Marta de Toledo Benassi

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

Josiane Alessandra Vignoli, Denisley Gentil Bassoli, Marta de Toledo Benassi · Food Chemistry · 2010 · 365 citations

Food Chemistry, Raw Material, Antioxidant Activity +3

Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

Janaína Maria Batista de Sousa, Evandro Leite de Souza, Gilmardes Marques et al. · LWT · 2015 · 255 citations

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli et al. · Food Research International · 2013 · 249 citations

Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food

Vanessa Aparecida Marcolino, Gisella Maria Zanin, Lúcia Regina Durrant et al. · Journal of Agricultural and Food Chemistry · 2011 · 179 citations

Food Chemistry, Engineering, Biochemistry +13

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

Mayara de Souza Gois Barbosa, Maria Brígida dos Santos Scholz, Cíntia Sorane Good Kitzberger et al. · Food Chemistry · 2019 · 171 citations