| The use of spray drying technology to reduce bitter taste of casein hydrolysate CS Fávaro-Trindade, AS Santana, ES Monterrey-Quintero, MA Trindade, ... Food hydrocolloids 24 (4), 336-340, 2010 | 332 | 2010 |
| Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant … RPP Fernandes, MA Trindade, FG Tonin, CG Lima, SMP Pugine, ... Journal of food science and technology 53, 451-460, 2016 | 244 | 2016 |
| Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils J Santos, I Santos, M Conceiçăo, SL Porto, M Trindade, A Souza, ... Journal of thermal analysis and calorimetry 75 (2), 419-428, 2004 | 218 | 2004 |
| The stability of ascorbic acid microencapsulated in granules of rice starch and in gum arabic MA Trindade, CRF Grosso Journal of Microencapsulation 17 (2), 169-176, 2000 | 156 | 2000 |
| Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate SEM Ortiz, A Mauri, ES Monterrey-Quintero, MA Trindade, AS Santana, ... LWT-Food Science and Technology 42 (5), 919-923, 2009 | 154 | 2009 |
| Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers J Carvalho Barros, PES Munekata, FAL de Carvalho, M Pateiro, FJ Barba, ... Foods 9 (1), 44, 2020 | 153 | 2020 |
| Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 C FAL de Carvalho, JM Lorenzo, M Pateiro, R Bermúdez, L Purriños, ... Food Research International 125, 108554, 2019 | 141 | 2019 |
| Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage RPP Fernandes, MA Trindade, JM Lorenzo, MP De Melo Meat science 137, 244-257, 2018 | 138 | 2018 |
| Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity JC Baldin, EC Michelin, YJ Polizer, I Rodrigues, SHS de Godoy, ... Meat Science 118, 15-21, 2016 | 138 | 2016 |
| Evaluation of oxidative stability of lamb burger with Origanum vulgare extract RPP Fernandes, MA Trindade, FG Tonin, SMP Pugine, CG Lima, ... Food chemistry 233, 101-109, 2017 | 135 | 2017 |
| Mechanically separated meat of broiler breeder and white layer spent hens MA Trindade, PE Felício, CJC Castillo Scientia Agricola 61, 234-239, 2004 | 114 | 2004 |
| Main characteristics of peanut skin and its role for the preservation of meat products JM Lorenzo, PES Munekata, AS Sant'Ana, RB Carvalho, FJ Barba, ... Trends in Food Science & Technology 77, 1-10, 2018 | 108 | 2018 |
| Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere RPP Fernandes, MA Trindade, JM Lorenzo, PES Munekata, MP De Melo Food Control 63, 65-75, 2016 | 108 | 2016 |
| Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages FAL de Carvalho, PES Munekata, M Pateiro, PCB Campagnol, ... Lwt 122, 109052, 2020 | 104 | 2020 |
| Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L … FAL de Carvalho, PES Munekata, AL de Oliveira, M Pateiro, ... Food Research International 136, 109487, 2020 | 100 | 2020 |
| Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption LT Carvalho, MA Pires, JC Baldin, PES Munekata, FAL de Carvalho, ... Meat science 147, 53-59, 2019 | 96 | 2019 |
| Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions JC Barros, PES Munekata, FAL de Carvalho, R Domínguez, MA Trindade, ... Meat Science 173, 108396, 2021 | 95 | 2021 |
| Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars GA Rocha, MA Trindade, FM Netto, CS Fávaro-Trindade Food Science and Technology International 15 (4), 407-413, 2009 | 88 | 2009 |
| Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ... Journal of food science and technology 51, 2014-2021, 2014 | 86 | 2014 |
| Omega-3-and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour JC Barros, PES Munekata, MA Pires, I Rodrigues, OS Andaloussi, ... Lwt 90, 283-289, 2018 | 79 | 2018 |