Ricardo Felipe Alves Moreira

Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting

Carlos María, Luiz C. Trugo, Francisco Radler de Aquino Neto et al. · Food Chemistry · 1996 · 110 citations

Food Chemistry, Engineering, Chemical Composition +6

Composition of green coffee fractions and their contribution to the volatile profile formed during roasting

Carlos María, Luiz C. Trugo, Ricardo Felipe Alves Moreira et al. · Food Chemistry · 1994 · 66 citations

Food Chemistry, Volatile Profile, Green Chemistry +1

Chemical changes in the non-volatile fraction of Brazilian honeys during storage under tropical conditions

Ricardo Felipe Alves Moreira, Carlos María, Márcia Atálla Pietroluongo et al. · Food Chemistry · 2007 · 63 citations

Food Chemistry, Non-volatile Fraction, Food Preservation +4

Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization

Ana Paula Aparecida Pereira, Gláucia María Pastore, Ricardo Felipe Alves Moreira et al. · LWT · 2020 · 62 citations

Food Chemistry, Physicochemical Characterization, Food Composition +5

Flavor Composition of Cashew (<i>Anacardium occidentale</i>) and Marmeleiro (<i>Croton </i>Species) Honeys

Ricardo Felipe Alves Moreira, Luiz C. Trugo, Márcia Atálla Pietroluongo et al. · Journal of Agricultural and Food Chemistry · 2002 · 59 citations