| Fundamentos de ciência e tecnologia de alimentos M Oetterer, MABR D'ARCE, M SPOTO Editora Manole Ltda, 2006 | 326 | 2006 |
| Comportamento do óleo de soja refinado utilizado em fritura por imersão com alimentos de origem vegetal RCF Cella, MAB Regitano-D'Arce, MHF Spoto Ciência e Tecnologia de Alimentos, Campinas 22 (2), 111-116, 2002 | 300 | 2002 |
| Influence of various proteolytic sources during fermentation of reconstituted corn grain silages D Junges, G Morais, MHF Spoto, PS Santos, AT Adesogan, LG Nussio, ... Journal of dairy science 100 (11), 9048-9051, 2017 | 142 | 2017 |
| Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse EM Moda, J Horii, MHF Spoto Scientia Agricola 62, 127-132, 2005 | 125 | 2005 |
| Influence of pineapple, apple and melon by-products on cookies: Physicochemical and sensory aspects NMV de Toledo, LP Nunes, PPM da Silva, MHF Spoto, ... International Journal of Food Science and Technology 52 (5), 1185-1192, 2017 | 89 | 2017 |
| Effect of temperature, time, and material thickness on the dehydration process of tomato AFK Correia, AC Loro, S Zanatta, MHF Spoto, TMFS Vieira International journal of food science 2015 (1), 970724, 2015 | 78 | 2015 |
| Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose J Oliveira, MCM Parisi, JS Baggio, PPM Silva, B Paviani, MHF Spoto, ... International Journal of Food Microbiology 292, 150-158, 2019 | 76 | 2019 |
| Carboxymethylcellulose coating associated with essential oil can increase papaya shelf life RR Zillo, PPM da Silva, J de Oliveira, EM da Glória, MHF Spoto Scientia Horticulturae 239, 70-77, 2018 | 76 | 2018 |
| Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification FP Bruzantin, JLP Daniel, PPM Da Silva, MHF Spoto Journal of Dairy Science 99 (5), 3316-3324, 2016 | 75 | 2016 |
| Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds BD Galli, JGP Martin, PPM da Silva, E Porto, MHF Spoto International Journal of Food Microbiology 234, 71-75, 2016 | 71 | 2016 |
| Atividade antioxidante de resíduos agroindustriais de frutas tropicais J Infante, MM Selani, NMV Toledo, MF Silveira, SM ALENCAR, ... Alimentos e Nutrição Araraquara 24 (1), 92, 2013 | 69 | 2013 |
| Performance of dairy cows fed high levels of acetic acid or ethanol JLP Daniel, RC Amaral, AS Neto, EH Cabezas-Garcia, AW Bispo, ... Journal of Dairy Science 96 (1), 398-406, 2013 | 62 | 2013 |
| Estádios de maturação e qualidade pós-colheita de goiabas' Pedro Sato' M Azzolini, AP Jacomino, MHF Spoto Revista Brasileira de Fruticultura 26, 29-31, 2004 | 62 | 2004 |
| The DNRA-denitrification dichotomy differentiates nitrogen transformation pathways in mountain lake benthic habitats C Palacin-Lizarbe, L Camarero, S Hallin, CM Jones, J Cáliz, ... Frontiers in Microbiology 10, 1229, 2019 | 59 | 2019 |
| Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential ED Mooz, NM Gaiano, MYH Shimano, RD Amancio, MHF Spoto Food Science and Technology 32, 274-280, 2012 | 55 | 2012 |
| Conservação de maçã minimamente processada com o uso de películas comestíveis LCB Fontes, SBS Sarmento, MHF Spoto, CT dos Santos DIAS Ciênc. Tecnol. Aliment 28 (4), 872-880, 2008 | 55 | 2008 |
| Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste EF Delgado, AP Aguiar, EMM Ortega, MHF Spoto, CJC Castillo Scientia Agricola 63, 232-239, 2006 | 54 | 2006 |
| Effects of modified atmosphere and vacuum on the shelf life of tilapia (Oreochromis niloticus) fillets. MCH Soccol, M Oetterer, CR Gallo, MHF Spoto, DO Biato | 53 | 2005 |
| Shelf life of minimally processed carrot and green pepper L Pilon, M Oetterer, CR Gallo, MHF Spoto Food Science and Technology 26, 150-158, 2006 | 49 | 2006 |
| Qualidades físicas e químicas do abacaxi comercializado na CEAGESP São Paulo FJ Bengozi, AC Sampaio, MHF Spoto, MM Mischan, ML Pallamin Revista Brasileira de Fruticultura 29, 540-545, 2007 | 46 | 2007 |
