Meat-derived patties and plant-based meat analogs from Brazil: Are the labels accurate for protein and lipid content? E Leonarski, R Borin, GB Guedes, MA Felicetti, LB Quast, VZ Pinto Brazilian Journal of Food Technology 29, e2025074 , 2026 2026 Citations: 1
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content GB Guedes, DF dos Santos, JES Oliveira, LB Quast, E Purgatto, VZ Pinto Food Biophysics 20 (4), 157 , 2025 2025
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
Exploring side streams upcycling for crickets farming: Insects biology and chemical composition AP Fernandes, LH Cazarolli, T Pigatto, E Trento, MC Retcheski, LB Quast, ... Food Bioscience 68, 106431 , 2025 2025 Citations: 3
Araucaria angustifolia seed coat aqueous extract as a source of compounds with antioxidant and antiproliferative properties V Semim, MD Bagattini, AP da Silva, IL Gonçalves, AT Valduga, LB Quast Food and Humanity 4, 100469 , 2025 2025 Citations: 1
Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies NCSV Campanini, CMSC Weis, EH Nabeshima, LC Temoczko, LC Bertan, ... Foods 13 (24), 4041 , 2024 2024
Biodegradable starch foams reinforced by food-chain side streams DL Koester, LM Gomes, AP Dresch, TT Matsuo, DF Dos Santos, ... International Journal of Biological Macromolecules 275, 133386 , 2024 2024 Citations: 11
Foam‐mat‐dried açaí pulp ( Euterpe oleracea Mart) DB Ferreira, YEM Gandin, AFC de Morais, VZ Pinto, LB Quast Journal of Food Process Engineering 47 (1), e14495 , 2024 2024 Citations: 1
From nut to Dulce de leche: Development of a vegan alternative–Physicochemical characterization, microbiological evaluation and sensory analysis EP de Jesus, LGT Diniz, V Alves, YP da Silva, AC Schmitz, LB Quast, ... Food and Humanity 1, 581-588 , 2023 2023 Citations: 11
Validação da vida de prateleira de carne suína resfriada CR Messias, LB Quast Brazilian Journal of Food Research 12 (3), 1-11 , 2023 2023 Citations: 1
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
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
Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation FL Sanches, EP de Jesus, V Alves, LB Quast, AP Romio, ... Journal of Food Processing and Preservation 46 (1), e16151 , 2022 2022 Citations: 4
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
Development, chemical, and sensory characterization of liqueurs from Brazilian native fruits E Leonarski, D Fernando Dos Santos, M Kuasnei, GC Lenhani, LB Quast, ... Journal of Culinary Science & Technology 19 (3), 214-227 , 2021 2021 Citations: 25
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
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
Shelf live validation of chilled pork meat. CR Messias, LB Quast 2021
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
MOST CITED SCHOLAR PUBLICATIONS
Functional yogurt with strawberries and chia seeds J Kowaleski, LB Quast, J Steffens, F Lovato, LR dos Santos, SZ da Silva, ... Food Bioscience 37, 100726 , 2020 2020 Citations: 92
Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats LB Quast, V Luccas, APB Ribeiro, LP Cardoso, TG Kieckbusch International Journal of Food Science and Technology 48 (8), 1579-1588 , 2013 2013 Citations: 47
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
Production and characterization of oxidized cassava starch ( Manihot esculenta Crantz) biodegradable films RB de Pauli, LB Quast, IM Demiate, LS Sakanaka Starch‐Stärke 63 (10), 595-603 , 2011 2011 Citations: 34
Development, chemical, and sensory characterization of liqueurs from Brazilian native fruits E Leonarski, D Fernando Dos Santos, M Kuasnei, GC Lenhani, LB Quast, ... Journal of Culinary Science & Technology 19 (3), 214-227 , 2021 2021 Citations: 25
Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água AM Kuroishi, MB Queiroz, MM Almeida, LB Quast Brazilian Journal of Food Technology 15 (1), 84-91 , 2012 2012 Citations: 21
Caracterização físico-química de bagaço de mandioca in natura e após tratamento hidrolítico J de Andrade Revista Brasileira de Tecnologia Agroindustrial , 2011 2011 Citations: 21
Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat LB Quast, V Luccas, TG Kieckbusch grasas y aceites 62 (1), 62-67 , 2011 2011 Citations: 21
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
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
Oxidação dos lipídios em café arábica (Coffea arabica L.) e café robusta (Coffea canephora P.) LB QUAST, AD Aquino Boletim do CEPPA, Curitiba 22 (2), 325-336 , 2004 2004 Citations: 12
Biodegradable starch foams reinforced by food-chain side streams DL Koester, LM Gomes, AP Dresch, TT Matsuo, DF Dos Santos, ... International Journal of Biological Macromolecules 275, 133386 , 2024 2024 Citations: 11
From nut to Dulce de leche: Development of a vegan alternative–Physicochemical characterization, microbiological evaluation and sensory analysis EP de Jesus, LGT Diniz, V Alves, YP da Silva, AC Schmitz, LB Quast, ... Food and Humanity 1, 581-588 , 2023 2023 Citations: 11
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
Zambiazi da Silva S J Kowaleski, LB Quast, J Steffens, F Lovato, L Rodrigues dos Santos Maschio de Souza D., Felicetti MA Functional yogurt with strawberries and … , 2020 2020 Citations: 6
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
Influência da adição de lecitina de soja e do poliglicerol poliricinolato nas propriedades reológicas do chocolate KM DA CUNHA, LB Quast, V Luccas Boletim do Centro de Pesquisa de Processamento de Alimentos 28 (2), 321-330 , 2010 2010 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
