| In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics MN da Silva, BL Tagliapietra, V do Amaral Flores, ... Current Research in Food Science 4, 320-325, 2021 | 88 | 2021 |
| Non-conventional starch sources BL Tagliapietra, MHF Felisberto, EA Sanches, PH Campelo, MTPS Clerici Current Opinion in Food Science, 2021 | 62 | 2021 |
| Brown algae and their multiple applications as functional ingredient in food production BL Tagliapietra, MTPS Clerici Food Research International 167, 112655, 2023 | 32 | 2023 |
| Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese FP Pivetta, MN SILVA, BL Tagliapietra, NSS Richards Food Science and Technology 40, 451-457, 2019 | 23 | 2019 |
| Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties AS Ribeiro, MN SILVA, BL Tagliapietra, BS BRUM, ML Ugalde, ... Food Science and Technology 39 (suppl 2), 418-425, 2019 | 22 | 2019 |
| Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products VD Capriles, EV de Aguiar, FG Dos Santos, MEA Fernández, BG de Melo, ... Food Research International, 113389, 2023 | 15 | 2023 |
| Encapsulation, storage viability, and consumer acceptance of probiotic butter MN da Silva, BL Tagliapietra, NSP dos Santos Richards LWT 139, 110536, 2021 | 15 | 2021 |
| Ecofisiologia da mandioca visando altas produtividades LF TIRONI, AJ ZANON, AF ALVES, CPO FREITAS, ATL SANTOS, ... | 13 | 2019 |
| Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt MN da Silva, BL Tagliapietra, FP Pivetta, NSP dos Santos Richards LWT 161, 113385, 2022 | 12 | 2022 |
| Mandioca para Alimentação Humana e Animal BL Tagliapietra, AJ Zanon, MN Silva, AF Alves, CPO Freitas, LF Tironi, ... Santa Maria: Editora GR 1, 104, 2019 | 12 | 2019 |
| From micro to nanoscale: a critical review on the concept, production, characterization, and application of starch nanostructure BL Tagliapietra, BG de Melo, EA Sanches, M Plata‐Oviedo, PH Campelo, ... Starch‐Stärke 73 (11-12), 2100079, 2021 | 11 | 2021 |
| Consumo de proteínas e sua relação com a sarcopenia em idosos TL Vaz, BL Tagliapietra, NJ Schuch, TC Blasi, KM de Mattos Margutti Disciplinarum Scientia| Saúde 17 (1), 41-51, 2016 | 10 | 2016 |
| Seaweed as a potential new source for starch, produced in the sea: A short review BL Tagliapietra, LA Borges, NLB Ferreira, MTPS Clerici Starch‐Stärke 75 (1-2), 2200130, 2023 | 8 | 2023 |
| Preditores para diagnóstico de sarcopenia, estado nutricional e atividade física de idosas institucionalizadas e não institucionalizadas BL Tagliapietra, TL Vaz, NJ Schuch, KM de Mattos Margutti Disciplinarum Scientia| Saúde 17 (1), 53-62, 2016 | 6 | 2016 |
| Avaliação das condições higiênico-sanitárias de restaurantes comerciais do tipo self-service da região central do Rio Grande do Sul BL Tagliapietra, AP Peres Disciplinarum Scientia| Saúde 21 (1), 225-234, 2020 | 4 | 2020 |
| Avaliação da qualidade de cardápios ofertados para trabalhadores por um serviço de alimentação no norte do Mato Grosso, Brasil MN da Silva, BL Tagliapietra, C Agostini Research, Society and Development 11 (14), e576111436500-e576111436500, 2022 | 3 | 2022 |
| Influência da época de colheita e do manejo no perfil tecnológico e nutricional de mandioca para alimentação humana e animal BL Tagliapietra Universidade Federal de Santa Maria, 2020 | 3 | 2020 |
| Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review BL TAGLIAPIETRA, MTPS CLERICI Food Science and Technology 43, 2023 | 2 | 2023 |
| Probiotic viability of requeijão cremoso processed cheese formulations FP Pivetta, MN da Silva, BL Tagliapietra, V do Amaral Flores, ... Research, Society and Development 11 (6), e27211629027-e27211629027, 2022 | 2 | 2022 |
| Qualidade nutricional e aceitação sensorial da mandioca biofortificada BL Tagliapietra, AJ Zanon, LF Tironi, NA Streck, NSPS Richards Brazilian Journal of Food Technology 24, e2020247, 2021 | 2 | 2021 |
