| Effect of fat replacers on the nutritive value and acceptability of beef frankfurters GR Sampaio, CMN Castellucci, MEMP e Silva, EAFS Torres Journal of Food Composition and Analysis 17 (3-4), 469-474, 2004 | 82 | 2004 |
| Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung RN Chávez-Jáuregui, RA Cardoso-Santiago, MEM Pinto e Silva, ... International Journal of Food Science and Technology 38 (7), 795-798, 2003 | 80 | 2003 |
| Elementos protetores do leite materno na prevenção de doenças gastrintestinais e respiratórias A Passanha, AM Cervato-Mancuso, MEM Pinto Journal of Human Growth and Development 20 (2), 351-360, 2010 | 77 | 2010 |
| Crianças portadoras de leucemia linfóide aguda: análise dos limiares de detecção dos gostos básicos I Elman, MEM Pinto Revista Brasileira de Cancerologia 53 (3), 297-303, 2007 | 64 | 2007 |
| Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread AR Lemos, VD Capriles, MEM Pinto e Silva, JAG Arêas Food Science and Technology 32, 427-431, 2012 | 51 | 2012 |
| The potential of extruded chickpea, corn and bovine lung for malnutrition programs RAC Santiago, RSR Moreira-Araújo, MEMP e Silva, JAG Arêas Innovative Food Science & Emerging Technologies 2 (3), 203-209, 2001 | 50 | 2001 |
| Evaluation of γ-radiation on oolong tea odor volatiles GB Fanaro, RC Duarte, AG Santillo, MEMP e Silva, E Purgatto, ... Radiation Physics and Chemistry 81 (8), 1152-1156, 2012 | 43 | 2012 |
| Effect of fructans‐based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks VD Capriles, RAM Soares, MEM Pinto e Silva, JAG Arêas International Journal of Food Science & Technology 44 (10), 1895-1901, 2009 | 37 | 2009 |
| Aceitação de preparações e sua associação com os sintomas decorrentes do tratamento de câncer em pacientes de uma clínica especializada BN Palmieri, EM Moulatlet, LKO Buschinelli, MEM Pinto-e-Silva Cadernos Saúde Coletiva 21, 02-09, 2013 | 23 | 2013 |
| Composition of hydrolysates from meat MEMPE Silva, RN Mazzilli, F Cusin Journal of Food Composition and Analysis 12 (3), 219-225, 1999 | 22 | 1999 |
| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products AC Conti-Silva, MEMP e Silva, JAG Arêas Meat Science 88 (4), 652-656, 2011 | 21 | 2011 |
| Análise da sensibilidade do gosto Umami em crianças com câncer I Elman, NS Soares, MEM Pinto Revista Brasileira de Cancerologia 56 (2), 237-242, 2010 | 21 | 2010 |
| Desenvolvimento e avaliação de pão francês caseiro sem sal M Silva, GH YONAMINE, L MITSUIKI Brazilian Journal of Food Technology 6 (2), 229-236, 2003 | 21 | 2003 |
| Desenvolvimento e análise de custo de dietas enterais artesanais à base de hidrolisado protéico de carne MCV Atzingen, MEMP Silva Rev. bras. nutr. clín, 210-213, 2007 | 18 | 2007 |
| ANÁLISIS SENSORIAL Y ÁCIDO ASCÓRBICO DE HORTALIZAS EN FRESCO Y ULTRACONGELADAS SENSORY EVALUATION AND ASCORBIC ACID OF FROZEN AND FRESH VEGETABLES ANÁLISE SENSORIAL E ÁCIDO … RMB Marques, MC Von Atzingen, MEM Pinto e Silva CYTA-Journal of Food 4 (4), 240-245, 2004 | 18 | 2004 |
| Redução de sódio em alimentos: panorama atual e impactos tecnológicos, sensoriais e de saúde pública GCM de Campos Nutrire, São Paulo 39 (3), 348-365, 2014 | 17 | 2014 |
| Composição centesimal e teor de minerais de dietas enterais artesanais MC Von Atzingen, ML Garbelotti, RFC Araújo, RM Soares, MEM Pinto Revista Brasileira de Tecnologia Agroindustrial 1 (2), 2007 | 15 | 2007 |
| Can umami taste be an adequate tool for reducing sodium in food preparations? MSC Rosa, MEM Pinto-e-Silva, NK Simoni International Journal of Food Science and Technology 56 (10), 5315-5324, 2021 | 14 | 2021 |
| The use of edible flowers in human food: sensory analysis of preparations NK Simoni, FF Santos, TA Andrade, ALC Villavicencio, MEM Pinto-e-Silva Int. J. Food Eng 4 (2), 140-143, 2018 | 13 | 2018 |
| Nonnutritive sweeteners in Brazil: current use and associated factors APG Geraldo, MEM Pinto-e-Silva Journal of Human Growth and Development 26 (3), 297-306, 2016 | 13 | 2016 |
