| Trends in chemometrics: Food authentication, microbiology, and effects of processing D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ... Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018 | 444 | 2018 |
| Probiotic cheese: health benefits, technological and stability aspects AG da Cruz, FCA Buriti, CHB de Souza, JAF Faria, SMI Saad Trends in Food Science & Technology 20 (8), 344-354, 2009 | 410 | 2009 |
| Probiotic: conceptualization from a new approach F Zendeboodi, N Khorshidian, AM Mortazavian, AG da Cruz Current Opinion in Food Science 32, 103-123, 2020 | 359 | 2020 |
| Viability of probiotic microorganisms in cheese during production and storage: a review R Karimi, AM Mortazavian, AG Da Cruz Dairy science & technology 91, 283-308, 2011 | 303 | 2011 |
| Strategies to improve the functionality of probiotics in supplements and foods CP Champagne, AG da Cruz, M Daga Current Opinion in Food Science 22, 160-166, 2018 | 283 | 2018 |
| Paraprobiotics and postbiotics: concepts and potential applications in dairy products CP Barros, JT Guimarães, EA Esmerino, MCKH Duarte, MC Silva, R Silva, ... Current opinion in food science 32, 1-8, 2020 | 260 | 2020 |
| Probiotic ice cream: viability of probiotic bacteria and sensory properties R Mohammadi, AM Mortazavian, R Khosrokhavar, AG da Cruz Annals of microbiology 61, 411-424, 2011 | 222 | 2011 |
| Packaging system and probiotic dairy foods AG da Cruz, J de AF Faria, AGF Van Dender Food research international 40 (8), 951-956, 2007 | 191 | 2007 |
| Quality assurance requirements in produce processing AG Da Cruz, SA Cenci, MCA Maia Trends in Food science & technology 17 (8), 406-411, 2006 | 134 | 2006 |
| Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels JL Ferraz, AG Cruz, RS Cadena, MQ Freitas, UM Pinto, CC Carvalho, ... Journal of Food Science 77 (1), S24-S28, 2012 | 122 | 2012 |
| Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel BA Dos Santos, PCB Campagnol, AG Da Cruz, M Galvão, RA Monteiro, ... Food Research International 76, 725-734, 2015 | 121 | 2015 |
| Biogenic amines as bacterial quality indicators in different poultry meat species CA Lázaro, CA Conte-Júnior, AC Canto, MLG Monteiro, B Costa-Lima, ... LWT-Food Science and Technology 60 (1), 15-21, 2015 | 112 | 2015 |
| Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: a bibliometric analysis and … D Xavier-Santos, M Padilha, GA Fabiano, G Vinderola, AG Cruz, K Sivieri, ... Trends in Food Science & Technology 120, 174-192, 2022 | 109 | 2022 |
| The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life CN Horita, AM Farías-Campomanes, TS Barbosa, EA Esmerino, ... Food Research International 84, 1-8, 2016 | 104 | 2016 |
| Food safety: good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), hazard analysis and critical control point (HACCP) CAF De Oliveira, AG Da Cruz, P Tavolaro, CH Corassin Antimicrobial food packaging, 129-139, 2016 | 103 | 2016 |
| Probiotic foods: consumer perception and attitudes JV Viana, AG Da Cruz, SS Zoellner, R Silva, ALD Batista International journal of food science & technology 43 (9), 1577-1580, 2008 | 100 | 2008 |
| High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing AG Da Cruz, JAF Faria, SMI Saad, HMA Bolini, AS Sant, M Cristianini Trends in food science & technology 21 (10), 483-493, 2010 | 98 | 2010 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 94 | 2018 |
| Dairy foods and positive impact on the consumer's health S Verruck, CF Balthazar, RS Rocha, R Silva, EA Esmerino, TC Pimentel, ... Advances in food and nutrition research 89, 95-164, 2019 | 93 | 2019 |
| Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis FGA Fonseca, EA Esmerino, ER Tavares Filho, JP Ferraz, AG da Cruz, ... Journal of Dairy Science 99 (5), 3408-3420, 2016 | 93 | 2016 |
