| Revisão: Microencapsulação de ingredientes alimentícios CS Fávaro-Trindade, SC Pinho, GA Rocha Brazilian Journal of Food Technology 11 (2), 103-112, 2008 | 219 | 2008 |
| Polymorphism, crystallinity and hydrophilic–lipophilic balance of stearic acid and stearic acid–capric/caprylic triglyceride matrices for production of stable nanoparticles P Severino, SC Pinho, EB Souto, MHA Santana Colloids and Surfaces B: Biointerfaces 86 (1), 125-130, 2011 | 177 | 2011 |
| Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté M Moraes-Lovison, LFP Marostegan, MS Peres, IF Menezes, M Ghiraldi, ... Lwt 77, 233-240, 2017 | 172 | 2017 |
| β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt T Toniazzo, IF Berbel, S Cho, CS Fávaro-Trindade, ICF Moraes, SC Pinho LWT-food science and technology 59 (2), 1265-1273, 2014 | 161 | 2014 |
| Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese CM Bedoya-Serna, GC Dacanal, AM Fernandes, SC Pinho Brazilian journal of microbiology 49, 929-935, 2018 | 150 | 2018 |
| Hybrid encapsulation structures based on β-carotene-loaded nanoliposomes within electrospun fibers RH de Freitas Zômpero, A López-Rubio, SC de Pinho, JM Lagaron, ... Colloids and Surfaces B: Biointerfaces 134, 475-482, 2015 | 115 | 2015 |
| Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability TR Borrin, EL Georges, ICF Moraes, SC Pinho Journal of Food Engineering 169, 1-9, 2016 | 113 | 2016 |
| Characterization of lyophilized liposomes produced with non-purified soy lecithin: a case study of casein hydrolysate microencapsulation D Yokota, M Moraes, SC Pinho Brazilian Journal of Chemical Engineering 29, 325-335, 2012 | 102 | 2012 |
| Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles M Moraes, JMP Carvalho, CR Silva, S Cho, MR Sola, SC Pinho International journal of food science & technology 48 (2), 274-282, 2013 | 96 | 2013 |
| Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum IM Geremias-Andrade, NP Souki, ICF Moraes, SC Pinho Lwt 86, 166-173, 2017 | 95 | 2017 |
| Rheology of emulsion-filled gels applied to the development of food materials IM Geremias-Andrade, NPBG Souki, ICF Moraes, SC Pinho Gels 2 (3), 22, 2016 | 95 | 2016 |
| Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles T Toniazzo, MS Peres, AP Ramos, SC Pinho Food bioscience 19, 17-25, 2017 | 76 | 2017 |
| Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): Characterization of aqueous dispersions and lyophilized formulations PA Yoshida, D Yokota, MA Foglio, RAF Rodrigues, SC Pinho Journal of microencapsulation 27 (5), 416-425, 2010 | 71 | 2010 |
| Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion … GVL Gomes, MR Sola, LFP Marostegan, CG Jange, CPS Cazado, ... Journal of food engineering 192, 93-102, 2017 | 57 | 2017 |
| Essential oils as active ingredients of lipid nanocarriers for chemotherapeutic use P Severino, T Andreani, M V Chaud, C I Benites, S C Pinho, E B Souto Current Pharmaceutical Biotechnology 16 (4), 365-370, 2015 | 54 | 2015 |
| Nanopartículas de lipídios sólidos: métodos clássicos de produção laboratorial EB Souto, P Severino, MHA Santana, SC Pinho Química Nova 34, 1762-1769, 2011 | 54 | 2011 |
| Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum TC Brito-Oliveira, M Bispo, ICF Moraes, OH Campanella, SC Pinho Food research international 102, 759-767, 2017 | 53 | 2017 |
| Structural characterization of multilamellar liposomes coencapsulating curcumin and vitamin D3 MA Chaves, PL Oseliero Filho, CG Jange, R Sinigaglia-Coimbra, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 549, 112-121, 2018 | 52 | 2018 |
| Influence of the agitation rate on the treatment of partially soluble wastewater in anaerobic sequencing batch biofilm reactor SC Pinho, SM Ratusznei, JAD Rodrigues, E Foresti, M Zaiat Water Research 38 (19), 4117-4124, 2004 | 51 | 2004 |
| Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés C De Carli, M Moraes-Lovison, SC Pinho Lwt 98, 154-161, 2018 | 46 | 2018 |
