| Available technologies on improving the stability of polyphenols in food processing H Cao, O Saroglu, A Karadag, Z Diaconeasa, G Zoccatelli, ... Food Frontiers 2 (2), 109-139, 2021 | 135 | 2021 |
| Starch nanoparticles: production methods, structure, and properties for food applications PH Campelo, AS Sant’Ana, MTPS Clerici Current Opinion in Food Science 33, 136-140, 2020 | 95 | 2020 |
| Stability of spray-dried beetroot extract using oligosaccharides and whey proteins EL do Carmo, RAR Teodoro, PHC Félix, RV de Barros Fernandes, ... Food chemistry 249, 51-59, 2018 | 94 | 2018 |
| Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency DRG de Castro, JM Mar, LS da Silva, KA da Silva, EA Sanches, ... Food Research International 131, 109044, 2020 | 84 | 2020 |
| Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment PH Campelo, LA Junqueira, JV Resende, RD Zacarias, RVB Fernandes, ... International journal of food properties 20 (sup1), S564-S579, 2017 | 84 | 2017 |
| Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying PHC Felix, VS Birchal, DA Botrel, GR Marques, SV Borges Journal of food processing and preservation 41 (3), e12919, 2017 | 74 | 2017 |
| Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage APMG Carvalho, DR Barros, LS da Silva, EA Sanches, C da Costa Pinto, ... International Journal of Biological Macromolecules 182, 1618-1627, 2021 | 65 | 2021 |
| Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles PH Campelo, EL do Carmo, RD Zacarias, MI Yoshida, VP Ferraz, ... Industrial Crops and Products 102, 105-114, 2017 | 65 | 2017 |
| Bio‐nanocomposites for food packaging applications: effect of cellulose nanofibers on morphological, mechanical, optical and barrier properties RA Carvalho, TA Santos, VM de Azevedo, PHC Felix, MV Dias, ... Polymer International 67 (4), 386-392, 2018 | 62 | 2018 |
| Stability of lime essential oil microparticles produced with protein-carbohydrate blends PH Campelo, EA Sanches, RV de Barros Fernandes, DA Botrel, ... Food Research International 105, 936-944, 2018 | 61 | 2018 |
| Non-conventional starch sources BL Tagliapietra, MHF Felisberto, EA Sanches, PH Campelo, MTPS Clerici Current Opinion in Food Science 39, 93-102, 2021 | 60 | 2021 |
| Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice AFA Oliveira, JM Mar, SF Santos, JL da Silva Júnior, AM Kluczkovski, ... Food Chemistry 265, 57-63, 2018 | 54 | 2018 |
| Prebiotic carbohydrates: Effect on reconstitution, storage, release, and antioxidant properties of lime essential oil microparticles PH Campelo-Felix, HJB Souza, JA Figueiredo, RVB Fernandes, DA Botrel, ... Journal of agricultural and food chemistry 65 (2), 445-453, 2017 | 53 | 2017 |
| Encapsulation of Piper aduncum and Piper hispidinervum essential oils in gelatin nanoparticles: a possible sustainable control tool of Aedes aegypti, Tetranychus urticae and … LS Silva, JM Mar, SG Azevedo, MS Rabelo, JA Bezerra, PH Campelo, ... Journal of the Science of Food and Agriculture 99 (2), 685-695, 2019 | 49 | 2019 |
| Improvement of the bioavailability of Amazonian juices rich in bioactive compounds using glow plasma technique DRG Castro, JM Mar, LS da Silva, KA da Silva, EA Sanches, ... Food and Bioprocess Technology 13, 670-679, 2020 | 47 | 2020 |
| Pedra-ume caá fruit: An Amazon cherry rich in phenolic compounds with antiglycant and antioxidant properties AS Ramos, JM Mar, LS da Silva, LDR Acho, BJP Silva, ES Lima, ... Food Research International 123, 674-683, 2019 | 43 | 2019 |
| Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract JM Mar, LS da Silva, AC Lira, VF Kinupp, MI Yoshida, WP Moreira, ... Powder Technology 360, 383-391, 2020 | 42 | 2020 |
| Utility of blended polymeric formulations containing cellulose nanofibrils for encapsulation and controlled release of sweet orange essential oil HJB de Souza, RVB Fernandes, SV Borges, PHC Felix, LC Viana, ... Food and Bioprocess Technology 11, 1188-1198, 2018 | 42 | 2018 |
| Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations J de Abreu Figueiredo, CR de Paula Silva, MFS Oliveira, LB Norcino, ... Trends in food science & technology 120, 274-287, 2022 | 38 | 2022 |
| Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters FC do Amaral Souza, LGS Moura, K de Oliveira Bezerra, JPL Aguiar, ... Food and Bioproducts Processing 116, 212-218, 2019 | 38 | 2019 |
Jaqueline de Araujo BezerraInstituto Federal de Educação, Ciência e Tecnologia do Amazonas在 ifam.edu.br 的电子邮件经过验证
