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Amauri Rosenthal

Aqueous and enzymatic processes for edible oil extraction
1996 · A. Rosenthal, D.L. Pyle, et al. · Enzyme and Microbial Technology · 604
Combined effect of operational variables and enzyme activity on aqueous enzymatic extraction of oil and protein from soybean
2001 · A Rosenthal, D.L Pyle, et al. · Enzyme and Microbial Technology · 259
Consumer attitude towards information on non conventional technology
2003 · R Deliza, A Rosenthal, et al. · Trends in Food Science & Technology · 201
Nutritional properties of yellow mombin (Spondias mombin L.) pulp
2011 · Júlia Hauck Tiburski, Amauri Rosenthal, et al. · Food Research International · 188
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Application of high pressure technology in the fruit juice processing: benefits perceived by consumers
2004 · R. Deliza, A. Rosenthal, et al. · Journal of Food Engineering · 181
Effect of high pressure on fish meat quality – A review
2017 · Fabiano Alves de Oliveira, Otávio Cabral Neto, et al. · Trends in Food Science & Technology · 163
The fate of patulin in apple juice processing: A review
2008 · Anderson de Souza Sant’Ana, Amauri Rosenthal, et al. · Food Research International · 162
Simultaneous Aqueous Extraction of Oil and Protein from Soybean: Mechanisms for Process Design
1998 · A. Rosenthal, D.L. Pyle, et al. · Food and Bioproducts Processing · 144
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace
2020 · Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, et al. · Journal of Food Engineering · 128
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Consumers' attention to functional food labels: Insights from eye-tracking and change detection in a case study with probiotic milk
2015 · Denize Oliveira, Leandro Machín, et al. · LWT · 115
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Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice
2007 · L.H.E.S. Laboissière, R. Deliza, et al. · Innovative Food Science & Emerging Technologies · 100
Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure
2008 · Adriana Paula Slongo, Amauri Rosenthal, et al. · LWT · 89
Non conventional technologies and impact on consumer behavior
2000 · Maria Cristina da Costa, Rosires Deliza, et al. · Trends in Food Science & Technology · 88
Plant extract and essential oils added as antimicrobials to cheeses: a review
2017 · Fabiola dos Santos Gouvea, Amauri Rosenthal, et al. · Ciência Rural · 78
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Brazilian consumer's perception of food processing technologies: A case study with fruit juice
2019 · Inayara Beatriz Araujo Martins, Denize Oliveira, et al. · Food Research International · 77
Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk
2003 · Amauri Rosenthal, Rosires Deliza, et al. · Food Control · 77
Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice
2009 · A.S. Sant'Ana, A. Rosenthal, et al. · Journal of Applied Microbiology · 73
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
2018 · Leda C.M. Cunha, Maria Lúcia G. Monteiro, et al. · Innovative Food Science & Emerging Technologies · 72
Comparative Study of the Effects of Citral on the Growth and Injury of Listeria innocua and Listeria monocytogenes Cells
2015 · Angela B. Silva-Angulo, Surama F. Zanini, et al. · PLoS ONE · 71
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Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
2010 · Anderson S. Sant'Ana, Rosineide Costa Simas, et al. · International Journal of Food Microbiology · 68
Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction
2016 · Denize Oliveira, Felipe Reis, et al. · Food Research International · 61
Global Food Security and Wellness
2017 · Rosenthal, Amauri, Yada, Rickey Y, et al. · Springer eBooks · 54
Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
2014 · N. A. Henrique, R. Deliza, et al. · Food Engineering Reviews · 50
Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles
2009 · Elisa Helena da Rocha Ferreira, Amauri Rosenthal, et al. · Journal of Food Engineering · 50
Healthy food innovation in sustainable food system 4.0: integration of entrepreneurship, research, and education
2021 · Amauri Rosenthal, Andréa Madalena Maciel Guedes, et al. · Current Opinion in Food Science · 48
Works count: 161
Citation count: 4,870
H-index: 38
I10-index: 81
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