| Tracking bioactive compounds with colour changes in foods–A review V Sant'Anna, PD Gurak, LDF Marczak, IC Tessaro Dyes and Pigments 98 (3), 601-608, 2013 | 220 | 2013 |
| Degradation kinetics of anthocyanin in blueberry juice during thermal treatment CP Kechinski, PVR Guimarães, CPZ Noreña, IC Tessaro, LDF Marczak Journal of food science 75 (2), C173-C176, 2010 | 218 | 2010 |
| Extraction of pectin from passion fruit peel assisted by ultrasound CF de Oliveira, D Giordani, R Lutckemier, PD Gurak, F Cladera-Olivera, ... LWT-Food Science and Technology 71, 110-115, 2016 | 212 | 2016 |
| Membrane concentration of liquid foods by forward osmosis: Process and quality view V Sant’Anna, LDF Marczak, IC Tessaro Journal of Food Engineering 111 (3), 483-489, 2012 | 200 | 2012 |
| The effect of the incorporation of grape marc powder in fettuccini pasta properties V Sant'Anna, FDP Christiano, LDF Marczak, IC Tessaro, RCS Thys LWT-Food Science and Technology 58 (2), 497-501, 2014 | 164 | 2014 |
| Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake JR Sarkis, N Boussetta, C Blouet, IC Tessaro, LDF Marczak, E Vorobiev Innovative Food Science & Emerging Technologies 29, 170-177, 2015 | 159 | 2015 |
| Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp JR Sarkis, DP Jaeschke, IC Tessaro, LDF Marczak LWT-Food Science and Technology 51 (1), 79-85, 2013 | 152 | 2013 |
| Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods CF de Oliveira, D Giordani, PD Gurak, F Cladera-Olivera, LDF Marczak Innovative Food Science & Emerging Technologies 29, 201-208, 2015 | 151 | 2015 |
| Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound BBV Guandalini, NP Rodrigues, LDF Marczak Food Research International 119, 455-461, 2019 | 150 | 2019 |
| Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.) GD Mercali, LDF Marczak, IC Tessaro, CPZ Noreña LWT-Food Science and Technology 44 (1), 82-91, 2011 | 139 | 2011 |
| Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment GD Mercali, DP Jaeschke, IC Tessaro, LDF Marczak Food chemistry 136 (2), 853-857, 2013 | 138 | 2013 |
| Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency GD Mercali, S Schwartz, LDF Marczak, IC Tessaro, S Sastry Journal of Food Engineering 123, 1-7, 2014 | 135 | 2014 |
| Water adsorption isotherms of texturized soy protein AS Cassini, LDF Marczak, CPZ Noreña Journal of food engineering 77 (1), 194-199, 2006 | 133 | 2006 |
| Kinetic modeling of total polyphenol extraction from grape marc and characterization of the extracts V Sant’Anna, A Brandelli, LDF Marczak, IC Tessaro Separation and purification technology 100, 82-87, 2012 | 129 | 2012 |
| Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds JR Sarkis, N Boussetta, IC Tessaro, LDF Marczak, E Vorobiev Journal of Food Engineering 153, 20-27, 2015 | 120 | 2015 |
| Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace ACP Souza, PD Gurak, LDF Marczak Food and Bioproducts Processing 102, 186-194, 2017 | 112 | 2017 |
| Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch JC Spada, CPZ Noreña, LDF Marczak, IC Tessaro Carbohydrate polymers 89 (4), 1166-1173, 2012 | 112 | 2012 |
| Adsorption isotherms of pinhão (Araucaria angustifolia seeds) starch and thermodynamic analysis RCS Thys, CPZ Noreña, LDF Marczak, AG Aires, F Cladera-Olivera Journal of Food Engineering 100 (3), 468-473, 2010 | 110 | 2010 |
| Characterization of rice starch and protein obtained by a fast alkaline extraction method D de Souza, AF Sbardelotto, DR Ziegler, LDF Marczak, IC Tessaro Food Chemistry 191, 36-44, 2016 | 108 | 2016 |
| Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice GD Mercali, PD Gurak, F Schmitz, LDF Marczak Food chemistry 171, 200-205, 2015 | 106 | 2015 |
