| Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview RN Cavalcanti, DT Santos, MAA Meireles Food research international 44 (2), 499-509, 2011 | 702 | 2011 |
| Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ... Journal of Dairy Science 99 (1), 18-30, 2016 | 160 | 2016 |
| Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology AG Cruz, RN Cavalcanti, LMR Guerreiro, AS Sant’Ana, LC Nogueira, ... Journal of food engineering 114 (3), 323-330, 2013 | 160 | 2013 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 139 | 2016 |
| Preference mapping of dulce de leche commercialized in Brazilian markets LV Gaze, BR Oliveira, LL Ferrao, D Granato, RN Cavalcanti, CAC Júnior, ... Journal of Dairy Science 98 (3), 1443-1454, 2015 | 116 | 2015 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in Food Science & Technology 64, 94-101, 2017 | 114 | 2017 |
| Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis) GS Vieira, RN Cavalcanti, MAA Meireles, MD Hubinger Journal of Food Engineering 119 (2), 196-204, 2013 | 110 | 2013 |
| 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 |
| 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 |
| Evaluation of extra virgin olive oil stability by artificial neural network SF Silva, CAR Anjos, RN Cavalcanti, RM dos Santos Celeghini Food chemistry 179, 35-43, 2015 | 96 | 2015 |
| 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 optimization of probiotic yogurt containing glucose oxidase using response surface methodology AG Cruz, JAF Faria, EHM Walter, RR Andrade, RN Cavalcanti, ... Journal of Dairy Science 93 (11), 5059-5068, 2010 | 93 | 2010 |
| Production of phenolic-rich extracts from Brazilian plants using supercritical and subcritical fluid extraction: experimental data and economic evaluation PC Veggi, RN Cavalcanti, MAA Meireles Journal of Food Engineering 131, 96-109, 2014 | 92 | 2014 |
| Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ... Lwt 105, 371-376, 2019 | 91 | 2019 |
| 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 | 84 | 2018 |
| 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 | 69 | 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 |
| Supercritical fluid extraction with a modifier of antioxidant compounds from jabuticaba (Myrciaria cauliflora) byproducts: economic viability RN Cavalcanti, PC Veggi, MAA Meireles Procedia Food Science 1, 1672-1678, 2011 | 67 | 2011 |
Maria Angela A. MEIRELESDEA/FEA/UNICAMPVerified email at lasefi.com
