Lipid oxidation in meat: mechanisms and protective factors–a review AB Amaral, MV Silva, SCS Lannes Food Science and Technology 38, 1-15, 2018 | 467 | 2018 |
Natural antioxidants used in meat products: A brief review JS Ribeiro, MJMC Santos, LKR Silva, LCL Pereira, IA Santos, ... Meat science 148, 181-188, 2019 | 308 | 2019 |
Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. B Valc�rcel-Yamani, SCS Lannes | 225 | 2012 |
Application of fats in some food products RV Rios, MDF Pessanha, PF Almeida, CL Viana, SCS Lannes Food Science and Technology 34, 3-15, 2014 | 206 | 2014 |
pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces JN Miquelim, SCS Lannes, R Mezzenga Food hydrocolloids 24 (4), 398-405, 2010 | 148 | 2010 |
Effect of sugar and fat replacers on the texture of baked goods. MS Esteller, RL Amaral, SCDS Lannes Journal of texture studies 35 (4), 2004 | 132 | 2004 |
Chocolate rheology EV Gon�alves, SCS Lannes Food Science and Technology 30, 845-851, 2010 | 117 | 2010 |
Par�metros complementares para fixa��o de identidade e qualidade de produtos panificados MS Esteller, SCS Lannes Food Science and Technology 25, 802-806, 2005 | 116 | 2005 |
Sorption isotherms of cocoa and cupuassu products ML Medeiros, AMIB Ayrosa, RN de Moraes Pitombo, SC da Silva Lannes Journal of food engineering 73 (4), 402-406, 2006 | 109 | 2006 |
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes OV Santos, NCF Corr�a, FASM Soares, LA Gioielli, CEF Costa, ... Food Research International 47 (2), 253-258, 2012 | 101 | 2012 |
Extraction and physicochemical characterization of gelatin from chicken by‐product PF Almeida, SCS Lannes Journal of Food Process Engineering 36 (6), 824-833, 2013 | 81 | 2013 |
Production and characterization of sponge‐dough bread using scalded rye MS Esteller, SCS LANNES Journal of Texture Studies 39 (1), 56-67, 2008 | 79 | 2008 |
Effect of different sweetener blends and fat types on ice cream properties E Silva Junior, SCS Lannes Food Science and Technology 31, 217-220, 2011 | 74 | 2011 |
The effect of kefir addition on microstructure parameters and physical properties of porous white bread MS Esteller, O Zancanaro, CNS Palmeira, SC da Silva Lannes European Food Research and Technology 222, 26-31, 2006 | 67 | 2006 |
Comparison of total phenolic content and antiradical capacity of powders and" chocolates" from cocoa and cupuassu MI Genovese, SCS Lannes Food Science and Technology 29, 810-814, 2009 | 63 | 2009 |
Main features and applications of organogels in cosmetics RM Martinez, C Rosado, MVR Velasco, SCS Lannes, AR Baby International journal of cosmetic science 41 (2), 109-117, 2019 | 62 | 2019 |
Processamento de achocolatado de cupua�u por spray-dryer SCS Lannes, ML Medeiros Revista Brasileira de Ci�ncias Farmac�uticas 39, 115-123, 2003 | 61 | 2003 |
Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake OV Santos, NCF Corr�a, RN Carvalho Jr, CEF Costa, LFF Fran�a, ... Food Research International 51 (2), 841-847, 2013 | 56 | 2013 |
Synthetic and natural antioxidants used in the oxidative stability of edible oils: An overview M Viana da Silva, MRC Santos, IR Alves Silva, EB Macedo Viana, ... Food Reviews International 38 (sup1), 349-372, 2022 | 55 | 2022 |
Ingredientes usados na ind�stria de chocolates M Richter, SCS Lannes Revista Brasileira de Ci�ncias Farmac�uticas 43, 357-369, 2007 | 55 | 2007 |