José Teixeira Filho

Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

Adriana Dillenburg Meinhart, Fernanda Mateus Damin, Lucas Caldeirão et al. · Food Chemistry · 2019 · 101 citations

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Tayse Ferreira Ferreira da Silveira, Gunter George Kuhnle, Alessandra Braga Ribeiro et al. · Innovative Food Science & Emerging Technologies · 2019 · 90 citations

Food Chemistry, Food Bioactive Compound, Thermal Pasteurization +4

Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

Stanislau Bogusz, Arlete Marchi Tavares, José Teixeira Filho et al. · Food Research International · 2012 · 82 citations

Food Chemistry, Volatile Compounds, Gas Chromatography +6

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Thaís Cristina Lima de Souza et al. · Food Chemistry · 2015 · 63 citations

Optimisation of a CE method for caffeine analysis in decaffeinated coffee

Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus et al. · Food Chemistry · 2009 · 60 citations