Produção Intelectual

No Biênio 2021-2024, os professores e discentes do PPGCTA já publicaram mais de 290 artigos em revistas internacionais indexadas. A qualidade desses trabalhos pode ser demonstrada através de uma análise dessas publicações em relação aos periódicos nos quais os artigos foram publicados:

• mais 80% dos artigos foram publicados em periódicos classificados como A1, A2, A3 ou A4 no Qualis Ciência de Alimentos;
• mais de 50% dos trabalhos foram publicados em periódicos classificados como A1 no Qualis Ciência de Alimentos.
  
  Abaixo uma lista com as principais publicações de 2021-2024:
  
• Trabalho: DAROIT, D.J.; BRANDELLI, A. In vivo bioactivities of food protein-derived peptides – a current review. Current Opinion in Food Science, v. 39, p. 120-129, 2021.
  Citações em 03/2025: Scopus: 119, Web of Science: 102.

• Trabalho: REQUE, P.M.; BRANDELLI, A. Encapsulation of probiotics and nutraceuticals: Applications in functional food industry. Trends in Food Science & Technology, v. 114, p. 1-10, 2021.
  Citações em 03/2025: Scopus: 186, Web of Science: 164.

• Trabalho: BRANDELLI, A.; DAROIT, D.J. Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates. Critical Reviews in Food Science and Nutrition, v. 64, p. 4714-4745, 2024.
  Citações em 03/2025: Scopus: 6, Web of Science: 6.

• Trabalho: BRANDELLI, A.; LOPES, N.A.; PINILLA, C.M.B. Nanostructured antimicrobials for quality and safety improvement in dairy products. Foods, v. 12, p. 2549, 2023.
  Citações em 03/2025: Scopus: 5, Web of Science: 8.

• Trabalho: TUPUNA-YEROVI, D.S.; SCHMIDT, H.; RIOS, A.O. Biodegradable sodium alginate films incorporated with lycopene and beta-carotene for food packaging purposes. Food Science and Technology International, v. 1, p. 108201322311723, 2023.
  Citações em 03/2025: Scopus: 6, Web of Science: 9.

• Trabalho: STOLL, L.; MAILLARD, M.N.; LE ROUX, E.; FLÔRES, S.H.; NACHTIGALL, S.M.B.; RIOS, A.O.; DOMENEK, S. Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food. LWT-Food Science and Technology, v. 180, p. 114730, 2023..
  Citações em 03/2025: Scopus: 14, Web of Science: 14.

• Trabalho: SAVAZZI, S.; ASSIS, R.Q.; RIOS, A.O. Nanoencapsulation of Bixin and Norbixin in Sodium Alginate: Preparation, Characterization, and Release in Food Simulant. Current Bioactive Compounds, v. 19, p. 1, 2023.
  Citações em 03/2025: Scopus: 0, Web of Science: 0.

• Trabalho: SCHMIDT, H.O.; ROCKETT, F.C.; SARTORI, G.V.; REZZADORi, K.; TISCHER, B.; RODRIGUES, E.; RIOS, A.O.; MANFROI, V. Influence of processing conditions on the composition of feijoa (Acca sellowiana) juices during storage. Journal of Food Composition and Analysis, v. 114, p. 104769, 2022.
  Citações em 03/2025: Scopus: 6, Web of Science: 4.

• Trabalho: TISCHER, B.; PANGLOLI, P.; NIETO-VELOZA, A.; REEDER, M.; DIA, V.P. Bioactive compounds, antioxidant capacity and anti-inflammatory activity of native fruits from Brazil. PLoS ONE, v. 18, n. 5, p. e0285625, 2023.
  Citações em 03/2025: Scopus: 10, Web of Science: 10.

• Trabalho: SCHMIDT, H.D.O.; ROCKETT, F.C.; SARTORI, G.V.; REZZADORI, K.; TISCHER, B.; RODRIGUES, E.; RIOS, A.D.O.; MANFROI, V. Influence of processing conditions on the composition of feijoa (Acca sellowiana) juices during storage. Journal of Food Composition and Analysis, v. 114, p. 104769, 2022.
  Citações em 03/2025: Scopus: 6, Web of Science: 4.

• Trabalho: BUENO, C.; THYS, R.; TISCHER, B. Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. Foods, v. 12, n. 24, p. 4415, 2023.
  Citações em 03/2025: Scopus: 3, Web of Science: 3.

