| Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization M Cano-Chauca, PC Stringheta, AM Ramos, J Cal-Vidal Innovative Food Science & Emerging Technologies 6 (4), 420-428, 2005 | 1220 | 2005 |
| Preterm birth: Case definition & guidelines for data collection, analysis, and presentation of immunisation safety data JA Quinn, FM Munoz, B Gonik, L Frau, C Cutland, T Mallett-Moore, ... Vaccine 34 (49), 6047-6056, 2016 | 637 | 2016 |
| Decontamination by ultrasound application in fresh fruits and vegetables JFB de São José, NJ de Andrade, AM Ramos, MCD Vanetti, ... Food control 45, 36-50, 2014 | 353 | 2014 |
| Products of vegetable origin: A new alternative for the consumption of probiotic bacteria EMF Martins, AM Ramos, ESL Vanzela, PC Stringheta, ... Food Research International 51 (2), 764-770, 2013 | 324 | 2013 |
| Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds LPG Rebello, AM Ramos, PB Pertuzatti, MT Barcia, N Castillo-Muñoz, ... Food Research International 55, 397-403, 2014 | 225 | 2014 |
| Effect of extraction parameters on the chemical structure and gel properties of κ/ι-hybrid carrageenans obtained from Mastocarpus stellatus L Hilliou, FDS Larotonda, P Abreu, AM Ramos, AM Sereno, ... Biomolecular Engineering 23 (4), 201-208, 2006 | 144 | 2006 |
| Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex … D de Almeida Paula, EMF Martins, N de Almeida Costa, PM de Oliveira, ... International Journal of Biological Macromolecules 133, 722-731, 2019 | 132 | 2019 |
| Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea× IAC 1398-21) using HPLC–DAD–ESI-MS/MS LPG Rebello, ES Lago-Vanzela, MT Barcia, AM Ramos, PC Stringheta, ... Food Research International 54 (1), 354-366, 2013 | 129 | 2013 |
| Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) IM de Carvalho Tavares, ES Lago-Vanzela, LPG Rebello, AM Ramos, ... Food Research International 82, 1-13, 2016 | 123 | 2016 |
| Density of juice and fruit puree as a function of soluble solids content and temperature AM Ramos, A Ibarz Journal of food Engineering 35 (1), 57-63, 1998 | 118 | 1998 |
| Qualidade da manga e polpa da manga Ubá SD Benevides, AM Ramos, PC Stringheta, VC Castro Food Science and Technology 28, 571-578, 2008 | 112 | 2008 |
| Indicação geográfica de alimentos e bebidas no Brasil e na União Europeia MER Valente, R Perez, AM Ramos, JBP Chaves Ciência Rural 42, 551-558, 2012 | 103 | 2012 |
| Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity ES Lago-Vanzela, DP Procópio, EAF Fontes, AM Ramos, PC Stringheta, ... Food Research International 56, 182-189, 2014 | 96 | 2014 |
| Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice LJ Quitão-Teixeira, I Aguiló-Aguayo, AM Ramos, O Martín-Belloso Food and Bioprocess Technology 1, 364-373, 2008 | 92 | 2008 |
| Effect of the test temperature and anti-oxidant addition on the oxidation stability of commercial biodiesel fuels M Lapuerta, J Rodríguez-Fernández, Á Ramos, B Álvarez Fuel 93, 391-396, 2012 | 90 | 2012 |
| Optimization of pectin extraction from Ubá mango peel through surface response methodology A do Nascimento Oliveira, D de Almeida Paula, EB de Oliveira, ... International Journal of Biological Macromolecules 113, 395-402, 2018 | 84 | 2018 |
| Atypical American visceral leishmaniasis caused by disseminated Leishmania amazonensis infection presenting with hepatitis and adenopathy JA Aleixo, ET Nascimento, GR Monteiro, MZ Fernandes, AMO Ramos, ... Transactions of the Royal Society of Tropical Medicine and Hygiene 100 (1 …, 2006 | 84 | 2006 |
| Control of microbial adhesion as a strategy for food and bioprocess technology EA Araújo, NJ de Andrade, LHM da Silva, AF de Carvalho, ... Food and Bioprocess Technology 3, 321-332, 2010 | 79 | 2010 |
| Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W D de Almeida Paula, AM Ramos, EB de Oliveira, EMF Martins, ... International journal of biological macromolecules 117, 665-672, 2018 | 77 | 2018 |
| Comparative study on antioxidant properties of carrot juice stabilised by high‐intensity pulsed electric fields or heat treatments LJ Quitão‐Teixeira, I Odriozola‐Serrano, R Soliva‐Fortuny, ... Journal of the Science of Food and Agriculture 89 (15), 2636-2642, 2009 | 71 | 2009 |