| Treatment and utilization of dairy industrial waste: A review T Ahmad, RM Aadil, H Ahmed, U ur Rahman, BCV Soares, SLQ Souza, ... Trends in Food Science & Technology 88, 361-372, 2019 | 484 | 2019 |
| Postbiotics produced by lactic acid bacteria: The next frontier in food safety M Moradi, SA Kousheh, H Almasi, A Alizadeh, JT Guimarães, N Yılmaz, ... Comprehensive reviews in food science and food safety 19 (6), 3390-3415, 2020 | 291 | 2020 |
| Paraprobiotics and postbiotics: concepts and potential applications in dairy products CP Barros, JT Guimarães, EA Esmerino, MCKH Duarte, MC Silva, R Silva, ... Current opinion in food science 32, 1-8, 2020 | 283 | 2020 |
| Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ... Trends in food science & technology 102, 146-154, 2020 | 259 | 2020 |
| Ohmic heating in dairy processing: Relevant aspects for safety and quality LP Cappato, MVS Ferreira, JT Guimaraes, JB Portela, ALR Costa, ... Trends in Food Science & Technology 62, 104-112, 2017 | 212 | 2017 |
| Impact of probiotics and prebiotics on food texture JT Guimarães, CF Balthazar, R Silva, RS Rocha, JS Graça, EA Esmerino, ... Current Opinion in Food Science 33, 38-44, 2020 | 179 | 2020 |
| A review on preparation and chemical analysis of postbiotics from lactic acid bacteria M Moradi, R Molaei, JT Guimarães Enzyme and Microbial Technology 143, 109722, 2021 | 168 | 2021 |
| High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products JT Guimarães, CF Balthazar, H Scudino, TC Pimentel, EA Esmerino, ... Ultrasonics sonochemistry 57, 12-21, 2019 | 161 | 2019 |
| Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels JT Guimarães, EK Silva, VO Alvarenga, ALR Costa, RL Cunha, ... Ultrasonics sonochemistry 44, 251-260, 2018 | 150 | 2018 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in Food Science & Technology 64, 94-101, 2017 | 136 | 2017 |
| Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage JT Guimaraes, EK Silva, CS Ranadheera, J Moraes, RSL Raices, ... Ultrasonics sonochemistry 55, 157-164, 2019 | 135 | 2019 |
| Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ... Lwt 105, 371-376, 2019 | 107 | 2019 |
| Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? LC Grom, RS Rocha, CF Balthazar, JT Guimarães, NM Coutinho, ... Journal of Dairy Science 103 (2), 1110-1119, 2020 | 103 | 2020 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 98 | 2018 |
| Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality CF Balthazar, A Santillo, JT Guimarães, A Bevilacqua, MR Corbo, ... Ultrasonics Sonochemistry 51, 241-248, 2019 | 96 | 2019 |
| Postbiotics—When simplification fails to clarify JE Aguilar-Toalá, S Arioli, P Behare, C Belzer, R Berni Canani, JM Chatel, ... Nature Reviews Gastroenterology & Hepatology 18 (11), 825-826, 2021 | 94 | 2021 |
| Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging M Moradi, JT Guimarães, S Sahin Current opinion in food science 40, 33-39, 2021 | 90 | 2021 |
| Ohmic heating for processing of whey-raspberry flavored beverage MVS Ferreira, LP Cappato, R Silva, RS Rocha, JT Guimarães, ... Food Chemistry 297, 125018, 2019 | 89 | 2019 |
| Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization JT Guimaraes, EK Silva, ALR Costa, RL Cunha, MQ Freitas, ... Food Hydrocolloids 77, 787-795, 2018 | 89 | 2018 |
| Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability H Scudino, EK Silva, A Gomes, JT Guimarães, RL Cunha, AS Sant'Ana, ... Ultrasonics sonochemistry 67, 105185, 2020 | 88 | 2020 |
Celso Fasura BalthazarDepartment of Food Science, State University of Campinasยืนยันอีเมลแล้วที่ unicamp.br