• Trabalho: TAVARES, L.; SANTOS, L.; NORENA, C.P.Z. Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability. Trends in Food Science and Technology, v. 114, p. 232-244, 2021.
  Citações em 03/2025: Scopus: 69, Web of Science: 62.

• Trabalho: AREND, G.D.; SOARES, L.S.; CAMELO-SILVA, C.; SANCHES, M.A.R.; PENHA, F.M.; DÍAZ-DE-CERIO, E.; VERARDO, V.; PRUDENCIO, E.S.; SEGURA-CARRETERO, A.; TISCHER, B.; CUNHA PETRUS, J.C.; VERRUCK, S.; REZZADORI, K. Is nanofiltration an efficient technology to recover and stabilize phenolic compounds from guava (Psidium guajava) leaves extract?. Food Bioscience, v. 50, p. 101997, 2022.

• Trabalho: TAVARES, L.; SANTOS, L.; NORENA, C.P.Z. Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study. Powder Technology, v. 390, p. 103-111, 2021.
  Citações em 03/2025: Scopus: 32, Web of Science: 29.

• Trabalho: DA ROCHA, C.B.; NORENA, C.P.Z. Microencapsulation and controlled release of bioactive compounds from grape pomace. Drying Technology, v. 39, p. 1018-1032, 2021.
  Justificativa: Aluno de mestrado (2 anos), publicação feita em revista de alto impacto.
  Citações em 03/2025: Scopus: 23, Web of Science: 23.

• Trabalho: DORNELES, M.S.; AZEVEDO, E.S.; NORENA, C.P.Z. Effect of heat treatment at low moisture on the increase of resistant starch content in Araucaria angustifolia seed starch. Food Hydrocolloids, v. 150, p. 109639, 2024.
  Citações em 03/2025: Scopus: 11, Web of Science: 11.

•  Trabalho: MAGALHÃES, C.R.P.; AQUINO, N.S.M.; VIEIRA, J.M.; GONÇALVES, C.T.H.; TONDO, E.C. Assessing the behavior of food handlers wearing face masks and the passage of bacteria through disposable masks. Brazilian Journal of Microbiology, v. 1, p. 01-12, 2024.
  Citações em 03/2025: Scopus: 0, Web of Science: 0.

• Trabalho: RIVAS, P.M.; SILVA, D.C.; LOPES, S.M.; RIBOLDI, C.I.; TONDO, E.C. Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese. Food Microbiology, v. 105, p. 104022, 2022.
  Citações em 03/2025: Scopus: 3, Web of Science: 3.

• Trabalho: AQUINO, N.S.M.; ELIAS, S.O.; TONDO, E.C. Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce. Foods, v. 10, p. 1795, 2021.
  Citações em 03/2025: Scopus: 5, Web of Science: 6.

• Trabalho: TONDO, E.C.; GONÇALVES, C.T.H. Using Risk-Benefit Analysis for Controlling Salmonella in Chicken Meat. Food Quality and Safety, v. 1, p. 1, 2021.
  Citações em 03/2025: Scopus: 1, Web of Science: 2.

• Trabalho: SPINELLI, L.V.; ANZANELLO, M.J.; AREZE DA SILVA SANTOS, R.; CARBONI MARTINS, C.; FREO SAGGIN, J.; APARECIDA SILVA DA SILVA, M.; RODRIGUES, E. Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach. Food Research International, v. 173, p. 113236, 2023.
  Citações em 03/2025: Scopus: 7, Web of Science: 7.

• Trabalho: MARTINS, C.C.; KAHMANN, A.; ANZANELLO, M.J.; RODRIGUES, R.C.; RODRIGUES, E.; MERCALI, G.D. Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seed. Food Research International, v. 174, p. 113636, 2023.
  Citações em 03/2025: Scopus: 5, Web of Science: 4.

• Trabalho: UTPOTT, M.; RODRIGUES, E.; RIOS, A.D.O.; MERCALI, G.D.; FLÔRES, S.H. Metabolomics: An analytical technique for food processing evaluation. Food Chemistry, v. 366, p. 130685, 2022.
  Citações em 03/2025: Scopus: 132, Web of Science: 118.

• Trabalho: MALLMANN, L.P.; RIOS, A.O.; RODRIGUES, E. MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data. Food Research International, v. 163, p. 112315, 2023.
  Citações em 03/2025: Scopus: 14, Web of Science: 13.

• Trabalho: ASSIS, R.Q.; PAGNO, C.H.; STOLL, L.; RIOS, P.D.; RIOS, A.O.; OLIVERA, F.C. Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants. Food Chemistry, v. 349, p. 129140, 2021.
  Citações em 03/2025: Scopus: 36, Web of Science: 34.

