307
Articles
11.8K
Citations
3
avg. Impact Factor
48
h-index

Most Cited Articles of Institute of Food Science and Technology in 2017

TitleJournalYearCitations
Polyethylenimine: a very useful ionic polymer in the design of immobilized enzyme biocatalystsJournal of Materials Chemistry B2017162
Microencapsulation of palm oil by complex coacervation for application in food systemsFood Chemistry201790
Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)Journal of Food Composition and Analysis201745
Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridisBioresource Technology201743
Effect of temperature and relative humidity on stability following simulated gastro-intestinal digestion of microcapsules of Bordo grape skin phenolic extract produced with different carrier agentsFood Chemistry201728
Minimally processed beetroot waste as an alternative source to obtain functional ingredientsJournal of Food Science and Technology201725
Total Polyphenols, Antioxidant, Antimicrobial and Allelopathic Activities of Spend Coffee Ground Aqueous ExtractWaste and Biomass Valorization201722
Screening of filamentous fungi to produce xylanase and xylooligosaccharides in submerged and solid-state cultivations on rice husk, soybean hull, and spent malt as substratesWorld Journal of Microbiology and Biotechnology201721
The Oleaginous Yeast BI281A as a New Potential Biodiesel Feedstock: Selection and Lipid Production OptimizationFrontiers in Microbiology201720
Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stagesFood and Chemical Toxicology201719
Chemical composition of microalgae Heterochlorella luteoviridis and Dunaliella tertiolecta with emphasis on carotenoidsJournal of the Science of Food and Agriculture201718
Effect of feather meal as proteic feeder on combi-CLEAs preparation for grape juice clarificationProcess Biochemistry201715
Thermodynamic and kinetics study of phenolics degradation and color of yacon () microparticles under accelerated storage conditionsJournal of Food Science and Technology201713
Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compoundsFood and Bioproducts Processing201712
Enterococcus species diversity in fecal samples of wild marine species as determined by real-time PCRCanadian Journal of Microbiology20178
Life Cycle Assessment comparison between brow parboiled rice produced under organic and minimal tillage cultivation systemsJournal of Cleaner Production20177
Food applications of nanostructured antimicrobials20177
Characterization of dietary constituents and antioxidant capacity of LamJournal of Food Science and Technology20175
Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditionsJournal of Food Biochemistry20175
Protective Effects of Carotenoids in Cardiovascular Disease and Diabetes20174
Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old winesFood Research International20174
Draft Genome Sequence of the d-Xylose-Fermenting Yeast UFMG-HMD23.3Genome Announcements20173
Dielectric Properties of Importance in Operations of Post-harvest of SorghumInternational Journal of Food Engineering20172