| Chemical characterisation and application of acid whey in fermented milk P Lievore, DRS Simões, KM Silva, NL Drunkler, AC Barana, A Nogueira, ... Journal of food science and technology 52, 2083-2092, 2015 | 134 | 2015 |
| Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies AR Karnopp, AM Figueroa, PR Los, JC Teles, DRS Simões, AC Barana, ... Food Science and Technology (Campinas) 35 (4), 750-756, 2015 | 74 | 2015 |
| Hambúrgueres formulados com base protéica de pescado DRS Simões, MA Pedroso, W Augusto Ruiz, TL Almeida Food Science and Technology 18 (4), 410-413, 1998 | 39 | 1998 |
| Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido FE Konkel, SMR Oliveira, DRS Simões, IM Demiate Food Science and Technology 24, 249-254, 2004 | 38 | 2004 |
| Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses PR Los, DRS Simões, L Benvenutti, AAF Zielinski, A Alberti, A Nogueira International Journal of Dairy Technology 74 (2), 371-382, 2021 | 36 | 2021 |
| Desodorización de la base proteica de pescado (BPP) con ácido fosfórico DRS Simões, MI Queiroz, G Volpato, LQ Zepka Food Science and Technology 24, 23-26, 2004 | 36 | 2004 |
| Análise dos indicadores físico-químicos de qualidade da sidra brasileira A Nogueira, RA Prestes, DRS Simões, JF Drilleau, G Wosiacki | 30 | 2003 |
| Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup PR Los, DRS Simões, RS Leone, BC Bolanho, T Cardoso, EDG Danesi Pesquisa Agropecuária Brasileira 53 (11), 1259-1267, 2018 | 18 | 2018 |
| Aromas em maçãs, suco e sidra: revisão DRS Simões, N Waszczynskyj, G Wosiacki Boletim do Centro de Pesquisa e Processamento de Alimentos 27 (1), 153-172, 2009 | 16 | 2009 |
| Effect of biomass reduction on the fermentation of cider A Nogueira, C Mongruel, DRS Simões, N Waszczynskyj, G Wosiacki Brazilian Archives of Biology and Technology 50, 1083-1092, 2007 | 16 | 2007 |
| Potencial da variedade Joaquina para o processamento de suco clarificado e vinho seco de maçã HCR Fertonani, DRS Simões, A Nogueira, G Wosiacki Food Science and Technology 26, 434-440, 2006 | 16 | 2006 |
| Production of pizza dough with reduced fermentation time S Limongi, DRS Simões, IM Demiate Food Science and Technology 32, 793-797, 2012 | 15 | 2012 |
| Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures P Judacewski, PR Los, L Benvenutti, A Alberti, DRS Simões, A Nogueira Journal of the Science of Food and Agriculture 96 (11), 3831-3837, 2016 | 12 | 2016 |
| Rational use of water in a poultry slaughterhouse in the state of Paraná, Brazil: a case study AC Barana, V Botelho, GK Wiecheteck, MMR Doll, DRS Simões Engenharia Agrícola 34, 171-178, 2014 | 12 | 2014 |
| Desenvolvimento de uma bebida láctea fermentada feita com soro ácido de queijo quark AC Barana, RC Lima, VB Botelho, DR Simões Revista Verde de Agroecologia e Desenvolvimento Sustentável 7 (5), 35, 2012 | 12 | 2012 |
| Biscoitos tipo cookie sem glúten formulados com farelo de feijão, farinha de arroz e amido de mandioca DI de Oliveira, AP Kolakowski, DRS Simões, PR Los, IM Demiate Revista Brasileira de Tecnologia Agroindustrial 11 (2), 2017 | 10 | 2017 |
| Optimization of beef patties produced with vegetable oils: A mixture design approach and sensory evaluation PR Los, GV Marson, SD Dutcosky, A Nogueira, MT Marinho, DRS Simões Food Science and Technology 40 (Suppl. 1), 12-20, 2020 | 9 | 2020 |
| Desenvolvimento e Avaliação de Iogurte Adicionado de Colágeno e Goma Xantana A Chuproski, GDF Pereira, PR Los, P Judacewski, DRS Simões, ... Brazilian Journal of Animal and Environmental Research 3 (4), 3579-3589, 2020 | 6 | 2020 |
| Application of sensory analyses in the development of a new apple cider PR Los, CM Braga, JR Carvalho, DRS Simões, A Nogueira Revista Brasileira de Tecnologia Agroindustrial 11 (1), 2017 | 6 | 2017 |
| Assessing the use of frozen pork meat in the manufacture of cooked ham FGB LOS, RC Prestes, D Granato, DRS Simoes, SS Roman, IM Demiate Food Science and Technology 36, 124-131, 2016 | 6 | 2016 |