• Trabalho: HOMEM, R.V.; ARISSETO-BRAGOTTO, A.P.; RODRIGUES, E.; CLADERA-OLIVERA, F. Theoretical estimation of nitrates and nitrites intake from food additives by the Brazilian population. Food Additives & Contaminants – Part A, v. 40, p. 1147-1163, 2023..
  Citações em 03/2025: Scopus: 1, Web of Science: 1.

• Trabalho: GARSKE, R.P.; MERCALI, G.D.; THYS, R.C.S.; CLADERA-OLIVERA, F. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. Journal of Food Science and Technology, v. 11, p. 1, 2022.
  Citações em 03/2025: Scopus: 10, Web of Science: 8.

• Trabalho: RODRIGUES, P.S.; RIOS, A.O.; CLADERA-OLIVERA, F. Can the intake of synthetic food colour Amaranth (INS 123) put the health of Brazilian consumers at risk?. Food Additives & Contaminants – Part A, v. 39, p. 1222-1238, 2022.
  Citações em 03/2025: Scopus: 4, Web of Science: 4.

• Trabalho: RODRIGUES, N.P.; BROCHIER, B.; MEDEIROS, J.K.; MARCZAK, L.D.F.; MERCALI, G.D. Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound. Food Chemistry, v. 347, p. 129058, 2021.
  Citações em 03/2025: Scopus: 30, Web of Science: 25.

• Trabalho: UTPOTT, M.; RODRIGUES, E.; RIOS, A.O.; MERCALI, G.D.; FLÔRES, S.H. Metabolomics: An analytical technique for food processing evaluation. Food Chemistry, v. 366, p. 130685, 2022.
  Citações em 03/2025: Scopus: 131, Web of Science: 118.

• Trabalho: MARTINS, C.C.; KAHMANN, A.; ANZANELLO, M.J.; RODRIGUES, E.; MERCALI, G.D. Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seed. Food Research International, v. 174, p. 113636, 2023.
  Citações em 03/2025: Scopus: 4, Web of Science: 4.

• Trabalho: MEDEIROS, J.K.; SARKIS, J.R.; JAESCHKE, D.P.; MERCALI, G.D. Thermosonication for peroxidase inactivation in sugarcane juice. LWT, v. 140, p. 110730, 2021.
  Citações em 03/2025: Scopus: 25, Web of Science: 20.

•  Trabalho: FABRICIO, M.F.; MANN, M.B.; KOTHE, C.I.; FRAZZON, J.; TISCHER, B.; FLÔRES, S.H.; AYUB, M.A.Z. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation. Food Microbiology, v. 101, p. 103889, 2022.
  Citações em 03/2025: Scopus: 23, Web of Science: 19.

• Trabalho: JAEGER, I.; KÖHN, C.R.; EVANS, J.D.; FRAZZON, J.; RENAULT, P.; KOTHE, C.I. Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market. Food Research International, v. 191, art. no. 114724, 2024.
  Citações em 03/2025: Scopus: 2, Web of Science: 0.

• Trabalho: TEIXEIRA, L.B.; CAMPOS, J.Z.; KOTHE, C.I.; WELKE, J.E.; RODRIGUES, E.; FRAZZON, J.; THYS, R.C.S. Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity. Food Research International, v. 189, art. no. 114482, 2024.
  Justificativa: Trabalho com professores do PPGCTA, investigando o uso de fermento natural como bioconservante.
  Citações em 03/2025: Scopus: 2, Web of Science: 2.

• Trabalho: SUHRE, T.; MANN, M.B.; KOTHE, C.I.; ROCHA, A.L.G.; CELSO, P.G.; VARELA, A.P.M.; FRAZZON, A.P.G.; FRAZZON, J. Microbial Community and Physicochemical Characterization of Kombuchas Produced and Marketed in Brazil. Journal of Food Science and Nutrition Research, 2021; v. 4, p. 302-316, 2021.
  Citações em 03/2025: Scopus: 0, Web of Science: 0.

• Trabalho: SILVEIRA, R.D.; VERAS, F.F.; BACH, E.; MANFROI, V.; BRANDELLI, A.; WELKE, J.E. Aspergillus carbonarius-derived ochratoxins are inhibited by Amazonian Bacillus spp. used as a biocontrol agent in grapes. Food Additives and Contaminants Part A, v. 39, p. 158-169, 2022.
  Citações em 03/2025: Scopus: 11, Web of Science: 11.

