| Mechanical, water vapor barrier and thermal properties of gelatin based edible films PJA Sobral, FC Menegalli, MD Hubinger, MA Roques Food hydrocolloids 15 (4-6), 423-432, 2001 | 761 | 2001 |
| Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films FM Vanin, PJA Sobral, FC Menegalli, RA Carvalho, A Habitante Food Hydrocolloids 19 (5), 899-907, 2005 | 421 | 2005 |
| Cellulose nanofibers produced from banana peel by chemical and enzymatic treatment H Tibolla, FM Pelissari, FC Menegalli LWT-Food Science and Technology 59 (2), 1311-1318, 2014 | 325 | 2014 |
| Isolation and characterization of cellulose nanofibers from banana peels FM Pelissari, PJA Sobral, FC Menegalli Cellulose 21, 417-432, 2014 | 318 | 2014 |
| Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca) FM Pelissari, MM Andrade-Mahecha, PJ do Amaral Sobral, FC Menegalli Food Hydrocolloids 30 (2), 681-690, 2013 | 283 | 2013 |
| Effects of drying conditions on some physical properties of soy protein films G Denavi, DR Tapia-Blacido, MC Añon, PJA Sobral, AN Mauri, ... Journal of Food Engineering 90 (3), 341-349, 2009 | 266 | 2009 |
| Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca) FM Pelissari, MM Andrade‐Mahecha, PJA Sobral, FC Menegalli Starch‐Stärke 64 (5), 382-391, 2012 | 201 | 2012 |
| Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus) D Tapia-Blácido, PJ Sobral, FC Menegalli Journal of Food Engineering 67 (1-2), 215-223, 2005 | 188 | 2005 |
| Nanocomposites based on banana starch reinforced with cellulose nanofibers isolated from banana peels FM Pelissari, MM Andrade-Mahecha, PJ do Amaral Sobral, FC Menegalli Journal of colloid and interface science 505, 154-167, 2017 | 179 | 2017 |
| Water sorption thermodynamic properties applied to persimmon skin and pulp VRN Telis, AL Gabas, FC Menegalli, J Telis-Romero Thermochimica Acta 343 (1-2), 49-56, 2000 | 177 | 2000 |
| Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch PC Araujo-Farro, G Podadera, PJA Sobral, FC Menegalli Carbohydrate Polymers 81 (4), 839-848, 2010 | 176 | 2010 |
| Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: characterization and cytotoxicity assessment H Tibolla, FM Pelissari, JT Martins, AA Vicente, FC Menegalli Food hydrocolloids 75, 192-201, 2018 | 173 | 2018 |
| Isolation and characterization of cellulose nanofibers from cassava root bagasse and peelings ALMP Leite, CD Zanon, FC Menegalli Carbohydrate Polymers 157, 962-970, 2017 | 166 | 2017 |
| Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical … E Colla, PJ do Amaral Sobral, FC Menegalli Journal of agricultural and Food Chemistry 54 (18), 6645-6653, 2006 | 138 | 2006 |
| Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes ALR Costa, A Gomes, H Tibolla, FC Menegalli, RL Cunha Carbohydrate polymers 194, 122-131, 2018 | 126 | 2018 |
| Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films D Tapia‐Blácido, AN Mauri, FC Menegalli, PJA Sobral, MC Añón Journal of Food Science 72 (5), E293-E300, 2007 | 123 | 2007 |
| Cellulose nanofibers produced from banana peel by enzymatic treatment: Study of process conditions H Tibolla, FM Pelissari, MI Rodrigues, FC Menegalli Industrial crops and products 95, 664-674, 2017 | 122 | 2017 |
| Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid T Sartori, FC Menegalli Food Hydrocolloids 55, 210-219, 2016 | 117 | 2016 |
| Development and optimization of biodegradable films based on achira flour MM Andrade-Mahecha, DR Tapia-Blácido, FC Menegalli Carbohydrate polymers 88 (2), 449-458, 2012 | 117 | 2012 |
| Water sorption enthalpy‐entropy compensation based on isotherms of plum skin and pulp AL Gabas, FC Menegalli, J Telis‐Romero Journal of food science 65 (4), 680-680, 2000 | 116 | 2000 |
