Roberto M. Junqueira

Free radical scavenger and antioxidant capacity correlation of α-tocopherol and Trolox measured by three<i>in vitro</i>methodologies

Inar Alves de Castro, Marcelo Macedo Rogero, Roberto M. Junqueira et al. · International Journal of Food Sciences and Nutrition · 2006 · 52 citations

Life Sciences, Biochemistry, Pharmacology +14

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto M. Junqueira, Inar Alves de Castro, José Alfredo Gomes Arêas et al. · Food Chemistry · 2006 · 32 citations

Agriculture, Chemical Engineering, Food Science +13

Synergism between lipoxygenase‐active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto M. Junqueira, Maria Lúcia Cocato, Célia Colli et al. · Journal of the Science of Food and Agriculture · 2007 · 18 citations

Agriculture, Food Science, Cereal Science +12

Effect of Proofing Time and Wheat Flour Strength on Bleaching, Sensory Characteristics, and Volume of French Breads with Added Soybean Lipoxygenase

Roberto M. Junqueira, F. A. ROCHA, Maurílio Alves Moreira et al. · Cereal Chemistry · 2007 · 15 citations

Agriculture, Food Science, Cereal Science +12

2,2 ‐Diphenyl‐1‐picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology

Inar Alves de Castro, Marcelo Macedo Rogero, Roberto M. Junqueira et al. · International Journal of Food Science & Technology · 2006 · 13 citations

Life Sciences, Biochemistry, Chemistry +15