| Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material JA Vignoli, DG Bassoli, MT Benassi Food chemistry 124 (3), 863-868, 2011 | 530 | 2011 |
| A comparison of metaphosphoric and oxalic acids as extractants solutions for the determination of vitamin C in selected vegetables MT Benassi, AJ Antunes Brazilian Archives of Biology and Technology 31 (4), 507-513, 1988 | 393 | 1988 |
| Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre GAB Canuto, AAO Xavier, LC Neves, MT Benassi Revista Brasileira de Fruticultura 32, 1196-1205, 2010 | 340* | 2010 |
| Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees JA Vignoli, MC Viegas, DG Bassoli, M de Toledo Benassi Food Research International 61, 279-285, 2014 | 313 | 2014 |
| Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region JMB de Sousa, EL de Souza, G Marques, M de Toledo Benassi, B Gullón, ... LWT-Food Science and Technology 65, 645-651, 2016 | 256 | 2016 |
| Interaction of curcumin and bixin with β-cyclodextrin: complexation methods, stability, and applications in food VA Marcolino, GM Zanin, LR Durrant, MDT Benassi, G Matioli Journal of agricultural and food chemistry 59 (7), 3348-3357, 2011 | 223 | 2011 |
| Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews MSG Barbosa, MB dos Santos Scholz, CSG Kitzberger, ... Food Chemistry 292, 275-280, 2019 | 154 | 2019 |
| Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity GPM Barreto, MT Benassi, AZ Mercadante Journal of the Brazilian Chemical Society 20, 1856-1861, 2009 | 143 | 2009 |
| Produtos de acerola: estudo da estabilidade de vitamina C F Yamashita, MT Benassi, AC Tonzar, S Moriya, JG Fernandes Food Science and Technology 23, 92-94, 2003 | 126 | 2003 |
| Characterization of different annatto extracts based on antioxidant and colour properties CR Cardarelli, M de Toledo Benassi, AZ Mercadante LWT-Food Science and Technology 41 (9), 1689-1693, 2008 | 117 | 2008 |
| Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree? RCE Dias, MT Benassi beverages 1, 127-139, 2015 | 113 | 2015 |
| Evaluation of kahweol and cafestol in coffee tissues and roasted coffee by a new high-performance liquid chromatography methodology RCE Dias, FG Campanha, LGE Vieira, LP Ferreira, D Pot, P Marraccini, ... Journal of agricultural and food chemistry 58 (1), 88-93, 2010 | 108 | 2010 |
| Proposing a ranking descriptive sensory method VB Richter, TCA de Almeida, SH Prudencio, M de Toledo Benassi Food Quality and Preference 21 (6), 611-620, 2010 | 105 | 2010 |
| Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions CSG Kitzberger, MB dos Santos Scholz, M de Toledo Benassi Food Research International 61, 61-66, 2014 | 87 | 2014 |
| Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling T Saldanha, MT Benassi, N Bragagnolo LWT-Food Science and Technology 41 (7), 1301-1309, 2008 | 87 | 2008 |
| Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions CSG Kitzberger, MB dos Santos Scholz, LFP Pereira, LGE Vieira, T Sera, ... Journal of Food Composition and Analysis 30 (1), 52-57, 2013 | 84 | 2013 |
| Metodologia para análise simultânea de ácido nicotínico, trigonelina, ácido clorogênico e cafeína em café torrado por cromatografia líquida de alta eficiência ST Alves, RCE Dias, MT Benassi, MBS Scholz Química Nova 29, 1164-1168, 2006 | 76* | 2006 |
| Impact of packaging characteristics on consumer purchase intention: Instant coffee in refill packs and glass jars ML Kobayashi, MT Benassi Journal of Sensory Studies 30 (3), 169-180, 2015 | 71 | 2015 |
| Roasting process affects the profile of diterpenes in coffee RCE Dias, AF de Faria-Machado, AZ Mercadante, N Bragagnolo, ... European Food Research and Technology 239, 961-970, 2014 | 69 | 2014 |
| Quinoa and flaxseed: potential ingredients in the production of bread with functional quality VAS Calderelli, MT Benassi, JV Visentainer, G Matioli Brazilian Archives of Biology and Technology 53, 981-986, 2010 | 66 | 2010 |
Fabio YamashitaDocente da Universidade Estadual de LondrinaVerified email at uel.br
