Leonardo Fônseca Maciel

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

Thamires Santos Melo, Tássia Cavalcante Pires, João Victor Pereira Engelmann et al. · Journal of Food Science and Technology · 2020 · 63 citations · Full text

Food Chemistry, Fermentation Process, Cocoa Beans +7

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

Douglas Fernandes Barbin, Leonardo Fônseca Maciel, Carlos Henrique Vidigal Bazoni et al. · Journal of Food Science and Technology · 2018 · 57 citations · Full text

Food Chemistry, Cocoa Beans, Food Composition +8

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Calionara W. B. Melo, Matheus J. Bandeira, Leonardo Fônseca Maciel et al. · Food Science and Technology · 2020 · 53 citations · Full text

Food Chemistry, Nutrition, Theobroma Cacao L. +6

Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages

Leonardo Fônseca Maciel, Cassiane da Silva Oliveira, Eliete da Silva Bispo et al. · British Food Journal · 2011 · 39 citations

Food Chemistry, Food Bioactive Compound, Maturation Stages +10

Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation

Cassiane da Silva Oliveira, Leonardo Fônseca Maciel, María Miranda et al. · British Food Journal · 2011 · 31 citations · Full text

Phenolic Compounds, Food Bioactive Compound, Cocoa Samples +6