| Reducing fat uptake in cassava product during deep-fat frying DDGC Freitas, SAG Berbari, P Prati, FM Fakhouri, FPC Queiroz, E Vicente Journal of Food Engineering 94 (3-4), 390-394, 2009 | 99 | 2009 |
| Efeito do cloro na água de lavagem para desinfecção de alface minimamente processada SAG BERBARI, JE PASCHOALINO, NFA SILVEIRA Food Science and Technology 21, 197-201, 2001 | 75 | 2001 |
| Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying AP Arisseto, PFC Marcolino, AC Augusti, GR Scaranelo, SAG Berbari, ... Journal of the American Oil Chemists' Society 94, 449-455, 2017 | 45 | 2017 |
| Determinação da vida-de-prateleira de maçã-passa por testes acelerados SCSR Moura, SA Berbari, SPM Germer, MEM Almeida, DA Fefim Food Science and Technology 27, 141-148, 2007 | 42 | 2007 |
| Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão RK Grizotto, SAG Berbari, SCSR Moura, ML Claus Food Science and Technology 26, 709-714, 2006 | 33 | 2006 |
| Qualidade do palmito da palmeira real em conserva SAG Berbari, P Prati, VCA Junqueira Food Science and Technology 28, 135-141, 2008 | 32* | 2008 |
| Influence of processing additives on the quality and stability of dried papaya obtained by osmotic dehydration and conventional air drying SPM Germer, CC Ferrari, JP Lancha, SAG Berbari, ... Drying technology 32 (16), 1956-1969, 2014 | 29 | 2014 |
| Desidratação osmótica de pêssegos em função da temperatura e concentração do xarope de sacarose SPM Germer, MR Queiroz, JM Aguirre, SAG Berbari, VD Anjos Revista Brasileira de Engenharia Agrícola e Ambiental 15, 161-169, 2011 | 28* | 2011 |
| Melhoria da competitividade da cadeia agroindustrial da mandioca no estado de São Paulo GSAC Barros | 26 | 2004 |
| Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1, 2-diol fatty acid esters AP Arisseto, WC Silva, PFC Marcolino, GR Scaranelo, SAG Berbari, ... Food research international 124, 43-48, 2019 | 25 | 2019 |
| Process variables in the osmotic dehydration of sliced peaches SPM Germer, MR Queiroz, JM Aguirre, SAG Berbari, VD Anjos Food Science and Technology 30, 940-948, 2010 | 23 | 2010 |
| Reuse of sucrose syrup in the osmotic dehydration of peaches SP Marconi Germer, MR de Queiroz, JM Aguirre, SA Berbari, ... Drying Technology 30 (14), 1532-1540, 2012 | 17 | 2012 |
| Cinética de degradação de polpas de morango S MOURA, AA VITALI, MEM ALMEIDA, SAG BERBARI, JMM SIGRIST Brazilian Journal of Food Technology 4 (1), 115-121, 2001 | 17 | 2001 |
| Characterization and evaluation of stability of bioactive compounds in fruit smoothies SCSR Moura, FZ Vissotto, SAG BERBARI, ECG SOUZA, FGP TOTI, ... Food Science and Technology 37, 216-223, 2017 | 16 | 2017 |
| Estudo tecnológico de um néctar misto de Cajá (Spondias Lutea L.) e Umbu (Spondias tuberosa, Arruda Câmara). RA MATTIETTO | 16 | 2005 |
| Avaliação do comportamento de pasta de alho durante o armazenamento (Allium sativum L.) SAG Berbari, NFA Silveira, LAT Oliveira Food Science and Technology 23, 468-472, 2003 | 16 | 2003 |
| Efeito de diferentes tratamentos pré-congelamento sobre a qualidade do morango var. Chandler congelado SAG BERBARI, JN Nogueira, SDS CAMPOS Food Science and Technology 18, 82-86, 1998 | 15 | 1998 |
| Estabilidade dos componentes funcionais de geleia de yacon, goiaba e acerola, sem adição de açúcares P Prati | 14 | 2010 |
| Effect of different pre-freezing treatments on the quality of frozen strawberry variety chandler SAG BERBARI, JN NOGUEIRA, SDS CAMPOS Food Science and Technology 18, 82-86, 1998 | 13 | 1998 |
| Acidificação do palmito pupunha SAG Berbari, JE Paschoalino JE Paschoalino, LW Bernhardt, MLA Bovi, SAG Berbari, VLP Ferreira …, 1997 | 12 | 1997 |
