| Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers AR de Andrade Silva, AS Bioto, P Efraim, G de Castilho Queiroz Journal of Cleaner Production 141, 11-21, 2017 | 141 | 2017 |
| Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates LLMM de Melo, HMA Bolini, P Efraim Food Quality and Preference 20 (2), 138-143, 2009 | 135 | 2009 |
| Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes GA Leal Jr, LH Gomes, P Efraim, FC de Almeida Tavares, A Figueira FEMS Yeast Research 8 (5), 788-798, 2008 | 115 | 2008 |
| Revisão: Polifenóis em cacau e derivados: teores, fatores de variação e efeitos na saúde P Efraim, AB Alves, DCP Jardim Brazilian Journal of Food Technology 14, 181-201, 2011 | 95 | 2011 |
| Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture MV Copetti, BT Iamanaka, MA Nester, P Efraim, MH Taniwaki Food Chemistry 136 (1), 100-104, 2013 | 90 | 2013 |
| Beetroot and radish powders as natural nitrite source for fermented dry sausages MM Ozaki, PES Munekata, RA Jacinto-Valderrama, P Efraim, M Pateiro, ... Meat Science 171, 108275, 2021 | 85 | 2021 |
| The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time‐intensity analysis AB Palazzo, MAR Carvalho, P Efraim, HMA Bolini Journal of Sensory Studies 26 (4), 291-297, 2011 | 80 | 2011 |
| Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial P Efraim, NH Pezoa-García, DCP Jardim, A Nishikawa, R Haddad, ... Food Science and Technology 30, 142-150, 2010 | 78 | 2010 |
| Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties LB da Silva, MB Queiroz, AL Fadini, RCC da Fonseca, SPM Germer, ... LWT-Food Science and Technology 65, 268-274, 2016 | 77 | 2016 |
| Cocoa quality index–a proposal QR Araujo, CAF Fernandes, DO Ribeiro, P Efraim, D Steinmacher, ... Food Control 46, 49-54, 2014 | 70 | 2014 |
| Inactivation of Salmonella during cocoa roasting and chocolate conching MS do Nascimento, DM Brum, PO Pena, MI Berto, P Efraim International Journal of Food Microbiology 159 (3), 225-229, 2012 | 69 | 2012 |
| Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC× GC-QMS SCGN Braga, LF Oliveira, JC Hashimoto, MR Gama, P Efraim, RJ Poppi, ... Microchemical Journal 141, 353-361, 2018 | 60 | 2018 |
| Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy JC Hashimoto, JC Lima, RMS Celeghini, AB Nogueira, P Efraim, ... Food analytical methods 11, 1510-1517, 2018 | 56 | 2018 |
| Teores de compostos fenólicos de sementes de cacaueiro de diferentes genótipos P Efraim, ML Tucci, NH Pezoa-Garcia, R Haddad, MN Eberlin Brazilian Journal of Food Technology 9 (4), 229-236, 2006 | 42 | 2006 |
| Equisweet milk chocolates with intense sweeteners using time‐intensity method LLMM De Melo, HMA Bolini, P Efraim Journal of Food Quality 30 (6), 1056-1067, 2007 | 39 | 2007 |
| Differentiation of cocoa nibs from distinct origins using comprehensive two-dimensional gas chromatography and multivariate analysis LF Oliveira, SCGN Braga, F Augusto, JC Hashimoto, P Efraim, RJ Poppi Food research international 90, 133-138, 2016 | 37 | 2016 |
| Influence of pulp on the microbial diversity during cupuassu fermentation S Ramos, M Salazar, L Nascimento, M Carazzolle, G Pereira, T Delforno, ... International Journal of Food Microbiology 318, 108465, 2020 | 34 | 2020 |
| Behavior of Salmonella during fermentation, drying and storage of cocoa beans MS do Nascimento, PO Pena, DM Brum, FT Imazaki, MLSA Tucci, ... International journal of food microbiology 167 (3), 363-368, 2013 | 34 | 2013 |
| 1H NMR, a Rapid Method to Monitor Organic Acids during Cupuassu (Theobroma grandiflorum Spreng) Processing IM Figueiredo, NR Pereira, P Efraim, NHP García, NR Rodrigues, ... Journal of agricultural and food chemistry 54 (12), 4102-4106, 2006 | 32 | 2006 |
| Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production MHM de Avelar, P Efraim LWT 123, 109119, 2020 | 31 | 2020 |
