| Mechanical properties and water vapor transmission in some blends of cassava starch edible films DF Parra, CC Tadini, P Ponce, AB Lugão Carbohydrate polymers 58 (4), 475-481, 2004 | 378 | 2004 |
| Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature AC Souza, R Benze, ES Ferrão, C Ditchfield, ACV Coelho, CC Tadini LWT-Food Science and Technology 46 (1), 110-117, 2012 | 371 | 2012 |
| Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties AC Souza, GEO Goto, JA Mainardi, ACV Coelho, CC Tadini LWT-Food Science and Technology 54 (2), 346-352, 2013 | 321 | 2013 |
| Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions TB Tribess, JP Hernández-Uribe, MGC Méndez-Montealvo, EW Menezes, ... LWT-Food Science and Technology 42 (5), 1022-1025, 2009 | 236 | 2009 |
| Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch V Kechichian, C Ditchfield, P Veiga-Santos, CC Tadini LWT-Food Science and Technology 43 (7), 1088-1094, 2010 | 217 | 2010 |
| Experimental and numerical heat transfer in a plate heat exchanger FCC Galeazzo, RY Miura, JAW Gut, CC Tadini Chemical Engineering Science 61 (21), 7133-7138, 2006 | 180 | 2006 |
| Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing KN Matsui, JAW Gut, PV De Oliveira, CC Tadini Journal of Food Engineering 88 (2), 169-176, 2008 | 177 | 2008 |
| Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão) EW Menezes, CC Tadini, TB Tribess, A Zuleta, J Binaghi, N Pak, G Vera, ... Plant foods for human nutrition 66, 231-237, 2011 | 156 | 2011 |
| Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread LG Carr, CC Tadini LWT-Food Science and Technology 36 (6), 609-614, 2003 | 124 | 2003 |
| Thermal model validation of plate heat exchangers with generalized configurations JAW Gut, R Fernandes, JM Pinto, CC Tadini Chemical Engineering Science 59 (21), 4591-4600, 2004 | 121 | 2004 |
| Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions KN Matsui, LM Granado, PV De Oliveira, CC Tadini LWT-Food Science and Technology 40 (5), 852-859, 2007 | 112 | 2007 |
| Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging AC de Souza, AMA Dias, HC Sousa, CC Tadini Carbohydrate polymers 102, 830-837, 2014 | 108 | 2014 |
| Starch-based biodegradable plastics: Methods of production, challenges and future perspectives L do Val Siqueira, CILF Arias, BC Maniglia, CC Tadini Current Opinion in Food Science 38, 122-130, 2021 | 106 | 2021 |
| Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough TG Matuda, S Chevallier, P de Alcântara Pessôa Filho, A LeBail, ... Journal of cereal science 48 (3), 741-746, 2008 | 105 | 2008 |
| Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency AP Franco, LY Yamamoto, CC Tadini, JAW Gut Journal of Food Engineering 155, 69-78, 2015 | 101 | 2015 |
| Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers JHR Llanos, CC Tadini International journal of biological macromolecules 107, 371-382, 2018 | 97 | 2018 |
| Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process TM Vedove, BC Maniglia, CC Tadini Journal of Food Engineering 289, 110274, 2021 | 88 | 2021 |
| The NOVA classification system: a critical perspective in food science RR Petrus, PJ do Amaral Sobral, CC Tadini, CB Gonçalves Trends in Food Science & Technology 116, 603-608, 2021 | 82 | 2021 |
| Physical, textural and sensory characteristics of 7-day frozen part-baked French bread LG Carr, MAB Rodas, JCM Della Torre, CC Tadini LWT-Food Science and Technology 39 (5), 540-547, 2006 | 78 | 2006 |
| Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough TG Matuda, DF Parra, AB Lugão, CC Tadini LWT-Food Science and Technology 38 (3), 275-280, 2005 | 76 | 2005 |
