| Inactivation of Salmonella during cocoa roasting and chocolate conching MS do Nascimento, DM Brum, PO Pena, MI Berto, P Efraim International Journal of Food Microbiology 159 (3), 225-229, 2012 | 71 | 2012 |
| Kinetics of aflatoxin degradation during peanut roasting LM Martins, AS Sant'Ana, BT Iamanaka, MI Berto, JI Pitt, MH Taniwaki Food Research International 97, 178-183, 2017 | 70 | 2017 |
| Performance of different process additives on the properties of mango powder obtained by drum drying IP Tonin, CC Ferrari, MG da Silva, KL de Oliveira, MI Berto, VM da Silva, ... Drying Technology 36 (3), 355-365, 2018 | 42 | 2018 |
| Mel de abelhas sem ferrão: proposta de regulamentação RCR Camargo, KL Oliveira, MI Berto Brazilian Journal of Food Technology 20 (00), e2016157, 2017 | 40 | 2017 |
| Reologia do açúcar líquido invertido: influência da temperatura na viscosidade ACA Gratão, MI Berto, V Silveira Júnior Food Science and Technology 24, 652-656, 2004 | 27 | 2004 |
| Rheology of sucrose‐CMC model solution MI BERTO, ANACA GRATÃTO, AA VITALI Journal of texture studies 34 (4), 391-400, 2003 | 22 | 2003 |
| Stingless bee honey: technical regulation proposal. RCR Camargo, KL Oliveira, MI Berto | 17 | 2017 |
| Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels C Abballe, FML Gomes, BD Lopes, APF de Oliveira, MI Berto, P Efraim, ... Lwt 135, 110019, 2021 | 14 | 2021 |
| The analysis of an alternative approach to the venting process in retorts operating under steam pressure MN Berteli, AA Vitali, A Marsaioli Jr, MI Berto Journal of Food Engineering 109 (3), 388-398, 2012 | 13 | 2012 |
| Avaliação de controles PID adaptativos para um sistema de aquecimento resistivo de água MI Berto, FR Sá, V Silveira Jr Food Science and Technology 24, 478-485, 2004 | 9 | 2004 |
| Configuration of PID/Feed back and PID/feed back/feed forward controllers in temperature control of a HTST heat exchanger MI Berto, V SILVEIRA JR 2thMer-cosur Congress on Chemical Engineering and 4thMercosur Congress on …, 2004 | 7 | 2004 |
| Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices. MI Berto, V Silveira Júnior, AA Vitali | 7 | 2003 |
| Modelagem matemática e simulação dinâmica de trocadores de calor de placas para o resfriamento de sucos de laranja natural e concentrado MI Berto [sn], 2000 | 7 | 2000 |
| Design and performance of conventional and fuzzy controls for a high temperature short time pasteurization system MI Berto, V SILVEIRA, JUNIOR Journal of Food Process Engineering 36 (1), 58-65, 2013 | 6 | 2013 |
| Modelagem cinética do processo de produção de etanol a partir de hidrolisado enzimático de bagaço de cana-de-açúcar concentrado com melaço considerando reciclo de células RR de Andrade [sn], 2012 | 6 | 2012 |
| Alternative venting in steam retorts—An approach to energy savings in thermal processing MN Berteli, AA Vitali, MI Berto, A Marsaioli Jr Chemical Engineering and Processing: Process Intensification 70, 204-210, 2013 | 5 | 2013 |
| Aplicabilidade do método de Ball para o cálculo da letalidade de processos de esterilização em autoclaves a vapor desaeradas por água MN Berteli, MI Berto, AA Vitali Brazilian Journal of Food Technology 16, 243-252, 2013 | 5 | 2013 |
| Brasil beverage trends 2020 A Vialta, CIGL Sarantópoulos, EP Ribeiro, E Lopes, FBH Dantas, G Wallis, ... Ital, 2016 | 4 | 2016 |
| Controle em tempo real em um processo de esterilização convencional MI Berto, AA Vitali Brazilian journal of food technology 11 (4), 252-262, 2008 | 4 | 2008 |
| Avaliação experimental do controle da pasteurização contínua de um fluido modelo de suco de laranja MI Berto [sn], 2004 | 4 | 2004 |
Antonio Marsaioli, Jr.在 ital.sp.gov.br 的电子邮件经过验证
