| Treatment and utilization of dairy industrial waste: A review T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ... Trends in Food Science & Technology 88, 361-372, 2019 | 344 | 2019 |
| Paraprobiotics and postbiotics: Concepts and potential applications in dairy products CP Barros, JT Guimaraes, EA Esmerino, MCKH Duarte, MC Silva, R Silva, ... Current opinion in food science 32, 1-8, 2020 | 164 | 2020 |
| Ohmic heating in dairy processing: Relevant aspects for safety and quality LP Cappato, MVS Ferreira, JT Guimaraes, JB Portela, ALR Costa, ... Trends in Food Science & Technology 62, 104-112, 2017 | 163 | 2017 |
| Postbiotics produced by lactic acid bacteria: The next frontier in food safety M Moradi, SA Kousheh, H Almasi, A Alizadeh, JT Guimarães, N Yılmaz, ... Comprehensive reviews in food science and food safety 19 (6), 3390-3415, 2020 | 155 | 2020 |
| Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ... Trends in food science & technology 102, 146-154, 2020 | 134 | 2020 |
| Impact of probiotics and prebiotics on food texture JT Guimarães, CF Balthazar, R Silva, RS Rocha, JS Graça, EA Esmerino, ... Current Opinion in Food Science 33, 38-44, 2020 | 124 | 2020 |
| High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ... Ultrasonics Sonochemistry 57, 12-21, 2019 | 118 | 2019 |
| Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels JT Guimarães, EK Silva, VO Alvarenga, ALR Costa, RL Cunha, ... Ultrasonics sonochemistry 44, 251-260, 2018 | 113 | 2018 |
| Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage JT Guimaraes, EK Silva, CS Ranadheera, J Moraes, RSL Raices, ... Ultrasonics sonochemistry 55, 157-164, 2019 | 108 | 2019 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in Food Science & Technology 64, 94-101, 2017 | 101 | 2017 |
| Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? LC Grom, RS Rocha, CF Balthazar, JT Guimarães, NM Coutinho, ... Journal of Dairy Science 103 (2), 1110-1119, 2020 | 82 | 2020 |
| Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ... Lwt 105, 371-376, 2019 | 77 | 2019 |
| A review on preparation and chemical analysis of postbiotics from lactic acid bacteria M Moradi, R Molaei, JT Guimarães Enzyme and Microbial Technology 143, 109722, 2021 | 74 | 2021 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 74 | 2018 |
| Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality CF Balthazar, A Santillo, JT Guimarães, A Bevilacqua, MR Corbo, ... Ultrasonics Sonochemistry 51, 241-248, 2019 | 73 | 2019 |
| Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization JT Guimarães, EK Silva, ALR Costa, RL Cunha, MQ Freitas, ... Food Hydrocolloids 77, 787-795, 2018 | 72 | 2018 |
| Ohmic heating for processing of whey-raspberry flavored beverage MVS Ferreira, LP Cappato, R Silva, RS Rocha, JT Guimarães, ... Food Chemistry 297, 125018, 2019 | 65 | 2019 |
| Impact of nonthermal processing on different milk enzymes T Ahmad, MZ Butt, RM Aadil, M Inam‐ur‐Raheem, Abdullah, AED Bekhit, ... International Journal of Dairy Technology 72 (4), 481-495, 2019 | 64 | 2019 |
| Hazards of a ‘healthy’trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization OO Alegbeleye, JT Guimarães, AG Cruz, AS Sant’Ana Trends in Food Science & Technology 82, 148-166, 2018 | 61 | 2018 |
| The addition of xyloligoosaccharide in strawberry-flavored whey beverage FP Souza, CF Balthazar, JT Guimarães, TC Pimentel, EA Esmerino, ... Lwt 109, 118-122, 2019 | 58 | 2019 |
Celso Fasura BalthazarDepartment of Food Science, State University of Campinas在 unicamp.br 的电子邮件经过验证
Celso Fasura BalthazarDepartment of Food Science, State University of Campinas在 unicamp.br 的电子邮件经过验证
Eric Keven SilvaUniversity of Campinas在 unicamp.br 的电子邮件经过验证