| Microencapsulation: concepts, mechanisms, methods and some applications in food technology PT Silva, LLM Fries, CR Menezes, AT Holkem, CL Schwan, ÉF Wigmann, ... Ciência Rural 44, 1304-1311, 2014 | 277 | 2014 |
| Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties? RT Heck, RG Vendruscolo, M de Araújo Etchepare, AJ Cichoski, ... Meat science 130, 16-25, 2017 | 180 | 2017 |
| Bioremediation of a polyaromatic hydrocarbon contaminated soil by native soil microbiota and bioaugmentation with isolated microbial consortia ÍS Silva, EC dos Santos, CR de Menezes, AF de Faria, E Franciscon, ... Bioresource technology 100 (20), 4669-4675, 2009 | 178 | 2009 |
| Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile RT Heck, E Saldaña, JM Lorenzo, LP Correa, MB Fagundes, AJ Cichoski, ... Meat Science 156, 174-182, 2019 | 170 | 2019 |
| Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate M de Araújo Etchepare, GC Raddatz, ÉM de Moraes Flores, LQ Zepka, ... LWT-Food Science and Technology 65, 511-517, 2016 | 155 | 2016 |
| Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying GL Nunes, M de Araújo Etchepare, AJ Cichoski, LQ Zepka, EJ Lopes, ... Lwt 89, 128-133, 2018 | 143 | 2018 |
| Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions JR da Rosa, GL Nunes, MH Motta, JP Fortes, GCC Weis, LHR Hecktheuer, ... Food hydrocolloids 89, 742-748, 2019 | 137 | 2019 |
| Nanoencapsulation of bioactive compounds: Challenges and perspectives MT Bazana, CF Codevilla, CR de Menezes Current opinion in food science 26, 47-56, 2019 | 114 | 2019 |
| Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation A Quatrin, C Rampelotto, R Pauletto, LH Maurer, SM Nichelle, B Klein, ... Journal of Functional Foods 65, 103714, 2020 | 113 | 2020 |
| Bioactive pigments from microalgae Phormidium autumnale DB Rodrigues, CR Menezes, AZ Mercadante, E Jacob-Lopes, LQ Zepka Food Research International 77, 273-279, 2015 | 110 | 2015 |
| Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying AT Holkem, GC Raddatz, GL Nunes, AJ Cichoski, E Jacob-Lopes, ... LWT-Food Science and Technology 71, 302-308, 2016 | 109 | 2016 |
| Acerola nectar with added microencapsulated probiotic AEC Antunes, AM Liserre, ALA Coelho, CR Menezes, I Moreno, ... LWT-Food Science and Technology 54 (1), 125-131, 2013 | 105 | 2013 |
| Improvement of the viability of encapsulated probiotics using whey proteins M de Araújo Etchepare, GL Nunes, BR Nicoloso, JS Barin, EMM Flores, ... Lwt 117, 108601, 2020 | 97 | 2020 |
| Microencapsulation of probiotics using sodium alginate MA Etchepare, JS Barin, AJ Cichoski, E Jacob-Lopes, R Wagner, ... Ciência Rural 45, 1319-1326, 2015 | 90 | 2015 |
| Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation AT Holkem, GC Raddatz, JS Barin, ÉMM Flores, EI Muller, CF Codevilla, ... LWT-Food Science and Technology 76, 216-221, 2017 | 83 | 2017 |
| A new hybrid photobioreactor design for microalgae culture MC Deprá, LGR Mérida, CR de Menezes, LQ Zepka, E Jacob-Lopes Chemical Engineering Research and Design 144, 1-10, 2019 | 82 | 2019 |
| Application of probiotic delivery systems in meat products CP Cavalheiro, C Ruiz-Capillas, AM Herrero, F Jiménez-Colmenero, ... Trends in Food Science & Technology 46 (1), 120-131, 2015 | 81 | 2015 |
| Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling AJ Cichoski, DRM Flores, CR De Menezes, E Jacob-Lopes, LQ Zepka, ... International journal of food microbiology 301, 27-33, 2019 | 80 | 2019 |
| Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate M de Araújo Etchepare, GC Raddatz, AJ Cichoski, ÉMM Flores, JS Barin, ... Journal of Functional Foods 21, 321-329, 2016 | 78 | 2016 |
| Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying GC Raddatz, G Poletto, C de Deus, CF Codevilla, AJ Cichoski, ... Food Research International 130, 108902, 2020 | 77 | 2020 |
JULIANO SMANIOTO BARINProfessor do Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria在 ufsm.br 的电子邮件经过验证
