| Sheep milk: physicochemical characteristics and relevance for functional food development CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ... Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017 | 302 | 2017 |
| 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 | 215 | 2019 |
| Cold plasma processing of milk and dairy products NM Coutinho, MR Silveira, RS Rocha, J Moraes, MVS Ferreira, ... Trends in Food Science & Technology 74, 56-68, 2018 | 148 | 2018 |
| Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp … TC Pimentel, GS Madrona, S Garcia, SH Prudencio LWT-Food science and Technology 63 (1), 415-422, 2015 | 125 | 2015 |
| Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ... Journal of functional foods 38, 242-250, 2017 | 123 | 2017 |
| Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage LZ Menegas, TC Pimentel, S Garcia, SH Prudencio Meat Science 93 (3), 501-506, 2013 | 120 | 2013 |
| Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? DR Janiaski, TC Pimentel, AG Cruz, SH Prudencio Journal of Dairy Science 99 (7), 5273-5283, 2016 | 114 | 2016 |
| Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive … MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ... Journal of Functional Foods 45, 435-443, 2018 | 104 | 2018 |
| Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ... Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019 | 100 | 2019 |
| 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 | 88 | 2019 |
| Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data FR Torres, EA Esmerino, BT Carr, LL Ferrão, D Granato, TC Pimentel, ... Journal of Dairy Science 100 (8), 6100-6110, 2017 | 85 | 2017 |
| Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice GM da Costa, JV de Carvalho Silva, JD Mingotti, CE Barão, SJ Klososki, ... LWT 75, 195-201, 2017 | 85 | 2017 |
| 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 | 73 | 2020 |
| Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt TC Pimentel, AG Cruz, SH Prudencio Journal of Dairy Science 96 (10), 6233-6241, 2013 | 69 | 2013 |
| 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 | 68 | 2020 |
| The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ... Food research international 107, 137-147, 2018 | 68 | 2018 |
| Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability TC Pimentel, GS Madrona, SH Prudencio LWT-Food Science and Technology 62 (1), 838-846, 2015 | 66 | 2015 |
| Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires EW Oliveira, EA Esmerino, BT Carr, LPF Pinto, HLA Silva, TC Pimentel, ... Journal of Dairy Science 100 (8), 6111-6124, 2017 | 62 | 2017 |
| Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage TC Pimentel, S Garcia, SH Prudencio International Journal of Dairy Technology 65 (1), 104-110, 2012 | 62 | 2012 |
| Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir FD Montanuci, TC Pimentel, S Garcia, SH Prudencio Food Science and Technology 32, 580-865, 2012 | 56 | 2012 |
