Kátia Maria Vieira Avelar Bittencourt Cipolli

Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars

Sílvia Amélia Verdiani Tfouni, Camila S. Serrate, Fernanda M. Leme et al. · LWT · 2012 · 65 citations

Agriculture, Food Science, Analytical Toxicology +12

Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure

Sílvia Amélia Verdiani Tfouni, Larissa B. Carreiro, C. R. A. Teles et al. · International Journal of Food Science & Technology · 2013 · 60 citations

Agriculture, Food Science, Nutritional Sciences +8

Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two <i>Coffea</i> cultivars: <i>Coffea arabica</i> cv. Catuaí Amarelo IAC‐62 and <i>Coffea canephora</i> cv. Apoatã IAC‐2258

Sílvia Amélia Verdiani Tfouni, Camila S. Serrate, Larissa B. Carreiro et al. · International Journal of Food Science & Technology · 2011 · 55 citations

Agriculture, Biochemistry, Food Science +13

Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Suzana Eri Yotsuyanagi, Carmen J. Contreras‐Castillo, Márcia Mayumi Harada Haguiwara et al. · Meat Science · 2015 · 51 citations

Agriculture, Food Science, Food Processing +15

Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat

Poliana P. Brito, Kátia Maria Vieira Avelar Bittencourt Cipolli, H. T. Fukuma et al. · Journal of Food Science · 2011 · 11 citations

Agriculture, Food Science, Food Analysis +16