• Trabalho: LAGO, L.O.; NIEVIEROWSKI, T.H.; MALLMANN, L.P.; RODRIGUES, E.; WELKE, J.E. QuEChERS-LC-QTOFMS for the simultaneous determination of legislated and emerging mycotoxins in malted barley and beer using matrix-matched calibration. Food Chemistry, v. 345, p. 128744, 2021.
  Citações em 03/2025: Scopus: 28, Web of Science: 23.

• Trabalho: NIEVIEROWSKI, T.H.; VERAS, F.F.; SILVEIRA, R.D.; GIOCASTRO, B.; ALOISI, I.; TRANCHIDA, P.Q.; DUGO, P.; BRANDELLI, A.; ZINI, C.A.; WELKE, J.E. A Bacillus-based biofungicide agent prevents ochratoxins occurrence in grapes and impacts the volatile profile throughout the Chardonnay winemaking stages. International Journal of Food Microbiology, v. 389, p. 110107, 2023.
  Citações em 03/2025: Scopus: 11, Web of Science: 10.

• Trabalho: LAGO, L.O.; SWIT, P.; SILVA, M.M.; MARQUES, A.T.B.; WELKE, J.E.; MONTERO, L.; HERRERO, M. Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography. Journal of Chromatography A, v. 1704, p. 464131, 2023.
  Citações em 03/2025: Scopus: 3, Web of Science: 3.

• Trabalho: VARGAS, B.K.; FABRICIO, M.F.; AYUB, M.A.Z. Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. Food Bioscience, v. 44, p. 101332, 2021.
  Citações em 03/2025: Scopus: 50, Web of Science: 41.

• Trabalho: BETTIO, G.; ZARDO, L.C.; ROSA, C.A.; AYUB, M.A.Z. Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity. Biotechnology Progress, v. 37, p. e3067, 2021.
  Citações em 03/2025: Scopus: 15, Web of Science: 14.

• Trabalho: FABRICIO, M.F.; VARGAS, B.K.; TISCHER, B.; WAGNER, R.; RIBEIRO, S.R.; CORDEIRO, N.; FLÔRES, S.H.; AYUB, M.A.Z. Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium. International Journal of Gastronomy and Food Science, v. 34, p. 100844, 2023.
  Citações em 03/2025: Scopus: 8, Web of Science: 7.

• Trabalho: ASSIS, D.A.; MACHADO, C.; MATTE, C.R.; AYUB, M.A.Z. High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications. Food and Bioprocess Technology, v. 15, p. 734-749, 2022.
  Citações em 03/2025: Scopus: 8, Web of Science: 8.

• Trabalho: CACCIATORE, F.A.; BRANDELLI, A.; MALHEIROS, P.S. Combining natural antimicrobials and nanotechnology for disinfecting food surfaces and control microbial biofilm formation. Critical Reviews in Food Science and Nutrition, v. 61, p. 3771–3782, 2021.
  Citações em 03/2025: Scopus: 40, Web of Science: 48.

• Trabalho: CARDOSO, L.T.; ALEXANDRE, B.; CACCIATORE, F.A.; MAGEDANS, Y.V.D.S.; FETT-NETO, A.G.; CONTRI, R.V.; MALHEIROS, P.D.S. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Research International, v. 168, p. 112748, 2023.
  Citações em 03/2025: Scopus: 17, Web of Science: 17

• Trabalho: CACCIATORE, F.A.; MADERS, C.; ALEXANDRE, B.; PINILLA, C.M.B.; BRANDELLI, A.; MALHEIROS, P.S. Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes. Food Microbiology, v. 108, p. 104116, 2022.
  Citações em 03/2025: Scopus: 30, Web of Science: 36.

• Trabalho: BENINCÁ, T.; SCHMIDT, L.; CARDOSO, L.T.; AUGUSTI, P.R.; MALHEIROS, P.S. Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties. Food Research International, v. 197, p. 115256, 2024.
  Citações em 03/2025: Scopus: 1, Web of Science: 0.

• Trabalho: AUGUSTI, P.R.; CONTERATO, G.M.M.; DENARDIN, C.C.; PRAZERES, I.D.; SERRA, A.T.; BRONZE, M.R.; EMANUELLI, T. Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: Implications for COVID-19. Journal of Nutritional Biochemistry, v. 1, p. 108787, 2021.
  Citações em 03/2025: Scopus: 41, Web of Science: 36.

