| Edible coatings from native and modified starches retain carotenoids in pumpkin during drying ES Lago-Vanzela, P Do Nascimento, EAF Fontes, MA Mauro, M Kimura LWT-Food Science and Technology 50 (2), 420-425, 2013 | 136 | 2013 |
| Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata) CC Garcia, MA Mauro, M Kimura Journal of Food Engineering 82 (3), 284-291, 2007 | 127 | 2007 |
| Effect of calcium on the osmotic dehydration kinetics and quality of pineapple KS Silva, MA Fernandes, MA Mauro Journal of Food Engineering 134, 37-44, 2014 | 117 | 2014 |
| Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya) CC Garcia, LC Caetano, K de Souza Silva, MA Mauro Food and bioprocess technology 7, 2828-2839, 2014 | 81 | 2014 |
| Effects of edible coatings on convective drying and characteristics of the dried pineapple KS Silva, CC Garcia, LR Amado, MA Mauro Food and Bioprocess Technology 8, 1465-1475, 2015 | 80 | 2015 |
| Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds TIM de Carvalho, TYK Nogueira, MA Mauro, S Gómez-Alonso, E Gomes, ... Food Research International 102, 32-42, 2017 | 74 | 2017 |
| Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions MA Mauro, N Dellarosa, U Tylewicz, S Tappi, L Laghi, P Rocculi, ... Food chemistry 195, 19-28, 2016 | 74 | 2016 |
| Edible coating with probiotic as a quality factor for minimally processed carrots E Shigematsu, C Dorta, FJ Rodrigues, MF Cedran, JA Giannoni, ... Journal of food science and technology 55, 3712-3720, 2018 | 67 | 2018 |
| Synergistic interactions of locust bean gum with whey proteins: effect on physicochemical and microstructural properties of whey protein-based films KS Silva, MA Mauro, MP Gonçalves, CMR Rocha Food Hydrocolloids 54, 179-188, 2016 | 65 | 2016 |
| Osmotic dehydration process for low temperature blanched pumpkin K de Souza Silva, LC Caetano, CC Garcia, JT Romero, AB Santos, ... Journal of Food Engineering 105 (1), 56-64, 2011 | 62 | 2011 |
| Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin KS Silva, TMR Fonseca, LR Amado, MA Mauro Food packaging and shelf life 16, 122-128, 2018 | 61 | 2018 |
| Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid KS Silva, MA Fernandes, MA Mauro Food and Bioprocess Technology 7, 385-397, 2014 | 61 | 2014 |
| Evaluation of diffusion coefficients in osmotic concentration of bananas (Musa Cavendish Lambert) MA Mauro, FC Menegalli International journal of food science & technology 30 (2), 199-213, 1995 | 60 | 1995 |
| Behavior of plant tissue in osmotic solutions MA Mauro, D de Queiroz Tavares, FC Menegalli Journal of Food Engineering 56 (1), 1-15, 2003 | 55 | 2003 |
| Thermal intermittent drying of apples and its effects on energy consumption AP Filippin, L Molina Filho, V Fadel, MA Mauro Drying technology 36 (14), 1662-1677, 2018 | 47 | 2018 |
| Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality AM Chaux-Gutiérrez, AB Santos, DM Granda-Restrepo, MA Mauro Drying Technology 35 (5), 631-641, 2017 | 43 | 2017 |
| Osmotic dehydration of apples in sugar/salt solutions: Concentration profiles and effective diffusion coefficients SM Monnerat, TRM Pizzi, MA Mauro, FC Menegalli Journal of Food Engineering 100 (4), 604-612, 2010 | 43 | 2010 |
| Enhancement of quality and stability of dried papaya by pectin-based coatings as air-drying pretreatment D Canizares, MA Mauro Food and Bioprocess Technology 8, 1187-1197, 2015 | 41 | 2015 |
| Influência de pré-influência de pré-tratamentos sobre a desidratação osmótica de carambolas E Shigematsu, NM Eik, M Kimura, MA Mauro Food Science and Technology 25, 536-545, 2005 | 41 | 2005 |
| Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar C Olivati, YP de Oliveira Nishiyama, RT de Souza, NS Janzantti, ... Food research international 116, 190-199, 2019 | 38 | 2019 |
