| # | Title | Journal | Year | Citations |
|---|
| 1 | Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review | Trends in Food Science and Technology | 2016 | 515 |
| 2 | Production and properties of a surfactant obtained from Bacillus subtilis grown on cassava wastewater | Bioresource Technology | 2006 | 390 |
| 3 | Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review | Food Microbiology | 2018 | 341 |
| 4 | Polyphenols and their applications: An approach in food chemistry and innovation potential | Food Chemistry | 2021 | 253 |
| 5 | Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin | Comprehensive Reviews in Food Science and Food Safety | 2020 | 251 |
| 6 | Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods | Trends in Food Science and Technology | 2016 | 243 |
| 7 | Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review | Food Research International | 2018 | 239 |
| 8 | Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review | Trends in Food Science and Technology | 2017 | 201 |
| 9 | The Use of Endophytes to Obtain Bioactive Compounds and Their Application in Biotransformation Process | Biotechnology Research International | 2011 | 177 |
| 10 | Oligosaccharide biotechnology: an approach of prebiotic revolution on the industry | Applied Microbiology and Biotechnology | 2018 | 177 |
| 11 | Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries | Food Research International | 2015 | 171 |
| 12 | Paraprobiotics and postbiotics: concepts and potential applications in dairy products | Current Opinion in Food Science | 2020 | 164 |
| 13 | Prebiotics: Trends in food, health and technological applications | Trends in Food Science and Technology | 2019 | 152 |
| 14 | Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products | International Journal of Food Microbiology | 2021 | 151 |
| 15 | Determination of benzoic and sorbic acids in Brazilian food | Food Control | 2002 | 150 |
| 16 | Determination of heavy metal content of processed fruit products from Tehran's market using ICP- OES: A risk assessment study | Food and Chemical Toxicology | 2018 | 148 |
| 17 | Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges | Trends in Food Science and Technology | 2018 | 144 |
| 18 | Microbial proteases: Production and application in obtaining protein hydrolysates | Food Research International | 2018 | 141 |
| 19 | Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review | Food Research International | 2020 | 140 |
| 20 | Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS | Food Chemistry | 2018 | 128 |
| 21 | Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review | Trends in Food Science and Technology | 2018 | 124 |
| 22 | Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR | Journal of Agricultural and Food Chemistry | 2005 | 122 |
| 23 | Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review | Food Research International | 2020 | 122 |
| 24 | Identification and quantification of bioactive compounds in coffee brews by HPLC–DAD–MSn | Journal of Food Composition and Analysis | 2013 | 121 |
| 25 | Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity | Food Research International | 2018 | 118 |
| 26 | Evaluation of the antioxidant and antiproliferative potential of bioflavors | Food and Chemical Toxicology | 2011 | 117 |
| 27 | The use of statistical software in food science and technology: Advantages, limitations and misuses | Food Research International | 2015 | 116 |
| 28 | Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species | Journal of Agricultural and Food Chemistry | 2013 | 114 |
| 29 | Small Brazilian wild fruits: Nutrients, bioactive compounds, health-promotion properties and commercial interest | Food Research International | 2018 | 114 |
| 30 | Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? | Food Hydrocolloids | 2019 | 114 |
| 31 | Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes | Comprehensive Reviews in Food Science and Food Safety | 2019 | 114 |
| 32 | Current status in biotechnological production and applications of glycolipid biosurfactants | Applied Microbiology and Biotechnology | 2016 | 110 |
| 33 | Prevalence and concentration of ochratoxin A, zearalenone, deoxynivalenol and total aflatoxin in cereal-based products: A systematic review and meta-analysis | Food and Chemical Toxicology | 2018 | 110 |
| 34 | Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review | Trends in Food Science and Technology | 2019 | 110 |
| 35 | Considerations on the Aquaculture Development and on the Use of Veterinary Drugs: Special Issue for Fluoroquinolones—A Review | Journal of Food Science | 2013 | 107 |
| 36 | Volatile constituents of exotic fruits from Brazil | Food Research International | 2011 | 104 |
| 37 | Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis | Food Chemistry | 2018 | 104 |
| 38 | A HPLC with fluorescence detection method for the determination of tetracyclines residues and evaluation of their stability in honey | Food Control | 2010 | 101 |
| 39 | Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life | Food Research International | 2018 | 98 |
| 40 | Manure-borne pathogens as an important source of water contamination: An update on the dynamics of pathogen survival/transport as well as practical risk mitigation strategies | International Journal of Hygiene and Environmental Health | 2020 | 96 |
| 41 | Biotransformation of α- and β-pinene into flavor compounds | Applied Microbiology and Biotechnology | 2017 | 95 |
| 42 | Multi-walled carbon nanotubes modified with iron oxide and silver nanoparticles (MWCNT-Fe3O4/Ag) as a novel adsorbent for determining PAEs in carbonated soft drinks using magnetic SPE-GC/MS method | Arabian Journal of Chemistry | 2019 | 94 |
| 43 | Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life | Trends in Food Science and Technology | 2019 | 93 |
| 44 | Carotenoid Composition of Jackfruit (Artocarpus heterophyllus), Determined by HPLC-PDA-MS/MS | Plant Foods for Human Nutrition | 2009 | 89 |
| 45 | The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview | Trends in Food Science and Technology | 2020 | 86 |
| 46 | Large-scale mapping of microbial diversity in artisanal Brazilian cheeses | Food Microbiology | 2019 | 83 |
| 47 | The effect of in vitro digestion on the antioxidant activity of fruit extracts (Carica papaya, Artocarpus heterophillus and Annona marcgravii) | LWT - Food Science and Technology | 2014 | 82 |
| 48 | Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design | Industrial Crops and Products | 2013 | 79 |
| 49 | Development of a novel micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and structure–activity relationship | Food Chemistry | 2012 | 78 |
| 50 | Assessing the costs involved in the implementation of GMP and HACCP in a small dairy factory | Quality Assurance and Safety of Crops and Foods | 2014 | 76 |
