| Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules GA Rocha, CS Fávaro-Trindade, CRF Grosso Food and bioproducts processing 90 (1), 37-42, 2012 | 369 | 2012 |
| The use of spray drying technology to reduce bitter taste of casein hydrolysate CS Fávaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ... Food hydrocolloids 24 (4), 336-340, 2010 | 343 | 2010 |
| Microencapsulation of L. acidophilus (La-05) and B. lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile CS Fávaro-Trindade, CRF Grosso Journal of microencapsulation 19 (4), 485-494, 2002 | 308 | 2002 |
| Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release TA Comunian, M Thomazini, AJG Alves, FE de Matos Junior, ... Food research international 52 (1), 373-379, 2013 | 282 | 2013 |
| Microencapsulation of propolis extract by complex coacervation MP Nori, CS Favaro-Trindade, SM de Alencar, M Thomazini, ... LWT-Food Science and Technology 44 (2), 429-435, 2011 | 281 | 2011 |
| Gelatin-based films additivated with curcuma ethanol extract: Antioxidant activity and physical properties of films CM Bitencourt, CS Fávaro-Trindade, PJA Sobral, RA Carvalho Food Hydrocolloids 40, 145-152, 2014 | 269 | 2014 |
| Changes in food caused by deep fat frying-A review K Bordin, M Tomihe Kunitake, K Kazue Aracava, C Silvia Favaro Trindade Archivos latinoamericanos de nutricion 63 (1), 5-13, 2013 | 260 | 2013 |
| Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) VB de Souza, M Thomazini, JC de Carvalho Balieiro, CS Fávaro-Trindade Food and bioproducts processing 93, 39-50, 2015 | 259 | 2015 |
| Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin DV Mendanha, SEM Ortiz, CS Favaro-Trindade, A Mauri, ... Food Research International 42 (8), 1099-1104, 2009 | 244 | 2009 |
| Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts LD Daza, A Fujita, CS Fávaro-Trindade, JN Rodrigues-Ract, D Granato, ... Food and bioproducts processing 97, 20-29, 2016 | 224 | 2016 |
| Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based … FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ... Food and Bioproducts Processing 91 (1), 28-36, 2013 | 217 | 2013 |
| Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review TA Comunian, CS Favaro-Trindade Food Hydrocolloids 61, 442-457, 2016 | 215 | 2016 |
| Revisão: Microencapsulação de ingredientes alimentícios CS Fávaro-Trindade, SC Pinho, GA Rocha Brazilian Journal of Food Technology 11 (2), 103-112, 2008 | 210 | 2008 |
| Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling D de Lara Pedroso, M Thomazini, RJB Heinemann, CS Favaro-Trindade International Dairy Journal 26 (2), 127-132, 2012 | 194 | 2012 |
| Properties of gelatin-based films with added ethanol–propolis extract RB Bodini, PJA Sobral, CS Fávaro-Trindade, RA Carvalho LWT-Food Science and Technology 51 (1), 104-110, 2013 | 190 | 2013 |
| Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying AC Oliveira, TS Moretti, C Boschini, JCC Baliero, O Freitas, ... Journal of microencapsulation 24 (7), 685-693, 2007 | 177 | 2007 |
| β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt T Toniazzo, IF Berbel, S Cho, CS Fávaro-Trindade, ICF Moraes, SC Pinho LWT-food science and technology 59 (2), 1265-1273, 2014 | 174 | 2014 |
| Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability PK Okuro, M Thomazini, JCC Balieiro, RDCO Liberal, ... Food research international 53 (1), 96-103, 2013 | 172 | 2013 |
| Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness GA Rocha-Selmi, FT Bozza, M Thomazini, HMA Bolini, ... Food chemistry 139 (1-4), 72-78, 2013 | 156 | 2013 |
| Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate SEM Ortiz, A Mauri, ES Monterrey-Quintero, MA Trindade, AS Santana, ... LWT-Food Science and Technology 42 (5), 919-923, 2009 | 153 | 2009 |
Julio Cesar de C. BalieiroFull Professor - School of Veterinary Medicine and Animal Science - University of São PauloEmail verificata su usp.br
