| Correlation between cup quality and chemical attributes of Brazilian coffee A Farah, MC Monteiro, V Calado, AS Franca, LC Trugo Food chemistry 98 (2), 373-380, 2006 | 679 | 2006 |
| Observations on the use of statistical methods in food science and technology D Granato, VM de Araújo Calado, B Jarvis Food Research International 55, 137-149, 2014 | 629 | 2014 |
| Trends in chemometrics: Food authentication, microbiology, and effects of processing D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ... Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018 | 496 | 2018 |
| Effect of chemical treatments on properties of green coconut fiber AIS Brígida, VMA Calado, LRB Gonçalves, MAZ Coelho Carbohydrate Polymers 79 (4), 832-838, 2010 | 491 | 2010 |
| Planejamento de experimentos usando o Statistica V Calado, D Montgomery Editora E-papers, 2003 | 382 | 2003 |
| Thermogravimetric behavior of natural fibers reinforced polymer composites—An overview SN Monteiro, V Calado, RJS Rodriguez, FM Margem Materials Science and Engineering: A 557, 17-28, 2012 | 353 | 2012 |
| Production of nanocellulose by enzymatic hydrolysis: Trends and challenges RSA Ribeiro, BC Pohlmann, V Calado, N Bojorge, N Pereira Jr Engineering in life sciences 19 (4), 279-291, 2019 | 291 | 2019 |
| Thermogravimetric stability of polymer composites reinforced with less common lignocellulosic fibers–an overview SN Monteiro, V Calado, RJS Rodriguez, FM Margem Journal of Materials Research and Technology 1 (2), 117-126, 2012 | 183 | 2012 |
| The use and importance of design of experiments (DOE) in process modelling in food science and technology D Granato, VM de Araújo Calado Mathematical and statistical methods in food science and technology 1, 1-18, 2014 | 167 | 2014 |
| Lignin-based carbon fiber: a current overview F Souto, V Calado, N Pereira Materials Research Express 5 (7), 072001, 2018 | 159 | 2018 |
| Towards the development of green flame retardancy by polybenzoxazines I Machado, C Shaer, K Hurdle, V Calado, H Ishida Progress in Polymer Science 121, 101435, 2021 | 153 | 2021 |
| Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles TA Nascimento, V Calado, CWP Carvalho Food Research International 49 (1), 588-595, 2012 | 141 | 2012 |
| Electrical gas sensors for meat freshness assessment and quality monitoring: A review PFM Pereira, PH de Sousa Picciani, V Calado, RV Tonon Trends in Food Science & Technology 118, 36-44, 2021 | 139 | 2021 |
| Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream CF Balthazar, HLA Silva, AH Vieira, RPC Neto, LP Cappato, PT Coimbra, ... Food Research International 91, 38-46, 2017 | 135 | 2017 |
| Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles ECQ Lacerda, VM de Araújo Calado, M Monteiro, PV Finotelli, AG Torres, ... Carbohydrate polymers 151, 500-510, 2016 | 131 | 2016 |
| 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 | 126 | 2018 |
| Thermal analysis of less common lignocellulose fibers A d’Almeida, DW Barreto, V Calado, JRM d’Almeida Journal of Thermal Analysis and Calorimetry 91 (2), 405-408, 2008 | 126 | 2008 |
| Effective stabilization of CLA by microencapsulation in pea protein AMM Costa, JC Nunes, BNB Lima, C Pedrosa, V Calado, AG Torres, ... Food chemistry 168, 157-166, 2015 | 115 | 2015 |
| The effect of a chemical treatment on the structure and morphology of coir fibers V Calado, DW Barreto, JRM d'Almeida Journal of Materials Science Letters 19 (23), 2151-2153, 2000 | 110 | 2000 |
| Effective average permeability of multi-layer preforms in resin transfer molding VMA Calado, SG Advani Composites science and technology 56 (5), 519-531, 1996 | 108 | 1996 |
