| Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis ER Coscueta, MM Amorim, GB Voss, BB Nerli, GA Picó, ME Pintado Food Chemistry 198, 36-44, 2016 | 108 | 2016 |
| Functional characterisation and sensory evaluation of a novel synbiotic okara beverage GB Voss, MJP Monteiro, P Jauregi, LMP Valente, ME Pintado Food Chemistry 340, 127793, 2021 | 48 | 2021 |
| Food waste and by-product valorization as an integrated approach with zero waste: Future challenges TB Ribeiro, GB Voss, MC Coelho, ME Pintado Future foods, 569-596, 2022 | 46 | 2022 |
| Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt FA Silva, RCR do Egypto, EL de Souza, GB Voss, GSC Borges, ... Food Chemistry 369, 130957, 2022 | 40 | 2022 |
| Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara) GB Voss, LM Rodríguez-Alcalá, LMP Valente, MM Pintado Journal of Food Measurement and Characterization 12, 1981-1996, 2018 | 39 | 2018 |
| Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (Rubus spp.) cv. Tupy JK RUTZ, GB VOSS, RC ZAMBIAZI Food and Nutrition Sciences 3, 1453-1460, 2012 | 38 | 2012 |
| Fish by-products: a source of enzymes to generate circular bioactive hydrolysates S Borges, J Odila, G Voss, R Martins, A Rosa, JA Couto, A Almeida, ... Molecules 28 (3), 1155, 2023 | 30 | 2023 |
| Impact of thermal treatment and hydrolysis by Alcalase and Cynara cardunculus enzymes on the functional and nutritional value of Okara GB Voss, H Osorio, LMP Valente, ME Pintado Process Biochemistry 83, 137-147, 2019 | 29 | 2019 |
| GELEIA DE PHYSALIS PERUVIANA L.: CARACTERIZAÇÃO BIOATIVA, ANTIOXIDANTE E SENSORIAL Physalis peruviana L. jelly: bioactive, antioxidant and sensory characterization JK RUTZ, GB VOSS, AC JACQUES, PB PERTUZATTI, MT BARCIA, ... Alimentos e Nutrição (Online) 23 (3), 369-376, 2012 | 17* | 2012 |
| Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro FA Silva, RCR do Egypto, EL de Souza, GB Voss, MME Pintado, ... Food Science and Human Wellness 12 (4), 1331-1342, 2023 | 15 | 2023 |
| Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (O. niloticus) Juveniles: Effects on Nutrient Utilization and Muscle … GB Voss, V Sousa, P Rema, ME Pintado, LMP Valente Animals 11 (3), 590, 2021 | 11 | 2021 |
| Properties of fermented beverages from food wastes/by-products EMC Alexandre, NFB Aguiar, GB Voss, ME Pintado Beverages 9 (2), 45, 2023 | 10 | 2023 |
| Food waste and by-product valorization as an integrated approach with zero waste: future challenges. Future foods T Ribeiro, GB Voss, MC Coelho, ME Pintado Elsevier, 2022 | 9 | 2022 |
| Elaboração de alimento em barra à base de torta residual da extração do óleo de amendoim por prensagem JK Rutz, GB Voss, MRG Machado, RS Rodrigues Boletim do CEPPA 29 (2), 173-180, 2011 | 9 | 2011 |
| Impact of fructose and fructooligosaccharides supplementation upon the fermentation of hydrolyzed okara and its impact upon bioactive components GB Voss, LMP Valente, ME Pintado SDRP Journal of Food Science & Technology 3 (5), 460, 2018 | 8 | 2018 |
| Chemical characterization of the cultivar ‘Vinhão’(Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits AR Machado, GB Voss, M Machado, JAP Paiva, J Nunes, M Pintado Measurement: Food, 100175, 2024 | 7* | 2024 |
| Interplay between probiotics and prebiotics for human nutrition and health GB Voss, D Machado, JC Barbosa, DA Campos, AM Gomes, M Pintado Probiotics for Human Nutrition in Health and Disease, 231-254, 2022 | 7 | 2022 |
| Cereal bars added with probiotics and prebiotics GB Voss, DA Campos, M Pintado Probiotics and Prebiotics in Foods: Challenges, Innovations, and Advances …, 2021 | 7 | 2021 |
| Vasconcelos, MAdS Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of … FA Silva, R Queiroga, EL de Souza, GB Voss, GSC Borges, MS Lima, ... Food Chem 369 (130957), 10.1016, 2022 | 6 | 2022 |
| Importance of polyphenols: Consumption and human health GB Voss, ALS Oliveira, EM da Cruz Alexandre, ME Pintado Technologies to Recover Polyphenols from AgroFood By-Products and Wastes, 1-23, 2022 | 6 | 2022 |
