| Functional properties of pregelatinized and cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate EH Nabeshima, MVE Grossmann Carbohydrate Polymers 45 (4), 347-353, 2001 | 140 | 2001 |
| Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents RF Stefanello, EH Nabeshima, BT Iamanaka, A Ludwig, LLM Fries, ... Food Research International 115, 90-94, 2019 | 67 | 2019 |
| Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim MTPS Clerici, ME Oliveira, EH Nabeshima Brazilian Journal of Food Technology 16, 139-146, 2013 | 54 | 2013 |
| Trehalose as a cryoprotectant in freeze-dried wheat sourdough production RF Stefanello, AAR Machado, CP Cavalheiro, MLB Santos, ... LWT 89, 510-517, 2018 | 51 | 2018 |
| Effect of processing conditions on some functional characteristics of extrusion‐cooked cassava starch/wheat gluten blends JM Hashimoto, EH Nabeshima, HS Cintra, AR Guerra Dias, FM Bustos, ... Journal of the Science of Food and Agriculture 82 (8), 924-930, 2002 | 48 | 2002 |
| Modificação química da farinha de arroz como alternativa para o aproveitamento dos subprodutos do beneficiamento do arroz EH Nabeshima, AA El-Dash Boletim do Centro de Pesquisa de Processamento de Alimentos 22 (1), 107-120, 2004 | 41 | 2004 |
| 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 |
| Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch F Martínez-Bustos, R Viveros-Contreras, T Galicia-García, EH Nabeshima, ... Food Science and Technology 31, 870-878, 2011 | 33 | 2011 |
| Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry MP Morais, M Caliari, EH Nabeshima, JER BATISTA, MRH CAMPOS, ... Food Science and Technology 38 (2), 216-222, 2018 | 31 | 2018 |
| Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones APA Pereira, MTPS Clerici, M Schmiele, LCG Júnior, MA Nojima, CJ Steel, ... LWT 101, 145-151, 2019 | 28 | 2019 |
| Utilization of brewers spent grain for the production of snacks with fiber. 1. Physicochemical characteristics MZ DEMIRANDA, MVE Grossmann, EH Nabeshima Arquivos de Biologia e Tecnologia 37 (3), 483-493, 1994 | 26 | 1994 |
| Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533 RF Stefanello, EH Nabeshima, A de Oliveira Garcia, RT Heck, MV Garcia, ... Food Research International 116, 973-984, 2019 | 23 | 2019 |
| Tubers and roots as a source of prebiotic fibers EH Nabeshima, TMA Moro, PH Campelo, AS Sant'Ana, MTPS Clerici Advances in food and nutrition research 94, 267-293, 2020 | 21 | 2020 |
| Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures RLJ Almeida, T dos Santos Pereira, RD Almeida, ÂM Santiago, ... Scientific Reports 11 (1), 9284, 2021 | 20 | 2021 |
| Naturalidade e autenticidade MB Queiroz, EH Nabeshima Brasil Bakery & Confectionery Trends; ITAL: Campinas, Brazil, 158-195, 2020 | 18 | 2020 |
| Physicochemical, structural and rheological properties of chestnut (Castanea sativa) starch M Schmiele | 17 | 2015 |
| Utilization of brewer spent grain (BSG) for production of snacks with fiber. 2. Sensory analysis of snacks MZ Demiranda, MVE Grossmann, SH Prudencioferreira, EH Nabeshima Arquivos de Biologia e Tecnologia 37 (1), 9-21, 1994 | 16 | 1994 |
| Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps CN Almada-Érix, CN Almada, GTS Pedrosa, JP Biachi, MS Bonatto, ... Food Research International 155, 111040, 2022 | 13 | 2022 |
| Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour TA Dourado Gomes Machado, MTB Pacheco, RCR do Egypto Queiroga, ... PLoS One 16 (8), e0255287, 2021 | 11 | 2021 |
| Efeito da adição de emulsificantes em massas alimentícias sem glúten produzidas com extrusora termoplástica EH Nabeshima, JM Hashimoto, AA EL-DASH B. CEPPA, Curitiba 21 (2), 223-238, 2003 | 9 | 2003 |
