| Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability ALR Souza, DW Hidalgo-Chávez, SM Pontes, FS Gomes, LMC Cabral, ... Lwt 91, 286-292, 2018 | 154 | 2018 |
| Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace ASC Teles, DWH Chávez, MAZ Coelho, A Rosenthal, LMF Gottschalk, ... Journal of Food Engineering 288, 110128, 2021 | 113 | 2021 |
| Structure and functional properties of cellulose acetate films incorporated with glycerol SM Gonçalves, DC Dos Santos, JFG Motta, RR Dos Santos, DWH Chávez, ... Carbohydrate polymers 209, 190-197, 2019 | 106 | 2019 |
| Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds ASC Teles, DWH Chávez, RA Oliveira, EPS Bon, SC Terzi, EF Souza, ... Food Research International 120, 441-448, 2019 | 93 | 2019 |
| Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties CO Bernardo, JLR Ascheri, DWH Chávez, CWP Carvalho Starch‐Stärke 70 (5-6), 1700185, 2018 | 80 | 2018 |
| Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity DWH Chávez, JLR Ascheri, CWP Carvalho, RLO Godoy, S Pacheco Journal of Functional Foods 29, 93-103, 2017 | 63 | 2017 |
| Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour C da Silva Teba, EMM da Silva, DWH Chávez, CWP de Carvalho, ... Food chemistry 228, 287-296, 2017 | 55 | 2017 |
| Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying ASC Teles, DWH Chávez, FS Gomes, LMC Cabral, RV Tonon Brazilian Journal of Food Technology 21, 2017 | 50 | 2017 |
| Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth) GJ Basto, CWP Carvalho, AG Soares, HTGB Costa, DWH Chávez, ... LWT-Food Science and Technology 69, 312-318, 2016 | 50 | 2016 |
| Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizers SM Gonçalves, JFG Motta, R Ribeiro-Santos, DWH Chávez, NR de Melo Current research in food science 3, 1-8, 2020 | 49 | 2020 |
| Impact of air frying on cholesterol and fatty acids oxidation in sardines: Protective effects of aromatic herbs FS Ferreira, GR Sampaio, LM Keller, ACHF Sawaya, DWH Chávez, ... Journal of food science 82 (12), 2823-2831, 2017 | 47 | 2017 |
| Effect of water temperature and pH on the concentration and time of ozone saturation MC Galdeano, AE Wilhelm, IB Goulart, RV Tonon, O Freitas-Silva, ... Brazilian Journal of Food Technology 21, e2017156, 2018 | 46 | 2018 |
| Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread R Comettant-Rabanal, CWP Carvalho, JLR Ascheri, DWH Chávez, ... LWT 150, 112042, 2021 | 38 | 2021 |
| Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development BP De Paula, DWH Chávez, WJF Lemos Junior, AF Guerra, MFD Corrêa, ... Frontiers in microbiology 10, 2092, 2019 | 38 | 2019 |
| Sorgo, un cereal alternativo para productos sin gluten D Chávez, J Ascheri, A Martins, C Carvalho, C Bernardo, A Teles Revista chilena de nutrición 45 (2), 169-177, 2018 | 31* | 2018 |
| Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol … FS Ferreira, VS de Oliveira, DWH Chávez, DS Chaves, CJ Riger, ... Food Research International 151, 110864, 2022 | 26 | 2022 |
| Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil … VS de Oliveira, DWH Cháves, OD Gamallo, ACHF Sawaya, GR Sampaio, ... Food Research International 132, 109091, 2020 | 24 | 2020 |
| Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using … CO Bernardo, JLR Ascheri, CWP Carvalho, DWH Chávez, IBA Martins, ... Journal of Cereal Science 89, 102793, 2019 | 24 | 2019 |
| Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets VS de Oliveira, DWH Chávez, PRF Paiva, OD Gamallo, RN Castro, ... Food Research International 156, 111199, 2022 | 19 | 2022 |
| The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines IOAM de Carvalho, VS de Oliveira, DWH Chávez, OD Gamallo, RN Castro, ... Journal of Food Composition and Analysis 104, 104087, 2021 | 19 | 2021 |
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