| 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 | 265 | 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 | 206 | 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 | 172 | 2017 |
| 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 | 135 | 2018 |
| 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 | 124 | 2019 |
| 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 | 117 | 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 | 110 | 2018 |
| 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 | 107 | 2017 |
| 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 | 107 | 2016 |
| 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 | 104 | 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 | 104 | 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 | 101 | 2019 |
| 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 | 95 | 2018 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 85 | 2018 |
| Processing chocolate milk drink by low-pressure cold plasma technology NM Coutinho, MR Silveira, LM Fernandes, J Moraes, TC Pimentel, ... Food Chemistry 278, 276-283, 2019 | 81 | 2019 |
| Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products CPC Martins, RN Cavalcanti, SM Couto, J Moraes, EA Esmerino, ... Comprehensive Reviews in Food Science and Food Safety 18 (1), 67-83, 2019 | 70 | 2019 |
| Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ... Food chemistry 248, 192-200, 2018 | 68 | 2018 |
| Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing HLA Silva, CF Balthazar, EA Esmerino, AH Vieira, LP Cappato, RPC Neto, ... Food Research International 99, 247-255, 2017 | 68 | 2017 |
| Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure NM Coutinho, MR Silveira, TC Pimentel, MQ Freitas, J Moraes, ... Lwt 102, 324-329, 2019 | 64 | 2019 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance GV Amaral, EK Silva, ALR Costa, VO Alvarenga, RN Cavalcanti, ... Lwt 92, 80-86, 2018 | 63 | 2018 |
Renata RaicesProfessor de Química AnalíticaZweryfikowany adres z ifrj.edu.br
