Maria Regina Bueno Franco

Volatile Composition of Some Brazilian Fruits:  Umbu-caja (<i>Spondias citherea</i>), Camu-camu (<i>Myrciaria dubia</i>), Araça-boi (<i>Eugenia stipitata</i>), and Cupuaçu (<i>Theobroma grandiflorum</i>)

Maria Regina Bueno Franco, Takayushi Shibamoto · Journal of Agricultural and Food Chemistry · 2000 · 106 citations

Headspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich)

Gisele L. Alves, Maria Regina Bueno Franco · Journal of Chromatography A · 2003 · 77 citations

Volatile Compounds, Gas Chromatography, Medicine +8

Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry

Deborah S. Garruti, Maria Regina Bueno Franco, María Aparecida A.P. da Silva et al. · LWT · 2005 · 70 citations

Food Chemistry, Food Analysis, Bioanalysis +6

Aroma of minor tropical fruits

Maria Regina Bueno Franco, Natália Soares Janzantti · Flavour and Fragrance Journal · 2005 · 65 citations

Food Chemistry, Minor Tropical Fruits, Flavoromics +9

Evaluation of volatile flavour compounds from cashew apple (<i>Anacardium occidentale</i> L) juice by the Osme gas chromatography/olfactometry technique

Deborah S. Garruti, Maria Regina Bueno Franco, María Aparecida A.P. da Silva et al. · Journal of the Science of Food and Agriculture · 2003 · 60 citations · Full text

Flavoromics, Food Analysis, Ripening +16