| Sheep milk: Physicochemical characteristics and relevance for functional food development CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ... Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017 | 516 | 2017 |
| Treatment and utilization of dairy industrial waste: A review T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ... Trends in Food Science & Technology 88, 361-372, 2019 | 479 | 2019 |
| Cold plasma processing of milk and dairy products NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ... Trends in Food Science & Technology 74, 56-68, 2018 | 314 | 2018 |
| Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ... Trends in food science & technology 102, 146-154, 2020 | 262 | 2020 |
| Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ... Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019 | 189 | 2019 |
| Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ... Journal of functional foods 38, 242-250, 2017 | 189 | 2017 |
| 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 | 174 | 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 | 169 | 2013 |
| High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ... Ultrasonics Sonochemistry 57, 12-21, 2019 | 160 | 2019 |
| 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 | 152 | 2016 |
| Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive … MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ... Journal of functional foods 45, 435-443, 2018 | 147 | 2018 |
| Vegan probiotic products: A modern tendency or the newest challenge in functional foods TC Pimentel, WKA Da Costa, CE Barão, M Rosset, M Magnani Food Research International 140, 110033, 2021 | 137 | 2021 |
| Brazilian artisanal cheeses: an overview of their characteristics, main types and regulatory aspects BA Kamimura, M Magnani, WA Luciano, FB Campagnollo, TC Pimentel, ... Comprehensive Reviews in Food Science and Food Safety 18 (5), 1636-1657, 2019 | 124 | 2019 |
| Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice GM da Costa, JV de Carvalho Silva, JD Mingotti, CE Barão, SJ Klososki, ... Lwt 75, 195-201, 2017 | 122 | 2017 |
| Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ... Food Chemistry 279, 120-127, 2019 | 117 | 2019 |
| The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ... Food research international 107, 137-147, 2018 | 117 | 2018 |
| Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ... Lwt 105, 371-376, 2019 | 109 | 2019 |
| Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data FR Torres, EA Esmerino, BT Carr, LL Ferrão, D Granato, TC Pimentel, ... Journal of Dairy Science 100 (8), 6100-6110, 2017 | 106 | 2017 |
| Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? LC Grom, RS Rocha, CF Balthazar, JT Guimarães, NM Coutinho, ... Journal of Dairy Science 103 (2), 1110-1119, 2020 | 102 | 2020 |
| Dairy foods and positive impact on the consumer's health S Verruck, CF Balthazar, RS Rocha, R Silva, EA Esmerino, TC Pimentel, ... Advances in food and nutrition research 89, 95-164, 2019 | 98 | 2019 |