Osmotic Dehydration of Yacon Potatoes ( Smallanthus sonchifolius ) using Different Sweeteners as Osmotic Agents D Marcheseli dos Santos, NC Roman Ross, E Leonarski, M Kuasnei, ... Journal of Culinary Science & Technology 23 (4), 732-747 , 2025 2025 Citations: 3
Drying and Bioactive Compounds Extraction of Ripe and Unripe Yerba-Mate Fruits YEM Gandin, LB Quast, VZ Pinto, AT Valduga, IL Gonçalves, E Quast Plant Foods for Human Nutrition 80 (2), 100 , 2025 2025 Citations: 1
Extração de compostos fenólicos em frutos verdes e maduros de erva-mate DF dos Santos, YEM Gandin, GHF dos Santos, E Quast, VZ Pinto, ... Revista Brasileira de Tecnologia Agroindustrial 19 (1) , 2025 2025
Queijo colonial artesanal: Diagnóstico e capacitação para agricultores familiares da região de Laranjeiras do Sul D Ragazzon, J de Souza Vigolo, LB Quast, FP de Castro Cislaghi, ... Revista Conexão UEPG 19 (1), 1-28 , 2023 2023 Citations: 3
Conservação de mamão Formosa minimamente processado com uso de ácido cítrico. D Ragazzon, MF Pinheiro, MM Gomes, E Quast, CSM Lima Revista Faz Ciência 25 (42) , 2023 2023
Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review R Viana Batista, W Gonçalves Wanzeller, LT Lim, E Quast, ... Journal of Plastic Film & Sheeting 38 (3), 458-488 , 2022 2022 Citations: 14
Co-crystallized honey with sucrose: storage evaluation and sensory acceptance LB Quast, M Zanette, V Zanella Pinto, C Passos Francisco, E Quast, ... Journal of Culinary Science & Technology 20 (2), 117-133 , 2022 2022 Citations: 12
Perfil de ingressantes e egressos do curso de Engenharia de Alimentos da Universidade Federal da Fronteira Sul (UFFS) LB Quast, EM Bainy, C dos Passos Francisco, E Quast, VZ Pinto, ... Revista de Ensino de Engenharia 40 , 2021 2021 Citations: 1
Microwave and convective air on drying of Araucaria angustifolia seeds NN dos Reis, JY Taira, LB Quast, E Quast, AM Junior, B da Silva Garais Semina: Ciências Agrárias 42 (3Supl1), 1487-1498 , 2021 2021
Phytochemical composition of extracts from yerba mate chimarrão VZ Pinto, D Pilatti-Riccio, ES Costa, YMS Micheletto, E Quast, ... SN Applied Sciences 3 (3), 353 , 2021 2021 Citations: 18
Utilização de micro-ondas e ar quente na secagem de sementes de Araucaria angustifolia NN Reis, JY Taira, LB Quast, E Quast, A Marsaioli Junior, BS Garais 2021 Citations: 1
Development of petit suisse cheese with native fruits: Blackberry (Morus nigra L cv. Tupy) and guabiroba (Campomanesia xanthocarpa O. Berg) CR Messias, LB Quast, V Alves, TB Bitencourt, E Quast Journal of Food and Nutrition Sciences 9 (3), 89-98 , 2021 2021 Citations: 9
Co‐crystallized honey with sucrose: Evaluation of process and product characterization LB Quast, SG Farina, E Quast, MA Vieira, MB Queiroz Journal of Food Processing and Preservation 44 (11), e14876 , 2020 2020 Citations: 10
Production of naturally ‘‘lactose free” fresh cheese” FI da Silva, FA Souza, J Ruschel, ACL Badaró, IB Tonial, ... Research, Society and Development 9 (10), e4619108590-e4619108590 , 2020 2020 Citations: 5
DESIDRATAÇÃO OSMÓTICA DE BATATA YACON UTILIZANDO DIFERENTES EDULCORANTES DM SANTOS, L DLUGOKENSKI, E QUAST, LB QUAST Revista CSBEA–v 5 (1), 1 , 2019 2019
Treinamento e caracterização sensorial de formulações de fishburguer elaboradas à base de subprodutos da filetagem de tilápia CR Messias, DN Konopka, DC Biassi, RV Batista, E Quast, EM Bainy, ... Brazilian Journal of Food Research-REBRAPA 7, 125-142 , 2016 2016 Citations: 4
Aspectos físico-químicos da polpa de uvaia pasteurizada colhida em duas regiões distintas CRF PAVAN, E QUAST VI jornada de iniciação cientifica e tecnológica , 2016 2016 Citations: 1
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality TA Alflen, E Quast, LC Bertan, EM Bainy RECEN 18 (2), 202-212 , 2016 2016 Citations: 31
Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia ( Oreochromis niloticus ). CR Messias, DN Konopka, DC Biassi, RB Vianna, E Quast, EM Bainy, ... 2016 Citations: 2
Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant. V Divenka, E Quast 2016
MOST CITED SCHOLAR PUBLICATIONS
