| Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (HBK) McVaugh) JE Villanueva-Tiburcio, LA Condezo-Hoyos, ER Asquieri Food Science and Technology 30, 151-160, 2010 | 144 | 2010 |
| Comparação de métodos para a determinação de açúcares redutores e totais em mel RN Silva, VN Monteiro, JD Alcanfor, EM Assis, ER Asquieri Food Science and Technology 23, 337-341, 2003 | 121 | 2003 |
| Immobilization of Aspergillus niger glucoamylase onto a polyaniline polymer RN Silva, ER Asquieri, KF Fernandes Process Biochemistry 40 (3-4), 1155-1159, 2005 | 98 | 2005 |
| Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) C Damiani, EVB Vilas Boas, ER Asquieri, ME Lage, RA Oliveira, FA Silva, ... Food Science and Technology 31, 723-729, 2011 | 77 | 2011 |
| Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients P Morales, L Barros, MI Dias, C Santos-Buelga, ICFR Ferreira, ... Food chemistry 208, 220-227, 2016 | 72 | 2016 |
| Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam C Damiani, ER Asquieri, ME Lage, RA Oliveira, FA Silva, DEP Pereira, ... Food Science and Technology 32, 334-343, 2012 | 46 | 2012 |
| Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba ER Asquieri, AGM Silva, MA Cândido Food Science and Technology 29, 896-904, 2009 | 44 | 2009 |
| Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa C Damiani, EVB Vilas Boas, MS Soares Junior, M Caliari, ML Paula, ... Ciência e Agrotecnologia 33, 177-184, 2009 | 42 | 2009 |
| Fermentado de jaca: estudo das características físico-químicas e sensoriais ER Asquieri, AMS Rabêlo, AGM Silva Food Science and Technology 28, 881-887, 2008 | 38 | 2008 |
| Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition ORL Rodrigues, ER Asquieri, DC Orsi Food science and technology 34, 275-280, 2014 | 37 | 2014 |
| Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil RN Silva, FP Quintino, VN Monteiro, ER Asquieri Food Science and Technology 30, 213-217, 2010 | 36 | 2010 |
| Antioxidant potential of Psidium guinnensis Sw. jam during storage C Damiani, FA Silva, ER Asquieri, ME Lage, EVB Vilas Boas Pesquisa Agropecuária Tropical 42, 90-98, 2012 | 35 | 2012 |
| Comparision methods for the determination of reducers sugars and total in honey RN Silva, VN Monteiro, JD Alcanfor, EM Assis, ER Asquieri Food Science and Technology 23, 337-341, 2003 | 35 | 2003 |
| Nutritional value of Agaricus sylvaticus; mushroom grown in Brazil JVC Orsine, MRCG Novaes, ER Asquieri Nutricion hospitalaria 27 (2), 449-455, 2012 | 33 | 2012 |
| Néctar misto de cajá-manga com hortelã: caracterização química, microbiológica e sensorial C Damiani, FA Silva, CCM AMORIM, STP Silva, IM Bastos, ER Asquieri, ... Revista Brasileira de Produtos Agroindustriais 13 (3), 299-307, 2011 | 32 | 2011 |
| Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis) RD Batista, DCS Mendes, CC Morais, DV Thomaz, DPR Ascheri, ... Food Hydrocolloids 99, 105346, 2020 | 31 | 2020 |
| Fabricación de vino blanco y tinto de jabuticaba (Myrciaria jaboticaba Berg) utilizando la pulpa y la cáscara respectivamente ER Asquieri, EM de Assis, C Damiani, MA Candido Alimentaria: Revista de tecnología e higiene de los alimentos, 97-110, 2004 | 31 | 2004 |
| Doces de corte formulados com casca de manga C Damiani, ACS Almeida, J Ferreira, ER Asquieri, EVB Vilas Boas, ... Pesquisa Agropecuária Tropical 41, 360-369, 2011 | 27 | 2011 |
| Microencapsulation of jabuticaba extracts (Myrciaria cauliflora): Evaluation of their bioactive and thermal properties in cassava starch biscuits DCS Mendes, ER Asquieri, RD Batista, CC de Morais, DPR Ascheri, ... LWT 137 (1), 110460, 2021 | 26 | 2021 |
| Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition DC Orsi, VS Carvalho, ACF Nishi, C Damiani, ER Asquieri Ciência e agrotecnologia 36, 560-566, 2012 | 26 | 2012 |
