| Antioxidant activity index (AAI) by the 2, 2-diphenyl-1-picrylhydrazyl method R Scherer, HT Godoy Food chemistry 112 (3), 654-658, 2009 | 1128 | 2009 |
| Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition DB Rodriguez-Amaya, M Kimura, HT Godoy, J Amaya-Farfan Journal of Food Composition and Analysis 21 (6), 445-463, 2008 | 445 | 2008 |
| Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices R Scherer, ACP Rybka, CA Ballus, AD Meinhart, J Teixeira Filho, ... Food Chemistry 135 (1), 150-154, 2012 | 312 | 2012 |
| Assessment of the saponification step in the quantitative determination of carotenoids and provitamins A M Kimura, DB Rodriguez-Amaya, HT Godoy Food chemistry 35 (3), 187-195, 1990 | 165 | 1990 |
| Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits PA da Costa, CA Ballus, J Teixeira-Filho, HT Godoy Food Research International 43 (6), 1603-1606, 2010 | 154 | 2010 |
| Corantes artificiais em alimentos MA Prado, HT Godoy Alimentos e Nutrição 14 (2), 237-250, 2003 | 154 | 2003 |
| Occurrence of cis-isomers of provitamin A in Brazilian fruits HT Godoy, DB Rodriguez-Amaya Journal of Agricultural and Food Chemistry 42 (6), 1306-1313, 1994 | 145 | 1994 |
| Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid … AG Cruz, WF Castro, JAF Faria, PCB Lollo, J Amaya-Farfán, MQ Freitas, ... Journal of Dairy Science 95 (5), 2261-2269, 2012 | 132 | 2012 |
| Vitamins B1 and B2 contents in cultivated mushrooms RPZ Furlani, HT Godoy Food Chemistry 106 (2), 816-819, 2008 | 127 | 2008 |
| Validation of methodology for simultaneous determination of synthetic dyes in alcoholic beverages by capillary electrophoresis MA Prado, LFV Boas, MR Bronze, HT Godoy Journal of Chromatography A 1136 (2), 231-236, 2006 | 117 | 2006 |
| Composição e atividades antioxidante e antimicrobiana dos óleos essenciais de cravo-da-índia, citronela e palmarosa R Scherer, R Wagner, MCT Duarte, HT Godoy Revista Brasileira de Plantas Medicinais 11, 442-449, 2009 | 114 | 2009 |
| Volatile composition of Merlot red wine and its contribution to the aroma: Optimization and validation of analytical method SG Arcari, V Caliari, M Sganzerla, HT Godoy Talanta 174, 752-766, 2017 | 105 | 2017 |
| Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries PB Pertuzatti, MT Barcia, D Rodrigues, PN Da Cruz, I Hermosín-Gutiérrez, ... Food chemistry 164, 81-88, 2014 | 105 | 2014 |
| Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena MT Barcia, PB Pertuzatti, S Gómez-Alonso, HT Godoy, ... Food Chemistry 159, 95-105, 2014 | 102 | 2014 |
| 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 SB Junior, AM Tavares, J Teixeira Filho, CA Zini, HT Godoy Food Research International 48 (1), 98-107, 2012 | 102* | 2012 |
| Optimization of R-(+)-α-terpineol production by the biotransformation of R-(+)-limonene JL Bicas, FFC Barros, R Wagner, HT Godoy, GM Pastore Journal of Industrial Microbiology and Biotechnology 35 (9), 1061-1070, 2008 | 102 | 2008 |
| The phenolic compounds and the antioxidant potential of infusion of herbs from the Brazilian Amazonian region RC Chisté, HT Godoy, MA Prado Food Research International 53 (2), 875-881, 2013 | 99 | 2013 |
| Fast method for capsaicinoids analysis from Capsicum chinense fruits M Sganzerla, JP Coutinho, AMT de Melo, HT Godoy Food research international 64, 718-725, 2014 | 93 | 2014 |
| Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content AC de Aguiar, LP Sales, JP Coutinho, GF Barbero, HT Godoy, J Martínez The Journal of Supercritical Fluids 81, 210-216, 2013 | 90 | 2013 |
| Chlorogenic acid isomer contents in 100 plants commercialized in Brazil AD Meinhart, FM Damin, L Caldeirão, TFF da Silveira, J Teixeira Filho, ... Food Research International 99, 522-530, 2017 | 89 | 2017 |
Fabio AugustoDepartamento de Química Analítica, Instituto de Química - Universidade Estadual de Campinas (Unicamp)在 iqm.unicamp.br 的电子邮件经过验证
Fabio AugustoDepartamento de Química Analítica, Instituto de Química - Universidade Estadual de Campinas (Unicamp)在 iqm.unicamp.br 的电子邮件经过验证