Influence of temperature and homogenization on honey crystallization LCV Costa, E Kaspchak, MB Queiroz, MM Almeida, E Quast, LB Quast Brazilian Journal of Food Technology 18 (2), 155-161 , 2015 2015 Citations: 40
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality TA Alflen, E Quast, LC Bertan, EM Bainy RECEN 18 (2), 202-212 , 2016 2016 Citations: 31
Functional extruded snacks with lycopene and soy protein PFP Costa, MBM Ferraz, V Ros-Polski, E Quast, FP Collares Queiroz, ... Food Science and Technology 30, 143-151 , 2010 2010 Citations: 30
Phytochemical composition of extracts from yerba mate chimarrão VZ Pinto, D Pilatti-Riccio, ES Costa, YMS Micheletto, E Quast, ... SN Applied Sciences 3 (3), 353 , 2021 2021 Citations: 18
Desenvolvimento de geleia de tamarillo contendo polpa integral PR Guilherme, CC Pessatto, WR Zaika, E Quast, LB Quast, ... Brazilian Journal of Food Technology 15, 141-149 , 2012 2012 Citations: 15
Food packaging and its oxygen transfer models in active multilayer structures: A theoretical review R Viana Batista, W Gonçalves Wanzeller, LT Lim, E Quast, ... Journal of Plastic Film & Sheeting 38 (3), 458-488 , 2022 2022 Citations: 14
Co-crystallized honey with sucrose: storage evaluation and sensory acceptance LB Quast, M Zanette, V Zanella Pinto, C Passos Francisco, E Quast, ... Journal of Culinary Science & Technology 20 (2), 117-133 , 2022 2022 Citations: 12
Desenvolvimento de Geleia de Kiwi: Influência da polpa, pectina e brix na consistência D Iensen, IV dos Santos, E Quast, LB Quast, D da Silva Raupp Journal of Health Sciences , 2013 2013 Citations: 12
Co‐crystallized honey with sucrose: Evaluation of process and product characterization LB Quast, SG Farina, E Quast, MA Vieira, MB Queiroz Journal of Food Processing and Preservation 44 (11), e14876 , 2020 2020 Citations: 10
Development of petit suisse cheese with native fruits: Blackberry (Morus nigra L cv. Tupy) and guabiroba (Campomanesia xanthocarpa O. Berg) CR Messias, LB Quast, V Alves, TB Bitencourt, E Quast Journal of Food and Nutrition Sciences 9 (3), 89-98 , 2021 2021 Citations: 9
Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State E Quast, I Vieira, A Nogueira, FL Schmidt Food Science and Technology 33 (3), 441-445 , 2013 2013 Citations: 9
Influência da temperatura e da homogeneização na cristalização de mel LCV Costa, E Kaspchak, MB Queiroz, MM Almeida, E Quast, LB Quast Brazilian Journal of Food Technology 18, 155-161 , 2015 2015 Citations: 6
Production of naturally ‘‘lactose free” fresh cheese” FI da Silva, FA Souza, J Ruschel, ACL Badaró, IB Tonial, ... Research, Society and Development 9 (10), e4619108590-e4619108590 , 2020 2020 Citations: 5
Treinamento e caracterização sensorial de formulações de fishburguer elaboradas à base de subprodutos da filetagem de tilápia CR Messias, DN Konopka, DC Biassi, RV Batista, E Quast, EM Bainy, ... Brazilian Journal of Food Research-REBRAPA 7, 125-142 , 2016 2016 Citations: 4
Prunus mume - fruit characteristics and phenolic content capacity. E Quast, A Alberti, LB Quast, G Wosiacki, A Nogueira, FL Schmidt 2011 Citations: 4
Osmotic Dehydration of Yacon Potatoes ( Smallanthus sonchifolius ) using Different Sweeteners as Osmotic Agents D Marcheseli dos Santos, NC Roman Ross, E Leonarski, M Kuasnei, ... Journal of Culinary Science & Technology 23 (4), 732-747 , 2025 2025 Citations: 3
Queijo colonial artesanal: Diagnóstico e capacitação para agricultores familiares da região de Laranjeiras do Sul D Ragazzon, J de Souza Vigolo, LB Quast, FP de Castro Cislaghi, ... Revista Conexão UEPG 19 (1), 1-28 , 2023 2023 Citations: 3
Avaliação de propriedades térmicas de manteiga de cacau e gorduras alternativas LB Quast, V Luccas, IM Demiate, E Quast, TG Kieckbusch Revista Brasileira de Tecnologia Agroindustrial 5 (1s) , 2011 2011 Citations: 3
Kinetics of the acidification of hearts-of-palm ( Bactris gasipaes Kunth.). E Quast, NL Ruiz, FL Schmidt, AA Vitali 2010 Citations: 3
Aptidão de cultivares de pêssego do Estado de São Paulo para a produção de passas por processo combinado de secagem osmótica e secagem com ar quente SPM Germer, MR Queiroz, JM Aguirre, W Barbosa, SA Berbari, ... Brazilian Journal of Food Technology 10 (3), 151-158 , 2007 2007 Citations: 3
