| Cold plasma processing of milk and dairy products NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ... Trends in Food Science & Technology 74, 56-68, 2018 | 272 | 2018 |
| The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ... Food chemistry 246, 464-472, 2018 | 211 | 2018 |
| Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ... Journal of functional foods 38, 242-250, 2017 | 177 | 2017 |
| Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ... Journal of Dairy Science 99 (1), 18-30, 2016 | 164 | 2016 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 141 | 2016 |
| Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive … MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ... Journal of Functional Foods 45, 435-443, 2018 | 137 | 2018 |
| Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses ALD Batista, R Silva, LP Cappato, CN Almada, RKA Garcia, MC Silva, ... Food Research International 77, 627-635, 2015 | 136 | 2015 |
| Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage JT Guimaraes, EK Silva, CS Ranadheera, J Moraes, RSL Raices, ... Ultrasonics sonochemistry 55, 157-164, 2019 | 126 | 2019 |
| Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage AG Cruz, WF Castro, JAF Faria, HMA Bolini, RMS Celeghini, RSL Raices, ... Food Research International 51 (2), 723-728, 2013 | 125 | 2013 |
| Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream CF Balthazar, HLA Silva, AH Vieira, RPC Neto, LP Cappato, PT Coimbra, ... Food Research International 91, 38-46, 2017 | 121 | 2017 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in Food Science & Technology 64, 94-101, 2017 | 119 | 2017 |
| Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds LP Cappato, MVS Ferreira, J Moraes, RPS Pires, RS Rocha, R Silva, ... Food chemistry 263, 81-88, 2018 | 113 | 2018 |
| Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage SHMC Monteiro, EK Silva, VO Alvarenga, J Moraes, MQ Freitas, MC Silva, ... Ultrasonics Sonochemistry 42, 1-10, 2018 | 109 | 2018 |
| Physicochemical evaluation of sheep milk yogurts containing different levels of inulin CF Balthazar, CAC Júnior, J Moraes, MP Costa, RSL Raices, RM Franco, ... Journal of Dairy Science 99 (6), 4160-4168, 2016 | 109 | 2016 |
| Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study CF Balthazar, HLA Silva, RN Cavalcanti, EA Esmerino, LP Cappato, ... Journal of Functional Foods 35, 564-573, 2017 | 108 | 2017 |
| The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ... Food research international 107, 137-147, 2018 | 106 | 2018 |
| Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ... Food chemistry 279, 120-127, 2019 | 105 | 2019 |
| Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ... Food Research International 86, 93-102, 2016 | 101 | 2016 |
| Ohmic Heating: A potential technology for sweet whey processing NR Costa, LP Cappato, MVS Ferreira, RPS Pires, J Moraes, EA Esmerino, ... Food Research International 106, 771-779, 2018 | 97 | 2018 |
| Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ... Lwt 105, 371-376, 2019 | 94 | 2019 |
