| Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse FA Fiorda, MS Soares Jr, FA da Silva, MVE Grosmann, LRF Souto LWT-Food Science and Technology 54 (1), 132-138, 2013 | 133 | 2013 |
| Microwave assisted drying of macadamia nuts FA Silva, A Marsaioli Jr, GJ Maximo, M Silva, LAG Gonçalves Journal of Food Engineering 77 (3), 550-558, 2006 | 115 | 2006 |
| Deacidification of Brazil nut and macadamia nut oils by solvent extraction: liquid− liquid equilibrium data at 298.2 K CEC Rodrigues, FA Silva, A Marsaioli, AJA Meirelles Journal of Chemical & Engineering Data 50 (2), 517-523, 2005 | 106 | 2005 |
| Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) C Damiani, EVB Vilas Boas, ER Asquieri, ME Lage, RA Oliveira, FA Silva, ... Food Science and Technology 31, 723-729, 2011 | 80 | 2011 |
| Farinha de bagaço de mandioca: aproveitamento de subproduto e comparação com fécula de mandioca FA Fiorda, MS Soares Júnior, FA Silva, LRF Souto, MVE Grossmann Pesquisa Agropecuária Tropical 43, 408-416, 2013 | 79 | 2013 |
| Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation MS Canedo, FG de Paula, FA Da Silva, F Vendruscolo Bioprocess and biosystems Engineering 39, 1105-1113, 2016 | 73 | 2016 |
| Fatty acid profiles of five farmed Brazilian freshwater fish species from different families BL Rodrigues, ACVCS Canto, MP Costa, FA Silva, ET Marsico, ... PLoS One 12 (6), e0178898, 2017 | 60 | 2017 |
| Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects FA Fiorda, MS Soares Júnior, FA daSilva, LRF Souto, MVE Grosmann International Journal of Food Science and Technology 48 (9), 1977-1984, 2013 | 59 | 2013 |
| Physical quality of snacks and technological properties of pre-gelatinized flours formulated with cassava starch and dehydrated cassava bagasse as a function of extrusion variables FA Fiorda, MS Soares Jr, FA da Silva, CMA de Moura, MVE Grossmann LWT-Food science and technology 62 (2), 1112-1119, 2015 | 47 | 2015 |
| Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer AA de Brito, F Campos, A dos Reis Nascimento, C Damiani, FA da Silva, ... Journal of Food Composition and Analysis 107, 104288, 2022 | 43 | 2022 |
| Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam C Damiani, ER Asquieri, ME Lage, RA Oliveira, FA Silva, DEP Pereira, ... Food Science and Technology 32, 334-343, 2012 | 43 | 2012 |
| Instrumental texture parameters as freshness indicators in five farmed Brazilian freshwater fish species BL Rodrigues, MP da Costa, B da Silva Frasão, FA da Silva, ET Mársico, ... Food Analytical Methods 10, 3589-3599, 2017 | 42 | 2017 |
| Aproveitamento da farinha de casca de mandioca na elaboração de pão de forma DAA Vilhalva, MSS Júnior, CMA de Moura, M Caliari, TAC Souza, ... Revista do Instituto Adolfo Lutz 70 (4), 514-521, 2011 | 41 | 2011 |
| Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging NSR Mendes, CR Gomes-Ruffi, ME Lage, FS Becker, AAM Melo, FA Silva, ... Food Science and Technology 33, 730-736, 2013 | 37 | 2013 |
| Determination of soluble solid content in market tomatoes using near-infrared spectroscopy AA de Brito, F Campos, A dos Reis Nascimento, G de Carvalho Corrêa, ... Food control 126, 108068, 2021 | 35 | 2021 |
| Antioxidant potential of Psidium guinnensis Sw. jam during storage C Damiani, FA Silva, ER Asquieri, ME Lage, EVB Vilas Boas Pesquisa Agropecuária Tropical 42, 90-98, 2012 | 35 | 2012 |
| Rheological behavior of plant-based beverages K Silva, A Machado, C Cardoso, F Silva, F Freitas Food science and technology 40, 258-263, 2019 | 32 | 2019 |
| Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits NRR do Nascimento-Silva, RP Bastos, FA da Silva Journal of Food Composition and Analysis 109, 104491, 2022 | 31 | 2022 |
| Néctar misto de cajá-manga com hortelã: caracterização química, microbiológica e sensorial C Damiani, FA Silva, CCM AMORIM, STP Silva, IM Bastos, ER Asquieri, ... Revista Brasileira de Produtos Agroindustriais 13 (3), 299-307, 2011 | 29 | 2011 |
| Modelagem matemática do processo de secagem da massa fibrosa de mandioca GL Castiglioni, FA Silva, M Caliari, MS Soares Júnior Revista Brasileira de Engenharia Agrícola e Ambiental 17, 987-994, 2013 | 26 | 2013 |
Clarissa DamianiUniversidade Federal de GoiasAdresă de e-mail confirmată pe ufg.br
