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

Most Cited Articles of Institute of Food Science and Technology in 2021

TitleJournalYearCitations
Enzyme co-immobilization: Always the biocatalyst designers' choice…or not?Biotechnology Advances202163
Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategiesBiotechnology Advances202150
Phycocyanin from Spirulina: A review of extraction methods and stabilityFood Research International202114
Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extractFood Chemistry202112
Effect of amine length in the interference of the multipoint covalent immobilization of enzymes on glyoxyl agarose beadsJournal of Biotechnology20218
Perception of beef quality for Spanish and Brazilian consumersMeat Science20217
Genome Mining for Antimicrobial Compounds in Wild Marine Animals-Associated EnterococciMarine Drugs20216
Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticlesFood Chemistry20215
Effect of Tris Buffer in the Intensity of the Multipoint Covalent Immobilization of Enzymes in Glyoxyl-Agarose BeadsApplied Biochemistry and Biotechnology20214
Microencapsulation and accelerated stability testing of bioactive compounds of Hibiscus sabdariffaJournal of Food Measurement and Characterization20214
Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversityBiotechnology Progress20213
Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L TreatmentCatalysts20212
Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying processFlavour and Fragrance Journal20212
Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes - research on the most promising alternatives for organic viticultureJournal of the Science of Food and Agriculture20212
A fast and inexpensive approach to characterize Slovak Tokaj selection wines using infrared spectroscopy and chemometricsFood Chemistry20212
Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric fieldInternational Journal of Food Engineering20211
Changes in the ceca microbiota of broilers vaccinated for coccidiosis or supplemented with salinomycinPoultry Science20211
Retrospective whole-genome comparison of Salmonella enterica serovar Enteritidis from foodborne outbreaks in Southern BrazilBrazilian Journal of Microbiology20211
Antimycobacterial activity of (Asteraceae) aqueous extract from Southern BrazilNatural Product Research20211
External ionic gelation as a tool for the encapsulation and stability of betacyanins from Bougainvillea glabra bracts extract in a food modelJournal of Food Processing and Preservation20211
Tropical grass and legume pastures may alter lamb meat physical and chemical characteristicsTropical Animal Health and Production20211
Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysisFood Chemistry20211
Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oilEuropean Food Research and Technology20210
Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolicsJournal of Food Processing and Preservation20210
Expression of Bacillus amyloliquefaciens transglutaminase in recombinant E. coli under the control of a bicistronic plasmid system in DO-stat fed-batch bioreactor cultivationsBrazilian Journal of Microbiology20210