| Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract ACP Vital, PA Goto, LN Hanai, SM Gomes-da-Costa, BA de Abreu Filho, ... LWT-Food Science and Technology 64 (2), 1028-1035, 2015 | 196 | 2015 |
| Use of modified whey protein in yoghurt formulations PT Matumoto-Pintro, L Rabiey, G Robitaille, M Britten International dairy journal 21 (1), 21-26, 2011 | 105 | 2011 |
| Mechanisms and consequences of protein adsorption on soil mineral surfaces H Quiquampoix, J Abadie, MH Baron, F Leprince, PT Matumoto-Pintro, ... ACS Symposium series 602, 321-333, 1995 | 101 | 1995 |
| Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations M Boroski, HJ Giroux, H Sabik, HV Petit, JV Visentainer, ... LWT-Food Science and Technology 47 (1), 167-174, 2012 | 97 | 2012 |
| Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese DF da Silva, SB de Souza Ferreira, ML Bruschi, M Britten, ... Food Hydrocolloids 60, 308-316, 2016 | 89 | 2016 |
| Ice cream supplemented with grape juice residue as a source of antioxidants ACP Vital, NW Santos, PT Matumoto‐Pintro, MR da Silva Scapim, ... International Journal of Dairy Technology 71 (1), 183-189, 2018 | 88 | 2018 |
| Effect of commercial grape extracts on the cheese-making properties of milk DF da Silva, PT Matumoto-Pintro, L Bazinet, C Couillard, M Britten Journal of dairy science 98 (3), 1552-1562, 2015 | 78 | 2015 |
| Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract D Felix da Silva, NNT Junior, RG Gomes, MS dos Santos Pozza, M Britten, ... Journal of Food Science and Technology 54, 1608-1615, 2017 | 75 | 2017 |
| Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils ACP Vital, A Guerrero, MG Ornaghi, EMBC Kempinski, C Sary, ... Journal of food science and technology 55, 4945-4955, 2018 | 74 | 2018 |
| Yerba mate: cultivation systems, processing and chemical composition. A review CP Croge, FL Cuquel, PTM Pintro Scientia Agricola 78, e20190259, 2020 | 67 | 2020 |
| Glomalin-related soil protein in French temperate forest soils: interference in the Bradford assay caused by co-extracted humic substances P Jorge‐Araújo, H Quiquampoix, PT Matumoto‐Pintro, S Staunton European Journal of Soil Science 66 (2), 311-319, 2015 | 51 | 2015 |
| Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR DF da Silva, CYL Ogawa, F Sato, AM Neto, FH Larsen, ... Powder Technology 361, 610-616, 2020 | 47 | 2020 |
| Antioxidant effects of a propolis extract and vitamin E in blood and milk of dairy cows fed diet containing flaxseed oil NW Santos, EH Yoshimura, E Machado, PT Matumoto-Pintro, ... Livestock Science 191, 132-138, 2016 | 47 | 2016 |
| Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in … ACP Vital, C Croge, SM Gomes-da-Costa, PT Matumoto-Pintro International Journal of Food Science and Technology 52 (6), 1483-1490, 2017 | 46 | 2017 |
| Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants PT Matumoto-Pintro, AE Murakami, ACP Vital, C Croge, DF da Silva, ... Food chemistry 228, 463-468, 2017 | 45 | 2017 |
| Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion ACP Vital, C Croge, DF da Silva, PJ Araújo, MZ Gallina, ... Journal of food science and technology 55, 1518-1524, 2018 | 36 | 2018 |
| Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers BR Saraiva, BC Agustinho, ACP Vital, L Staub, PT Matumoto Pintro Journal of Food Processing and Preservation 43 (10), e14135, 2019 | 35 | 2019 |
| Waste from brewing (trub) as a source of protein for the food industry BR Saraiva, FA Anjo, ACP Vital, LHM da Silva, CYL Ogawa, F Sato, ... International Journal of Food Science and Technology 54 (4), 1247-1255, 2019 | 35 | 2019 |
| Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese BR Saraiva, ACP Vital, FA Anjo, JCR Ribas, PT Matumoto Pintro Journal of Food Science and Technology 56, 1256-1265, 2019 | 30 | 2019 |
| Antioxidant capacity and polyphenolic compounds of blackberries produced in different climates CP Croge, FL Cuquel, PTM Pintro, LA Biasi, CM De Bona HortScience 54 (12), 2209-2213, 2019 | 28 | 2019 |
