| Alimentos funcionais fisiologicos VC SGARBIERI, MTB Pacheco Brazilian Journal of Food Technology 2 (1,2), 7- 19, 1999 | 125* | 1999 |
| Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus TADG Machado, MEG de Oliveira, MIF Campos, POA de Assis, ... Lwt 80, 221-229, 2017 | 98 | 2017 |
| Structural and rheological properties of pectins extracted from industrial sugar beet by-products MT Pacheco, M Villamiel, R Moreno, FJ Moreno Molecules 24 (3), 392, 2019 | 90 | 2019 |
| Healthy human aging: intrinsic and environmental factors VC Sgarbieri, MTB Pacheco Brazilian Journal of Food Technology 20, e2017007, 2017 | 87 | 2017 |
| Iron-binding properties of sugar cane yeast peptides L de la Hoz, AN Ponezi, RF Milani, VSN da Silva, AS De Souza, ... Food chemistry 142, 166-169, 2014 | 83 | 2014 |
| Composition and nutritive value of yeast biomass and yeast protein concentrates MTB Pacheco, GM Caballero-Cordoba, VC Sgarbieri Journal of nutritional science and vitaminology 43 (6), 601-612, 1997 | 82 | 1997 |
| Peptide-metal complexes: Obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals ME Caetano-Silva, FM Netto, MT Bertoldo-Pacheco, A Alegría, A Cilla Critical Reviews in Food Science and Nutrition 61 (9), 1470-1489, 2021 | 81 | 2021 |
| Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) AA Rezende, MTB PACHECO, VSN SILVA, TAPC FERREIRA Food Science and Technology 38, 421-427, 2017 | 78 | 2017 |
| Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS ME Caetano-Silva, MT Bertoldo-Pacheco, AF Paes-Leme, FM Netto Food research international 71, 132-139, 2015 | 76 | 2015 |
| Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes ME Caetano-Silva, A Cilla, MT Bertoldo-Pacheco, FM Netto, A Alegría Journal of Food Composition and Analysis 68, 95-100, 2018 | 70 | 2018 |
| Influence of complexing carboxymethylcellulose on the thermostability and gelation of a-lactalbumin and b-lactoglobulin C Capitani, O Perez, A Pilosof, MT Bertoldo Pacheco Food Hydrocolloids 21 (8), 1344-1355, 2007 | 70 | 2007 |
| Propriedades funcionais de hidrolisados obtidos a partir de concentrados protéicos de soro de leite MTB Pacheco, NFG Dias, VLS Baldini, C Tanikawa, VC Sgarbieri Food Science and Technology 25, 333-338, 2005 | 68 | 2005 |
| Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species FND Duarte, JB Rodrigues, M da Costa Lima, MS Lima, MTB Pacheco, ... Journal of the Science of Food and Agriculture 97 (11), 3712-3719, 2017 | 66 | 2017 |
| Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria TKA Bezerra, ARR de Araujo, ES do Nascimento, JE de Matos Paz, ... Food Chemistry 196, 359-366, 2016 | 65 | 2016 |
| Evaluation of allicin stability in processed garlic of different cultivars P Prati, CM Henrique, AS Souza, VSN Silva, MTB Pacheco Food Science and Technology 34, 623-628, 2014 | 65 | 2014 |
| Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat … MARP Andrea Carla da Silva BARRETTO, Maria Teresa Bertoldo PACHECO Food Sci. Technol. 35, 100-107, 2015 | 64 | 2015 |
| Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo CD Capitani, MTB Pacheco, HF Gumerato, A Vitali, FL Schmidt Pesquisa agropecuária brasileira 40, 1123-1128, 2005 | 63* | 2005 |
| In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potential. MP Sérgio Sousa, Jorge Pinto, Claúdia Pereira, F. Xavier Malcata, M.T ... Food and Bioproducts Processing 95, 96-105, 2015 | 58 | 2015 |
| Produção piloto de proteínas de leite bovino: Composição e valor nutritivo VLS BORGES, P. F. Z., SGARBIERI, Valdemiro Carlos Brazilian Journal of Food Technology 52, 1 - 8, 2001 | 58* | 2001 |
| Fructooligosaccharides as a fat replacer in fermented cooked sausages BA dos Santos, PCB Campagnol, MTB Pacheco, MAR Pollonio International Journal of Food Science & Technology 47 (6), 1183-1192, 2012 | 57 | 2012 |
Marcelo A MorganoInstituto de Tecnologia de AlimentosE-mail confirmado em ital.sp.gov.br
