| Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels JT Guimarães, EK Silva, VO Alvarenga, ALR Costa, RL Cunha, ... Ultrasonics sonochemistry 44, 251-260, 2018 | 141 | 2018 |
| Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying RV de Barros Fernandes, SV Borges, EK Silva, YF da Silva, ... Industrial crops and products 94, 413-423, 2016 | 139 | 2016 |
| Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers EK Silva, MTMS Gomes, MD Hubinger, RL Cunha, MAA Meireles Food Hydrocolloids 47, 1-13, 2015 | 135 | 2015 |
| Microencapsulation of rosemary essential oil: characterization of particles RVB Fernandes, SV Borges, DA Botrel, EK Silva, JMG Costa, F Queiroz Drying Technology 31 (11), 1245-1254, 2013 | 134 | 2013 |
| Cashew gum and inulin: New alternative for ginger essential oil microencapsulation RV de Barros Fernandes, DA Botrel, EK Silva, SV Borges, CR de Oliveira, ... Carbohydrate Polymers 153, 133-142, 2016 | 130 | 2016 |
| Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage JT Guimaraes, EK Silva, CS Ranadheera, J Moraes, RSL Raices, ... Ultrasonics sonochemistry 55, 157-164, 2019 | 127 | 2019 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in Food Science & Technology 64, 94-101, 2017 | 121 | 2017 |
| Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch EK Silva, VM Azevedo, RL Cunha, MD Hubinger, MAA Meireles Food Hydrocolloids 56, 71-83, 2016 | 121 | 2016 |
| Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage SHMC Monteiro, EK Silva, VO Alvarenga, J Moraes, MQ Freitas, MC Silva, ... Ultrasonics Sonochemistry 42, 1-10, 2018 | 110 | 2018 |
| Physical and thermal properties of oregano (Origanum vulgare L.) essential oil microparticles. AACT Hijo, JMG Costa, EK Silva, VM Azevedo, MI Yoshida, SV Borges | 106* | 2015 |
| Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices EK Silva, MAA Meireles, MDA Saldaña Trends in Food Science & Technology 97, 381-390, 2020 | 95 | 2020 |
| Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies MIL Neves, EK Silva, MAA Meireles Trends in Food Science & Technology 112, 163-173, 2021 | 93 | 2021 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 88 | 2018 |
| Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects R Bocker, EK Silva Future Foods, 100098, 2022 | 83 | 2022 |
| Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel HS Arruda, EK Silva, GA Pereira, CFF Angolini, MN Eberlin, ... Ultrasonics sonochemistry 50, 82-95, 2019 | 83 | 2019 |
| Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil EK Silva, MAA Meireles Carbohydrate Polymers 133, 578-586, 2015 | 83 | 2015 |
| Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization JT Guimaraes, EK Silva, ALR Costa, RL Cunha, MQ Freitas, ... Food Hydrocolloids 77, 787-795, 2018 | 82 | 2018 |
| Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability H Scudino, EK Silva, A Gomes, JT Guimarães, RL Cunha, AS Sant'Ana, ... Ultrasonics sonochemistry 67, 105185, 2020 | 80 | 2020 |
| Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples VM Azevedo, MV Dias, HH de Siqueira Elias, KL Fukushima, EK Silva, ... Food Research International 107, 306-313, 2018 | 80 | 2018 |
| Development of whey protein isolate bio-nanocomposites: effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties VM Azevedo, MV Dias, SV Borges, ALR Costa, EK Silva, ÉAA Medeiros, ... Food Hydrocolloids 48, 179-188, 2015 | 78 | 2015 |
Maria Angela A. MEIRELESDEA/FEA/UNICAMPVerified email at ma2am.com.br
