| Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin MS Katsuda, DJ McClements, LHS Miglioranza, EA Decker Journal of Agricultural and Food Chemistry 56 (14), 5926-5931, 2008 | 118 | 2008 |
| Isolation and characterization of potential probiotic enterococci strains from soft cheese flora LF Maia, A Giazzi, C Brandalize, MS Katsuda African Journal of Microbiology Research 11 (12), 482-487, 2017 | 16 | 2017 |
| Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli NF Tosoni, HF Perini, MR Terra, MS Katsuda, MC Furlaneto, LF Maia Ciência Rural 49, e20190297, 2019 | 10 | 2019 |
| Bebida fermentada probiótica de soro de leite WAPLNT Brandão, D Seibert, SNTG Mendonça, MS Katsuda Hig. aliment, 56-59, 2006 | 6 | 2006 |
| Propriedades tecnológicas das bactérias ácido láticas isoladas na região norte do Paraná A Giazzi, NF Tosoni, ML de Moraes, L Furlaneto-Maia, MS Katsuda Brazilian Journal of Development 6 (4), 18861-18877, 2020 | 5 | 2020 |
| Development of cheese bread with the addition of guar gum and xanthan gum as a substitute for partial fat IS Papalia, PMG Londero, MS Katsuda, CS Rosa International Food Research Journal 22 (5), 2050, 2015 | 5 | 2015 |
| Caracterização química, sensorial e de textura, de queijo tipo Prato com teor reduzido de gordura MS Katsuda, LHS Miglioranza, SHP Ferreira, ICB Fonseca Rev Inst Lat Cândido Tostes 54 (309), 128-33, 1999 | 5 | 1999 |
| Influence of free and microencapsulated oregano oil on starch and poly (butylene co-terephthalate adipate) active film properties AFS Paulo, GC Balan, GR Ströher, F Yamashita, PRS Bittencourt, ... Polymer Bulletin 79 (7), 4859-4877, 2022 | 4 | 2022 |
| Enterococcus faecium in artisanal ripening cheese: Technological and safety aspects PLM de Paula, ML de Moraes, J Schueler, NAA de Souza, MC Furlaneto, ... Research, Society and Development 9 (11), e299119452-e299119452, 2020 | 4 | 2020 |
| Effects of seasonality on the proximate composition and fatty acid profile in cow milk JI Simionato, AP Hiroki, MS Katsuda, MR Pedrão, LF Dias, NE Souza Int. J. Food Sci. Nutr. Eng 2, 96-100, 2012 | 4 | 2012 |
| Desenvolvimento de sorvete à base de concentrado proteico de soro fermentado do Kefir PT Saito, MS Katsuda, L Sakanaka, CT Ueno Simpósio sobre Inovação da Indústria de Lácteos, ITAL. Campinas, 2013 | 3 | 2013 |
| Fish oil emulsion stabilized by multilayer membrane composed by casein and pectin. MS Katsuda, LHS Miglioranza, DJ McClements, EA Decker Central theme, technology for all: sharing the knowledge for development …, 2008 | 2 | 2008 |
| Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp JM Curti, LV Constantino, JB Ressutte, MS Katsuda, L Furlaneto-Maia, ... Research, Society and Development 10 (16), e585101623538-e585101623538, 2021 | 1 | 2021 |
| Concepção de um manual para estrutura de queijarias artesanais FA Rossi, PLM de Paula, PT Hiroki, MS Katsuda Brazilian Journal of Development 7 (3), 29644-29654, 2021 | 1 | 2021 |
| Milhocina como fonte proteica para produção de bacteriocina por Enterococcus faecium J Schueler, CM de Souza, MS Katsuda, MC Furlaneto, L Furlaneto-Maia Research, Society and Development 10 (2), e1110212206-e1110212206, 2021 | 1 | 2021 |
| Milhocin as protein source for bacteriocin production by Enterococcus faecium J Schueler, CM Souza, MS Katsuda, MC Furlaneto, L Furlaneto-Maia | 1 | 2021 |
| Enterococcus faecium in artisanal ripening cheese: technological and safety aspects PLM Paula, ML Moraes, J Schueler, NAA Souza, MC Furlaneto, ... | 1 | 2020 |
| Autopercepção no Índice de Disfunções Osteomusculares em Acadêmicos de Odontologia Sedentários e Não Sedentários BKA Borges, JPS Nunes, RS Oliveira, TAX dos Santos Revista Unimontes Científica 21 (2), 29-41, 2019 | 1 | 2019 |
| Elaboração e aplicação de filme à base de amido na conservação de queijo muçarela GC Balan, CT Ueno, MS Katsuda, F Yamashita, LS Sakanaka OLIVEIRA, Ana Flávia de et al. Tópicos em Ciência e Tecnologia de Alimentos …, 2016 | 1 | 2016 |
| Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR NR Ricardo, MS Katsuda, LF Maia, LF Abrantes, LM Oshiro Brazilian Journal of Food Research 2 (2), 2013 | 1 | 2013 |
