| Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening AJ Cichoscki, E Valduga, AT Valduga, ME Tornadijo, JM Fresno Food Control 13 (4-5), 329-336, 2002 | 104 | 2002 |
| Produção de carotenoides: microrganismos como fonte de pigmentos naturais E Valduga, PO Tatsch, L Tiggemann, H Treichel, G Toniazzo, J Zeni, ... Química Nova 32 (9), 2429-2436, 2009 | 87 | 2009 |
| Antibacterial activity of basil essential oil (Ocimum basilicum L.) in Italian-type sausage I Gaio, AG Saggiorato, H Treichel, AJ Cichoski, V Astolfi, RI Cardoso, ... Journal für Verbraucherschutz und Lebensmittelsicherheit 10, 323-329, 2015 | 75 | 2015 |
| Screening of pectinase-producing microorganisms with polygalacturonase activity J Zeni, K Cence, CE Grando, L Tiggermann, R Colet, LA Lerin, ... Applied biochemistry and biotechnology 163 (3), 383-392, 2011 | 73 | 2011 |
| Carotenoids production from a newly isolated Sporidiobolus pararoseus strain using agroindustrial substrates E Valduga, AHR Ribeiro, K Cence, R Colet, L Tiggemann, J Zeni, ... Biocatalysis and Agricultural Biotechnology 3 (2), 207-213, 2014 | 68 | 2014 |
| Optimization of the Production of Total Carotenoids by Sporidiobolus salmonicolor (CBS 2636) Using Response Surface Technique E Valduga, A Valério, H Treichel, A Furigo Júnior, M Di Luccio Food and Bioprocess Technology 2, 415-421, 2009 | 65 | 2009 |
| Assessment of Cell Disruption and Carotenoids Extraction from Sporidiobolus salmonicolor (CBS 2636) E Valduga, A Valério, PO Tatsch, H Treichel, A Furigo, M Di Luccio Food and Bioprocess Technology 2, 234-238, 2009 | 64 | 2009 |
| Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon JM Soares, PF da Silva, BMS Puton, AP Brustolin, RL Cansian, ... Innovative Food Science & Emerging Technologies 38, 189-197, 2016 | 63 | 2016 |
| Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642 J Gomes, J Zeni, K Cence, G Toniazzo, H Treichel, E Valduga Food and Bioproducts Processing 89 (4), 281-287, 2011 | 59 | 2011 |
| Monitoring of contamination sources of Listeria monocytogenes in a poultry slaughterhouse DF Schäfer, J Steffens, J Barbosa, J Zeni, N Paroul, E Valduga, A Junges, ... LWT 86, 393-398, 2017 | 51 | 2017 |
| Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation MMS Cabral, K Cence, J Zeni, SM Tsai, A Durrer, LL Foltran, G Toniazzo, ... European Food Research and Technology 233, 159-166, 2011 | 50 | 2011 |
| Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas L Tiggemann, SC Ballen, CM Bocalon, AM Graboski, A Manzoli, ... Innovative food science & emerging technologies 43, 112-116, 2017 | 48 | 2017 |
| Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety A Gorostiza, AJ Cichoscki, AT Valduga, E Valduga, A Bernardo, ... Food Chemistry 85 (3), 407-414, 2004 | 48 | 2004 |
| Use of chemical, enzymatic and ultrasound-assisted methods for cell disruption to obtain carotenoids LM Monks, A Rigo, MA Mazutti, JV Oliveira, E Valduga Biocatalysis and Agricultural Biotechnology 2 (2), 165-169, 2013 | 47 | 2013 |
| Extração, secagem por atomização e microencapsulamento de antocianinas do bagaço da uva" Isabel"(Vitis labrusca) E Valduga, L Lima, R Prado, FF Padilha, H Treichel Ciência e Agrotecnologia 32, 1568-1574, 2008 | 42 | 2008 |
| Evaluation of the TLC quantification method and occurrence of deoxynivalenol in wheat flour of southern Brazil DFL Rocha, MS Oliveira, EB Furlong, A Junges, N Paroul, E Valduga, ... Food Additives & Contaminants: Part A 34 (12), 2220-2229, 2017 | 40 | 2017 |
| Study of the bio‐production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) using pre‐treated agro‐industrial substrates E Valduga, A Valerio, H Treichel, M Di Luccio, A Furigo Júnior Journal of Chemical Technology & Biotechnology: International Research in …, 2008 | 40 | 2008 |
| Whey protein concentration by ultrafiltration and study of functional properties S Iltchenco, D Preci, C Bonifacino, EF Fraguas, C Steffens, LA Panizzolo, ... Ciência Rural 48, e20170807, 2018 | 38 | 2018 |
| Low-cost gas sensors with polyaniline film for aroma detection L Tiggemann, S Ballen, C Bocalon, AM Graboski, A Manzoli, ... Journal of food engineering 180, 16-21, 2016 | 37 | 2016 |
| Assessment of different packaging structures in the stability of frozen fresh Brazilian Toscana sausage R de Paula, R Colet, D de Oliveira, E Valduga, H Treichel Food and bioprocess technology 4, 481-485, 2011 | 35* | 2011 |
