| Phenolic compounds in fruits–an overview CWI Haminiuk, GM Maciel, MSV Plata-Oviedo, RM Peralta International journal of food science and technology 47 (10), 2023-2044, 2012 | 771 | 2012 |
| Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage MM Selani, CJ Contreras-Castillo, LD Shirahigue, CR Gallo, ... Meat science 88 (3), 397-403, 2011 | 282 | 2011 |
| Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents CWI Haminiuk, MSV Plata-Oviedo, G de Mattos, ST Carpes, IG Branco Journal of food science and technology 51, 2862-2866, 2014 | 197 | 2014 |
| Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages J de Florio Almeida, AS dos Reis, LFS Heldt, D Pereira, M Bianchin, ... LWT-Food Science and Technology 76, 299-305, 2017 | 155 | 2017 |
| Chemical, antioxidant and antibacterial study of Brazilian fruits CWI Haminiuk, MSV Plata-Oviedo, AR Guedes, AP Stafussa, E Bona, ... International Journal of Food Science and Technology 46 (7), 1529-1537, 2011 | 107 | 2011 |
| Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at− 15 C AS dos Reis, C Diedrich, C de Moura, D Pereira, J de Flório Almeida, ... LWT-Food Science and Technology 76, 306-313, 2017 | 105 | 2017 |
| Effect of acid treatments and drying processes on physico‐chemical and functional properties of cassava starch M Plata‐Oviedo, C Camargo Journal of the Science of Food and Agriculture 77 (1), 103-108, 1998 | 71 | 1998 |
| Wine industry residue as antioxidant in cooked chicken meat LD Shirahigue, M Plata-Oviedo, SM De Alencar, MABR D’Arce, ... International Journal of Food Science and Technology 45 (5), 863-870, 2010 | 70 | 2010 |
| Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté ST Carpes, D Pereira, C Moura, AS Reis, LD Silva, TLC Oldoni, ... Brazilian Journal of Food Technology 23, e2019112, 2020 | 29 | 2020 |
| Physico–chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite L Costa de Conto, MSV Plata‐Oviedo, C Joy Steel, YK Chang Starch‐Stärke 63 (4), 198-208, 2011 | 24 | 2011 |
| Determinação de propriedades físico-químicas e funcionais de duas féculas fermentadas de mandioca (polvilho azedo) M Plata-Oviedo, CRO Camargo Ciência e Tecnologia de Alimentos 15 (1), 59-65, 1995 | 22 | 1995 |
| Secagem do amido fermentado de mandioca: modificação química relacionada com a propriedade de expansão e características físico-químicas. 1998. 114 f M Plata-Oviedo Exame de Qualificação (Doutorado em Tecnologia de Alimentos)-Universidade …, 1998 | 14 | 1998 |
| From micro to nanoscale: a critical review on the concept, production, characterization, and application of starch nanostructure BL Tagliapietra, BG de Melo, EA Sanches, M Plata‐Oviedo, PH Campelo, ... Starch‐Stärke 73 (11-12), 2100079, 2021 | 13 | 2021 |
| Elaboração de cerveja artesanal a partir da substituição parcial do malte por mel M Oliveira, CR Faber, MSV Plata-Oviedo Brazilian Journal of Food Research 6 (3), 01-10, 2015 | 12 | 2015 |
| Microencapsulated and lyophilized propolis co-product extract as antioxidant synthetic replacer on traditional Brazilian starch biscuit R Rodrigues, D Bilibio, MSV Plata-Oviedo, EA Pereira, ML Mitterer-Daltoé, ... Molecules 26 (21), 6400, 2021 | 11 | 2021 |
| Study of the rheological parameters of honey using the Mitschka method CWI Haminiuk, GM Maciel, MSV Plata-Oviedo, A Quenehenn, AP Scheer International Journal of Food Engineering 5 (3), 2009 | 11 | 2009 |
| Secagem do amido fermentado de mandioca: modificação química relacionada com a propriedade de expansão e características físico-químicas MSV PLATA-OVIEDO Campinas, SP: Universidade Estadual de Campinas, 1998 | 9 | 1998 |
| Sun-dried sour cassava starch: expansion property M PLATA-OVIEDO, C CAMARGO International Meeting on Cassava Flour and Starch, 110, 1994 | 5 | 1994 |
| A erva-mate (Ilex paraguariensis Saint Hilaire) como substituto parcial do lúpulo amargor na fabricação de cerveja artesanal M Oliveira, CR Faber, MSV Plata-Oviedo Brazilian Journal of Food Research 8 (4), 1-12, 2017 | 4 | 2017 |
| Craft beer elaboration from partial replacement of malt by honey. M Oliveira, CR Faber, MSV Plata-Oviedo | 4 | 2015 |
