| Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content D Barrera‐Arellano, V Ruiz‐Méndez, J Velasco, G Márquez‐Ruiz, ... Journal of the Science of Food and Agriculture 82 (14), 1696-1702, 2002 | 184 | 2002 |
| Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil JCB ROCHA, JCB ROCHA, JD LOPES, MCN MASCARENHAS, ... Food Research International 50, 318-323, 2013 | 151 | 2013 |
| Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ... Food Chemistry 196, 628-637, 2016 | 139 | 2016 |
| Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses ALD Batista, R Silva, LP Cappato, CN Almada, RKA Garcia, MC Silva, ... Food Research International 77, 627-635, 2015 | 135 | 2015 |
| Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch] ACP do Prado, BA Manion, K Seetharaman, FC Deschamps, DB Arellano, ... Industrial Crops and Products 45, 64-73, 2013 | 121 | 2013 |
| Instantaneous characterization of vegetable oils via TAG and FFA profiles by easy ambient sonic-spray ionization mass spectrometry RC Simas, RR Catharino, IBS Cunha, EC Cabral, D Barrera-Arellano, ... Analyst 135 (4), 738-744, 2010 | 113 | 2010 |
| Effect of the components of maize on the quality of masa and tortillas during the tradicional nixtamalization process F Martinez Bustos, HE Martinez-Flores, E SanMartin-Martinez, ... Journal of the Science of Food and Agriculture 81 (15), 1455-1462, 2001 | 106 | 2001 |
| Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature D Barrera‐Arellano, V Ruiz‐Méndez, G Márquez Ruiz, C Dobarganes Journal of the Science of Food and Agriculture 79 (13), 1923-1928, 1999 | 102 | 1999 |
| Sensory and technological evaluation of margarines with reduced saturated fatty acid contents using oleogel technology TLT da Silva, KF Chaves, GD Fernandes, JB Rodrigues, HMA Bolini, ... Journal of the American Oil Chemists' Society 95 (6), 673-685, 2018 | 84 | 2018 |
| Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles HNM Chambi, ID Alvim, D Barrera-Arellano, CRF Grosso Food Research International 41 (3), 229-236, 2008 | 76 | 2008 |
| The effect of adding oleic acid in the production of stearic acid lipid microparticles with a hydrophilic core by a spray-cooling process MDMM RIBEIRO, D Barrera-Arellano, CRF GROSSO Food Research International 47, 38-44, 2012 | 70 | 2012 |
| Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels TLT da Silva, DB Arellano, S Martini Journal of the American Oil Chemists' Society 95 (7), 797-811, 2018 | 64 | 2018 |
| Gamma-oryzanol: an important component in rice brain oil EM Scavariello, DB Arellano Archivos Latinoamericanos de nutricion 48 (1), 7-12, 1998 | 59 | 1998 |
| Caracterización de aceites de frutos de palmeras de la región amazónica del Brasil MCT Mambrim, D Barrera-Arellano Grasas y Aceites (Espana) 48 (3), 1997 | 56* | 1997 |
| Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option? EPR Pereira, JAF Faria, RN Cavalcanti, RKA Garcia, R Silva, ... Food Research International 81, 149-156, 2016 | 55 | 2016 |
| Optimisation of enzymatic esterification of soybean oil deodoriser distillate NL Facioli, D Barrera‐Arellano Journal of the Science of Food and Agriculture 81 (12), 1193-1198, 2001 | 55 | 2001 |
| A simple procedure to evaluate the performance of fats and oils at frying temperatures. D Barrera-Arellano, G Márquez-Ruiz, MO Dobarganes Grasas y Aceites 48 (4), 231-235, 1997 | 53 | 1997 |
| Caracterização química da amêndoa de coquinho-azedo (Butia capitata var capitata) JP Faria, D Barrera-Arellano, R Grimaldi, LCR Silva, RF VIEIRA, DB Silva, ... Revista Brasileira de Fruticultura 30, 549-552, 2008 | 52* | 2008 |
| Interactions between candelilla wax and saturated triacylglycerols in oleogels TLT da Silva, DB Arellano, S Martini Food Research International 121, 900-909, 2019 | 45 | 2019 |
| Direct characterization of commercial lecithins by easy ambient sonic-spray ionization mass spectrometry GD Fernandes, RM Alberici, GG Pereira, EC Cabral, MN Eberlin, ... Food chemistry 135 (3), 1855-1860, 2012 | 44 | 2012 |
