| The potential of probiotics: a review. CR Soccol, LPS Vandenberghe, MR Spier, ABP Medeiros, ... | 754 | 2010 |
| Development and evaluation of a fermented coconut water beverage with potential health benefits FC Prado, JDD Lindner, J Inaba, V Thomaz-Soccol, SK Brar, CR Soccol Journal of functional foods 12, 489-497, 2015 | 140 | 2015 |
| Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening M Gatti, J De Dea Lindner, A De Lorentiis, B Bottari, M Santarelli, ... Applied and Environmental Microbiology 74 (19), 6161-6167, 2008 | 102 | 2008 |
| A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS L Molognoni, H Daguer, LA de Sá Ploêncio, JDD Lindner Talanta 178, 1053-1066, 2018 | 87 | 2018 |
| Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening JDD Lindner, V Bernini, A De Lorentiis, A Pecorari, E Neviani, M Gatti Dairy Science and Technology 88 (4-5), 511-523, 2008 | 80 | 2008 |
| Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium E Neviani, JDD Lindner, V Bernini, M Gatti Food microbiology 26 (3), 240-245, 2009 | 74 | 2009 |
| Exploiting Bifidobacterium genomes: the molecular basis of stress response JDD Lindner, C Canchaya, Z Zhang, E Neviani, GF Fitzgerald, ... International Journal of Food Microbiology 120 (1-2), 13-24, 2007 | 74 | 2007 |
| Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents L Molognoni, H Daguer, GE Motta, TC Merlo, JDD Lindner Food Research International 125, 108608, 2019 | 70 | 2019 |
| The occurrence of ochratoxin A in blue cheese C Dall’Asta, JDD Lindner, G Galaverna, A Dossena, E Neviani, ... Food chemistry 106 (2), 729-734, 2008 | 70 | 2008 |
| Sweeteners and sweet taste enhancers in the food industry M Carniel Beltrami, T DÖRING, J De Dea Lindner Food Science and Technology 38, 181-187, 2018 | 64 | 2018 |
| Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite AC Baldissera, F Della Betta, ALB Penna, JDD Lindner Semina: Ciências Agrárias 32 (4), 1497-1526, 2011 | 59 | 2011 |
| Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects LAA Menezes, F Minervini, P Filannino, MLS Sardaro, M Gatti, ... Frontiers in microbiology 9, 411439, 2018 | 58 | 2018 |
| Use of sourdough fermentation to reducing FODMAPs in breads LAA Menezes, L Molognoni, LA de Sá Ploêncio, FBM Costa, H Daguer, ... European Food Research and Technology 245, 1183-1195, 2019 | 57 | 2019 |
| Diversity of lactic acid bacteria isolated from Brazilian water buffalo mozzarella cheese LF Silva, T Casella, ES Gomes, MCL Nogueira, J De Dea Lindner, ... Journal of food science 80 (2), M411-M417, 2015 | 52 | 2015 |
| Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract IFP Lima, J De Dea Lindner, VT Soccol, JL Parada, CR Soccol International Journal of Molecular Sciences 13 (1), 788-800, 2012 | 49 | 2012 |
| Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains CG Bove, JDD Lindner, C Lazzi, M Gatti, E Neviani International journal of food microbiology 144 (3), 569-572, 2011 | 48 | 2011 |
| Functional meat products: Trends in pro-, pre-, syn-, para-and post-biotic use CF Manassi, SS de Souza, G de Souza Hassemer, S Sartor, CMG Lima, ... Food Research International 154, 111035, 2022 | 44 | 2022 |
| An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far? GV de Melo Pereira, DP de Carvalho Neto, BL Maske, J De Dea Lindner, ... Critical Reviews in Food Science and Nutrition 62 (7), 1870-1889, 2022 | 44 | 2022 |
| Biohydrogenation of linoleic acid by lactic acid bacteria for the production of functional cultured dairy products: A review GC Kuhl, J De Dea Lindner Foods 5 (1), 13, 2016 | 44 | 2016 |
| Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil LAA Menezes, MLS Sardaro, RTD Duarte, RR Mazzon, E Neviani, M Gatti, ... Food microbiology 85, 103302, 2020 | 41 | 2020 |
