| Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate JA Moscatto, SH Prudêncio-Ferreira, MCO Hauly Food Science and Technology 24, 634-640, 2004 | 168 | 2004 |
| Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp … TC Pimentel, GS Madrona, S Garcia, SH Prudencio LWT-Food science and Technology 63 (1), 415-422, 2015 | 167 | 2015 |
| Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage LZ Menegas, TC Pimentel, S Garcia, SH Prudencio Meat Science 93 (3), 501-506, 2013 | 161 | 2013 |
| Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? DR Janiaski, TC Pimentel, AG Cruz, SH Prudencio Journal of Dairy Science 99 (7), 5273-5283, 2016 | 147 | 2016 |
| Protein‐protein interactions in the extrusion of soya at various temperatures and moisture contents SH PRUDÊNCIO‐FERREIRA, JG ARÊAS Journal of food science 58 (2), 378-381, 1993 | 139 | 1993 |
| Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.) KA Batista, SH Prudêncio, KF Fernandes Journal of food science 75 (3), C286-C290, 2010 | 129 | 2010 |
| Proposing a ranking descriptive sensory method VB Richter, TCA de Almeida, SH Prudencio, M de Toledo Benassi Food Quality and Preference 21 (6), 611-620, 2010 | 105 | 2010 |
| Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat AA Droval, VT Benassi, A Rossa, SH Prudencio, FG Paião, ... Journal of Applied Poultry Research 21 (3), 502-507, 2012 | 95 | 2012 |
| Growth and carcass characteristics of pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls EL de A Ribeiro, JA Hernandez, EL Zanella, M Shimokomaki, ... Meat Science 68 (2), 285-290, 2004 | 91 | 2004 |
| Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt TC Pimentel, AG Cruz, SH Prudencio Journal of Dairy Science 96 (10), 6233-6241, 2013 | 88 | 2013 |
| Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability TC Pimentel, GS Madrona, SH Prudencio LWT-Food Science and Technology 62 (1), 838-846, 2015 | 84 | 2015 |
| Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage TC Pimentel, S Garcia, SH Prudencio International Journal of Dairy Technology 65 (1), 104-110, 2012 | 76 | 2012 |
| Suplementação de iogurte de soja com frutooligossacarídeos: características probióticas e aceitabilidade MCO Hauly, RHB Fuchs, SH Prudencio-Ferreira Revista de Nutrição 18, 613-622, 2005 | 74 | 2005 |
| Exogenous abscisic acid increases the anthocyanin concentration of berry and juice from ‘Isabel’grapes (Vitis labrusca L.) R Koyama, AM de Assis, LY Yamamoto, WF Borges, R de Sá Borges, ... HortScience 49 (4), 460-464, 2014 | 72 | 2014 |
| Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir FD Montanuci, TC Pimentel, S Garcia, SH Prudencio Food Science and Technology 32, 580-865, 2012 | 64 | 2012 |
| Chemical and physical composition of grain-type and food-type soybean for food processing JB Silva, MC Carrão-Panizzi, SH Prudêncio Pesquisa Agropecuária Brasileira 44, 777-784, 2009 | 58 | 2009 |
| Características físicas e químicas de diferentes variedades de feijão comum M BARROS, SH PRUDENCIO Semina. Ciências Agrárias 37 (2), 751-762, 2016 | 53* | 2016 |
| Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea (Vigna unguiculata L. Walp) KA Batista, SH Prudêncio, KF Fernandes International Journal of Food Science & Technology 45 (4), 794-799, 2010 | 48 | 2010 |
| Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains MC Carrão-Panizzi, ADP Beléia, SH Prudêncio-Ferreira, MCN Oliveira, ... Pesquisa Agropecuária Brasileira 34, 1044-1052, 1999 | 48 | 1999 |
| Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability ML de Moraes Filho, M Busanello, SH Prudencio, S Garcia Lwt 93, 339-345, 2018 | 43 | 2018 |
