| 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 | 379 | 2019 |
| 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 | 213 | 2020 |
| The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ... Food chemistry 246, 464-472, 2018 | 206 | 2018 |
| Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale AG Cruz, RS Cadena, WF Castro, EA Esmerino, JB Rodrigues, L Gaze, ... Food Research International 54 (1), 601-610, 2013 | 187 | 2013 |
| 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 | 172 | 2017 |
| 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 | 164 | 2019 |
| Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ... Journal of Dairy Science 99 (1), 18-30, 2016 | 160 | 2016 |
| 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 | 153 | 2020 |
| 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 | 143 | 2019 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 139 | 2016 |
| Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory … HLA Silva, CF Balthazar, R Silva, AH Vieira, RGB Costa, EA Esmerino, ... Journal of Dairy Science 101 (10), 8837-8846, 2018 | 135 | 2018 |
| 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 | 135 | 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 | 115 | 2017 |
| Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study CF Balthazar, HLA Silva, RN Cavalcanti, EA Esmerino, LP Cappato, ... Journal of Functional Foods 35, 564-573, 2017 | 107 | 2017 |
| Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples EA Esmerino, ER Tavares Filho, BT Carr, JP Ferraz, HLA Silva, LPF Pinto, ... Food Research International 99, 375-384, 2017 | 106 | 2017 |
| 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 | 104 | 2018 |
| Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese PCB Lollo, PN Morato, CS Moura, CN Almada, TL Felicio, EA Esmerino, ... Food Research International 76, 611-617, 2015 | 104 | 2015 |
| 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 | 101 | 2017 |
| Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ... Food chemistry 279, 120-127, 2019 | 100 | 2019 |
| The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life CN Horita, AM Farías-Campomanes, TS Barbosa, EA Esmerino, ... Food Research International 84, 1-8, 2016 | 98 | 2016 |
