| Nutritive evaluation of a non-conventional leafy vegetable (Pereskia aculeata Miller) CY Takeiti, GC Antonio, EMP Motta, FP Collares-Queiroz, KJ Park International Journal of Food Sciences and Nutrition 60 (sup1), 148-160, 2009 | 208 | 2009 |
| Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal CWP Carvalho, CY Takeiti, CI Onwulata, LO Pordesimo Journal of food engineering 98 (1), 103-109, 2010 | 146 | 2010 |
| Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent CY Takeiti, TG Kieckbusch, FP Collares-Queiroz International Journal of Food Properties 13 (2), 411-425, 2010 | 127 | 2010 |
| Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates CWP Carvalho, CY Takeiti, DDGC Freitas, JLR Ascheri Food Research International 45 (1), 434-443, 2012 | 125 | 2012 |
| Physicochemical properties of expanded extrudates from colored sorghum genotypes JW Vargas-Solórzano, CWP Carvalho, CY Takeiti, JLR Ascheri, ... Food Research International 55, 37-44, 2014 | 84 | 2014 |
| Sweet potato: production, morphological and physicochemical characteristics, and technological process. GC Antonio, CY Takeiti, RA de Oliveira, KJ Park Fruit, Vegetable and Cereal Science and Biotechnology, Kagawa, v. 5, p. 1-18 …, 2011 | 70 | 2011 |
| Characterization of cookies formulated with rice and black bean extruded flours PZ Bassinello, D de GC Freitas, JLR Ascheri, CY Takeiti, RN Carvalho, ... Procedia Food Science 1, 1645-1652, 2011 | 68 | 2011 |
| Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend EMM da Silva, JLR Ascheri, CWP de Carvalho, CY Takeiti, JJ Berrios LWT-Food Science and Technology 58 (2), 620-626, 2014 | 59 | 2014 |
| Freeze‐thaw stability of gels prepared from starches of non‐conventional sources C Takeiti, F Fakhouri, R Ormenese, C Steel, F Collares Starch‐Stärke 59 (3‐4), 156-160, 2007 | 49 | 2007 |
| Rheological behavior of blueberry GC Antonio, FR Faria, CY Takeiti, KJ Park Food Science and Technology 29, 732-737, 2009 | 37 | 2009 |
| Goma de cajueiro (Anacardium occidentale): avaliação das modificações químicas e físicas por extrusão termoplástica K Andrade, CWP de Carvalho, CY Takeiti Polímeros 23, 667-671, 2013 | 34 | 2013 |
| How does germinated rice impact starch structure, products and nutrional evidences?–A review MEAS Oliveira, PPS Coimbra, MC Galdeano, CWP Carvalho, CY Takeiti Trends in Food Science & Technology 122, 13-23, 2022 | 31 | 2022 |
| Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread KLF Pessanha, JP de Menezes, A dos Anjos Silva, MV da Silva Ferreira, ... LWT 147, 111495, 2021 | 30 | 2021 |
| Optimization of the jet steam instantizing process of commercial maltodextrins powders CY Takeiti, TG Kieckbusch, FP Collares-Queiroz Journal of Food Engineering 86 (3), 444-452, 2008 | 27 | 2008 |
| Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum CT dos Santos D'Almeida, H Mameri, N dos Santos Menezes, ... Food Research International 149, 110663, 2021 | 26 | 2021 |
| Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation L Ozorio, LP Silva, MV Prates, C Bloch Jr, CY Takeiti, DM Gomes, ... Food Research International 122, 123-128, 2019 | 24 | 2019 |
| Physicochemical characteristics of tubers from organic sweet potato roots KDO Do Nascimento, DS Lopes, CY Takeiti, JL Barbosa Jr, MIMJ Barbosa Revista Caatinga 28 (2), 225-234, 2015 | 24 | 2015 |
| Doença celíaca: sintomas, diagnóstico e tratamento nutricional. KO Nascimento, CY TAKEITI, MIMJ BARBOSA Saúde em Revista, Piracicaba, v. 12, n. 30, p. 53-63, 2012., 2012 | 21 | 2012 |
| A importâ ncia do estÃmulo à certificaà § ã o de produtos orgâ nicos KO do Nascimento, E CoentrÃ, SRR da Costa, CY Takeiti, MIMJ Barbosa Acta Tecnológica 7 (2), 55-64, 2013 | 12 | 2013 |
| Extruded baru flour addition (Dipteryx alata Vog.) in cookie formulations: Effect on consumer's acceptability DGC Freitas, CY Takeiti, RLO Godoy, JLR Ascheri, CWP Carvalho, ... III International Symposium on Human Health Effects of Fruits and Vegetables …, 2009 | 10 | 2009 |
