| Influence of temperature and homogenization on honey crystallization LCV Costa, E Kaspchak, MB Queiroz, MM Almeida, E Quast, LB Quast Brazilian Journal of Food Technology 18, 155-161, 2015 | 29 | 2015 |
| 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 |
| Functional extruded snacks with lycopene and soy protein PFP Costa, MBM Ferraz, V Ros-Polski, E Quast, FP Collares Queiroz, ... Food Science and Technology 30, 143-151, 2010 | 18 | 2010 |
| Desenvolvimento de geleia de tamarillo contendo polpa integral PR Guilherme, CC Pessatto, WR Zaika, E Quast, LB Quast, ... Brazilian Journal of Food Technology 15, 141-149, 2012 | 14* | 2012 |
| Desenvolvimento de geleia de tamarillo contendo polpa integral PR Guilherme, CC Pessatto, WR Zaika, E Quast, LB Quast, ... Brazilian Journal of Food Technology 15, 141-149, 2012 | 12 | 2012 |
| Desenvolvimento de Geleia de Kiwi: Influência da polpa, pectina e brix na consistência D Iensen, IV dos Santos, E Quast, LB Quast, D da Silva Raupp Journal of Health Sciences, 2013 | 11 | 2013 |
| Co‐crystallized honey with sucrose: Evaluation of process and product characterization LB Quast, SG Farina, E Quast, MA Vieira, MB Queiroz Journal of Food Processing and Preservation 44 (11), e14876, 2020 | 7 | 2020 |
| Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State E Quast, I Vieira, A Nogueira, FL Schmidt Food Science and Technology 33, 441-445, 2013 | 7 | 2013 |
| Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review R Viana Batista, W Gonçalves Wanzeller, LT Lim, E Quast, ... Journal of Plastic Film & Sheeting 38 (3), 458-488, 2022 | 5 | 2022 |
| Co-crystallized honey with sucrose: Storage evaluation and sensory acceptance LB Quast, M Zanette, V Zanella Pinto, C Passos Francisco, E Quast, ... Journal of Culinary Science & Technology 20 (2), 117-133, 2022 | 4 | 2022 |
| Phytochemical composition of extracts from yerba mate chimarrão VZ Pinto, D Pilatti-Riccio, ES Costa, YMS Micheletto, E Quast, ... SN Applied Sciences 3 (3), 353, 2021 | 4 | 2021 |
| 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 |
| Treinamento e caracterização sensorial de formulações de fishburguer elaboradas à base de subprodutos da filetagem de tilápia CR Messias, DN Konopka, DC Biassi, RV BATISTA, E QUAST, EM BAINY, ... Brazilian Journal of Food Research-REBRAPA 7, 125-142, 2016 | 4 | 2016 |
| Influência da temperatura e da homogeneização na cristalização de mel LCV Costa, E Kaspchak, MB Queiroz, MM Almeida, E Quast, LB Quast Brazilian Journal of Food Technology 18, 155-161, 2015 | 4 | 2015 |
| Aptidão de cultivares de pêssego do Estado de São Paulo para a produção de passas por processo combinado de secagem osmótica e secagem com ar quente SPM Germer, MR Queiroz, JM Aguirre, W Barbosa, SA Berbari, ... Brazilian Journal of Food Technology 10 (3), 151-158, 2007 | 4 | 2007 |
| Development of petit suisse cheese with native fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg) CR Messias, LB Quast, V Alves, TB Bitencourt, E Quast J Food Nutr Sci 9 (3), 89, 2021 | 3 | 2021 |
| Prunus mume - fruit characteristics and phenolic content capacity. E Quast, A Alberti, LB Quast, G Wosiacki, A Nogueira, FL Schmidt | 3 | 2011 |
| Kinetics of the acidification of hearts-of-palm (Bactris gasipaes Kunth.). E Quast, NL Ruiz, FL Schmidt, AA Vitali Brazilian Journal of Food Technology 13 (1/4), 286-292, 2010 | 3 | 2010 |
| Avaliação de propriedades térmicas de manteiga de cacau e gorduras alternativas LB Quast, V Luccas, IM Demiate, E Quast, TG Kieckbusch Revista Brasileira de Tecnologia Agroindustrial 5 (1s), 2011 | 2 | 2011 |
| Cinética de acidificação de palmito de pupunha (Bactris gasipaes Kunth.) E Quast | 2 | 2010 |
