| Effect of fatty acids and ‘Brazilian elemi’on composite films based on gelatin LC Bertan, PS Tanada-Palmu, AC Siani, CRF Grosso Food hydrocolloids 19 (1), 73-82, 2005 | 285 | 2005 |
| Edible films made from blends of manioc starch and gelatin–Influence of different types of plasticizer and different levels of macromolecules on their properties FM Fakhouri, SM Martelli, LC Bertan, F Yamashita, LHI Mei, FPC Queiroz LWT 49 (1), 149-154, 2012 | 221 | 2012 |
| Development and characterization of soy protein isolate emulsion-based edible films with added coconut oil for olive oil packaging: Barrier, mechanical, and thermal properties D Carpiné, JLA Dagostin, LC Bertan, MR Mafra Food and bioprocess technology 8, 1811-1823, 2015 | 83 | 2015 |
| Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger EM Bainy, LC Bertan, ML Corazza, MK Lenzi Journal of Food Science and Technology 52, 5111-5119, 2015 | 70 | 2015 |
| Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging NM Malherbi, AC Schmitz, RC Grando, AP Bilck, F Yamashita, L Tormen, ... Food Packaging and Shelf Life 19, 140-146, 2019 | 61 | 2019 |
| Effect of the natural surfactant Yucca schidigera extract on the properties of biodegradable emulsified films produced from soy protein isolate and coconut oil D Carpiné, JLA Dagostin, EF de Andrade, LC Bertan, MR Mafra Industrial Crops and Products 83, 364-371, 2016 | 48 | 2016 |
| Whey protein-based films incorporated with oregano essential oil SPLF Oliveira, LC Bertan, CMVB De Rensis, AP Bilck, PCB Vianna Polímeros 27, 158-164, 2017 | 46 | 2017 |
| Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition V Alves, T Scapini, AF Camargo, C Bonatto, FS Stefanski, EP de Jesus, ... Lwt 145, 111364, 2021 | 36 | 2021 |
| Desenvolvimento e caracterização de filmes simples e compostos a base de gelatina, ácidos graxos e breu branco LC Bertan [sn], 2003 | 25 | 2003 |
| Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality TA Alflen, E Quast, LC Bertan, EM Bainy RECEN 18 (2), 202-212, 2016 | 18 | 2016 |
| Desenvolvimento e caracterização de filmes simples e compostos a base de gelatina, ácidos graxos e breu branco. 2003. 148 f LC BERTAN Dissertação (Mestrado em Alimentos e Nutrição)-Faculdade de Engenharia de …, 2003 | 14 | 2003 |
| Desenvolvimento e caracterização de biofilmes ativos à base de polímeros de fontes renováveis e sua aplicação no acondicionamento de pães de forma LC Bertan Campinas: Universidade Estadual de Campinas, 2008 | 12 | 2008 |
| Physical changes of tilapia fish burger during frozen storage EM Bainy, LC Bertan, ML Corazza, MK Lenzi B. CEPPA 33 (2), 2015 | 11 | 2015 |
| Effect of the use of guabiroba bark and functional ingredients on the characteristics of Nile Tilapia burger CJ Cristofel, RC Grando, L Tormen, CTP Francisco, LC Bertan Journal of Food Processing and Preservation 45 (1), e15040, 2021 | 9 | 2021 |
| Effect of the addition of Euterpe oleracea Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil NM Malherbi, RC Grando, FM Fakhouri, JI Velasco, L Tormen, ... Food Chemistry 394, 133503, 2022 | 6 | 2022 |
| Physicochemical characterization and acceptance of honey from stingless bees RC Grando, CMSC Weis, LC Bertan, L Tormen, C Bonatto, AJ Mossi, ... Food and Humanity 1, 71-77, 2023 | 5 | 2023 |
| Desenvolvimento de iogurte tipo “sundae” sabor jabuticaba (Myrciaria jaboticaba (Vell) Berg) com adição de fibras RV Batista, FM Rosário, V Alves, CT dos Passos Francisco, L Tormen, ... Research, Society and Development 9 (9), e214996662-e214996662, 2020 | 5 | 2020 |
| Optimization and sensorial evaluation of guabiroba jam with prebiotic E Leonarski, NN Reis, LC Bertan, VZ Pinto Pesquisa Agropecuária Brasileira 55, e01841, 2020 | 4 | 2020 |
| Production of naturally ‘‘lactose free” fresh cheese” FI da Silva, FA Souza, J Ruschel, ACL Badaró, IB Tonial, ... Research, Society and Development 9 (10), e4619108590-e4619108590, 2020 | 4 | 2020 |
| From nut to Dulce de leche: Development of a vegan alternative–physicochemical characterization, microbiological evaluation and sensory analysis. EP de Jesus, LGT Diniz, V Alves, YP da Silva, AC Schmitz, LB Quast, ... Food and Humanity, 2023 | 3 | 2023 |
