137 | 2007 |
| Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies LL de Oliveira Pineli, MV de Carvalho, LA de Aguiar, GT de Oliveira, ... LWT-Food Science and Technology 60 (1), 50-55, 2015 | 117 | 2015 |
| Low glycemic index and increased protein content in a novel quinoa milk LLO Pineli, RBA Botelho, RP Zandonadi, JL Solorzano, GT de Oliveira, ... LWT-Food Science and Technology 63 (2), 1261-1267, 2015 | 106 | 2015 |
| A systematic review on phenolic compounds in Passiflora plants: Exploring biodiversity for food, nutrition, and popular medicine IL Gadioli, MSB da Cunha, MVO de Carvalho, AM Costa, LLO Pineli Critical reviews in food science and nutrition 58 (5), 785-807, 2018 | 79 | 2018 |
| Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages LL de Oliveira Pineli, LA de Aguiar, A Fiusa, RB de Assunção Botelho, ... Appetite 96, 239-244, 2016 | 67 | 2016 |
| Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors R Botelho, W Araújo, L Pineli Critical reviews in food science and nutrition 58 (4), 639-650, 2018 | 64 | 2018 |
| Métodos para aplicar las pruebas de aceptación para la alimentación escolar: validación de la tarjeta lúdica DT Da Cunha, RB Assunção Botelho, R Ribeiro de Brito, ... Revista chilena de nutrición 40 (4), 357-363, 2013 | 56 | 2013 |
| Evaluation of packing attributes of orange juice on consumers' intention to purchase by conjoint analysis and consumer attitudes expectation IL Gadioli, LLO Pineli, JDSQ Rodrigues, AB Campos, IQ Gerolim, ... Journal of Sensory Studies 28 (1), 57-65, 2013 | 54 | 2013 |
| Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes NCO de Souza, LL de Oliveira, ER de Alencar, GP Moreira, ... LWT 89, 617-623, 2018 | 49 | 2018 |
| Caracterização química e física de batatas' Ágata'minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas LLO Pineli, CL Moretti, GC Almeida, ACA Onuki, ABG Nascimento Pesquisa Agropecuária Brasileira 40, 1035-1041, 2005 | 42 | 2005 |
| Effect of training system and climate conditions on phytochemicals of Passiflora setacea, a wild Passiflora from Brazilian savannah MVO de Carvalho, LL de Oliveira, AM Costa Food Chemistry 266, 350-358, 2018 | 40 | 2018 |
| Variations in antioxidant properties of strawberries grown in Brazilian savannah and harvested in different seasons LL Pineli, CL Moretti, JSQ Rodrigues, DB Ferreira, MD Chiarello Journal of the Science of Food and Agriculture 92 (4), 831-838, 2012 | 38 | 2012 |
| Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads LL de Oliveira, GT de Oliveira, ER de Alencar, VAV Queiroz, ... LWT 153, 112407, 2022 | 33 | 2022 |
| Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage LRR Gallo, RB Assunção Botelho, VC Ginani, L de Lacerda de Oliveira, ... Journal of Culinary Science & Technology 18 (1), 29-39, 2020 | 31 | 2020 |
| Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads LA de Aguiar, DB Rodrigues, VAV Queiroz, L Melo, LL de Oliveira Pineli Food Research International 131, 108999, 2020 | 29 | 2020 |
| Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention BAO Sanchez, SMC Celestino, MB de Abreu Gloria, IC Celestino, ... Food chemistry: X 6, 100084, 2020 | 26 | 2020 |
| Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review LA Aguiar, L Melo, L de Lacerda de Oliveira Critical Reviews in Food Science and Nutrition 59 (16), 2535-2552, 2019 | 26 | 2019 |
| Influence of strawberry jam color and phenolic compounds on acceptance during storage LLO Pineli, CL Moretti, M Chiarello, L Melo Revista Ceres 62, 233-240, 2015 | 24 | 2015 |
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