| Comparison of spray‐drying, drum‐drying and freeze‐drying for β‐carotene encapsulation and preservation SA Desobry, FM Netto, TP Labuza Journal of food science 62 (6), 1158-1162, 1997 | 656 | 1997 |
| The use of spray drying technology to reduce bitter taste of casein hydrolysate CS Fávaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ... Food hydrocolloids 24 (4), 336-340, 2010 | 337 | 2010 |
| Recovery of Components from Shrimp (Xiphopenaeus kroyeri) Processing Waste by Enzymatic Hydrolysis HD De Holanda, FM Netto Journal of food science 71 (5), C298-C303, 2006 | 260 | 2006 |
| Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola A Mara Righetto, F Maria Netto International Journal of Food Properties 8 (2), 337-346, 2005 | 213 | 2005 |
| Effect of heat and enzymatic treatment on the antihypertensive activity of whey protein hydrolysates EL da Costa, JA da Rocha Gontijo, FM Netto International dairy journal 17 (6), 632-640, 2007 | 195 | 2007 |
| Preservation of β-carotene from carrots SA Desobry, FM Netto, TP Labuza Critical reviews in food science and nutrition 38 (5), 381-396, 1998 | 166 | 1998 |
| Assessing the potential of whey protein fibril as emulsifier RA Mantovani, G de Figueiredo Furtado, FM Netto, RL Cunha Journal of Food Engineering 223, 99-108, 2018 | 109 | 2018 |
| Peptide-metal complexes: Obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals ME Caetano-Silva, FM Netto, MT Bertoldo-Pacheco, A Alegría, A Cilla Critical Reviews in Food Science and Nutrition 61 (9), 1470-1489, 2021 | 97 | 2021 |
| Identification of peptides released from flaxseed (Linum usitatissimum) protein by Alcalase® hydrolysis: Antioxidant activity FGD e Silva, B Hernández-Ledesma, L Amigo, FM Netto, B Miralles LWT-Food Science and Technology 76, 140-146, 2017 | 89 | 2017 |
| Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars GA Rocha, MA Trindade, FM Netto, CS Fávaro-Trindade Food Science and Technology International 15 (4), 407-413, 2009 | 89 | 2009 |
| Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes ACT Biasoto, FM Netto, EJN Marques, MAAP da Silva Food Research International 62, 456-466, 2014 | 88 | 2014 |
| Stability and in vitro digestibility of emulsions containing lecithin and whey proteins RA Mantovani, ÂLF Cavallieri, FM Netto, RL Cunha Food & Function 4 (9), 1322-1331, 2013 | 88 | 2013 |
| Chemical composition and antioxidant activity of juices from mature and immature acerola (Malpighia emarginata DC) AM Righetto, FM Netto, F Carraro Food Science and Technology International 11 (4), 315-321, 2005 | 87 | 2005 |
| Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds TB Pessato, FPR de Morais, NC de Carvalho, ACM Figueira, ... Journal of Functional Foods 51, 121-129, 2018 | 86 | 2018 |
| Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties MS Sadahira, MI Rodrigues, M Akhtar, BS Murray, FM Netto Food Hydrocolloids 58, 1-10, 2016 | 85 | 2016 |
| Surfactant systems for nasal zidovudine delivery: structural, rheological and mucoadhesive properties FC Carvalho, MS Barbi, VHV Sarmento, LA Chiavacci, FM Netto, ... Journal of Pharmacy and Pharmacology 62 (4), 430-439, 2010 | 85 | 2010 |
| Indication of the Maillard reaction during storage of protein isolates CGA Davies, FM Netto, N Glassenap, CM Gallaher, TP Labuza, ... Journal of agricultural and food chemistry 46 (7), 2485-2489, 1998 | 85 | 1998 |
| Influence of maltodextrin systems atan equivalent 25DE on encapsulated β‐carotene loss during storage SA Desobry, FM Netto, TP Labuza Journal of Food Processing and Preservation 23 (1), 39-55, 1999 | 84 | 1999 |
| Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ... Journal of food science and technology 51, 2014-2021, 2014 | 81 | 2014 |
| Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion FPR de Morais, TB Pessato, E Rodrigues, LP Mallmann, LRB Mariutti, ... Food Research International 133, 109104, 2020 | 80 | 2020 |
