| Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder AL Gabas, VRN Telis, PJA Sobral, J Telis-Romero Journal of food engineering 82 (2), 246-252, 2007 | 373 | 2007 |
| Ascorbic acid degradation kinetics in tomatoes at different drying conditions PHM Marfil, EM Santos, VRN Telis LWT-Food Science and Technology 41 (9), 1642-1647, 2008 | 301 | 2008 |
| Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations VRN Telis, J Telis-Romero, HB Mazzotti, AL Gabas International Journal of food properties 10 (1), 185-195, 2007 | 276 | 2007 |
| Water sorption thermodynamic properties applied to persimmon skin and pulp VRN Telis, AL Gabas, FC Menegalli, J Telis-Romero Thermochimica Acta 343 (1-2), 49-56, 2000 | 177 | 2000 |
| Glass transitions for freeze-dried and air-dried tomato VRN Telis, PJA Sobral Food Research International 35 (5), 435-443, 2002 | 159 | 2002 |
| Protein-and polysaccharide-based particles used for Pickering emulsion stabilisation EF Ribeiro, P Morell, VR Nicoletti, A Quiles, I Hernando Food Hydrocolloids 119, 106839, 2021 | 156 | 2021 |
| Glass transitions and state diagram for freeze-dried pineapple VRN Telis, PJA Sobral LWT-Food Science and Technology 34 (4), 199-205, 2001 | 152 | 2001 |
| Thermophysical properties of Brazilian orange juice as affected by temperature and water content J Telis-Romero, VRN Telis, AL Gabas, F Yamashita Journal of Food Engineering 38 (1), 27-40, 1998 | 149 | 1998 |
| Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends P Moser, VRN Telis, N de Andrade Neves, E García-Romero, ... Food Chemistry 214, 308-318, 2017 | 148 | 2017 |
| Texture and microstructure of gelatin/corn starch-based gummy confections PHM Marfil, ACBM Anhê, VRN Telis Food Biophysics 7, 236-243, 2012 | 137 | 2012 |
| Diffusion coefficients during osmotic dehydration of tomatoes in ternary solutions VRN Telis, R Murari, F Yamashita Journal of food Engineering 61 (2), 253-259, 2004 | 133 | 2004 |
| Air-drying of fresh and osmotically pre-treated pineapple slices: fixed air temperature versus fixed slice temperature drying kinetics JF Nicoleti, J Telis-Romero, VRN Telis Drying technology 19 (9), 2175-2191, 2001 | 132 | 2001 |
| Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying AA Santana, DM Cano-Higuita, RA De Oliveira, VRN Telis Food chemistry 212, 1-9, 2016 | 126 | 2016 |
| Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers VRN Telis, N Martínez-Navarrete Food Biophysics 4, 83-93, 2009 | 116 | 2009 |
| Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods J Viganó, E Azuara, VRN Telis, CI Beristain, M Jiménez, J Telis-Romero Thermochimica Acta 528, 63-71, 2012 | 115 | 2012 |
| Drying kinetics of tomato by using electric resistance and heat pump dryers R Queiroz, AL Gabas, VRN Telis Drying Technology 22 (7), 1603-1620, 2004 | 103 | 2004 |
| Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization KM Albano, VR Nicoletti Ultrasonics sonochemistry 41, 562-571, 2018 | 102 | 2018 |
| Density, heat capacity and thermal conductivity of liquid egg products JSR Coimbra, AL Gabas, LA Minim, EEG Rojas, VRN Telis, ... Journal of food engineering 74 (2), 186-190, 2006 | 97 | 2006 |
| Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization KM Albano, ÂLF Cavallieri, VR Nicoletti Food Reviews International 35 (1), 54-89, 2019 | 94 | 2019 |
| Friction factors and rheological properties of orange juice J Telis-Romero, VRN Telis, F Yamashita Journal of Food Engineering 40 (1-2), 101-106, 1999 | 93 | 1999 |
Ana Lúcia GabasProfessora Associada da Universidade de São PauloVerified email at usp.br
