| Whey protein hydrolysates as a source of bioactive peptides for functional foods–Biotechnological facilitation of industrial scale-up A Dullius, MI Goettert, CFV de Souza Journal of Functional Foods 42, 58-74, 2018 | 212 | 2018 |
| Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening CFV Souza, T Dalla Rosa, MAZ Ayub Brazilian Journal of Microbiology 34, 260-266, 2003 | 92 | 2003 |
| Lactose hydrolysis in milk and dairy whey using microbial β-galactosidases M Dutra Rosolen, A Gennari, G Volpato, CF Volken de Souza Enzyme research 2015, 2015 | 89 | 2015 |
| Potential applications of dairy whey for the production of lactic acid bacteria cultures GR Rama, D Kuhn, S Beux, MJ Maciel, CFV de Souza International Dairy Journal 98, 25-37, 2019 | 81 | 2019 |
| Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials C Eckert, VG Serpa, ACF dos Santos, SM da Costa, V Dalpubel, DN Lehn, ... LWT-food science and technology 82, 176-183, 2017 | 76 | 2017 |
| Magnetic cellulose: Versatile support for enzyme immobilization-A review A Gennari, AJ Führ, G Volpato, CFV de Souza Carbohydrate polymers 246, 116646, 2020 | 73 | 2020 |
| Optimization of medium composition for the production of transglutaminase by Bacillus circulans BL32 using statistical experimental methods CF Volken de Souza, SH Flôres, MAZ Ayub Process Biochemistry 41, 1186–1192, 2006 | 52 | 2006 |
| Avaliação de parâmetros físico-químicos e microbiológicos em mel C Schlabitz, SAF da Silva, CFV de Souza Revista Brasileira de Tecnologia Agroindustrial 4 (1), 2010 | 51 | 2010 |
| A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review A Dullius, P Fassina, M Giroldi, MI Goettert, CFV de Souza Food research international 131, 109002, 2020 | 50 | 2020 |
| Probiotic: effectiveness nutrition in cancer treatment and prevention DM Kich, A Vincenzi, F Majolo, CFV De Souza, MI Goettert Nutricion hospitalaria 33 (6), 1430-1437, 2016 | 49 | 2016 |
| Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention M Fangmeier, GT Kemerich, BL Machado, MJ Maciel, CFV Souza Food Science and Technology 39, 122-128, 2018 | 41 | 2018 |
| An evaluation of the effects of probiotics on tumoral necrosis factor (TNF-α) signaling and gene expression A Vincenzi, MI Goettert, CFV de Souza Cytokine & Growth Factor Reviews 57, 27-38, 2021 | 40 | 2021 |
| Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse … C Eckert, WD Agnol, D Dallé, VG Serpa, MJ Maciel, DN Lehn, ... Food Research International 113, 65-73, 2018 | 33 | 2018 |
| Encapsulation of bioactive ingredients by extrusion with vibrating technology: advantages and challenges M Fangmeier, DN Lehn, MJ Maciel, CF Volken de Souza Food and Bioprocess Technology 12 (9), 1472-1486, 2019 | 32 | 2019 |
| Validation of an analytical method for the quantitative determination of selenium in bacterial biomass by ultraviolet–visible spectrophotometry AP Mörschbächer, A Dullius, CH Dullius, CR Bandt, D Kuhn, DT Brietzke, ... Food chemistry 255, 182-186, 2018 | 30 | 2018 |
| Assessment of selenium bioaccumulation in lactic acid bacteria AP Mörschbächer, A Dullius, CH Dullius, CR Bandt, D Kuhn, DT Brietzke, ... Journal of dairy science 101 (12), 10626-10635, 2018 | 29 | 2018 |
| Chelation by collagen in the immobilization of Aspergillus oryzae β-galactosidase: A potential biocatalyst to hydrolyze lactose by batch processes A Gennari, FH Mobayed, G Volpato, CFV de Souza International journal of biological macromolecules 109, 303-310, 2018 | 27 | 2018 |
| Immobilization of β-galactosidases on magnetic nanocellulose: textural, morphological, magnetic, and catalytic properties A Gennari, FH Mobayed, B Da Rolt Nervis, EV Benvenutti, S Nicolodi, ... Biomacromolecules 20 (6), 2315-2326, 2019 | 26 | 2019 |
| CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE BEBIDAS LÁCTEAS FERMENTADAS UTILIZANDO SORO DE RICOTA E COLÁGENO HIDROLISADO Physicochemical and sensory characteristics of … Â Gerhardt, BW Monteiro, A Gennari, DN Lehn, CFV de Souza Revista do Instituto de Laticínios Cândido Tostes 68 (390), 41-50, 2013 | 26 | 2013 |
| Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health MA Sousa, GR Rama, CF Volken de Souza, CE Granada Biotechnology progress 36 (2), e2937, 2020 | 25 | 2020 |
