| Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu … MCTR Vidigal, VPR Minim, NB Carvalho, MP Milagres, ACA Gonçalves Food Research International 44 (7), 1988-1996, 2011 | 173 | 2011 |
| Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil MCTR Vidigal, VPR Minim, AA Simiqueli, PHP Souza, DF Balbino, ... LWT-Food Science and Technology 60 (2), 832-840, 2015 | 170 | 2015 |
| Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W D de Almeida Paula, AM Ramos, EB de Oliveira, EMF Martins, ... International journal of biological macromolecules 117, 665-672, 2018 | 72 | 2018 |
| Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins MH Omura, APH de Oliveira, L de Souza Soares, JS dos Reis Coimbra, ... Food Hydrocolloids 113, 106457, 2021 | 47 | 2021 |
| Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements MCTR Vidigal, VPR Minim, AM Ramos, EB Ceresino, MDMS Diniz, ... Food Science and Technology 32, 412-418, 2012 | 45 | 2012 |
| Perceived healthiness of foods: A systematic review of qualitative studies VRA Pinto, RF de Abreu Campos, F Rocha, ML Emmendoerfer, ... Future foods 4, 100056, 2021 | 40 | 2021 |
| Influence of protein conformation and selected Hofmeister salts on bovine serum albumin/lutein complex formation PHC Paiva, YL Coelho, LHM da Silva, MS Pinto, MCTR Vidigal, ... Food chemistry 305, 125463, 2020 | 39 | 2020 |
| A discriminant function for validation of the cluster analysis and behavioral prediction of the coffee market NB Carvalho, VPR Minim, M Nascimento, MCTR Vidigal, MAM Ferreira, ... Food Research International 77, 400-407, 2015 | 36 | 2015 |
| Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil VRA Pinto, CG Teixeira, TS Lima, ERBDA Prata, MCTR Vidigal, E Martins, ... Food research international 129, 108833, 2020 | 31 | 2020 |
| Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol AA Simiqueli, MCTR Vidigal, VPR Minim, LA Minim International journal of biological macromolecules 135, 226-232, 2019 | 29 | 2019 |
| Physical and sensorial properties of potato breads fortified with whole soybean flour DI Gomes Natal, MI Souza Dantas, MC Teixeira Ribeiro Vidigal, ... Revista chilena de nutrición 40 (1), 62-70, 2013 | 26 | 2013 |
| Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract LGL Nascimento, F Casanova, NFN Silva, ÁVN de Carvalho Teixeira, ... Food Hydrocolloids 106, 105872, 2020 | 25 | 2020 |
| Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex NM Nunes, YL Coelho, JS Castro, MCTR Vidigal, TAO Mendes, ... Food chemistry 331, 127337, 2020 | 23 | 2020 |
| Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale MCTR Vidigal, VPR Minim, RT Moreira, ACS Pires, MAM Ferreira, ... Ciência Rural 44, 174-180, 2014 | 22* | 2014 |
| Sensory and instrumental consistency of processed cheeses RCSN Silva, VPR Minim, MCRT Vidigal, AN Silva, AA Simiqueli, LA Minim Journal of Food Research 1 (3), 204, 2012 | 22 | 2012 |
| The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert AA Simiqueli, T Lima Filho, LA Minim, EB de Oliveira, IV Torres, ... LWT 99, 98-104, 2019 | 21 | 2019 |
| Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition LF Batista, CS Marques, AC dos Santos Pires, LA Minim, NFF Soares, ... Food and Bioproducts Processing 126, 164-174, 2021 | 20 | 2021 |
| Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols ICO Neves, JT de Faria, MCTR Vidigal, PC Fidelis, VPR Minim, LA Minim Colloids and Surfaces A: Physicochemical and Engineering Aspects 550, 199-208, 2018 | 20 | 2018 |
| W/O/W emulsions applied for conveying FeSO4: physical characteristics and intensity of metallic taste perception AA Simiqueli, EB de Oliveira, LA Minim, PS Reis, MCTR Vidigal, ... Lwt 100, 278-286, 2019 | 17 | 2019 |
| Polydiacetylene/triblock copolymer/surfactant nanoblend: A simple and rapid method for the colorimetric screening of enrofloxacin residue J de Paula Rezende, AFC Pacheco, OF Magalhães, YL Coelho, ... Food chemistry 280, 1-7, 2019 | 15 | 2019 |
