| Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds LP Cappato, MVS Ferreira, J Moraes, RPS Pires, RS Rocha, R Silva, ... Food chemistry 263, 81-88, 2018 | 111 | 2018 |
| Ohmic Heating: A potential technology for sweet whey processing NR Costa, LP Cappato, MVS Ferreira, RPS Pires, J Moraes, EA Esmerino, ... Food Research International 106, 771-779, 2018 | 95 | 2018 |
| Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient RPS Pires, LP Cappato, JT Guimarães, RS Rocha, R Silva, CF Balthazar, ... Journal of Food Engineering, 109989, 2020 | 53 | 2020 |
| Ohmic heating as a method of obtaining paraprobiotics: impacts on cell structure and viability by flow cytometry CP Barros, RPS Pires, JT Guimarães, YKD Abud, CN Almada, ... Food Research International, 110061, 2020 | 45 | 2020 |
| Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters? LP Cappato, MVS Ferreira, RPS Pires, RN Cavalcanti, RC Bisaggio, ... Food chemistry 245, 22-28, 2018 | 40 | 2018 |
| Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating SP Kuriya, R Silva, RS Rocha, JT Guimarães, CF Balthazar, RPS Pires, ... Food Research International, 109235, 2020 | 35 | 2020 |
| Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula RPS Pires, JT Guimarães, CP Barros, CF Balthazar, AIA Chincha, ... Food Microbiology, 103737, 0 | 31* | |
| Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds … AB Silva, H Scudini, GLPA Ramos, RPS Pires, JT Guimarães, ... International Journal of Food Microbiology 348, 109204, 2021 | 26 | 2021 |
| Paraprobiotics Preparation for Use in Food and Beverages CP Barros, RPS Pires, JT Guimarães Probiotic Foods and Beverages: Technologies and Protocols, 213-222, 2023 | | 2023 |
| QUALIDADE E AUTENTICIDADE DO LEITE: QUAL A PERCEPÇÃO DOS CONSUMIDORES BRASILEIROS? RPS Pires, CP Barros, MC Silva, AS Garcia Gomes, AG Cruz Alimentos: Ciência, Tecnologia e Meio Ambiente 1 (12), 157-163, 2020 | | 2020 |
| USO DA CITOMETRIA DE FLUXO COMO UMA METODOLOGIA EMERGENTE PARA AVALIAR A VIABILIDADE CELULAR PROBIÓTICA CP Barros, RPS Pires, MQ Freitas, AG Cruz Alimentos: Ciência, Tecnologia e Meio Ambiente 1 (7), 43-67, 2020 | | 2020 |
| First photometric study of two contact binaries: 1SWASP J15133589-3725239, 1SWASP J22310605-1940584 M Tanriver, CA Guerrero, R Michel, RPS Pires New Astronomy, 101440, 2020 | | 2020 |
| PARAPROBIÓTICOS COMO POTENCIAIS AGENTES PROMOTORES DE SAÚDE EM PRODUTOS LÁCTEOS CP Barros, RPS Pires, MCKH Duarte, MQ Freitas, AG Cruz Alimentos: Ciência, Tecnologia e Meio Ambiente 1 (4), 139-168, 2020 | | 2020 |
Renata RaicesProfessor de Química AnalíticaVerified email at ifrj.edu.br
