| Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine JE Welke, M Zanus, M Lazzarotto, CA Zini Food Research International 59, 85-99, 2014 | 247 | 2014 |
| Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection JE Welke, V Manfroi, M Zanus, M Lazarotto, CA Zini Journal of Chromatography A 1226, 124-139, 2012 | 163 | 2012 |
| Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric … JE Welke, V Manfroi, M Zanus, M Lazzarotto, CA Zini Food chemistry 141 (4), 3897-3905, 2013 | 115 | 2013 |
| Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric … JE Welke, M Zanus, M Lazzarotto, FH Pulgati, CA Zini Food Chemistry 164, 427-437, 2014 | 72 | 2014 |
| Enhancement of the functional properties of Dioscoreaceas native starches: Mixture as a green modification process PS Hornung, S Avila, M Lazzarotto, SR da Silveira Lazzarotto, ... Thermochimica acta 649, 31-40, 2017 | 45 | 2017 |
| Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of Chardonnay base wines JE Welke, M Zanus, M Lazarotto, KG Schmitt, CA Zini Journal of the Brazilian Chemical Society 23, 678-687, 2012 | 45 | 2012 |
| Investigation of the photo-oxidation of cassava starch granules: Thermal, rheological and structural behaviour PS Hornung, CS de Oliveira, M Lazzarotto, SR da Silveira Lazzarotto, ... Journal of Thermal Analysis and Calorimetry 123, 2129-2137, 2016 | 43 | 2016 |
| Brazilian Dioscoreaceas starches: Thermal, structural and rheological properties compared to commercial starches PS Hornung, L do Prado Cordoba, SR da Silveira Lazzarotto, E Schnitzler, ... Journal of Thermal Analysis and Calorimetry 127, 1869-1877, 2017 | 37 | 2017 |
| Study of the effects of ultraviolet light and sodium hypochlorite solutions on properties of cassava starch granules PS Hornung, AG Granza, CS de Oliveira, M Lazzarotto, E Schnitzler Food Biophysics 10, 368-374, 2015 | 35 | 2015 |
| Influence of stingless bee genus (Scaptotrigona and Melipona) on the mineral content, physicochemical and microbiological properties of honey S Ávila, M Lazzarotto, PS Hornung, GL Teixeira, VC Ito, MB Bellettini, ... Journal of Food Science and Technology 56, 4742-4748, 2019 | 25 | 2019 |
| Green development of biodegradable films based on native yam (Dioscoreaceae) starch mixtures PS Hornung, S Ávila, K Masisi, LN Malunga, M Lazzarotto, E Schnitzler, ... Starch‐Stärke 70 (5-6), 1700234, 2018 | 22 | 2018 |
| Thermal tools in the evaluation of decayed and weathered wood polymer composites prepared by in situ polymerization BD Mattos, PHG De Cademartori, WLE Magalhães, M Lazzarotto, ... Journal of Thermal Analysis and Calorimetry 121, 1263-1271, 2015 | 20 | 2015 |
| Método de DPPH adaptado: uma ferramenta para analisar atividade antioxidante de polpa de frutos da erva-mate de forma rápida e reprodutível. AC da SILVEIRA, YS Kassuia, RC Domahovski, M Lazzarotto, ... | 18 | 2018 |
| Evolved gas analysis (TG-DSC-FTIR) and (Pyr-GC–MS) in the disposal of medicines (aceclofenac) MD Colman, SR da Silveira Lazzarotto, M Lazzarotto, FA Hansel, ... Journal of Analytical and Applied Pyrolysis 119, 157-161, 2016 | 18 | 2016 |
| Caffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance MM Duarte, J de Cássia Tomasi, CV Helm, E Amano, M Lazzarotto, ... Revista Brasileira de Ciências Agrárias 15 (3), 1-10, 2020 | 17 | 2020 |
| New and improved method of investigation using thermal tools for characterization of cellulose from eucalypts pulp EC Lengowski, WLE Magalhães, S Nisgoski, GIB de Muniz, ... Thermochimica acta 638, 44-51, 2016 | 17 | 2016 |
| Calixarenos: Receptores para Reconhecimento Molecular M Lazzarotto, F Nachtigall, F Nome Quim. Nova 18 (5), 444-451, 1995 | 17 | 1995 |
| Nanotechnology applied to improve functionality in food WLE Magalhães, PRS Zanoni, CV Helm, M Lazzarotto, ... Nutrient delivery, 177-219, 2017 | 16 | 2017 |
| Brazilian Amazon white yam (Dioscorea sp.) starch: Impact on functional properties due to chemical and physical modifications processes PS Hornung, RCT Barbi, GL Teixeira, S Avila, FLA da Silva, M Lazzarotto, ... Journal of Thermal Analysis and Calorimetry 134, 2075-2088, 2018 | 14 | 2018 |
| Novel Oxidized and UV‐Irradiated Araucaria angustifolia Pine Seed Starch for Enhanced Functional Properties PS Hornung, S Rosa da Silveira Lazzarotto, MB Bellettini, M Lazzarotto, ... Starch‐Stärke 71 (3-4), 1800140, 2019 | 13 | 2019 |
