| Influence of pineapple, apple and melon by-products on cookies: Physicochemical and sensory aspects NMV de Toledo, LP Nunes, PPM da Silva, MHF Spoto, ... International Journal of Food Science and Technology 52 (5), 1185-1192, 2017 | 89 | 2017 |
| Atividade antioxidante de resíduos agroindustriais de frutas tropicais J Infante, MM Selani, NMV Toledo, MF Silveira, SM ALENCAR, ... Alimentos e Nutrição Araraquara 24 (1), 92, 2013 | 69 | 2013 |
| Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: Physicochemical, technological, microbiological, and sensory aspects NMV De Toledo, AC De Camargo, PBM Ramos, DC Button, D Granato, ... Beverages 4 (3), 47, 2018 | 43 | 2018 |
| Interaction and digestibility of phaseolin/polyphenol in the common bean NMV de Toledo, LC Rocha, AG da Silva, SGC Brazaca Food Chemistry 138 (2-3), 776-780, 2013 | 40 | 2013 |
| Non-conventional tropical fruits: Characterization, antioxidant potential and carotenoid bioaccessibility P Berni, SS Campoli, TC Negri, NMV de Toledo, SG Canniatti-Brazaca Plant Foods for Human Nutrition 74, 141-148, 2019 | 37 | 2019 |
| Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking MO Silva, P Brigide, NMV Toledo, SG Canniatti-Brazaca Brazilian Journal of Food Technology 21, e2016072, 2018 | 29 | 2018 |
| Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity NMV Toledo, J Mondoni, SS Harada‐Padermo, RS Vela‐Paredes, ... Journal of Food Processing and Preservation 43 (9), e14100, 2019 | 28 | 2019 |
| Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes P Brigide, NMV de Toledo, R López-Nicolás, G Ros, CF Saseta, ... Food & Function 10 (8), 4802-4810, 2019 | 15 | 2019 |
| Aproveitamento de subprodutos da industrialização do maracujá para elaboração de iogurte NMV Toledo Universidade de São Paulo, 2013 | 9 | 2013 |
| Antioxidant activity of agroindustrial residues from tropical fruits. J Infante, MM Selani, NMV Toledo, MF Silveira-Diniz, SM Alencar, ... | 5 | 2013 |
| Positive effect of lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado BD Antonia, J de Oliveira, PPM da Silva, A dos Mares Biazotto, ... Food Production, Processing and Nutrition 6 (1), 39, 2024 | 4 | 2024 |
| Potential of Brazilian berries in developing innovative, healthy, and sustainable food products NMP Araujo, P Berni, LR Zandoná, NMV de Toledo, PPM da Silva, ... Sustainable Food Technology 2 (3), 506-530, 2024 | 4 | 2024 |
| Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells NMV de Toledo, P Brigide, R López‐Nicolás, C Frontela, G Ros, ... Cereal Chemistry 96 (3), 456-464, 2019 | 4 | 2019 |
| Potential of Brazilian berries in developing innovative, healthy, and sustainable food products NM Peixoto Araujo, P Berni, LR Zandoná, NMV Toledo, PPM Silva, ... Sustainable Food Technology 2, 506-530, 2024 | 3 | 2024 |
| Caracterização Sociodemográfica e Acadêmica de Discentes do Curso de Nutrição em Instituições de Ensino da Rede Privada do Estado de São Paulo NMV de Toledo, MAM de Oliveira Encontro Internacional de Gestão, Desenvolvimento e Inovação (EIGEDIN) 4 (1), 2020 | 2 | 2020 |
| Positive effect of lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado B Della Antonia, J de Oliveira, PPM da Silva, A dos Mares Biazotto, ... | | 2024 |
| ASPECTOS NUTRICIONAIS E BENEFÍCIOS À SAÚDE ASSOCIADOS AO CONSUMO DE SPIRULINA (spirulina plantensis): UMA REVISÃO Padovani, B C., NMV Toledo Alimentos e nutrição: Promoção da saúde e equipe multiprofissional 2, 61-74, 2023 | | 2023 |
| Microbiologia da fermentação de vegetais PPM Silva, NMV Toledo, MHF Spoto, JGP Martin Microbiologia de alimentos fermentados, 704: il, 2022 | | 2022 |
| Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana) ACL Castelucci, NMV de Toledo, FF Juliano, PPM da Silva, MHF Spoto Journal of Food Bioactives 11, 2020 | | 2020 |
| Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects NMV Toledo Universidade de São Paulo, 2018 | | 2018 |
