Effect of high pressure homogenization (HPH) on the physical stability of tomato juice MTK Kubo, PED Augusto, M Cristianini Food research international 51 (1), 170-179, 2013 | 254 | 2013 |
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability ML Rojas, TS Leite, M Cristianini, ID Alvim, PED Augusto Food Research International 82, 22-33, 2016 | 189 | 2016 |
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 111 (4), 570-579, 2012 | 185 | 2012 |
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp PED Augusto, M Cristianini, A Ibarz Journal of Food Engineering 108 (2), 283-289, 2012 | 131 | 2012 |
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties TS Leite, ALT de Jesus, M Schmiele, AAL Tribst, M Cristianini LWT-Food Science and Technology 76, 361-369, 2017 | 121 | 2017 |
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 111 (2), 474-477, 2012 | 112 | 2012 |
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 114 (1), 57-63, 2013 | 105 | 2013 |
Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation FP Campos, M Cristianini Innovative Food Science & Emerging Technologies 8 (2), 226-229, 2007 | 105 | 2007 |
High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing AG Da Cruz, JAF Faria, SMI Saad, HMA Bolini, AS Sant, M Cristianini Trends in food science & technology 21 (10), 483-493, 2010 | 100 | 2010 |
Effects of high pressure on functional properties of soy protein R Torrezan, WP Tham, AE Bell, RA Frazier, M Cristianini Food Chemistry 104 (1), 140-147, 2007 | 93 | 2007 |
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours PED Augusto, A Ibarz, M Cristianini Food Research International 54 (1), 169-176, 2013 | 91 | 2013 |
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization TFF da Silveira, M Cristianini, GG Kuhnle, AB Ribeiro, J Teixeira Filho, ... Innovative Food Science & Emerging Technologies 55, 88-96, 2019 | 90 | 2019 |
Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing TLC de Oliveira, ALS Ramos, EM Ramos, RH Piccoli, M Cristianini Trends in Food Science & Technology 45 (1), 60-85, 2015 | 84 | 2015 |
Rheological behavior of tomato juice: steady-state shear and time-dependent modeling PED Augusto, V Falguera, M Cristianini, A Ibarz Food and Bioprocess Technology 5, 1715-1723, 2012 | 78 | 2012 |
Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system AAL Tribst, MA Franchi, M Cristianini Innovative Food Science & Emerging Technologies 9 (3), 265-271, 2008 | 76 | 2008 |
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) TS Leite, PED Augusto, M Cristianini Innovative Food Science & Emerging Technologies 26, 124-133, 2014 | 75 | 2014 |
Quality of mango nectar processed by high‐pressure homogenization with optimized heat treatment AAL Tribst, MA Franchi, PR de Massaguer, M Cristianini Journal of Food Science 76 (2), M106-M110, 2011 | 72 | 2011 |
Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages LM Júnior, M Cristianini, M Padula, CAR Anjos Food Research International 119, 920-930, 2019 | 71 | 2019 |
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice TS Leite, PED Augusto, M Cristianini Food Biophysics 10, 169-180, 2015 | 71 | 2015 |
Extraction of bioactive compounds from purple corn using emerging technologies: A review M Cristianini, JS Guillén Sánchez Journal of food science 85 (4), 862-869, 2020 | 69 | 2020 |