| Bio compounds of edible mushrooms: In vitro antioxidant and antimicrobial activities F Bach, AAF Zielinski, CV Helm, GM Maciel, AC Pedro, AP Stafussa, ... Lwt 107, 214-220, 2019 | 119 | 2019 |
| Chemical, antioxidant and antibacterial study of Brazilian fruits CWI Haminiuk, MSV Plata‐Oviedo, AR Guedes, AP Stafussa, E Bona, ... International journal of food science & technology 46 (7), 1529-1537, 2011 | 106 | 2011 |
| Physicochemical properties of modified citrus pectins extracted from orange pomace SS Venzon, MHG Canteri, D Granato, BD Junior, GM Maciel, AP Stafussa, ... Journal of food science and technology 52, 4102-4112, 2015 | 90 | 2015 |
| Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity AP Stafussa, GM Maciel, V Rampazzo, E Bona, CN Makara, BD Junior, ... International Journal of Food Properties 21 (1), 106-118, 2018 | 86 | 2018 |
| Chia seed mucilage as a potential encapsulating agent of a natural food dye JLD Antigo, AP Stafussa, R de Cassia Bergamasco, GS Madrona Journal of Food Engineering 285, 110101, 2020 | 60 | 2020 |
| Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies AP Stafussa, GM Maciel, AG da Silva Anthero, MV da Silva, AAF Zielinski, ... Journal of Food Engineering 169, 53-60, 2016 | 50 | 2016 |
| Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees AP Stafussa, GM Maciel, DG Bortolini, WV Maroldi, VR Ribeiro, MM Fachi, ... Future Foods 4, 100066, 2021 | 40 | 2021 |
| Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae VR Ribeiro, GM Maciel, MM Fachi, R Pontarolo, IAA Fernandes, ... Food Research International 126, 108623, 2019 | 40 | 2019 |
| Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent VR Ribeiro, IAA Fernandes, IP Mari, AP Stafussa, R Rossetto, GM Maciel, ... Journal of Functional Foods 60, 103433, 2019 | 31 | 2019 |
| Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice TCV Balbinoti, A Paula Stafussa, CWI Haminiuk, GM Maciel, GL Sassaki, ... International Journal of Food Science & Technology, 2020 | 27 | 2020 |
| Why are some Listeria monocytogenes genotypes more likely to cause invasive (brain, placental) infection? JA Vázquez-Boland, M Wagner, M Scortti MBio 11 (6), 10.1128/mbio. 03126-20, 2020 | 19 | 2020 |
| 1H NMR and Raman spectroscopy of oils and extracts obtained from organic and conventional goji berries: yield, fatty acids, carotenoids and biological activities AC Pedro, F Bach, AP Stafussa, LRA Menezes, A Barison, GM Maciel, ... International Journal of Food Science & Technology 54 (1), 282-290, 2019 | 18 | 2019 |
| Edible coatings and application of photodynamics in ricotta cheese preservation JB Miazaki, AR dos Santos, CF de Freitas, AP Stafussa, JMG Mikcha, ... LWT 165, 113697, 2022 | 15 | 2022 |
| Ultrasound-assisted extraction of psyllium mucilage: Evaluation of functional and technological properties GS Souza, R de Cassia Bergamasco, AP Stafussa, GS Madrona Emir. J. Food Agric 32, 238-244, 2020 | 12 | 2020 |
| Biosorption of biocompounds from white and green tea in Saccharomyces cerevisiae waste: Study of the secondary metabolites by UPLC-QToF-MS and simulated in vitro … VR Ribeiro, GM Maciel, MM Fachi, R Pontarolo, IAA Fernandes, ... Food Bioscience 41, 101001, 2021 | 10 | 2021 |
| Leites fermentados–uma revisão CAF Artilha, DMB da Silva, E da Silva Alves, LCS de Sousa, BHF Saqueti, ... Brazilian Journal of Development 6 (1), 4956-4968, 2020 | 10 | 2020 |
| Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace LF Ribeiro, RH Ribani, AP Stafussa, CN Makara, IG Branco, GM Maciel, ... Acta Scientiarum. Technology 44, 2022 | 9 | 2022 |
| Modeling the extraction of bioactive compounds of green and red camu-camu peel and identification using UPLC-MS/MS LA da Silva, MR da Silva Scapim, JF da Silva, AP Stafussa, ACR Aranha, ... Chemical Engineering Research and Design 196, 1-12, 2023 | 8 | 2023 |
| Queijos artesanais do Paraná: caracterização de sua composição centesimal ACB Castilho, AP Stafussa, LM Rodrigues, JB Ressutte, ... Brazilian Journal of Development 5 (10), 21568-21579, 2019 | 8 | 2019 |
| Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. LWT, 2019, 107, 214–220 F Bach, AAF Zielinski, CV Helm, GM Maciel, AC Pedro, AP Stafussa, ... | 8 | |