| Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica … LCR dos Reis, VR de Oliveira, MEK Hagen, A Jablonski, SH Flôres, ... LWT-Food Science and Technology 63 (1), 177-183, 2015 | 170 | 2015 |
| Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an … LCR Dos Reis, VR De Oliveira, MEK Hagen, A Jablonski, SH Flôres, ... Food Chemistry 172, 770-777, 2015 | 107 | 2015 |
| Atuação do nutricionista no Programa Nacional de Alimentação Escolar na região sul do Brasil RS Corrêa, FC Rockett, PB Rocha, VL Silva, VR Oliveira Ciência & saúde coletiva 22, 563-574, 2017 | 60 | 2017 |
| Vitamin and bioactive compound diversity of seven fruit species from south Brazil HO Schmidt, FC Rockett, CH Pagno, J Possa, RQ Assis, VR de Oliveira, ... Journal of the Science of Food and Agriculture 99 (7), 3307-3317, 2019 | 57 | 2019 |
| UTILIZAÇÃO DE BERTALHA (ANREDERA CORDIFOLIA (TEN.) Steenis) E ORA-PRO-NOBIS (PERESKIA ACULEATA MILL.) NA ELABORAÇÃO DE PÃES. CS MARTINEVSKI, VR de OLIVEIRA, AO RIOS, SH FLORES, JG VENZKE Brazilian Journal of Food & Nutrition/Alimentos e Nutrição 24 (3), 2013 | 53 | 2013 |
| Elaboração e avaliação de biscoitos sem glúten a partir de farelo de arroz e farinhas de arroz e de soja M Mariani, VR Oliveira, R Faccin, AO Rios, JG Venzke Brazilian Journal of Food Technology 18 (1), 70-78, 2015 | 52 | 2015 |
| Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz TP Hautrive, VR Oliveira, ARD Silva, NN Terra, PCB Campagnol Food Science and Technology 28, 95-101, 2008 | 48 | 2008 |
| Cake developed with Yacon flour/Elaboracao de bolo com farinha de Yacon. CS da Rosa, VR de Oliveira, VB Viera, C Gressler, S Viega Ciencia Rural 39 (6), 1869-1873, 2009 | 43 | 2009 |
| Whey protein ingestion in elderly diet and the association with physical, performance and clinical outcomes L da Rosa Camargo, D Doneda, VR Oliveira Experimental Gerontology 137, 110936, 2020 | 40 | 2020 |
| Avaliação in vitro do potencial antioxidante de frutas e hortaliças S Pieniz, E Colpo, VR Oliveira, V Estefanel, R Andreazza Ciência e Agrotecnologia 33, 552-559, 2009 | 39 | 2009 |
| Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits FC Rockett, H de Oliveira Schmidt, L Schmidt, E Rodrigues, B Tischer, ... Food Research International 137, 109740, 2020 | 37 | 2020 |
| New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil H de Oliveira Schmidt, FC Rockett, AVB Klen, L Schmidt, E Rodrigues, ... Food Research International 136, 109564, 2020 | 36 | 2020 |
| Formação para nutricionistas que atuam no Programa Nacional de Alimentação Escolar: uma avaliação da efetividade ALS Scarparo, VR Oliveira, JMV Bittencourt, ENF Ruiz, PF Fernandes, ... Ciência & Saúde Coletiva 18, 1001-1008, 2013 | 36 | 2013 |
| Elaboração de bolo com farinha de Yacon CS Rosa, VR Oliveira, VB Viera, C Gressler, S Viega Ciência rural 39, 1869-1872, 2009 | 34 | 2009 |
| Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake LR Camargo, LM Silva, MR Komeroski, TBL Kist, CE Rodrigues, AO Rios, ... International Journal of Food Science & Technology 53 (11), 2617-2623, 2018 | 33 | 2018 |
| Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour JM Boff, VJ Strasburg, GT Ferrari, H de Oliveira Schmidt, V Manfroi, ... Foods 11 (23), 3812, 2022 | 32 | 2022 |
| Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet H de OS Schmidt, MR Komeroski, T Steemburgo, VR de Oliveira Journal of Texture Studies 52 (5-6), 587-602, 2021 | 31 | 2021 |
| Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. HOS Schmidt, MR Komeroski, T Steemburgo, VR de Oliveira | 31* | 2021 |
| Qualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração VR Oliveira, ND Ribeiro, SM Maziero, A Cargnelutti Filho, E Jost Ciência Rural 41, 746-752, 2011 | 28 | 2011 |
| Overview of the incorporation of legumes into new food options: an approach on versatility, nutritional, technological, and sensory quality HO Schmidt, VR Oliveira Foods 12 (13), 2586, 2023 | 26 | 2023 |
