Denisley Gentil Bassoli

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

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

Optimized Neural Network for Instant Coffee Classification through an Electronic Nose

Evandro Bona, Rui Sérgio dos Santos Ferreira da Silva, Dionísio Borsato et al. · International Journal of Food Engineering · 2011 · 20 citations

Artificial Intelligence, Classification Method, Electronic Tongue +15

Self-organizing maps as a chemometric tool for aromatic pattern recognition of soluble coffee

Evandro Bona, Rui Sérgio dos Santos Ferreira da Silva, Dionísio Borsato et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 2011 · 17 citations · Full text

Antioxidant activity of roasted and instant coffees: standardization and validation of methodologies

Josiane Alessandra Vignoli, Denisley Gentil Bassoli, Marta de Toledo Benassi · Coffee Science · 2012 · 11 citations · Full text

Nutrition, Nutraceutical Ingredient, Food Analysis +16