| Plant proteins as high-quality nutritional source for human diet AGA Sá, YMF Moreno, BAM Carciofi Trends in Food Science & Technology 97, 170-184, 2020 | 417 | 2020 |
| Food processing for the improvement of plant proteins digestibility AGA Sá, YMF Moreno, BAM Carciofi Critical reviews in food science and nutrition 60 (20), 3367-3386, 2020 | 284 | 2020 |
| A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries AGA SÁ, AC de Meneses, PHH de Araújo, D de Oliveira Trends in Food Science & Technology 69, 95-105, 2017 | 228 | 2017 |
| Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities M Kumar, M Tomar, DJ Bhuyan, S Punia, S Grasso, AGA Sa, BAM Carciofi, ... Biomedicine & Pharmacotherapy 142, 112018, 2021 | 85 | 2021 |
| Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility AGA Sá, DC da Silva, MTB Pacheco, YMF Moreno, BAM Carciofi Future Foods 3, 100023, 2021 | 62 | 2021 |
| Influence of emerging technologies on the utilization of plant proteins AGA Sá, JB Laurindo, YMF Moreno, BAM Carciofi Frontiers in nutrition 9, 809058, 2022 | 43 | 2022 |
| Biocatalysis of aromatic benzyl-propionate ester by different immobilized lipases AGA Sá, AC de Meneses, LA Lerin, PHH de Araújo, C Sayer, ... Bioprocess and biosystems engineering 41, 585-591, 2018 | 33 | 2018 |
| Benzyl butyrate esterification mediated by immobilized lipases: Evaluation of batch and fed-batch reactors to overcome lipase-acid deactivation AC de Meneses, AGA Sa, LA Lerin, ML Corazza, PHH de Araújo, C Sayer, ... Process Biochemistry 78, 50-57, 2019 | 30 | 2019 |
| Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting … M Kumar, D Chandran, M Tomar, DJ Bhuyan, S Grasso, AGA Sá, ... Horticulturae 8 (3), 265, 2022 | 29 | 2022 |
| Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties AGA Sá, MTB Pacheco, YMF Moreno, BAM Carciofi Journal of Food Composition and Analysis 111, 104634, 2022 | 23 | 2022 |
| How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils AGA Sá, J Hang, L Jardine, KE Bett, JD House Sustainable Food Proteins 1 (2), 59-73, 2023 | 12 | 2023 |
| Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal AGA Sá, MTB Pacheco, YMF Moreno, BAM Carciofi Food Research International 169, 112876, 2023 | 9 | 2023 |
| Hermes de Araújo, PH; de Oliveira, D. A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries A SÁ, AC de Meneses Trends Food Sci. Technol 69, 95-105, 2017 | 7 | 2017 |
| Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues R Singh, AGA Sá, S Sharma, M Nadimi, J Paliwal, JD House, F Koksel Food and Bioprocess Technology, 1-17, 2023 | 6 | 2023 |
| Influence of different amino acid scoring patterns on the protein quality of field peas AGA Sá, Z Wan, AB Jha, KK Gali, TD Warkentin, JD House Journal of Food Composition and Analysis 127, 105938, 2024 | 5 | 2024 |
| Methods for physically structuring meat analogs: Challenges and perspectives BAM Angonese, M. Sá, A. G. A. Motta, G. E. Oliveira, D. Luccio, M. Carciofi Food Reviews International, 1-29, 2022 | 5* | 2022 |
| Understanding the packaging colour on consumer perception of plant‐based hamburgers: A preliminary study C da Fonseca, AGA Sá, T Ribeiro Gagliardi, MJ dos Santos Alves, ... Packaging Technology and Science 36 (6), 495-503, 2023 | 3 | 2023 |
| The influence of clean food labels on consumers' perception AGA Sá, LM Carmo, GA Valencia Packaging Technology and Science 36 (9), 757-766, 2023 | 2 | 2023 |
| Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods AGA Sá, JD House Comprehensive Reviews in Food Science and Food Safety 23 (1), e13260, 2024 | 1 | 2024 |
| Effect of Nonthermal Treatments on the Properties of Natural Food Additives DA Laroque, AGA Sá, JO de Moraes, GA Valencia, JB Laurindo, ... Natural Additives in Foods, 269-301, 2022 | 1 | 2022 |
Yara Maria Franco MorenoProfessor of Nutrition Department, Federal University of Santa Catarina (UFSC)在 ufsc.br 的电子邮件经过验证
