| Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review FC de Oliveira, JSR Coimbra, EB de Oliveira, ADG Zuñiga, EEG Rojas Critical reviews in food science and nutrition 56 (7), 1108-1125, 2016 | 574 | 2016 |
| Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex … D de Almeida Paula, EMF Martins, N de Almeida Costa, PM de Oliveira, ... International journal of biological macromolecules 133, 722-731, 2019 | 113 | 2019 |
| Potential Antileukemia Effect and Structural Analyses of SRPK Inhibition by N-(2-(Piperidin-1-yl)-5-(Trifluoromethyl)Phenyl)Isonicotinamide (SRPIN340) RP Siqueira, ÉAA Barbosa, MD Polêto, GL Righetto, TV Seraphim, ... PloS one 10 (8), e0134882, 2015 | 81 | 2015 |
| Optimization of pectin extraction from Ubá mango peel through surface response methodology A do Nascimento Oliveira, D de Almeida Paula, EB de Oliveira, ... International Journal of Biological Macromolecules 113, 395-402, 2018 | 76 | 2018 |
| A molecular modelling study to rationalize the regioselectivity in acylation of flavonoid glycosides catalyzed by Candida antarctica lipase B EB De Oliveira, C Humeau, L Chebil, ER Maia, F Dehez, B Maigret, ... Journal of Molecular Catalysis B: Enzymatic 59 (1-3), 96-105, 2009 | 73 | 2009 |
| Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W D de Almeida Paula, AM Ramos, EB de Oliveira, EMF Martins, ... International journal of biological macromolecules 117, 665-672, 2018 | 71 | 2018 |
| Rheology and fluid dynamics properties of sugarcane juice Z Astolfi-Filho, VRN Telis, EB de Oliveira, JS dos Reis Coimbra, ... Biochemical Engineering Journal 53 (3), 260-265, 2011 | 55 | 2011 |
| Camu‐camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic … L Azevedo, PF de Araujo Ribeiro, JA de Carvalho Oliveira, MG Correia, ... Journal of the Science of Food and Agriculture 99 (2), 624-631, 2019 | 47 | 2019 |
| Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins MH Omura, APH de Oliveira, L de Souza Soares, JS dos Reis Coimbra, ... Food Hydrocolloids 113, 106457, 2021 | 46 | 2021 |
| Insights on physicochemical aspects of chitosan dispersion in aqueous solutions of acetic, glycolic, propionic or lactic acid L de Souza Soares, RB Perim, ES de Alvarenga, L de Moura Guimarães, ... International journal of biological macromolecules 128, 140-148, 2019 | 46 | 2019 |
| Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates APH de Oliveira, MH Omura, ÉAA Barbosa, GC Bressan, ÉNR Vieira, ... Colloids and surfaces A: physicochemical and engineering aspects 603, 125156, 2020 | 44 | 2020 |
| Combined docking and molecular dynamics simulations to enlighten the capacity of Pseudomonas cepacia and Candida antarctica lipases to catalyze quercetin acetylation B Christelle, BDO Eduardo, C Latifa, M Elaine-Rose, M Bernard, ... Journal of biotechnology 156 (3), 203-210, 2011 | 40 | 2011 |
| Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits VC De Castro, PHA Da Silva, EB De Oliveira, S Desobry, C Humeau International journal of food science & technology 49 (1), 196-204, 2014 | 39 | 2014 |
| Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability JT de Faria, EB de Oliveira, VPR Minim, LA Minim Food hydrocolloids 67, 178-188, 2017 | 34 | 2017 |
| Chitosan/carboxymethylcellulose polyelectrolyte complexes (PECs) are an effective material for dye and heavy metal adsorption from water DCM Ferreira, TC Dos Santos, JS dos Reis Coimbra, EB de Oliveira Carbohydrate Polymers 315, 120977, 2023 | 28 | 2023 |
| Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid L de Souza Soares, JT de Faria, ML Amorim, JM de Araújo, LA Minim, ... Food biophysics 12, 109-118, 2017 | 28 | 2017 |
| Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius) CM Vasconcelos, EB de Oliveira, SN Rossi, LF Arantes, R Puschmann, ... Food and bioprocess technology 8, 1982-1994, 2015 | 28 | 2015 |
| pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach GL Milião, LS Soares, DF Balbino, ... Food Hydrocolloids 123, 107137, 2022 | 24 | 2022 |
| Liquid–Liquid Equilibria of Aqueous Two-Phase Systems Containing Sodium Hydroxide + Poly(ethylene glycol) of (1450, 4000, or 10 000) g·mol–1 at (288.2, 298 … RS Diniz, EC Souza Jr, JSR Coimbra, EB de Oliveira, AR da Costa Journal of Chemical & Engineering Data 57 (2), 280-283, 2012 | 24 | 2012 |
| Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations ZRN Galván, LS Soares, EAA Medeiros, NFF Soares, AM Ramos, ... Food biophysics 13, 186-197, 2018 | 23 | 2018 |
Frederico BarrosProfessor of Food Science and Technology- Universidade Federal de Viçosa在 ufv.br 的电子邮件经过验证