• Trabalho: AUGUSTI, P.R.; QUATRIN, A.; MELLO, R.; BOCHI, V.C.; RODRIGUES, E.; PRAZERES, I.D.; MACEDO, A.C.; OLIVEIRA-ALVES, S.C.; EMANUELLI, T.; BRONZE, M.R.; SERRA, A.T. Antiproliferative Effect of Colonic Fermented Phenolic Compounds from Jaboticaba (Myrciaria trunciflora) Fruit Peel in a 3D Cell Model of Colorectal Cancer. Molecules, v. 26, p. 4469, 2021.
  Citações em 03/2025: Scopus: 12, Web of Science: 14.

• Trabalho: SCHMIDT, L.; PRESTES, O.D.; AUGUSTI, P.R.; MOREIRA, J.C.F. Phenolic compounds and contaminants in olive oil and pomace – A narrative review of their biological and toxic effects. Food Bioscience, v. 53, p. 102626, 2023.
  Citações em 03/2025: Scopus: 15, Web of Science: 17.

• Trabalho: BENINCÁ, T.; SCHMIDT, L.; CARDOSO, L.T.; AUGUSTI, P.R.; MALHEIROS, P.S. Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties. Food Research International, v. 197, p. 115256, 2024.
  Citações em 03/2025: Scopus: 0, Web of Science: 0.

• Trabalho: ESPARZA-FLORES, E.E.; SIQUIERA, L.B.; CARDOSO, F.D.; COSTA, T.H.; BENVENUTTI, E.V.; MEDINA-RAMÍREZ, I.E.; PERULLINI, M.; SANTAGAPITA, P.R.; RODRIGUES, R.C.; HERTZ, P.F. Chitosan with modified porosity and crosslinked with genipin: A dynamic system structurally characterized. Food Hydrocolloids, v. 144, p. 109034, 2023.
  Citações em 03/2025: Scopus: 13, Web of Science: 12.

• Trabalho: HACKENHAAR, C.R.; ROSA, C.F.; ESPARZA-FLORES, E.E.; SANTAGAPITA, P.R.; KLEIN, M.P.; HERTZ, P.F. Development of a biocomposite based on alginate/gelatin crosslinked with genipin for β-galactosidase immobilization: Performance and characteristics. Carbohydrate Polymers, v. 291, p. 119483, 2022.
  Citações em 03/2025: Scopus: 28, Web of Science: 26.

• Trabalho: COSTA, G.P.; SPOLIDORO, L.S.; MANFROI, V.; RODRIGUES, R.C.; HERTZ, P.F. α-Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off-flavor in beer. Biotechnology Progress, v. 38, p. e3295, 2022.
  Citações em 03/2025: Scopus: 9, Web of Science: 9.

• Trabalho: HACKENHAAR, C.R.; SPOLIDORO, L.S.; ESPARZA-FLORES, E.E.; KLEIN, M.P.; HERTZ, P.F. Batch synthesis of galactooligosaccharides from co-products of milk processing using immobilized β-galactosidase from Bacillus circulans. Biocatalysis and Agricultural Biotechnology, v. 36, p. 102136, 2021.
  Citações em 03/2025: Scopus: 22, Web of Science: 20.

• Trabalho: ZIMMERMANN, V.; ESPARZA-FLORES, E.E.; PARTICHELLI, C.P.; SILVA, E.F.C.; RODRIGUES, R.C. Genipin-activated chitosan particles as support of pectinase immobilization and their application as stable biocatalyst for fruit juice clarification. Process Biochemistry, v. 139, p. 1-9, 2024.
  Citações em 03/2025: Scopus: 6, Web of Science: 6.

• Trabalho: RODRIGUES, R.C.; BERENGUER-MURCIA, Á.; CARBALLARES, D.; MORELLON-STERLING, R.; FERNANDEZ-LAFUENTE, R. Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategies. Biotechnology Advances, v. 52, p. 107821, 2021.

• Trabalho: DAL MAGRO, L.; PESSOA, J.P.S.; KLEIN, M.P.; FERNANDEZ-LAFUENTE, R.; RODRIGUES, R.C. Enzymatic clarification of orange juice in continuous bed reactors: Fluidized-bed versus packed-bed reactor. Catalysis Today, v. 362, p. 184-191, 2020.
  Citações em 03/2025: Scopus: 28, Web of Science: 27.

