| Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar C Olivati, YP de Oliveira Nishiyama, RT de Souza, NS Janzantti, ... Food research international 116, 190-199, 2019 | 49 | 2019 |
| Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing MG Cattelan, YP de Oliveira Nishiyama, TMV Gonçalves, AR Coelho Food microbiology 73, 305-310, 2018 | 30 | 2018 |
| Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation YP de Oliveira Nishiyama-Hortense, MJ de Paula Rossi, ... Future Foods 6, 100179, 2022 | 13 | 2022 |
| BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition C Olivati, YPO Nishiyama, R da Silva, S Gómez-Alonso, ES Lago-Vanzela Journal of Food Composition and Analysis 114, 104771, 2022 | 9 | 2022 |
| Natural pre-treatment in raisins production: Effects on quality during storage VD Shimizu-Marin, YP Nishiyama-Hortense, C Olivati, AC Gonçales, ... Journal of Stored Products Research 107, 102342, 2024 | 1 | 2024 |
| Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes YP Nishiyama-Hortense, C Olivati, VD Shimizu-Marin, AC Gonçales, ... Molecules 29 (21), 5205, 2024 | | 2024 |
| Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes C Olivati, YP Nishiyama-Hortense, N Soares Janzantti, R da Silva, ... Molecules 28 (20), 7006, 2023 | | 2023 |
| Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A× BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients YP Nishiyama-Hortense, C Olivati, J Pérez-Navarro, RT Souza, ... Foods 12 (13), 2608, 2023 | | 2023 |
