| Ultrasound: A new approach to reduce phosphate content of meat emulsions MB Pinton, LP Correa, MMX Facchi, RT Heck, YSV Leães, AJ Cichoski, ... Meat Science 152, 88-95, 2019 | 94 | 2019 |
| Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy AKFI Câmara, VAS Vidal, M Santos, OD Bernardinelli, E Sabadini, ... Meat Science 163, 108085, 2020 | 80 | 2020 |
| Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels C de Souza Paglarini, VAS Vidal, M Dos Santos, LO Coimbra, ... Food Research International 132, 109066, 2020 | 65 | 2020 |
| Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts M dos Santos, MM Ozaki, WO Ribeiro, C de Souza Paglarini, VAS Vidal, ... Lwt 120, 108895, 2020 | 48 | 2020 |
| Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages M dos Santos, PES Munekata, M Pateiro, GC Magalhães, ACS Barretto, ... LWT 132, 109845, 2020 | 42 | 2020 |
| Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages AKFI Câmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ... Food Structure 28, 100187, 2021 | 39 | 2021 |
| Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products AKFI Câmara, PK Okuro, M Santos, CS Paglarini, RL da Cunha, ... European Food Research and Technology 246, 909-922, 2020 | 39 | 2020 |
| Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages MM Ozaki, M Dos Santos, WO Ribeiro, NC de Azambuja Ferreira, ... Food Research International 140, 109855, 2021 | 38 | 2021 |
| Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions MB Pinton, BA Dos Santos, LP Correa, YSV Leães, AJ Cichoski, ... Meat Science 170, 108244, 2020 | 36 | 2020 |
| A technology for recycling lithium-ion batteries promoting the circular economy: The RecycLib MP Dos Santos, IAA Garde, CMB Ronchini, L Cardozo Filho, ... Resources, Conservation and Recycling 175, 105863, 2021 | 27 | 2021 |
| Supercritical water technology: an emerging treatment process for contaminated wastewaters and sludge GBM de Souza, MB Pereira, LC Mourão, MP dos Santos, JA de Oliveira, ... Reviews in Environmental Science and Bio/Technology, 1-30, 2022 | 25 | 2022 |
| Interaction between papain and transglutaminase enzymes on the textural softening of burgers WO Ribeiro, MM Ozaki, M Dos Santos, AP Rodríguez, SB Pflanzer, ... Meat Science 174, 108421, 2021 | 23 | 2021 |
| Meat products as prebiotic food carrier AKFI Câmara, C de Souza Paglarini, VAS Vidal, M Dos Santos, ... Advances in food and nutrition research 94, 223-265, 2020 | 22 | 2020 |
| Poly (dimethylsiloxane)(PDMS)-Schiff base, a new polymeric network and its adsorbent capability for copper ions from ethanol MP dos Santos, HA Magosso, IVP Yoshida, Y Gushikem Colloids and Surfaces A: Physicochemical and Engineering Aspects 398, 1-8, 2012 | 15 | 2012 |
| As variedades de oliveira, Portugal oleícola A Cordeiro, ML Santos, N Morais, A Miranda O Grande Livro da Oliveira e do Azeite, 1st ed.; Bohm, J., Godinho, C …, 2013 | 14 | 2013 |
| Environmental and operational performance is not always achieved when combined with cleaner production and lean production: An overview for emerging economies JA Oliveira, GM Devos Ganga, M Godinho Filho, DAL Silva, ... Journal of Environmental Planning and Management 65 (8), 1530-1559, 2022 | 13 | 2022 |
| Synthesis, characterization and crystal structure of racemic vanadyl and uranyl salen-type complexes LS Mello, JW da Cruz Jr, DH Bucalon, S Romera, MP dos Santos, ... Journal of Molecular Structure 1228, 129656, 2021 | 11 | 2021 |
| Understanding the performance of plant protein concentrates as partial meat substitutes in hybrid meat emulsions M Santos, DAVF Rocha, OD Bernardinelli, FD Oliveira Júnior, ... Foods 11 (21), 3311, 2022 | 9 | 2022 |
| Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products. LBF Silva, CN Miranda, M Santos, PAP Pereira, LR Cunha, SM Vieira, ... | 8 | 2020 |
| Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly WO Ribeiro, MM Ozaki, M Dos Santos, AP Rodríguez, RJS de Castro, ... Food Research International 165, 112539, 2023 | 6 | 2023 |
