| Green banana pasta: an alternative for gluten-free diets RP Zandonadi, RBA Botelho, L Gandolfi, JS Ginani, FM Montenegro, ... Journal of the Academy of Nutrition and Dietetics 112 (7), 1068-1072, 2012 | 138 | 2012 |
| Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ... Food Research International 76, 402-409, 2015 | 59 | 2015 |
| Avaliação da influência dos processos de lecitinação e de aglomeração nas propriedades físicas de achocolatado em pó FZ Vissotto, FM Montenegro, JM Santos, SJR Oliveira Food Science and Technology 26, 666-671, 2006 | 58 | 2006 |
| Propriedades tecnológicas e sensoriais de pães fortificados com ferro EH Nabeshima, RCSC Ormenese, FM Montenegro, E Toda, MS Sadahira Food Science and Technology 25, 506-511, 2005 | 35 | 2005 |
| Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab J Bressiani | 33 | 2019 |
| Efeito das gomas guar e xantana em bolos como substitutos de gordura F ZAMBRANO, A HIKAGE, RCC ORMENESE, FM Montenegro, ... Brazilian Journal of Food Technology 8 (1), 63-71, 2005 | 26 | 2005 |
| Effects of fat replacement on properties of whole wheat bread PM Scheuer, B Mattioni, PLM Barreto, FM Montenegro, CR Gomes-Ruffi, ... Brazilian Journal of Pharmaceutical Sciences 50, 703-712, 2014 | 25 | 2014 |
| Qualidade física e sensorial de biscoitos doces com fécula de mandioca JC Vieira, FM Montenegro, AS Lopes, RS Pena Ciência rural 40, 2574-2579, 2010 | 21 | 2010 |
| Characterization of Brazilian wheat cultivars for specific technological applications PM Scheuer, A Francisco, MZ Miranda, PJ Ogliari, G Torres, V Limberger, ... Food Science and Technology 31, 816-826, 2011 | 18 | 2011 |
| Influência da adição de fécula de mandioca nas características do pão tipo chá JC Vieira, FM Montenegro, AS Lopes, RS Pena Boletim Ceppa 28 (1), 37-48, 2010 | 16 | 2010 |
| Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis FM Montenegro, CR Gomes-Ruffi, CA Vicente, FP Collares-Queiroz, ... Food Science and Technology 28, 184-191, 2008 | 16* | 2008 |
| Influência do uso simultâneo de ácido ascórbico e azodicarbonamida na qualidade do pão francês AS Lopes, RCSC Ormenese, FM Montenegro, PG Ferreira Júnior Food Science and Technology 27, 307-312, 2007 | 14 | 2007 |
| Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration) FZ Vissotto, FM Montenegro, JM Santos, SJR Oliveira Food Science and Technology 26, 666-671, 2006 | 12 | 2006 |
| Avaliação da qualidade tecnológica da farinha de trigo FM Montenegro, R Ormenese Campinas: Cereal Chocotec ITAL, 2008 | 10 | 2008 |
| Avaliação do desempenho tecnológico de misturas de farinhas de triticale e trigo em produtos de panificação FM Montenegro Universidade Estadual de Campinas–Faculdade de Engenharia de Alimentos …, 2011 | 7 | 2011 |
| Effect of guar and xanthan gums as fat substitutes in industrially produced cakes. F Zambrano, A Hikage, RCC Ormenese, FM Montenegro, ... | 5 | 2005 |
| Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma JHT Barros, FM Montenegro, CJ Steel Journal of Cereal Science 104, 103402, 2022 | 4 | 2022 |
| Physical and sensorial quality of sweet cookies with cassava starch/Qualidade fisica e sensorial de biscoitos doces com fecula de mandioca. JC Vieira, FM Montenegro, AS Lopes, R da Silva Pena Ciência Rural 40 (12), 2574-2580, 2010 | 4 | 2010 |
| Effects of microwave-generated non-thermal plasma treatment applied to wheat flour and bran FM Montenegro, A Marsaioli Junior, MN Berteli, J Amorim Filho, ... | 3 | 2021 |
| Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color RC Giarola, EH Nabeshima, J Michelazzo Campopiano, RA Ferrari, ... Journal of Food Science and Technology 59 (4), 1419-1428, 2022 | 2 | 2022 |
