| Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts AP do Espírito Santo, NS Cartolano, TF Silva, FASM Soares, LA Gioielli, ... International Journal of Food Microbiology 154 (3), 135-144, 2012 | 211 | 2012 |
| Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk RPS Oliveira, ACR Florence, RC Silva, P Perego, A Converti, LA Gioielli, ... International journal of food microbiology 128 (3), 467-472, 2009 | 211 | 2009 |
| Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications APB Ribeiro, R Grimaldi, LA Gioielli, LAG Gonçalves Food research international 42 (3), 401-410, 2009 | 183 | 2009 |
| Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil RC Basso, APB Ribeiro, MH Masuchi, LA Gioielli, LAG Gonçalves, ... Food chemistry 122 (4), 1185-1192, 2010 | 139 | 2010 |
| Chemical interesterification of milkfat and milkfat-corn oil blends JN Rodrigues, LA Gioielli Food Research International 36 (2), 149-159, 2003 | 121 | 2003 |
| Instrumental methods for the evaluation of interesterified fats APB Ribeiro, RC Basso, R Grimaldi, LA Gioielli, LAG Gonçalves Food analytical methods 2, 282-302, 2009 | 118 | 2009 |
| Evaluation of the composition of continuously-cultivated Arthrospira (Spirulina) platensis using ammonium chloride as nitrogen source CEN Sassano, LA Gioielli, LS Ferreira, MS Rodrigues, S Sato, A Converti, ... Biomass and Bioenergy 34 (12), 1732-1738, 2010 | 109 | 2010 |
| Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt AP do Espírito Santo, RC Silva, FASM Soares, D Anjos, LA Gioielli, ... International Dairy Journal 20 (6), 415-422, 2010 | 109 | 2010 |
| Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes OV Santos, NCF Corrêa, FASM Soares, LA Gioielli, CEF Costa, ... Food Research International 47 (2), 253-258, 2012 | 102 | 2012 |
| Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein FASDM Soares, RC da Silva, KCG da Silva, MB Lourenço, DF Soares, ... Food research international 42 (9), 1287-1294, 2009 | 93 | 2009 |
| Method development for the analysis of trans‐fatty acids in hydrogenated oils by capillary electrophoresis MAL de Oliveira, VES Solis, LA Gioielli, B Polakiewicz, MFM Tavares Electrophoresis 24 (10), 1641-1647, 2003 | 93 | 2003 |
| The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil RC Silva, LN Cotting, TP Poltronieri, VM Balcao, DB de Almeida, ... LWT-Food Science and Technology 42 (7), 1275-1282, 2009 | 90 | 2009 |
| Effects of crystalline microstructure on oil migration in a semisolid fat matrix E Dibildox-Alvarado, JN Rodrigues, LA Gioielli, JF Toro-Vazquez, ... Crystal growth & design 4 (4), 731-736, 2004 | 89 | 2004 |
| Structured lipids obtained by chemical interesterification of olive oil and palm stearin RC da Silva, DF Soares, MB Lourenço, FASM Soares, KG da Silva, ... LWT-Food Science and Technology 43 (5), 752-758, 2010 | 85 | 2010 |
| Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks ACR Florence, C Béal, RC Silva, CSB Bogsan, ALOS Pilleggi, LA Gioielli, ... Food chemistry 135 (4), 2207-2214, 2012 | 79 | 2012 |
| Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil … APB Ribeiro, RC Basso, R Grimaldi, LA Gioielli, AO dos Santos, ... Food Research International 42 (8), 1153-1162, 2009 | 75 | 2009 |
| Composição centesimal do leite humano e caracterização das propriedades físico-químicas de sua gordura RC Silva, JP Escobedo, LA Gioielli, VS Quintal, SM Ibidi, EM Albuquerque Química Nova 30, 1535-1538, 2007 | 69* | 2007 |
| Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil APB Ribeiro, R Grimaldi, LA Gioielli, AO dos Santos, LP Cardoso, ... Food biophysics 4, 106-118, 2009 | 67 | 2009 |
| Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil JM Maruyama, FASDM Soares, NR D’Agostinho, MIA Gonçalves, ... Journal of Agricultural and Food Chemistry 62 (10), 2253-2263, 2014 | 58 | 2014 |
| Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures ACR Florence, RC Da Silva, AP do Espírito Santo, LA Gioielli, AY Tamime, ... Dairy Science and Technology 89 (6), 541-553, 2009 | 57 | 2009 |
