| Maillard reaction products in processed food: pros and cons DM Bastos, É Monaro, É Siguemoto, M Séfora Food industrial processes-methods and equipment, 2012 | 157 | 2012 |
| Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review MTK Kubo, ES Siguemoto, ES Funcia, PED Augusto, S Curet, ... Current Opinion in Food Science 35, 36-48, 2020 | 146 | 2020 |
| Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles MR Marques, RAMS Freitas, ACC Carlos, ÉS Siguemoto, GG Fontanari, ... Food Chemistry 168, 288-293, 2015 | 144 | 2015 |
| Inactivation kinetics of Escherichia coli O157: H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing ÉS Siguemoto, JAW Gut, A Martinez, D Rodrigo Innovative Food Science & Emerging Technologies 45, 84-91, 2018 | 77 | 2018 |
| Inactivation kinetics of pectin methylesterase, polyphenol oxidase, and peroxidase in cloudy apple juice under microwave and conventional heating to evaluate non-thermal … ÉS Siguemoto, LJ Pereira, JAW Gut Food and Bioprocess Technology 11 (7), 1359-1369, 2018 | 57 | 2018 |
| Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice ÉS Siguemoto, E Purgatto, NMA Hassimotto, JAW Gut Lwt 111, 853-860, 2019 | 41 | 2019 |
| Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour CPD Silva, MSB Sousa, ÉS Siguemoto, RAM Soares, JAG Arêas Food Science and Technology 34, 597-603, 2014 | 40 | 2014 |
| Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization ÉS Siguemoto, E dos Santos Funcia, MN Pires, JAW Gut Food and Bioproducts Processing 111, 45-53, 2018 | 32 | 2018 |
| Dielectric properties of cloudy apple juices relevant to microwave pasteurization ÉS Siguemoto, JAW Gut Food and Bioprocess Technology 9 (8), 1345-1357, 2016 | 29 | 2016 |
| Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp HC de Barcelos Costa, ÉS Siguemoto, TABB Cavalcante, ... Food Chemistry 341, 128287, 2021 | 25 | 2021 |
| Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables ES Siguemoto, JAW GUT Food Science and Technology 37, 148-153, 2017 | 24 | 2017 |
| Residence time distribution of a capillary microreactor used for pharmaceutical synthesis ÉS Siguemoto, L Leite Reche, JAW Gut, MSA Palma Chemical Engineering & Technology 43 (3), 429-435, 2020 | 21 | 2020 |
| Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time–temperature history, and integrated … ÉS Siguemoto, MN Pires, ES Funcia, JAW Gut Journal of Food Process Engineering 41 (8), e12910, 2018 | 18 | 2018 |
| Caenorhabditis elegans as an in vivo model to assess fucoidan bioactivity preventing Helicobacter pylori infection C Palacios-Gorba, R Pina, M Tortajada-Girbés, A Jiménez-Belenguer, ... Food & Function 11 (5), 4525-4534, 2020 | 17 | 2020 |
| Composição nutricional e propriedades funcionais do murici (Byrsomina crassifolia) e moringa (Moringa Oleifera) ÉS Siguemoto Universidade de São Paulo, 2013 | 15 | 2013 |
| Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation E Siguemoto, I Collombel, CG Hatchy, C Delpech, J Grabulos, P Brat, ... Postharvest Biology and Technology 195, 112139, 2023 | 5 | 2023 |
| Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp ÉS Siguemoto, JAW Gut, G Dimitrakis, S Curet, L Boillereaux Foods 10 (8), 1903, 2021 | 4 | 2021 |
| Processamento térmico de micro-ondas de fluxo contínuo em suco de maçã não clarificado. ÉS Siguemoto Universidade de São Paulo (USP). Escola Politécnica (EP/BC), 2018 | 1 | 2018 |
| Continuous-flow microwave thermal processing of cloudy apple juice. ÉS Siguemoto Universidade de São Paulo, 2018 | 1 | 2018 |
| Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice ÉS Siguemoto, E Purgatto, JAW Gut Blucher Chemical Engineering Proceedings 1 (5), 4771-4774, 2018 | | 2018 |
