| Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder DM Oliveira, E Clemente, JMC da Costa Journal of food science and technology 51, 2783-2789, 2014 | 63 | 2014 |
| Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour DM Oliveira, DR Marques, A Kwiatkowski, ARG Monteiro, E Clemente Acta Scientiarum. Technology 35 (3), 427-431, 2013 | 43 | 2013 |
| Refrigeration and edible coatings in blackberry (Rubus spp.) conservation DM Oliveira, A Kwiatkowski, CILF Rosa, E Clemente Journal of food science and technology 51, 2120-2126, 2014 | 41 | 2014 |
| Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal CP Trentini, DM Oliveira, CM Zanette, C Silva Ciência Rural 46 (4), 725-731, 2016 | 32 | 2016 |
| Biodegradable coatings on the postharvest of blackberry stored under refrigeration DM Oliveira, CILF Rosa, A Kwiatkowski, E Clemente Revista Ciência Agronômica 44, 302-309, 2013 | 26 | 2013 |
| Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees LPM Pontara, E Clemente, DM Oliveira, A Kwiatkowski, CILF Rosa, ... Food Science and Technology 32, 547-552, 2012 | 21 | 2012 |
| Bioactive compounds and physicochemical parameters of grugru palm (Acrocomia aculeata) from Brazil: pulp and powder DM Oliveira, E Clemente, JMC da Costa Food Science and Technology Research 20 (1), 7-12, 2014 | 20 | 2014 |
| Características da farinha de resíduos do processamento de laranja E Clemente, AC Flores, CILF Rosa, DM Oliveira RECEN-Revista Ciências Exatas e Naturais 14 (2), 257-269, 2012 | 18 | 2012 |
| Effects of 1-MCP onthe post-harvest quality of the orange cv. Pera stored under refrigeration CILF Rosa, E Clemente, DM Oliveira, KM Todisco, JMC Costa Revista Ciência Agronômica 47, 624-632, 2016 | 16 | 2016 |
| Multicentre evaluation of a direct agglutination test prototype kit (DAT-LPC) for diagnosis of visceral leishmaniasis E Oliveira, D Oliveira, FA Cardoso, JR Barbosa, AP Marcelino, T Dutra, ... Parasitology 144 (14), 1964-1970, 2017 | 15 | 2017 |
| Hygroscopic behavior of lyophilized powder of grugru palm (Acrocomia aculeata) DM Oliveira, E Clemente, MRA Afonso, JMC da Costa American Journal of Analytical Chemistry 4 (10), 1, 2013 | 15 | 2013 |
| ATIVIDADE ENZIMÁTICA E PARAMÊTROS FISICO-QUÍMICOS DE ÁGUA DE COCOS COLHIDOS EM DIFERENTES ESTÁDIOS DE DESENVOLVIMENTO E ESTAÇÃO CLIMÁTICA1 A KWIATKOWSKI, DM OLIVEIRA, E CLEMENTE | 14* | |
| Adição de polpa de maracujá na elaboração de balas comestíveis LN Batista, EJ Lima, RS Ferreira, JF Neto, DM Oliveira, ARG Monteiro Revista Principia, João Pessoa 37, 27-33, 2017 | 11 | 2017 |
| Conservação e qualidade de mirtilo orgânico utilizando revestimento comestível a base de fécula de mandioca M Stülp, E Clemente, DM de Oliveira, BBB Gnas Revista Brasileira de Tecnologia Agroindustrial 6 (1), 2012 | 11 | 2012 |
| Macauba Palm—Acrocomia aculeata JMC Costa, DM Oliveira, LEC Costa Exotic Fruits, 297-304, 2018 | 10 | 2018 |
| Shelf life evaluation of extruded snacks coated with maize starch to eliminate the use of fats in the flavoring process DR Marques, K Berwig, CCF Monteiro, DM Oliveira, ARG Monteiro Chemical Engineering Transactions 57, 1921-1926, 2017 | 10 | 2017 |
| Stability of Bioactive Compounds and Quality Parameters of Grugru Palm Powder (Acrocomia Aculeata) in Different Drying Conditions DM Oliveira, CG Lima, E Clemente, MRA Afonso, JMCD Costa Journal of Food Quality 38 (2), 94-102, 2015 | 9 | 2015 |
| Characterization of Grugru Palm Pulp for Food Applications DM Oliveira, J de Paula da Costa, E Clemente, JMC da Costa | 9* | |
| Physical-Chemical and Sensory Quality of Cassava Extruded Snack Added with Hibiscus Sabdariffa L. M Chinellato, J Conegero, D Marques, D Oliveira, E Clemente, A Monteiro Chemical engineering transactions 49, 403-408, 2016 | 7 | 2016 |
| Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy. A Kwiatkowski, G França, DM Oliveira, CILF Rosa, E Clemente Brazilian Journal of Food Research 1 (1), 43-45, 2010 | 7* | 2010 |
