| Addition of chia seed mucilage for reduction of fat content in bread and cakes SS Fernandes, M de las Mercedes Salas-Mellado Food chemistry 227, 237-244, 2017 | 250 | 2017 |
| Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread MS Coelho, M de las Mercedes Salas-Mellado LWT-Food Science and Technology 60 (2), 729-736, 2015 | 211 | 2015 |
| Chemical characterization of chia (Salvia hispanica L.) for use in food products MS Coelho, MM Salas-Mellado Journal of Food and Nutrition Research 2 (5), 263-269, 2014 | 187 | 2014 |
| Evaluation of Functional Properties in Protein Hydrolysates from Bluewing Searobin (Prionotus punctatus) Obtained with Different Microbial Enzymes SDA dos Santos, VG Martins, M Salas-Mellado, C Prentice Food and bioprocess technology 4, 1399-1406, 2011 | 143 | 2011 |
| Peptides from chia present antibacterial activity and inhibit cholesterol synthesis MS Coelho, RAM Soares-Freitas, JAG Arêas, EA Gandra, ... Plant Foods for Human Nutrition 73, 101-107, 2018 | 86 | 2018 |
| Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources new SS Fernandes, MS Coelho, M de las Mercedes Salas-Mellado Bioactive compounds, 129-142, 2019 | 83 | 2019 |
| Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity GS Centenaro, M Salas-Mellado, C Pires, I Batista, ML Nunes, C Prentice Applied biochemistry and biotechnology 172, 2877-2893, 2014 | 82 | 2014 |
| In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides MS Coelho, S de Araujo Aquino, JM Latorres, ... Food hydrocolloids 91, 19-25, 2019 | 73 | 2019 |
| Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar KS Moraes, ER Zavareza, MZ Miranda, MM Salas-Mellado Food Science and Technology 30, 233-242, 2010 | 68 | 2010 |
| Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos MS Coelho, MLM Salas-Mellado Brazilian Journal of Food Technology 17, 259-268, 2014 | 67 | 2014 |
| Yield and quality of chia oil extracted via different methods SS Fernandes, D Tonato, MA Mazutti, BR de Abreu, D da Costa Cabrera, ... Journal of Food Engineering 262, 200-208, 2019 | 66 | 2019 |
| Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage SS Fernandes, MMS Mellado Journal of food science 83 (1), 74-83, 2018 | 62 | 2018 |
| Pão sem glúten enriquecido com a microalga Spirulina platensis FS Figueira, TM Crizel, CR Silva, MM Salas-Mellado Brazilian Journal of Food Technology 14, 308-316, 2011 | 59 | 2011 |
| How extraction method affects the physicochemical and functional properties of chia proteins MS Coelho, M de las Mercedes Salas-Mellado Lwt 96, 26-33, 2018 | 54 | 2018 |
| Avaliação física e sensorial de biscoitos tipo cookie adicionados de farelo de trigo e arroz V Feddern, VVO Durante, MZ Miranda, MLMS Mellado Brazilian Journal of Food Technology 14, 267-274, 2011 | 52 | 2011 |
| Qualidade tecnológica e sensorial de bolos elaborados com soro de leite ER Zavareze, KS Moraes, MLM Salas-Mellado Food Science and Technology 30, 100-105, 2010 | 48 | 2010 |
| Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas ER Zavareze, CM Silva, M Salas-Mellado, C Prentice-Hernández Química Nova 32, 1739-1743, 2009 | 41 | 2009 |
| Elaboration of gluten-free bread enriched with the microalgae Spirulina platensis FS Figueira, TM Crizel, CR Silva, MM Salas-Mellado Brazilian Journal of Food Technology 14, 308-316, 2011 | 40 | 2011 |
| Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango CG Schmidt, M Salas-Mellado Química Nova 32, 1144-1150, 2009 | 37 | 2009 |
| Technological quality of bread from rice flour with Spirulina. MS Selmo, MM Salas-Mellado International Food Research Journal 21 (4), 2014 | 35 | 2014 |
Sibele Santos FernandesUniversidade Federal do Rio GrandeE-mail confirmado em furg.br
