Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits VR de Souza, PAP Pereira, TLT da Silva, LC de Oliveira Lima, R Pio, ... Food chemistry 156, 362-368, 2014 | 688 | 2014 |
Sensory and technological evaluation of margarines with reduced saturated fatty acid contents using oleogel technology TLT da Silva, KF Chaves, GD Fernandes, JB Rodrigues, HMA Bolini, ... Journal of the American Oil Chemists' Society 95 (6), 673-685, 2018 | 88 | 2018 |
Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels TLT da Silva, DB Arellano, S Martini Journal of the American Oil Chemists' Society 95 (7), 797-811, 2018 | 66 | 2018 |
Interactions between candelilla wax and saturated triacylglycerols in oleogels TLT da Silva, DB Arellano, S Martini Food Research International 121, 900-909, 2019 | 46 | 2019 |
Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese TLT da Silva, VR de Souza, ACM Pinheiro, CA Nunes, TVM Freire International Journal of Dairy Technology 67 (1), 31-38, 2014 | 45 | 2014 |
Use of high‐intensity ultrasound to change the physical properties of oleogels and emulsion gels TLT da Silva, DB Arellano, S Martini Journal of the American Oil Chemists' Society 96 (6), 681-691, 2019 | 40 | 2019 |
Oleogels as a fat substitute in food: A current review RC Silva, MJ Ferdaus, A Foguel, TLT da Silva Gels 9 (3), 180, 2023 | 35 | 2023 |
Effect of water addition on physical properties of emulsion gels TLT da Silva, DB Arellano, S Martini Food Biophysics 14, 30-40, 2019 | 33 | 2019 |
Multivariate Approaches for Optimization of the Acceptance: Optimization of a B razilian C errado Fruit Jam Using M ixture D esign and P arallel F actor A nalysis VR de Souza, PAP Pereira, ACM Pinheiro, CA Nunes, TLT Silva, ... Journal of Sensory Studies 27 (6), 417-424, 2012 | 33 | 2012 |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars VR de Souza, PAP Pereira, TR Teixeira, TLT Silva, R Pio, F Queiroz International Journal of Food Science & Technology 50 (7), 1658-1665, 2015 | 31 | 2015 |
On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method GA Calligaris, TLT da Silva, APB Ribeiro, AO Dos Santos, LP Cardoso Chemistry and physics of lipids 212, 51-60, 2018 | 28 | 2018 |
Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels TLT da Silva, S Danthine Journal of Food Science 86 (2), 343-356, 2021 | 26 | 2021 |
Potential use of carnauba wax oleogel to replace saturated fat in ice cream R Airoldi, TLT da Silva, JNR Ract, A Foguel, HL Colleran, SA Ibrahim, ... Journal of the American Oil Chemists' Society 99 (11), 1085-1099, 2022 | 24 | 2022 |
Temperature, time and fat composition effect on fat bloom formation in dark chocolate TLT da Silva, R Grimaldi, LAG Gonçalves Food Structure 14, 68-75, 2017 | 24 | 2017 |
Tailoring crystalline structure using high‐intensity ultrasound to reduce oil migration in a low saturated fat TLT da Silva, Z Cooper, J Lee, V Gibon, S Martini Journal of the American Oil Chemists' Society 97 (2), 141-155, 2020 | 22 | 2020 |
Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate MAF Domingues, TLT Da Silva, APB Ribeiro, MC Chiu, LAG Gonçalves International journal of food properties 21 (1), 618-632, 2018 | 22 | 2018 |
Crystallinity properties and crystallization behavior of chocolate fat blends TLT da Silva, R Grimaldi, GA Calligaris, LP Cardoso, LAG Gonçalves Journal of food science and technology 54, 1979-1989, 2017 | 21 | 2017 |
Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat TLT da Silva, M Marsh, V Gibon, S Martini Journal of food science 85 (4), 964-971, 2020 | 16 | 2020 |
Sucrose behenate as a crystallization enhancer for soft fats MAF Domingues, TLT da Silva, APB Ribeiro, MC Chiu, LAG Gonçalves Food chemistry 192, 972-978, 2016 | 16 | 2016 |
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties TLT da Silva, S Danthine Food Research International 154, 110997, 2022 | 13 | 2022 |