| Extrusion of food proteins JAG Arêas Critical Reviews in Food Science & Nutrition 32 (4), 365-392, 1992 | 353 | 1992 |
| Novel approaches in gluten‐free breadmaking: interface between food science, nutrition, and health VD Capriles, JAG Arêas Comprehensive Reviews in Food Science and Food Safety 13 (5), 871-890, 2014 | 293 | 2014 |
| Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads VD Capriles, JAG Arêas Food & function 4 (1), 104-110, 2013 | 194 | 2013 |
| Composição química do feijão caupi (Vigna unguiculata L. Walp), cultivar BRS-Milênio KMG Frota, RAM Soares, JAG Arêas Food Science and Technology 28, 470-476, 2008 | 182* | 2008 |
| Amaranth protein presents cholesterol-lowering effect S Mendonça, PH Saldiva, RJ Cruz, JAG Arêas Food Chemistry 116 (3), 738-742, 2009 | 179 | 2009 |
| Cholesterol-lowering effect of extruded amaranth (Amaranthus caudatus L.) in hypercholesterolemic rabbits AYA Plate, JAG Arêas Food Chemistry 76 (1), 1-6, 2002 | 178 | 2002 |
| Mecanismos de ação de compostos bioativos dos alimentos no contexto de processos inflamatórios relacionados à obesidade DHM Bastos, MM Rogero, JAG Arêas Arquivos Brasileiros de Endocrinologia & Metabologia 53, 646-656, 2009 | 161 | 2009 |
| Effects of processing methods on amaranth starch digestibility and predicted glycemic index VD Capriles, KD Coelho, AC Guerra‐Matias, JAG Arêas Journal of food science 73 (7), H160-H164, 2008 | 149 | 2008 |
| Cholesterol‐lowering properties of whole cowpea seed and its protein isolate in hamsters KMG Frota, S Mendonça, PHN Saldiva, RJ Cruz, JAG Arêas Journal of food science 73 (9), H235-H240, 2008 | 147 | 2008 |
| Protein‐protein interactions in the extrusion of soya at various temperatures and moisture contents SH PRUDÊNCIO‐FERREIRA, JG ARÊAS Journal of food science 58 (2), 378-381, 1993 | 142 | 1993 |
| Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles MR Marques, RAMS Freitas, ACC Carlos, ÉS Siguemoto, GG Fontanari, ... Food Chemistry 168, 288-293, 2015 | 140 | 2015 |
| Gluten-free breadmaking: Improving nutritional and bioactive compounds VD Capriles, FG dos Santos, JAG Arêas Journal of Cereal Science 67, 83-91, 2016 | 126 | 2016 |
| Structural changes in biopolymers during extrusior JR Mitchell, JAG Areas Food extrusion: science and technology, 1991 | 125 | 1991 |
| Major Peptides from Amaranth (Amaranthus cruentus) Protein Inhibit HMG-CoA Reductase Activity RAM Soares, S Mendonça, LÍA De Castro, ACCCC Menezes, JAG Arêas International journal of molecular sciences 16 (2), 4150-4160, 2015 | 123 | 2015 |
| Comparison of properties of native and extruded amaranth (Amaranthus cruentus L.–BRS Alegria) flour B Menegassi, AMR Pilosof, JAG Arêas LWT-Food Science and Technology 44 (9), 1915-1921, 2011 | 115 | 2011 |
| Metabolic osteopathy in celiac disease: importance of a gluten-free diet VD Capriles, LA Martini, JAG Arêas Nutrition reviews 67 (10), 599-606, 2009 | 111 | 2009 |
| Cholesterol-lowering effect of whole lupin (Lupinus albus) seed and its protein isolate GG Fontanari, JP Batistuti, RJ da Cruz, PHN Saldiva, JAG Arêas Food Chemistry 132 (3), 1521-1526, 2012 | 103 | 2012 |
| 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 | 92 | 2018 |
| Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women RL Simbalista, AV Sauerbronn, JM Aldrighi, JAG Arêas The Journal of nutrition 140 (2), 293-297, 2010 | 90 | 2010 |
| Proteolytic hydrolysis of cowpea proteins is able to release peptides with hypocholesterolemic activity MR Marques, GG Fontanari, DC Pimenta, RM Soares-Freitas, JAG Arêas Food Research International 77, 43-48, 2015 | 80 | 2015 |
Vanessa Dias CaprilesProfessora de Ciência dos Alimentos e Nutrição, Universidade Federal de São PauloVerified email at unifesp.br
