| Lipid oxidation in meat: mechanisms and protective factors–a review AB Amaral, MV Silva, SCS Lannes Food Science and Technology 38, 1-15, 2018 | 462 | 2018 |
| Natural antioxidants used in meat products: A brief review JS Ribeiro, MJMC Santos, LKR Silva, LCL Pereira, IA Santos, ... Meat science 148, 181-188, 2019 | 306 | 2019 |
| Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. B Valcárcel-Yamani, SCS Lannes | 224 | 2012 |
| Application of fats in some food products RV Rios, MDF Pessanha, PF Almeida, CL Viana, SCS Lannes Food Science and Technology 34, 3-15, 2014 | 202 | 2014 |
| pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces JN Miquelim, SCS Lannes, R Mezzenga Food hydrocolloids 24 (4), 398-405, 2010 | 149 | 2010 |
| Effect of sugar and fat replacers on the texture of baked goods. MS Esteller, RL Amaral, SCS Lannes | 132 | 2004 |
| Chocolate rheology EV Gonçalves, SCS Lannes Food Science and Technology 30, 845-851, 2010 | 117 | 2010 |
| Parâmetros complementares para fixação de identidade e qualidade de produtos panificados MS Esteller, SCS Lannes Food Science and Technology 25, 802-806, 2005 | 116 | 2005 |
| Sorption isotherms of cocoa and cupuassu products ML Medeiros, AMIB Ayrosa, RN de Moraes Pitombo, SC da Silva Lannes Journal of food engineering 73 (4), 402-406, 2006 | 109 | 2006 |
| Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes OV Santos, NCF Corrêa, FASM Soares, LA Gioielli, CEF Costa, ... Food Research International 47 (2), 253-258, 2012 | 101 | 2012 |
| Extraction and physicochemical characterization of gelatin from chicken by‐product PF Almeida, SCS Lannes Journal of Food Process Engineering 36 (6), 824-833, 2013 | 81 | 2013 |
| Production and characterization of sponge‐dough bread using scalded rye MS Esteller, SCS LANNES Journal of Texture Studies 39 (1), 56-67, 2008 | 78 | 2008 |
| Effect of different sweetener blends and fat types on ice cream properties E Silva Junior, SCS Lannes Food Science and Technology 31, 217-220, 2011 | 74 | 2011 |
| The effect of kefir addition on microstructure parameters and physical properties of porous white bread MS Esteller, O Zancanaro, CNS Palmeira, SC da Silva Lannes European Food Research and Technology 222, 26-31, 2006 | 67 | 2006 |
| Main features and applications of organogels in cosmetics RM Martinez, C Rosado, MVR Velasco, SCS Lannes, AR Baby International journal of cosmetic science 41 (2), 109-117, 2019 | 63 | 2019 |
| Comparison of total phenolic content and antiradical capacity of powders and" chocolates" from cocoa and cupuassu MI Genovese, SCS Lannes Food Science and Technology 29, 810-814, 2009 | 63 | 2009 |
| Processamento de achocolatado de cupuaçu por spray-dryer SCS Lannes, ML Medeiros Revista Brasileira de Ciências Farmacêuticas 39, 115-123, 2003 | 61 | 2003 |
| Synthetic and natural antioxidants used in the oxidative stability of edible oils: An overview M Viana da Silva, MRC Santos, IR Alves Silva, EB Macedo Viana, ... Food Reviews International 38 (sup1), 349-372, 2022 | 54 | 2022 |
| Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake OV Santos, NCF Corrêa, RN Carvalho Jr, CEF Costa, LFF França, ... Food Research International 51 (2), 841-847, 2013 | 54 | 2013 |
| Ingredientes usados na indústria de chocolates M Richter, SCS Lannes Revista Brasileira de Ciências Farmacêuticas 43, 357-369, 2007 | 54 | 2007 |
