André Gordon

Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening

André Gordon, Ana Paula Gil Cruz, Lourdes Maria Corrêa Cabral et al. · Food Chemistry · 2012 · 166 citations

Food Chemistry, Food Bioactive Compound, Açaí Fruits +7

Phenolic Constituents and Antioxidant Capacity of Four Underutilized Fruits from the Amazon Region

André Gordon, Elvira Jungfer, Bruno Alexandre da Silva et al. · Journal of Agricultural and Food Chemistry · 2011 · 146 citations

Food Chemistry, Nutrition, Amazon Region +15

Changes in chemical composition of coconut (<i>Cocos nucifera</i>) water during maturation of the fruit

José Jackson, André Gordon, Gavin Wizzard et al. · Journal of the Science of Food and Agriculture · 2004 · 132 citations

Food Chemistry, Nutrition, Nut Water +15

Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple ( <i>Anacardium occidentale</i> L.) during ripening

André Gordon, Mirko Friedrich, V. M. da Matta et al. · Fruits · 2012 · 34 citations

Chemical characterization and antioxidant capacity of berries from Clidemia rubra (Aubl.) Mart. (Melastomataceae)

André Gordon, Benjamin Schadow, Clara E. Quijano et al. · Food Research International · 2011 · 33 citations

Food Chemistry, Botany, Phytochemistry +5