| Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of … MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ... Journal of Functional Foods 45, 435-443, 2018 | 135 | 2018 |
| 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 |
| 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 |
| 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 |
| 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 |
| Ohmic heating for processing of whey-raspberry flavored beverage MVS Ferreira, LP Cappato, R Silva, RS Rocha, JT Guimarães, ... Food chemistry 297, 125018, 2019 | 77 | 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 |
| Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ... Carbohydrate Polymers 174, 869-875, 2017 | 67 | 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 |
| Possibilities for using Ohmic heating in Minas Frescal cheese production RS Rocha, R Silva, JT Guimarães, CF Balthazar, TC Pimentel, RPC Neto, ... Food Research International 131, 109027, 2020 | 59 | 2020 |
| Ohmic heating for infant formula processing: evaluating the effect of different voltage gradient RPS Pires, LP Cappato, JT Guimarães, RS Rocha, R Silva, CF Balthazar, ... Journal of Food Engineering 280, 109989, 2020 | 53 | 2020 |
| Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity JS Farah, RN Cavalcanti, JT Guimarães, CF Balthazar, PT Coimbra, ... Food Control 121, 107585, 2021 | 51 | 2021 |
| Estudo do amido de farinhas comerciais comestíveis BNB Lima, TB Cabral, RP C Neto, MIB Tavares, APT Pierucci Polímeros 22, 486-490, 2012 | 51 | 2012 |
| Whey protein films added with galactooligosaccharide and xylooligosaccharide LM Fernandes, JT Guimarães, R Silva, RS Rocha, NM Coutinho, ... Food Hydrocolloids 104, 105755, 2020 | 48 | 2020 |
| Development of hybrid nanocomposites based on PLLA and low-field NMR characterization A dos Santos Almeida, MIB Tavares, EO da Silva, RPC Neto, LA Moreira Polymer Testing 31 (2), 267-275, 2012 | 48 | 2012 |
| Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure MR Silveira, NM Coutinho, RS Rocha, J Moraes, EA Esmerino, ... Food Research International 119, 564-570, 2019 | 47 | 2019 |
| Correlation between traditional techniques and TD-NMR to determine the morphology of PHB/PCL blends MP Cavalcante, ALMM Toledo, EJR Rodrigues, RPC Neto, MIB Tavares Polymer Testing 58, 159-165, 2017 | 42 | 2017 |
Maria Ines Bruno TavaresFull Professor at IMA - UFRJVerified email at ima.ufrj.br
