Fernando Gustavo Tonin

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Journal of Food Science and Technology · 2015 · 216 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +12

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Food Chemistry · 2017 · 117 citations

Rapid method for the determination of organic acids in wine by capillary electrophoresis with indirect UV detection

Renato G. Péres, Edgar Perin Moraes, Gustavo Amadeu Micke et al. · Food Control · 2008 · 75 citations · Full text

Food Chemistry, Engineering, Capillary Electrophoresis +10

Assessment of aflatoxin exposure using serum and urinary biomarkers in São Paulo, Brazil: A pilot study

Alessandra Vincenzi Jager, Fernando Gustavo Tonin, Gabriela Baptista et al. · International Journal of Hygiene and Environmental Health · 2015 · 74 citations · Full text

Mycotoxin Formation, Food Toxicology, Bioanalysis +11

HPLC-DAD-ESI/MS Identification and Quantification of Phenolic Compounds in Ilex paraguariensis Beverages and On-Line Evaluation of Individual Antioxidant Activity

Renato G. Péres, Fernando Gustavo Tonin, Marina Franco Maggi Tavares et al. · Molecules · 2013 · 61 citations · Full text

Food Chemistry, Phenolic Compounds, South America +15