• Trabalho: ESPARZA-FLORES, E.E.; SIQUIERA, L.B.; CARDOSO, F.D.; COSTA, T.H.; BENVENUTTI, E.V.; MEDINA-RAMÍREZ, I.E.; PERULLINI, M.; SANTAGAPITA, P.R.; RODRIGUES, R.C.; HERTZ, P.F. Chitosan with modified porosity and crosslinked with genipin: A dynamic system structurally characterized. Food Hydrocolloids, v. 144, p. 109034, 2023.
  Citações em 03/2025: Scopus: 13, Web of Science: 11.

• Trabalho: TEIXEIRA, L.B.; CAMPOS, J.Z.; KOTHE, C.I.; WELKE, J.E.; RODRIGUES, E.; FRAZZON, J.; THYS, R.C.S. Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity. Food Research International, v. 189, p. 114482, 2024.
  Citações em 03/2025: Scopus: 2, Web of Science: 2.

• Trabalho: GARSKE, R.P.; THYS, R.C.S.; TISCHER, B. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. Journal of Food Science and Technology, v. 60, p. 53-63, 2023.
  Citações em 03/2025: Scopus: 10, Web of Science: 6.

• Trabalho: BUENO, C.V.; THYS, R.C.S.; TISCHER, B. Potential effects of the different matrices to enhance the polyphenolic content and antioxidant activity in gluten-free bread. Foods, v. 12, p. 4415, 2023.
  Citações em 03/2025: Scopus: 3, Web of Science: 3.

• Trabalho: VIEIRA, M.C.; BRANDELLI, A.; THYS, R.C.S. Evaluation of the technological functional properties and antioxidant activity of protein hydrolysate obtained from brewers’ spent grain. Journal of Food Processing and Preservation, v. 46, p. e16638, 2022.
  Citações em 03/2025: Scopus: 12, Web of Science: 12.

• Trabalho: MELLER, L.H.; FLORES, S.H.; BRANDELLI, A.; VARGAS, C.G. Development and properties of biodegradable film from peach palm (Bactris gasipaes). Food Research International, v. 28, p. 113172, 2023.
  Citações em 03/2025: Scopus: 4, Web of Science: 2.

• Trabalho: UTPOTT, M.; RODRIGUES, E.; RIOS, A.O.; MERCALI, G.D.; FLORES, S.H. Metabolomics: An analytical technique for food processing evaluation. Food Chemistry, v. 366, p. 130685, 2022.
  Citações em 03/2025: Scopus: 118, Web of Science: 118.

• Trabalho: TRES, M.; PAGNO, C.H.; CRIZEL, M.T.; RIOS, A.O.; FLORES, S.H. Olive pomace up-cycling: Eco-friendly production of cellulose nanofibers by enzymatic hydrolysis and application in starch films. Journal of Food Science, v. 1, p. 1-10, 2024.
  Citações em 03/2025: Scopus: 0, Web of Science: 0.

• Trabalho: SOUZA, A.S.N.; SCHMIDT, H.O.; PAGNO, C.; RODRIGUES, E.; SILVA, M.A.S.; FLÔRES, S.H.; RIOS, A.O. Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce. Food Research International, v. 155, p. 111110, 2022.
  Citações em 03/2025: Scopus: 21, Web of Science:

• Trabalho: DACHERY, B.; HERNANDES, K.C.; ZINI, C.; WELKE, J.E.; MANFROI, V. Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional). European Food Research and Technology, v. 249, p. 2363-2376, 2023.
  Citações em 03/2025: Scopus: 7, Web of Science: 5.

• Trabalho: PINTO, E.P.; PERIN, E.C.; SCHOTT, I.B.; DÜSMAN, E.; RODRIGUES, R.S.; LUCCHETTA, L.; MANFROI, V.; ROMBALDI, C.V. Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in Concord grape juices (Vitis labrusca). LWT-Food Science and Technology, v. 154, p. 112681, 2022.
  Citações em 03/2025: Scopus: 17, Web of Science: 15.

• Trabalho: COSTA, G.P.; SPOLIDORO, L.S.; MANFROI, V.; RODRIGUES, R.C.; HERTZ, P.F. α-Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off-flavor in beer. Biotechnology Progress, v. 38, p. e3295, 2022.
  Citações em 03/2025: Scopus: 9, Web of Science: 9.

• Trabalho: SCHMIDT, H.O.; ROCKETT, F.C.; EBERT, G.; SARTORI, G.V.; REZZADORI, K.; RODRIGUES, R.C.; RIOS, A.O.; MANFROI, V. Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice. International Journal of Food Science and Technology, v. 1, p. 1-12, 2021.
  Citações em 03/2025: Scopus: 4, Web of Science: 5.