| Functional foods and nondairy probiotic food development: trends, concepts, and products D Granato, GF Branco, F Nazzaro, AG Cruz, JAF Faria Comprehensive reviews in food science and food safety 9 (3), 292-302, 2010 | 959 | 2010 |
| Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A … D Granato, JS Santos, GB Escher, BL Ferreira, RM Maggio Trends in Food Science & Technology 72, 83-90, 2018 | 946 | 2018 |
| Functional foods: Product development, technological trends, efficacy testing, and safety D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik Annual review of food science and technology 11 (1), 93-118, 2020 | 714 | 2020 |
| Probiotic dairy products as functional foods D Granato, GF Branco, AG Cruz, JAF Faria, NP Shah Comprehensive reviews in food science and food safety 9 (5), 455-470, 2010 | 634 | 2010 |
| Observations on the use of statistical methods in food science and technology D Granato, VM de Araújo Calado, B Jarvis Food Research International 55, 137-149, 2014 | 575 | 2014 |
| Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? D Granato, F Shahidi, R Wrolstad, P Kilmartin, LD Melton, FJ Hidalgo, ... Food Chemistry 264, 471-475, 2018 | 573 | 2018 |
| Sheep milk: Physicochemical characteristics and relevance for functional food development CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ... Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017 | 515 | 2017 |
| 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 | 455 | 2018 |
| Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review L Zhang, CT Ho, J Zhou, JS Santos, L Armstrong, D Granato Comprehensive Reviews in Food Science and Food Safety 18 (5), 1474-1495, 2019 | 446 | 2019 |
| Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018 | 435 | 2018 |
| Association between chemistry and taste of tea: A review L Zhang, QQ Cao, D Granato, YQ Xu, CT Ho Trends in Food Science & Technology 101, 139-149, 2020 | 407 | 2020 |
| An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal D Granato, DS Nunes, FJ Barba Trends in Food Science & Technology 62, 13-22, 2017 | 347 | 2017 |
| Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability AC Pedro, D Granato, ND Rosso Food chemistry 191, 12-20, 2016 | 280 | 2016 |
| An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ... Food chemistry 276, 680-691, 2019 | 276 | 2019 |
| The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review FB Campagnollo, KC Ganev, AM Khaneghah, JB Portela, AG Cruz, ... Food control 68, 310-329, 2016 | 273 | 2016 |
| Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ... Trends in food science & technology 102, 146-154, 2020 | 263 | 2020 |
| Novel food processing and extraction technologies of high-added value compounds from plant materials P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ... Foods 7 (7), 106, 2018 | 244 | 2018 |
| A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques AAF Zielinski, CWI Haminiuk, A Alberti, A Nogueira, IM Demiate, ... Food Research International 60, 246-254, 2014 | 243 | 2014 |
| Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development AG Cruz, RS Cadena, EHM Walter, AM Mortazavian, D Granato, ... Comprehensive reviews in food science and food safety 9 (4), 358-373, 2010 | 236 | 2010 |
| Comparison between Folin‐Ciocalteu and Prussian Blue assays to estimate the total phenolic content of juices and teas using 96‐well microplates T Margraf, AR Karnopp, ND Rosso, D Granato Journal of food science 80 (11), C2397-C2403, 2015 | 234 | 2015 |
luciana azevedoUniversidade Federal de AlfenasE-mail megerősítve itt: unifal-mg.edu.br
