| Microbiological quality and safety of fruit juices—past, present and future perspectives AA Lima Tribst, A de Souza Sant’Ana, PR de Massaguer Critical reviews in microbiology 35 (4), 310-339, 2009 | 215 | 2009 |
| High pressure processing (HPP) of pea starch: Effect on the gelatinization properties TS Leite, ALT de Jesus, M Schmiele, AAL Tribst, M Cristianini LWT-Food Science and Technology 76, 361-369, 2017 | 119 | 2017 |
| Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system AAL Tribst, MA Franchi, M Cristianini Innovative Food Science & Emerging Technologies 9 (3), 265-271, 2008 | 74 | 2008 |
| Quality of mango nectar processed by high‐pressure homogenization with optimized heat treatment AAL Tribst, MA Franchi, PR de Massaguer, M Cristianini Journal of Food Science 76 (2), M106-M110, 2011 | 72 | 2011 |
| High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color AAL Tribst, BRCL Júnior, MM de Oliveira, M Cristianini Innovative food science & emerging technologies 34, 302-309, 2016 | 65 | 2016 |
| High hydrostatic pressure and high-pressure homogenization processing of fruit juices PED Augusto, AAL Tribst, M Cristianini Fruit juices, 393-421, 2018 | 63 | 2018 |
| Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate MM de Oliveira, AAL Tribst, BRCL Júnior, RA de Oliveira, M Cristianini Innovative food science & emerging technologies 31, 45-53, 2015 | 61 | 2015 |
| Improvement of the raw milk microbiological quality by ozone treatment. MA Cavalcante, BRC Leite Júnior, AAL Tribst, M Cristianini International Food Research Journal 20 (4), 2013 | 60 | 2013 |
| Inactivation of Aspergillus niger in Mango Nectar by High‐Pressure Homogenization Combined with Heat Shock AAL Tribst, MA Franchi, M Cristianini, PR De Massaguer Journal of Food Science 74 (9), M509-M514, 2009 | 59 | 2009 |
| Factors associated with diet changes during the COVID-19 pandemic period in Brazilian adults: Time, skills, habits, feelings and beliefs AAL Tribst, CR Tramontt, LG Baraldi Appetite 163, 105220, 2021 | 54 | 2021 |
| Impact of high pressure processing in hydration and drying curves of common beans (Phaseolus vulgaris L.) RH Belmiro, AAL Tribst, M Cristianini Innovative food science & emerging technologies 47, 279-285, 2018 | 44 | 2018 |
| The effect of high pressure homogenization on microorganisms in milk MM Pedras, CRG Pinho, AAL Tribst, MA Franchi, M Cristianini International Food Research Journal 19 (1), 1, 2012 | 44 | 2012 |
| Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures AAL Tribst, PED Augusto, M Cristianini Innovative Food Science & Emerging Technologies 18, 83-88, 2013 | 42 | 2013 |
| Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk AAL Tribst, LR Ribeiro, BRCL Junior, MM de Oliveira, M Cristianini International dairy journal 78, 36-45, 2018 | 40 | 2018 |
| Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction A de Souza Soares, BRCL Júnior, AAL Tribst, PED Augusto, AM Ramos Lwt 130, 109636, 2020 | 39 | 2020 |
| Strategies for raw sheep milk storage in smallholdings: Effect of freezing or long-term refrigerated storage on microbial growth AAL Tribst, LTP Falcade, MM De Oliveira Journal of dairy science 102 (6), 4960-4971, 2019 | 39 | 2019 |
| Influence of information received by the consumer on the sensory perception of processed orange juice GS Pereira, AR Honorio, BR Gasparetto, CMA Lopes, DCN Lima, ... Journal of sensory studies 34 (3), e12497, 2019 | 38 | 2019 |
| Effect of high-pressure technologies on enzymes applied in food processing B Júnior, AAL Tribst, M Cristianini Enzyme inhibitors and activators, 49-72, 2017 | 37 | 2017 |
| Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents RH Belmiro, AAL Tribst, M Cristianini Starch‐Stärke 72 (3-4), 1900212, 2020 | 36 | 2020 |
| High pressure homogenization of a fungi α-amylase AAL Tribst, M Cristianini Innovative Food Science & Emerging Technologies 13, 107-111, 2012 | 36 | 2012 |
