| Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying C Yamashita, MMS Chung, C dos Santos, CRM Mayer, ICF Moraes, ... Lwt 84, 256-262, 2017 | 209 | 2017 |
| 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 (10), 2862-2866, 2014 | 160 | 2014 |
| Aproveitamento alternativo da casca do maracujá-amarelo (Passiflora edulis f. var. flavicarpa Deg.) para produção de biscoitos FY Ishimoto, AI Harada, IG Branco, WA dos Santos Conceição, ... RECEN-Revista Ciências Exatas e Naturais 9 (2), 2007 | 87 | 2007 |
| Evaluation of extracts of Moringa oleifera Lam seeds obtained with NaCl and their effects on water treatment GS Madrona, IG Branco, VJ Seolin, B de Abreu Alves Filho, ... Acta Scientiarum. Technology 34 (3), 289-293, 2012 | 85 | 2012 |
| Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura IG Branco, EJ Sanjinez-Argandoña, MM Silva, TM Paula Food Science and Technology 27, 7-12, 2007 | 44 | 2007 |
| Aplicação da metodologia de superfície de resposta para o estudo do efeito da temperatura sobre o comportamento reológico de misturas ternárias de polpa de manga e sucos de … IG Branco, CA Gasparetto Food Science and Technology 23, 166-171, 2003 | 42 | 2003 |
| Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp IG Branco, ICF Moraes, EJS Argandoña, GS Madrona, C dos Santos, ... Industrial Crops and Products 89, 225-230, 2016 | 41 | 2016 |
| Elaboração de pães com adição de farinha de sabugo de milho BR Ziglio, JRMV Bezerra, IG Branco, R Bastos, M Rigo RECEN-Revista Ciências Exatas e Naturais 9 (1), 2007 | 40 | 2007 |
| Avaliação sensorial e reológica de uma bebida achocolatada elaborada a partir de extrato hidrossolúvel de soja e soro de queijo RWM Moreira, GS Madrona, IG Branco, R Bergamasco, NC Pereira Acta Scientiarum. Technology 32 (4), 435-438, 2010 | 37 | 2010 |
| Rheological study of ternary mixtures and pectic gels of red fruit pulps CWI Haminiuk, MR Sierakowski, IG Branco, GM Maciel, ML Masson International journal of food science & technology 42 (6), 629-639, 2007 | 37 | 2007 |
| Response surface mathodology applied to the study of temperature effect on the rheological behavior of ternaries mixtures with mango pulp and orange and carrot juices IG Branco, CA Gasparetto Food Science and Technology 23, 166-171, 2003 | 34 | 2003 |
| Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam‐mat drying IG Branco, TT Kikuchi, EJS Argandoña, ICF Moraes, CWI Haminiuk International Journal of Food Science & Technology 51 (7), 1703-1710, 2016 | 32 | 2016 |
| Influencia de la deshidratación osmótica y de la adición de cloruro de calcio en la conservación de kivis minimamente procesados EJ Sanjinez-Argandoña, IG Branco, SY Takito, J Corbari Food Science and Technology 30, 205-209, 2010 | 32 | 2010 |
| Effect of sodium alginate and different types of oil on the physical properties of ultrasound-assisted nanoemulsions IG Branco, K Sen, C Rinaldi Chemical Engineering and Processing-Process Intensification 153, 107942, 2020 | 30 | 2020 |
| Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta FLA Dutra, IG Branco, GS Madrona, CW Haminiuk Revista Brasileira de Tecnologia Agroindustrial, 243-251, 2010 | 28 | 2010 |
| Estudo do efeito da adição de soro de queijo na qualidade sensorial do doce de leite pastoso GS Madrona, MF Zotarelli, R Bergamasco, IG Branco Food Science and Technology 29, 826-833, 2009 | 28 | 2009 |
| Rheological properties of butia pulp CWI Haminiuk, MR Sierakowski, GM Maciel, JRMB Vidal, IG Branco, ... International Journal of Food Engineering 2 (1), 2006 | 26 | 2006 |
| Suco de Laranja Concentrado-Comportamento Reológico a Baixas Temperaturas IG Branco Campinas (SP), 1995 | 25 | 1995 |
| Influência da geometria e da temperatura na cinética de secagem de tomate (Lycopersicum esculentum) EJ Sanjinez-Argandoña, IG Branco, TU Bittencourt, CL Munhoz Food Science and Technology 31, 308-312, 2011 | 23 | 2011 |
| Dehydration of" dedo de moça" pepper: kinetics and phytochemical concentration ICF Moraes, PJA Sobral, IG Branco, TB Ré, CA Gomide Food Science and Technology 33, 134-141, 2013 | 21 | 2013 |
