| Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods J Viganó, E Azuara, VRN Telis, CI Beristain, M Jiménez, J Telis-Romero Thermochimica Acta 528, 63-71, 2012 | 120 | 2012 |
| Sub-and supercritical fluid technology applied to food waste processing J Vigano, AP da Fonseca Machado, J Martinez The Journal of Supercritical Fluids 96, 272-286, 2015 | 96 | 2015 |
| Supercritical fluid and pressurized liquid extractions of phytonutrients from passion fruit by-products: Economic evaluation of sequential multi-stage and single-stage processes J Viganó, GL Zabot, J Martínez The Journal of Supercritical Fluids 122, 88-98, 2017 | 92 | 2017 |
| Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts J Viganó, JP Coutinho, DS Souza, NAF Baroni, HT Godoy, JA Macedo, ... The Journal of Supercritical Fluids 110, 1-10, 2016 | 92 | 2016 |
| Pressurized liquids extraction as an alternative process to readily obtain bioactive compounds from passion fruit rinds J Viganó, IZ Brumer, PA de Campos Braga, JK da Silva, MRM Júnior, ... Food and Bioproducts Processing 100, 382-390, 2016 | 87 | 2016 |
| Sequential high pressure extractions applied to recover piceatannol and scirpusin B from passion fruit bagasse J Viganó, AC Aguiar, DR Moraes, JLP Jara, MN Eberlin, CBB Cazarin, ... Food Research International 85, 51-58, 2016 | 82 | 2016 |
| Vitamin C in camu-camu [Myrciaria dubia (HBK) McVaugh]: evaluation of extraction and analytical methods ECE Cunha-Santos, J Viganó, DA Neves, J Martínez, HT Godoy Food Research International 115, 160-166, 2019 | 79 | 2019 |
| Supercritical CO2 extraction of cumbaru oil (Dipteryx alata Vogel) assisted by ultrasound: Global yield, kinetics and fatty acid composition P dos Santos, AC de Aguiar, J Viganó, JS Boeing, JV Visentainer, ... The Journal of Supercritical Fluids 107, 75-83, 2016 | 73 | 2016 |
| Guidelines on reporting treatment conditions for emerging technologies in food processing VM Gómez-López, G Pataro, B Tiwari, M Gozzi, MÁA Meireles, S Wang, ... Critical Reviews in Food Science and Nutrition 62 (21), 5925-5949, 2022 | 65 | 2022 |
| Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products LC da Silva, J Viganó, LM de Souza Mesquita, ALB Dias, MC de Souza, ... Food chemistry: X 12, 100133, 2021 | 62 | 2021 |
| Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column VL Sanches, TA Cunha, J Viganó, LM de Souza Mesquita, LH Faccioli, ... Food Chemistry: X 14, 100262, 2022 | 57 | 2022 |
| Extraction of bioactive compounds from defatted passion fruit bagasse (Passiflora edulis sp.) applying pressurized liquids assisted by ultrasound J Viganó, BF de Paula Assis, G Náthia-Neves, P Dos Santos, ... Ultrasonics Sonochemistry 64, 104999, 2020 | 56 | 2020 |
| Trends for the application of passion fruit industrial by-products: a review on the chemical composition and extraction techniques of phytochemicals J Viganó, J Martinez Food and public health, 2015 | 49 | 2015 |
| Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction AMB Oliveira, J Viganó, VL Sanches, MA Rostagno, J Martínez Food Research International 157, 111381, 2022 | 45 | 2022 |
| Techno-economic evaluation for recovering phenolic compounds from acai (Euterpe oleracea) by-product by pressurized liquid extraction J Vigano, AC de Aguiar, PC Veggi, VL Sanches, MA Rostagno, J Martinez The Journal of Supercritical Fluids 179, 105413, 2022 | 42 | 2022 |
| Economic evaluation of supercritical fluid and pressurized liquid extraction to obtain phytonutrients from biquinho pepper: Analysis of single and sequential-stage processes AC de Aguiar, JF Osorio-Tobon, J Vigano, J Martinez The Journal of Supercritical Fluids 165, 104935, 2020 | 39 | 2020 |
| Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes RS Pizani, J Viganó, LM de Souza Mesquita, LS Contieri, VL Sanches, ... Trends in Food Science & Technology 127, 245-262, 2022 | 37 | 2022 |
| Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors WG Sganzerla, J Viganó, LEN Castro, FW Maciel-Silva, MA Rostagno, ... Food Research International 157, 111470, 2022 | 36 | 2022 |
| Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.) JO Chaves, VL Sanches, J Viganó, LM de Souza Mesquita, MC de Souza, ... Food Research International 157, 111252, 2022 | 34 | 2022 |
| Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers AC De Aguiar, J Viganó, AG da Silva Anthero, ALB Dias, MD Hubinger, ... Food Chemistry: X 13, 100228, 2022 | 33 | 2022 |