| Microwave vacuum drying and multi-flash drying of pumpkin slices RL Monteiro, JV Link, G Tribuzi, BAM Carciofi, JB Laurindo Journal of food engineering 232, 1-10, 2018 | 128 | 2018 |
| Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods JV Link, G Tribuzi, JB Laurindo LWT 84, 717-725, 2017 | 94 | 2017 |
| Vacuum impregnation and drying of calcium-fortified pineapple snacks MM de Lima, G Tribuzi, JAR de Souza, IG de Souza, JB Laurindo, ... LWT-food science and technology 72, 501-509, 2016 | 90 | 2016 |
| Digestibility, bioaccessibility and bioactivity of compounds from algae M Demarco, JO de Moraes, ÂP Matos, RB Derner, F de Farias Neves, ... Trends in Food Science & Technology 121, 114-128, 2022 | 76 | 2022 |
| Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices RL Monteiro, JV Link, G Tribuzi, BAM Carciofi, JB Laurindo Lwt 96, 612-619, 2018 | 67 | 2018 |
| Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying FR Assis, LGG Rodrigues, G Tribuzi, PG De Souza, BAM Carciofi, ... Lwt 113, 108298, 2019 | 55 | 2019 |
| Oil–free potato chips produced by microwave multiflash drying IMA Barreto, G Tribuzi, AM Junior, BAM Carciofi, JB Laurindo Journal of Food Engineering 261, 133-139, 2019 | 54 | 2019 |
| Drying and quality of microalgal powders for human alimentation F de Farias Neves, M Demarco, G Tribuzi Microalgae-from physiology to application, 2019 | 50 | 2019 |
| Use of algae as food ingredient: sensory acceptance and commercial products ÂP Matos, E Novelli, G Tribuzi Frontiers in Food Science and Technology 2, 989801, 2022 | 36 | 2022 |
| Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses P Andreani, JO de Moraes, BHP Murta, JV Link, G Tribuzi, JB Laurindo, ... Food Research International 129, 108886, 2020 | 27 | 2020 |
| Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process JV Link, G Tribuzi, JO de Moraes, JB Laurindo Journal of Food Engineering 239, 8-14, 2018 | 27 | 2018 |
| Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties VCR SCHMIDT, N Blanco-Pascual, G Tribuzi, JB Laurindo Food Science and Technology 39 (02), 491-499, 2019 | 25 | 2019 |
| Conductive multi‐flash drying of mango slices: Vacuum pulse conditions on drying rate and product properties JV Link, G Tribuzi, JB Laurindo Journal of Food Processing and Preservation 42 (2), e13440, 2018 | 24 | 2018 |
| Processing of chopped mussel meat in retort pouch G Tribuzi, GMF ARAGÃO, JB Laurindo Food science and technology 35, 612-619, 2015 | 22 | 2015 |
| How to adapt a lab-scale freeze dryer for assessing dehydrating curves at different heating conditions G Tribuzi, JB Laurindo Drying Technology 32 (9), 1119-1124, 2014 | 18 | 2014 |
| Operational diagrams for salting-marination processes and quality of cooked mussels G Tribuzi, FC Schmidt, JB Laurindo LWT-Food Science and Technology 59 (2), 746-753, 2014 | 16 | 2014 |
| Light induces peridinin and docosahexaenoic acid accumulation in the dinoflagellate Durusdinium glynnii CYB Oliveira, JL Abreu, EP Santos, ÂP Matos, G Tribuzi, CDL Oliveira, ... Applied Microbiology and Biotechnology 106 (18), 6263-6276, 2022 | 14 | 2022 |
| Dehydration and rehydration of cooked mussels G Tribuzi, JB Laurindo International Journal of Food Engineering 12 (2), 173-180, 2016 | 13 | 2016 |
| Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion W Sun, G Tribuzi, GM Bornhorst Food Research International 173, 113201, 2023 | 12 | 2023 |
| Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities JO de Moraes, P Andreani, BHP Murta, JV Link, G Tribuzi, JB Laurindo, ... LWT 154, 112822, 2022 | 11 | 2022 |
João Borges LaurindoUniversidade Federal de Santa Catarina - Brasil在 ufsc.br 的电子邮件经过验证
