R. de A. Mattietto

Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening

André Gordon, Ana Paula Gil Cruz, Lourdes Maria Corrêa Cabral et al. · Food Chemistry · 2012 · 166 citations

Food Chemistry, Food Bioactive Compound, Açaí Fruits +7

Chemical composition and antioxidant capacity of açaí (<i>Euterpe oleracea</i>) genotypes and commercial pulps

Ana Vânia Carvalho, Tayse Ferreira Ferreira da Silveira, R. de A. Mattietto et al. · Journal of the Science of Food and Agriculture · 2016 · 71 citations

Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

Ana Vânia Carvalho, R. de A. Mattietto, Alessandro de Oliveira Rios et al. · Journal of Food Science and Technology · 2015 · 68 citations

Food Chemistry, Food Bioactive Compound, Antioxidant Activity +4

Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed

Rosilene Gomes Costa, Kaciane Andreola, R. de A. Mattietto et al. · LWT · 2015 · 48 citations · Full text

Engineering, Food Analysis, Agricultural Economics +9

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

Ana Vânia Carvalho, R. de A. Mattietto, P. Z. Bassinello et al. · Food Science and Technology · 2012 · 29 citations · Full text

Food Chemistry, Nutrition, Protein Content +13