| Effects of chia (Salvia hispanica L.) on oxidative stress and inflammation in ovariectomized adult female Wistar rats BP da Silva, RCL Toledo, MDV Mishima, ME de Castro Moreira, ... Food & Function 10 (7), 4036-4045, 2019 | 31 | 2019 |
| Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius) CM Vasconcelos, EB de Oliveira, SN Rossi, LF Arantes, R Puschmann, ... Food and bioprocess technology 8, 1982-1994, 2015 | 28 | 2015 |
| Determinação da fração da fibra alimentar solúvel em raiz e farinha de yacon (Smallanthus sonchifolius) pelo método enzimático-gravimétrico e cromatografia líquida de alta … CM Vasconcelos, CO da SILVA, LJQ Teixeira, JBP Chaves, HSD Martino Revista do Instituto Adolfo Lutz 69 (2), 188-193, 2010 | 22 | 2010 |
| Postharvest storage of Carioca bean (Phaseolus vulgaris L.) did not impair inhibition of inflammation in lipopolysaccharide-induced human THP-1 macrophage-like cells NEG Alves, EG de Mejía, CM Vasconcelos, PZ Bassinello, HSD Martino Journal of functional foods 23, 154-166, 2016 | 21 | 2016 |
| Low-calorie yogurt added with yacon flour: development and physicochemical evaluation CM Vasconcelos, VPR Minim, JBP Chaves Revista Chilena de Nutrición 39 (3), 65-71, 2012 | 20 | 2012 |
| Digested protein isolate from fresh and stored Carioca beans reduced markers of atherosclerosis in oxidized LDL-induced THP-1 macrophages NEG Alves, CM Vasconcelos, PZ Bassinello, EG de Mejia, HSD Martino Journal of functional foods 24, 97-111, 2016 | 15 | 2016 |
| Análise de risco na avaliação da influência da marca na aceitabilidade não sensorial de requeijão cremoso VPR Minim, MP Milagres, RC dos Santos Navarro, CM Vasconcelos, ... Revista do Instituto de Laticínios Cândido Tostes 67 (387), 79-85, 2012 | 13 | 2012 |
| Determination of the soluble dietary fiber fraction in yacon (Smallanthus sonchifolius) root and flour by enzymatic-gravimetric method and high pressure liquid chromatography. CM Vasconcelos, CO da Silva, LJQ Teixeira, JBP Chaves, HSD Martino Revista do Instituto Adolfo Lutz 69 (2), 188-193, 2010 | 13 | 2010 |
| Análise descritiva: comparação entre metodologias VPR Minim, RDCDS Navarro, D Silva, MP Milagres, EMF Martins, ... Revista do Instituto de Laticínios Cândido Tostes 65 (374), 41-48, 2010 | 11 | 2010 |
| Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of … NEG Alves, MJC Gomes, CM Vasconcelos, AC Lima, SLS de Lima, ... Food Chemistry 342, 128390, 2021 | 9 | 2021 |
| Development of a low calorie yacon jam: physico chemical, microbiological and sensory characterization AC Salvador, MI de Souza Dantas, CM Vasconcelos, MCD Vanetti, ... Revista chilena de nutrición 39 (3), 72-77, 2012 | 9 | 2012 |
| Kombucha fermentation in blueberry (Vaccinium myrtillus) beverage and its in vivo gastroprotective effect: Preliminary study EL Barbosa, MC Netto, LB Junior, LF de Moura, GA Brasil, AA Bertolazi, ... Future Foods 5, 100129, 2022 | 8 | 2022 |
| Desenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbiótica CM Vasconcelos, JFL Martins, V da Cruz Rafael, CLLF Ferreira Revista do Instituto de Laticínios Cândido Tostes 68 (391), 11-17, 2013 | 7 | 2013 |
| Desarrollo de jalea de yacón de reducido valor calórico: caracterización físico-química, microbiológica y sensorial A Carvalho Salvador, MI de Souza Dantas, C Mileib Vasconcelos, ... Revista chilena de nutrición 39 (3), 72-77, 2012 | 7 | 2012 |
| Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [Sorghum bicolor (L.) Moench] AC Bianco-Gomes, LDS Nogueira, NVM Bono-Lopes, CP Gouvêa-Souza, ... Current Research in Food Science 5, 117-124, 2022 | 6 | 2022 |
| Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour RRA Soares, CM Vasconcelos, MV Oliveira, VPR Minim, VAV Queiroz, ... Pesquisa Agropecuária Brasileira 54, 2019 | 6 | 2019 |
| Concentrado proteico do soro e yacon agregam valor nutricional e sensorial em iogurte diet MI de Souza Dantas, CM Vasconcelos, CA Pinto, VPR Minim, ... Revista do Instituto Adolfo Lutz 71 (1), 127-133, 2012 | 6 | 2012 |
| Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba DGC Paula, CM Vasconcelos, AF Pereira, ALC Quintão, JO Chaves, ... Food Science and Technology 42, e43221, 2022 | 5 | 2022 |
| Seasonality effects on the metal concentration and biochemical changes in Astyanax lacustris (Teleostei: Characiformes) from Doce River after the collapse of the Fundão dam in … J Mercon, DS Cabral, BC Teixeira, TM Pereira, AM Bona, CVL Armini, ... Environmental toxicology and pharmacology 89, 103777, 2022 | 5 | 2022 |
| Caracterização físico-química e sensorial de iogurte" light" com farinha de yacon (Smallanthus sonchifolius) CM Vasconcelos Universidade Federal de Viçosa, 2010 | 5 | 2010 |
