Marta de Toledo Benassi

Author

Also Known As

Altamara Viviane de Souza Sartori, Benassi MT, Benassi, Marta De Toledo, Garcia, Marina Costa, João Batista Gonçalves Dias da Silva, M. T. Benassi, M.T. Benassi, MARTA DE TOLEDO BENASSI, Marta Benassi, Marta De Toledo Benassi

178

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Londrina Departamento de Ciência e Tecnologia Universidade Estadual de Campinas (UNICAMP)Universidade Tecnológica Federal do Paraná Brazilian Agricultural Research Corporation

About

Marta de Toledo Benassi is an author at Universidade Estadual de Londrina specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	29	822
2	Medicine	12	14	607
3	Engineering	5	5	351
4	Management	3	3	103
5	Business	1	1	51

Marta de Toledo Benassi

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
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 Food ChemistryRaw MaterialAntioxidant ActivitySoluble CoffeePhytochemical	2010	365
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, LWT	2015	255
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, Food Research International	2013	249
Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food Vanessa Aparecida Marcolino, Gisella Maria Zanin, Lúcia Regina Durrant, Journal of Agricultural and Food Chemistry Food ChemistryEngineeringBiochemistryFood ApplicationsComplexation Methods	2011	179
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, Food Chemistry	2019	171
A comparison of metaphosphoric and oxalic acids as extractants solutions for the determination of vitamin C in selected vegetables Marta de Toledo Benassi, Aloísio José Antunes Food ChemistryNutritionAgricultural ChemistryNutrient BioavailabilityOxalic Acids	1988	152
Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity Gisela P.M. Barreto, Marta de Toledo Benassi, Adriana Zerlotti Mercadante Journal of the Brazilian Chemical Society NutritionBotanyNutraceutical IngredientHigh IngestionPolyphenolics	2009	109
Characterization of different annatto extracts based on antioxidant and colour properties Claudia R. Cardarelli, Marta de Toledo Benassi, Adriana Zerlotti Mercadante LWT Colour PropertiesMedicinePhytochemicalPhytochemistryPharmacology	2007	91
Proposing a ranking descriptive sensory method Vanessa Bragato Richter, Tereza Cristina Avancini de Almeida, Sandra Helena Prudêncio, Food Quality and Preference EngineeringPattern RecognitionCognitionSensometricsSensory Science	2010	88
Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography Methodology Rafael Carlos Eloy Dias, Fernanda Gonçalves Campanha, Luiz Gonzaga Esteves Vieira, Journal of Agricultural and Food Chemistry	2009	88

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