| Acetic acid bacteria in the food industry: systematics, characteristics and applications RJ Gomes, M de Fatima Borges, M de Freitas Rosa, RJH Castro-Gómez, ... Food technology and biotechnology 56 (2), 139, 2018 | 281 | 2018 |
| Relationships among oil content, protein content and seed size in soybeans M Marega Filho, D Destro, LA Miranda, WA Spinosa, MC Carrão-Panizzi, ... Brazilian Archives of Biology and Technology 44, 23-32, 2001 | 57 | 2001 |
| Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya RS Bueno, JB Ressutte, NNY Hata, FC Henrique-Bana, KB Guergoletto, ... Lwt 140, 110770, 2021 | 51 | 2021 |
| Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice WA Spinosa, V Santos Júnior, D Galvan, JL Fiorio, RJHC Gomez Food Science and Technology 35, 196-201, 2015 | 50 | 2015 |
| Influence of freezing, pasteurization and maturation on Tiúba honey quality GP Ribeiro, JK Villas-Boas, WA Spinosa, SH Prudencio Lwt 90, 607-612, 2018 | 42 | 2018 |
| Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach RC Nunes Filho, D Galvan, L Effting, MM Terhaag, F Yamashita, ... Food Chemistry 365, 130478, 2021 | 36 | 2021 |
| An approach for implementing ecodesign at early research stage: A case study of bacterial cellulose production RA e Silva, AI Santa Brígida, M de Freitas Rosa, RM da Silva Neto, ... Journal of Cleaner Production 269, 122245, 2020 | 24 | 2020 |
| Organic brown sugar and jaboticaba pulp influence on water kefir fermentation TM Destro, DF Prates, LS Watanabe, S Garcia, G Biz, WA Spinosa Ciência e Agrotecnologia 43, e005619, 2019 | 24 | 2019 |
| Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais FPP Marques, W Spinosa, KF Fernandes, CFS Castro, M Caliari Food Science and Technology 30, 119-126, 2010 | 24 | 2010 |
| Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants NV de Rezende Mudenuti, AC de Camargo, SM de Alencar, R Danielski, ... Food Bioscience 42, 101085, 2021 | 23 | 2021 |
| Modeling and kinetic study of bio-ethanol production from soy protein concentrate by-product L Caldeirao, C Tanaka, E Ida, W Spinosa Food Science and Technology 36, 369-374, 2016 | 22 | 2016 |
| Commercial and potential applications of bacterial cellulose in Brazil: ten years review LD Marestoni, HS Barud, RJ Gomes, RPF Catarino, NNY Hata, ... Polímeros 30 (4), e2020047, 2020 | 21 | 2020 |
| Acetic acid fermentation of soybean molasses and characterisation of the produced vinegar LCR Miranda, RJ Gomes, JMG Mandarino, EI Ida, WA Spinosa Food technology and biotechnology 58 (1), 84, 2020 | 19 | 2020 |
| Nutritional Supplementation with Amino Acids on Bacterial Cellulose Production by Komagataeibacter intermedius: Effect Analysis and Application of Response … RJ Gomes, EI Ida, WA Spinosa Applied Biochemistry and Biotechnology 194 (11), 5017-5036, 2022 | 18 | 2022 |
| In vitro effects of Bifidobacterium lactis-based synbiotics on human faecal bacteria FC Henrique-Bana, X Wang, GN Costa, WA Spinosa, LHS Miglioranza, ... Food Research International 128, 108776, 2020 | 18 | 2020 |
| Quality pattern and identity of commercial fruit and vegetable vinegar (Acetic acid fermentation) FPP Marques, W Spinosa, KF Fernandes, CFS Castro, M Caliari Food Science and Technology 30, 119-126, 2010 | 17 | 2010 |
| Isolamento, seleção, identificação e parâmetros cinéticos de bactérias acéticas provenientes de indústrias de vinagre WA Spinosa [sn], 2002 | 16 | 2002 |
| Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production V SANTOS, E Nizoli, D Galvan, RJ Gomes, G Biz, JB Ressutte, TS Rocha, ... Food Science and Technology 42, e05121, 2021 | 15 | 2021 |
| Saccharomyces boulardii: Optimization of simultaneous saccharification and fermentation of cell production in organic and conventional apple substrate pulp FS Farinazzo, ES Farinazzo, WA Spinosa, S Garcia Food Science and Biotechnology 26, 969-977, 2017 | 14 | 2017 |
| Expansion and hydration properties of cassava starch extruded with emulsifier M Soares, M Grossmann, R Silva, M Caliari, W Spinosa Brazilian Journal of Food Technology 21 (1–2), 57-61, 1999 | 12 | 1999 |
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