| Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products JS dos Santos, TM Souza, EYS Ono, EH Hashimoto, MC Bassoi, ... Food chemistry 138 (1), 90-95, 2013 | 96 | 2013 |
| Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination J Baranzelli, DH Kringel, R Colussi, FF Paiva, BC Aranha, MZ de Miranda, ... LWT 90, 483-490, 2018 | 95 | 2018 |
| Grape pomace skins and the effects of its inclusion in the technological properties of muffins ABB Bender, CS Speroni, PR Salvador, BB Loureiro, NM Lovatto, ... Journal of Culinary Science & Technology 15 (2), 143-157, 2017 | 93 | 2017 |
| Influence of cultivar and environment on quality of Latin American wheats D Vázquez, AG Berger, M Cuniberti, C Bainotti, MZ de Miranda, ... Journal of Cereal Science 56 (2), 196-203, 2012 | 91 | 2012 |
| Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar KS Moraes, ER Zavareza, MZ Miranda, MM Salas-Mellado Food Science and Technology 30, 233-242, 2010 | 68 | 2010 |
| Thermal and irradiation resistance of folic acid encapsulated in zein ultrafine fibers or nanocapsules produced by electrospinning and electrospraying JA do Evangelho, RL Crizel, FC Chaves, L Prietto, VZ Pinto, ... Food Research International 124, 137-146, 2019 | 58 | 2019 |
| Avaliação física e sensorial de biscoitos tipo cookie adicionados de farelo de trigo e arroz V Feddern, VVO Durante, MZ Miranda, MLMS Mellado Brazilian Journal of Food Technology 14, 267-274, 2011 | 52 | 2011 |
| Biscoitos de chocolate enriquecidos com Spirulina platensis: Características físicoquímicas, sensoriais e digestibilidade MG Morais, MZ Miranda, JAV Costa | 50 | 2006 |
| Relationship between instrumental and sensory texture profile of bread loaves made with whole‐wheat flour and fat replacer PM Scheuer, MD Luccio, AW Zibetti, MZ de Miranda, A de Francisco Journal of Texture Studies 47 (1), 14-23, 2016 | 48 | 2016 |
| Farinha integral de trigo germinado: 3. Características nutricionais e estabilidade ao armazenamento MZ Miranda, A El-Dash Food Science and Technology 22, 216-223, 2002 | 42 | 2002 |
| Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer PM Scheuer, JAS Ferreira, B Mattioni, MZ Miranda, A Francisco Food Science and Technology 35, 133-142, 2015 | 37 | 2015 |
| Aspectos econômicos e conjunturais da cultura da canola no mundo e no Brasil. C De Mori, GO Tomm, PEP Ferreira Passo Fundo: Embrapa Trigo, 2014., 2014 | 30 | 2014 |
| Efeito do armazenamento à baixa temperatura (-4 ºC) na cor e no teor de acidez da farinha de trigo F Ortolan, LH Hecktheuer, MZ Miranda Food Science and Technology 30, 55-59, 2010 | 30 | 2010 |
| Aspectos quantitativos e qualitativos do grão de trigo influenciados por nitrogênio e lâminas de água APM Boschini, CL Silva, CAS Oliveira, MP Oliveira Júnior, MZ Miranda, ... Revista Brasileira de Engenharia Agrícola e Ambiental 15, 450-457, 2011 | 27 | 2011 |
| Phosphorylated and cross‐linked wheat starches in the presence of polyethylene oxide and their application in biocomposite films GP Bruni, JP de Oliveira, SLM El Halal, WH Flores, A Gundel, ... Starch‐Stärke 70 (7-8), 1700192, 2018 | 19 | 2018 |
| Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães T Oro, VM Limberger, MZ Miranda, NSPS Richards, LC Gutkoski, ... Ciência Rural 43, 754-760, 2013 | 19 | 2013 |
| Characterization of Brazilian wheat cultivars for specific technological applications PM Scheuer, A Francisco, MZ Miranda, PJ Ogliari, G Torres, V Limberger, ... Food Science and Technology 31, 816-826, 2011 | 18 | 2011 |
| Impact of Wheat (Triticum aestivum L.) Germination Process on Starch Properties for Application in Films J Baranzelli, DH Kringel, JF Mallmann, E Bock, SL Mello El Halal, ... Starch‐Stärke 71 (7-8), 1800262, 2019 | 17 | 2019 |
| Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality. PM Scheuer, B Mattioni, IR Santos, M Di Luccio, AW Zibetti, ... International Food Research Journal, v. 23, n. 5, p. 2079-2087, 2016., 2016 | 15 | 2016 |
| Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars J Bressiani, GS Santetti, T Oro, V Esteres, B Biduski, MZ de Miranda, ... Lwt 150, 111918, 2021 | 14 | 2021 |
