| Comportamento higroscópico da farinha de pupunha (Bactris gasipaes) CD Ferreira, RS Pena Food Science and Technology 23, 251-255, 2003 | 106 | 2003 |
| Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation BN do Carmo Brito, RC Chisté, R da Silva Pena, MBA Gloria, AS Lopes Food Chemistry 228, 484-490, 2017 | 104 | 2017 |
| Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents MG Martins, DEG Martins, R da Silva Pena LWT-Food Science and Technology 62 (1), 144-151, 2015 | 61 | 2015 |
| Estudo da secagem da casca do maracujá amarelo MFP Ferreira, RS PENA Revista Brasileira de Produtos Agroindustriais 12 (1), 15-28, 2010 | 53 | 2010 |
| Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH‐Dependent Color Changes BN do Carmo Brito, R da Silva Pena, A Santos Lopes, R Campos Chisté Journal of food science 82 (10), 2286-2290, 2017 | 50 | 2017 |
| Sorption isotherms of tapioca flour RC Chisté, PA Silva, AS Lopes, R da Silva Pena International Journal of Food Science & Technology 47 (4), 870-874, 2012 | 48 | 2012 |
| Adsorption capacity of phenolic compounds onto cellulose and xylan TS Costa, H Rogez, RS Pena Food Science and Technology (Campinas) 35 (2), 314-320, 2015 | 44 | 2015 |
| Prolidase deficiency with hyperimmunoglobulin E: a case report I Lopes, L Marques, E Neves, A Silva, M Taveira, R Pena, L Vilarinho, ... Pediatric allergy and immunology 13 (2), 140-142, 2002 | 43 | 2002 |
| Chemical composition of different muscle zones in pirarucu (Arapaima gigas) MG Martins, DEG MARTINS, RS Pena Food Science and Technology 37, 651-656, 2017 | 38 | 2017 |
| Açaí: técnicas de cultivo e processamento MSP de Oliveira, JT de Farias Neto, R da Silva Pena CEP 60, 002, 2007 | 38 | 2007 |
| A combined approach to optimize the drying process of flavonoid-rich leaves (Inga edulis) using experimental design and mathematical modelling EM Silva, JS Da Silva, RS Pena, H Rogez Food and bioproducts Processing 89 (1), 39-46, 2011 | 36 | 2011 |
| Oven drying and hot water cooking processes decrease HCN contents of cassava leaves ENM Junior, RC Chisté, R da Silva Pena Food Research International 119, 517-523, 2019 | 31 | 2019 |
| Characterization of the roots and starches of three cassava cultivars T Ladeira, H Souza, R Pena International Journal of Agricultural Science Research 2 (1), 12-20, 2013 | 31 | 2013 |
| Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin EVC Silva, LFH Lourenço, RS Pena CyTA-Journal of Food 15 (3), 361-368, 2017 | 30 | 2017 |
| Caracterização de farinhas de tapioca produzidas no estado do Pará PA Silva, RL Cunha, AS Lopes, RS Pena Ciência Rural 43, 185-191, 2013 | 30 | 2013 |
| Hygroscopic behavior of banana (Musa ssp. AAA) flour in different ripening stages JM Cardoso, R da Silva Pena Food and bioproducts processing 92 (1), 73-79, 2014 | 29 | 2014 |
| Caracterização física, físico-química e potencial tecnológico de frutos de camapu (Physalis angulata L.) JAR De Oliveira, LH da Silva Martins, MAM de Vasconcelos, ... Revista Brasileira de Tecnologia Agroindustrial 5 (2), 2011 | 29 | 2011 |
| Optimization of spray drying process parameters for tucupi powder using the response surface methodology FCS Pires, R da Silva Pena Journal of Food Science and Technology 54, 3459-3472, 2017 | 28 | 2017 |
| Hygroscopic behaviour of cassava flour from dry and water groups RC Chisté, JM Cardoso, DA Silva, RS Pena Ciência Rural 45, 1515-1521, 2015 | 27 | 2015 |
| Interação entre fósforo, zinco e calcário em arroz-de-sequeiro. NK Fageria, FJP Zimmermann Revista Brasileira de Ciência do Solo, v. 3, n. 2, p. 88-92, maio/ago. 1979., 1979 | 27 | 1979 |
