Aline Theodoro Toci

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

Paulo Roberto Aparecido Bueno de Toledo, Leonardo Pezza, Helena Redigolo Pezza et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 228 citations

Deep eutectic solvents applied in the extraction and stabilization of rosemary (Rosmarinus officinalis L.) phenolic compounds

Júlia Bortoluzzi Barbieri, Caroline Goltz, Flávia Batistão Cavalheiro et al. · Industrial Crops and Products · 2019 · 195 citations

Phenolic Compounds, Solvent Extraction, Engineering +11

Volatile compounds as potential defective coffee beans’ markers

Aline Theodoro Toci, Adriana Farah · Food Chemistry · 2007 · 155 citations

Food Chemistry, Food Analysis, Analytical Chemistry +3

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Aline Theodoro Toci, Adriana Farah · Food Chemistry · 2013 · 142 citations

Food Chemistry, Food Authenticity, Food Authentication +8

Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Aline Theodoro Toci, Virgílio J.M.F. Neto, Alexandre Guedes Torres et al. · LWT · 2012 · 92 citations