| Effect of different fibers on batter and gluten-free layer cake properties MA Gularte, E de la Hera, M Gómez, CM Rosell LWT-Food science and technology 48 (2), 209-214, 2012 | 281 | 2012 |
| Antibacterial activity, optical, mechanical, and barrier properties of corn starch films containing orange essential oil JA do Evangelho, G da Silva Dannenberg, B Biduski, SLM El Halal, ... Carbohydrate polymers 222, 114981, 2019 | 258 | 2019 |
| Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes MA Gularte, M Gómez, CM Rosell Food and Bioprocess Technology 5, 3142-3150, 2012 | 248 | 2012 |
| Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains J Nickel, LP Spanier, FT Botelho, MA Gularte, E Helbig Food chemistry 209, 139-143, 2016 | 180 | 2016 |
| Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids MA Gularte, CM Rosell Carbohydrate Polymers 85 (1), 237-244, 2011 | 146 | 2011 |
| Manual de análise sensorial de alimentos MA GULARTE Pelotas: Universidade Federal de Pelotas 105, 2009 | 137 | 2009 |
| Protein enrichment and its effects on gluten-free bread characteristics CR Storck, E da Rosa Zavareze, MA Gularte, MC Elias, CM Rosell, ... LWT-Food Science and Technology 53 (1), 346-354, 2013 | 115 | 2013 |
| The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients LD Preichardt, CT Vendruscolo, MA Gularte, AS Moreira International Journal of Food Science and Technology 46 (12), 2591-2597, 2011 | 103 | 2011 |
| De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica AE León, CM Rosell, M Gómez Pallarés, C Brites, M Haros, MJ Trigo, ... ISEKI-Food, 2007 | 86 | 2007 |
| Impact of different chicken meat production systems on consumers’ purchase perception P Pinto da Rosa, B Pio Ávila, I Damé Veber Angelo, R Garavaglia Chesini, ... British Poultry Science 62 (3), 387-395, 2021 | 64 | 2021 |
| Addition of green banana flour to instant noodles: rheological and technological properties MG Vernaza, MA Gularte, YK Chang Ciência e Agrotecnologia 35, 1157-1165, 2011 | 64 | 2011 |
| Métodos para avaliação de carne ovina “in vivo” na carcaça e na carne JCS Osório, MTM Osório, POC Jardim, MA Pimentel, JLO Pouey, ... Pelotas: Ed. UFPEL, 107, 1998 | 45 | 1998 |
| Development of fermented sausage produced with mutton and native starter cultures CE dos Santos Cruxen, CLK Braun, MB Fagundes, MA Gularte, R Wagner, ... Lwt 95, 23-31, 2018 | 44 | 2018 |
| Idade e sexo na maciez da carne de ovinos da raça Corriedale MA Gularte, RO Treptow, JLF Pouey, JC Osório Ciência Rural 30, 485-488, 2000 | 44 | 2000 |
| Analysis of the perception and behaviour of consumers regarding probiotic dairy products BP Avila, PP da Rosa, TA Fernandes, RG Chesini, PA Sedrez, ... International Dairy Journal 106, 104703, 2020 | 43 | 2020 |
| Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab J Bressiani | 41 | 2019 |
| Production of propolis extract microparticles with concentrated pea protein for application in food C Jansen-Alves, FD Krumreich, GP Zandoná, MA Gularte, CD Borges, ... Food and Bioprocess Technology 12, 729-740, 2019 | 40 | 2019 |
| Impact of different salts in soaking water on the cooking time, texture and physical parameters of cowpeas BP Ávila, M Santos dos Santos, AM Nicoletti, GD Alves, MC Elias, ... Plant Foods for Human Nutrition 70, 463-469, 2015 | 39 | 2015 |
| Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar) LZ Lages, M Radünz, BT Gonçalves, RS da Rosa, MV Fouchy, ... Lwt 148, 111794, 2021 | 35 | 2021 |
| Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application AM Pereira, FD Krumreich, AH Ramos, ACR Krolow, RB Santos, ... Food Science and Technology 40, 691-698, 2020 | 35 | 2020 |
