| Volatile constituents of exotic fruits from Brazil JL Bicas, G Molina, AP Dionísio, FFC Barros, R Wagner, MR Maróstica Jr, ... Food Research International 44 (7), 1843-1855, 2011 | 188 | 2011 |
| Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties? RT Heck, RG Vendruscolo, M de Araújo Etchepare, AJ Cichoski, ... Meat science 130, 16-25, 2017 | 171 | 2017 |
| Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile RT Heck, E Saldaña, JM Lorenzo, LP Correa, MB Fagundes, AJ Cichoski, ... Meat science 156, 174-182, 2019 | 161 | 2019 |
| The effect of yeast extract addition on quality of fermented sausages at low NaCl content PCB Campagnol, BA dos Santos, R Wagner, NN Terra, MAR Pollonio Meat science 87 (3), 290-298, 2011 | 143 | 2011 |
| Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel BA Dos Santos, PCB Campagnol, AG Da Cruz, M Galvão, RA Monteiro, ... Food Research International 76, 725-734, 2015 | 118 | 2015 |
| Effect of storage under extremely low oxygen on the volatile composition of ‘Royal Gala’apples V Both, A Brackmann, FR Thewes, D de Freitas Ferreira, R Wagner Food Chemistry 156, 50-57, 2014 | 113 | 2014 |
| Composição e atividades antioxidante e antimicrobiana dos óleos essenciais de cravo-da-índia, citronela e palmarosa R Scherer, R Wagner, MCT Duarte, HT Godoy Revista Brasileira de Plantas Medicinais 11, 442-449, 2009 | 112 | 2009 |
| Combination of herbal components (curcumin, carvacrol, thymol, cinnamaldehyde) in broiler chicken feed: Impacts on response parameters, performance, fatty acid profiles, meat … GM Galli, RR Gerbet, LG Griss, BF Fortuoso, TG Petrolli, MM Boiago, ... Microbial pathogenesis 139, 103916, 2020 | 106 | 2020 |
| Optimization of R-(+)-α-terpineol production by the biotransformation of R-(+)-limonene JL Bicas, FFC Barros, R Wagner, HT Godoy, GM Pastore Journal of Industrial Microbiology and Biotechnology 35 (9), 1061-1070, 2008 | 101 | 2008 |
| Brazilian nut consumption by healthy volunteers improves inflammatory parameters E Colpo, CDDA Vilanova, LGB Reetz, MMMF Duarte, ILG Farias, ... Nutrition 30 (4), 459-465, 2014 | 92 | 2014 |
| Microencapsulation of probiotics using sodium alginate MA Etchepare, JS Barin, AJ Cichoski, E Jacob-Lopes, R Wagner, ... Ciência Rural 45, 1319-1326, 2015 | 89 | 2015 |
| Amorphous cellulose gel as a fat substitute in fermented sausages PCB Campagnol, BA dos Santos, R Wagner, NN Terra, MAR Pollonio Meat Science 90 (1), 36-42, 2012 | 87 | 2012 |
| Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of ‘Royal Gala’apple after long-term storage V Both, FR Thewes, A Brackmann, R de Oliveira Anese, ... Food Chemistry 215, 483-492, 2017 | 85 | 2017 |
| Nanoemulsions containing Cymbopogon flexuosus essential oil: Development, characterization, stability study and evaluation of antimicrobial and antibiofilm activities S da Silva Gündel, ME de Souza, PM Quatrin, B Klein, R Wagner, ... Microbial pathogenesis 118, 268-276, 2018 | 84 | 2018 |
| Effects of phytogenic feed additive based on thymol, carvacrol and cinnamic aldehyde on body weight, blood parameters and environmental bacteria in broilers chickens JH Reis, RR Gebert, M Barreta, MD Baldissera, ID Dos Santos, R Wagner, ... Microbial pathogenesis 125, 168-176, 2018 | 83 | 2018 |
| Assessment of different carbohydrates as exogenous carbon source in cultivation of cyanobacteria ÉC Francisco, TT Franco, R Wagner, E Jacob-Lopes Bioprocess and biosystems engineering 37, 1497-1505, 2014 | 83 | 2014 |
| A single consumption of high amounts of the Brazil nuts improves lipid profile of healthy volunteers E Colpo, CDA Vilanova, LG Brenner Reetz, ... Journal of nutrition and metabolism 2013, 2013 | 82 | 2013 |
| Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling AJ Cichoski, DRM Flores, CR De Menezes, E Jacob-Lopes, LQ Zepka, ... International journal of food microbiology 301, 27-33, 2019 | 75 | 2019 |
| Chlorogenic and caffeic acids in 64 fruits consumed in Brazil AD Meinhart, FM Damin, L Caldeirao, M de Jesus Filho, LC da Silva, ... Food Chemistry 286, 51-63, 2019 | 75 | 2019 |
| Chlorogenic and caffeic acids in 64 fruits consumed in Brazil AD Meinhart, FM Damin, L Caldeirao, M de Jesus Filho, LC da Silva, ... Food chemistry 286, 51-63, 2019 | 73 | 2019 |
JULIANO SMANIOTO BARINProfessor do Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa MariaVerified email at ufsm.br
