| Sisvar: um sistema computacional de análise estatística DF Ferreira Ciência e agrotecnologia 35, 1039-1042, 2011 | 441 | 2011 |
| Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes MHF Felisberto, AL Wahanik, CR Gomes-Ruffi, MTPS Clerici, YK Chang, ... LWT-Food Science and Technology 63 (2), 1049-1055, 2015 | 214 | 2015 |
| Some functional properties of extruded orange pulp and its effect on the quality of cookies MA Larrea, YK Chang, F Martinez-Bustos LWT-Food Science and Technology 38 (3), 213-220, 2005 | 203 | 2005 |
| Dietary fibre sources in bread: Influence on technological quality EL Almeida, YK Chang, CJ Steel LWT-Food Science and Technology 50 (2), 545-553, 2013 | 169 | 2013 |
| Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour M Schmiele, LZ Jaekel, SMC Patricio, CJ Steel, YK Chang International journal of food science & technology 47 (10), 2141-2150, 2012 | 151 | 2012 |
| Effect of some operational extrusion parameters on the constituents of orange pulp MA Larrea, YK Chang, FM Bustos Food Chemistry 89 (2), 301-308, 2005 | 147 | 2005 |
| Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258 LM Paucar-Menacho, MA Berhow, JMG Mandarino, YK Chang, ... Food research international 43 (7), 1856-1865, 2010 | 137 | 2010 |
| Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours MG Vernaza, VP Dia, EG De Mejia, YK Chang Food chemistry 134 (4), 2217-2225, 2012 | 133 | 2012 |
| Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake PL Pizarro, EL Almeida, NC Sammán, YK Chang LWT-Food Science and Technology 54 (1), 73-79, 2013 | 122 | 2013 |
| Effect of high fiber products on blood lipids and lipoproteins in hamsters HE Martinez-Flores, YK Chang, F Martinez-Bustos, V Sgarbieri Nutrition research 24 (1), 85-93, 2004 | 121 | 2004 |
| Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage CR Gomes-Ruffi, RH da Cunha, EL Almeida, YK Chang, CJ Steel LWT 49 (1), 96-101, 2012 | 116 | 2012 |
| Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process F Martínez‐Bustos, HE Martínez‐Flores, E Sanmartín‐Martínez, ... Journal of the Science of Food and Agriculture 81 (15), 1455-1462, 2001 | 106 | 2001 |
| Thermoplastic extrusion in food processing CJ Steel, MGV Leoro, M Schmiele, RE Ferreira, YK Chang Thermoplastic elastomers 265, 411-487, 2012 | 100 | 2012 |
| Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones LH Da Silva, RMS Celeghini, YK Chang Food Chemistry 128 (3), 640-644, 2011 | 96 | 2011 |
| Development of extruded snacks using jatobá (Hymenaea stigonocarpaMart) flour and cassava starch blends YK Chang, MR Silva, LC Gutkoski, L Sebio, MAAP Da Silva Journal of the Science of Food and Agriculture 78 (1), 59-66, 1998 | 95 | 1998 |
| Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas R Flores‐Farías, F Martínez‐Bustos, Y Salinas‐Moreno, YK Chang, ... Journal of the Science of Food and Agriculture 80 (6), 657-664, 2000 | 94 | 2000 |
| Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high‐amylose corn starches FH Weber, MTPS Clerici, FP Collares‐Queiroz, YK Chang Starch‐Stärke 61 (1), 28-34, 2009 | 92 | 2009 |
| Utilização da farinha de jatobá (Hymenaea stigonocarpa Mart.) na elaboração de biscoitos tipo cookie e avaliação de aceitação por testes sensoriais afetivos univariados e … MR SILVA, MAAP SILVA, YK CHANG Food Science and Technology 18 (1), 25-34, 1998 | 92 | 1998 |
| Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV T de Souza Rocha, LMR Hernandez, YK Chang, EG de Mejía Food Research International 64, 799-809, 2014 | 89 | 2014 |
| Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production M Schmiele, MHF Felisberto, MTPS Clerici, YK Chang LWT-Food Science and Technology 76, 259-269, 2017 | 87 | 2017 |
