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| Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability S Mali, C Ferrero, V Redigonda, AP Beleia, MVE Grossmann, NE Zaritzky LWT-Food Science and Technology 36 (5), 475-481, 2003 | 152 | 2003 |
| Characterization of starch from pearl millets A BELEIA, H RC | 112 | 1980 |
| Starch gelatinization in sugar solutions A Beleia, RA Miller, RC Hoseney Starch‐Stärke 48 (7‐8), 259-262, 1996 | 95 | 1996 |
| Effects of genetics and environment on isoflavone content of soybean from different regions of Brazil MC Carrão-Panizzi, ADP Beléia, K Kitamura, MCN Oliveira Pesquisa Agropecuária Brasileira 34, 1788-1795, 1999 | 90 | 1999 |
| Protein extraction from defatted soybean flour with V iscozyme L pretreatment M Rosset, VR Acquaro, ADP Beléia Journal of Food Processing and Preservation 38 (3), 784-790, 2014 | 69 | 2014 |
| Lowering phytic phosphorus by hydration of soybeans A Beleia, LT Thu Thao, EI Ida Journal of Food Science 58 (2), 375-377, 1993 | 63 | 1993 |
| Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz) A Beleia, SS Butarelo, RSF Silva LWT-Food Science and Technology 39 (4), 400-405, 2006 | 60 | 2006 |
| Isoflavonas em produtos comerciais de soja SP Góes-Favoni, ADP Beléia, MC Carrão-Panizzi, JMG Mandarino Food Science and Technology 24, 582-586, 2004 | 57 | 2004 |
| Influence of growth locations on isoflavone contents in Brazilian soybean cultivars CM Carrao-Panizzi, K Kitamura, ADP Belera, MCN Oliveira Japanese Journal of Breeding 48 (4), 409-413, 1998 | 56 | 1998 |
| Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans ENL Karkle, A Beleia Food Science and Technology 30, 1056-1060, 2010 | 54 | 2010 |
| Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology SCF Iop, RSF Silva, AP Beleia Food chemistry 66 (2), 167-171, 1999 | 51 | 1999 |
| Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains MC Carrão-Panizzi, ADP Beléia, SH Prudêncio-Ferreira, MCN Oliveira, ... Pesquisa Agropecuária Brasileira 34, 1044-1052, 1999 | 49 | 1999 |
| Changes of isoflavone in soybean cotyledons soaked in different volumes of water SP Góes-Favoni, MC Carrão-Panizzi, A Beleia Food Chemistry 119 (4), 1605-1612, 2010 | 46 | 2010 |
| The roles of cell wall polymers and intracellular components in the thermal softening of cassava roots SP Favaro, A Beléia, NSF Junior, KW Waldron Food Chemistry 108 (1), 220-227, 2008 | 41 | 2008 |
| Características químicas e funcionalidade tecnológica de ingredientes de soja [Glycine Max (L.) Merrill]: carboidratos e proteínas NF Seibel, ADP Beléia brazilian Journal of Food technology 12 (2), 113-122, 2009 | 40 | 2009 |
| Characterization of flours made from peach palm (Bactris gasipaes Kunth) by-products as a new food ingredient BCBED GODOY, DADELP BELÉIA Journal of Food and Nutrition Research (ISSN 1336-8672) 53 (1), 51-59, 2014 | 39 | 2014 |
| Estabilidade físico-química e sensorial do suco de limão Tahiti natural e adoçado, congelado MR PEDRÃO, A BELEIA, RCD MODESTA, SH PRUDENCIO-FERREIRA Food Science and Technology 19, 282-286, 1999 | 38 | 1999 |
| Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours BC Bolanho, EDG Danesi, ADP Beléia Carbohydrate Polymers 124, 196-200, 2015 | 36 | 2015 |
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