| 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 |
| Chlorogenic and caffeic acids in 64 fruits consumed in Brazil AD Meinhart, FM Damin, L Caldeirao, M de Jesus Filho, LC da Silva, ... Food Chemistry 286, 51-63, 2019 | 83 | 2019 |
| Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea) AD Meinhart, L Caldeirão, FM Damin, J Teixeira Filho, HT Godoy Journal of Food Composition and Analysis 73, 76-82, 2018 | 48 | 2018 |
| A novel dispersive liquid-liquid microextraction using a low density deep eutectic solvent-gas chromatography tandem mass spectrometry for the determination of polycyclic … L Caldeirão, JO Fernandes, MH Gonzalez, HT Godoy, SC Cunha Journal of Chromatography A 1635, 461736, 2021 | 40 | 2021 |
| Study of new sources of six chlorogenic acids and caffeic acid AD Meinhart, FM Damin, L Caldeirao, M de Jesus Filho, LC da Silva, ... Journal of Food Composition and Analysis 82, 103244, 2019 | 35 | 2019 |
| Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A VL Deus, MB CERQUEIRA E SILVA, LF Maciel, LCR MIRANDA, ... Food Science and Technology 38 (Suppl. 1), 278-285, 2018 | 29 | 2018 |
| Herbs and herbal infusions: Determination of natural contaminants (mycotoxins and trace elements) and evaluation of their exposure L Caldeirao, J Sousa, LCG Nunes, HT Godoy, JO Fernandes, SC Cunha Food Research International 144, 110322, 2021 | 25 | 2021 |
| Aflatoxins and ochratoxin A in different cocoa clones (Theobroma cacao L.) developed in the southern region of Bahia, Brazil LF Maciel, ALSM Felício, LCR Miranda, TC Pires, ES Bispo, EY Hirooka Food Additives & Contaminants: Part A 35 (1), 134-143, 2018 | 23 | 2018 |
| Modeling and kinetic study of bio-ethanol production from soy protein concentrate by-product L Caldeirao, C Tanaka, E Ida, W Spinosa Food Science and Technology (Campinas) 36, 369-374, 2016 | 22 | 2016 |
| Acetic acid fermentation of soybean molasses and characterisation of the produced vinegar LCR Miranda, RJ Gomes, JMG Mandarino, EI Ida, WA Spinosa Food technology and biotechnology 58 (1), 84, 2020 | 17 | 2020 |
| Phthalic acid esters and adipates in herbal-based soft drinks: an eco-friendly method L Caldeirão, JO Fernandes, W da Silva Oliveira, HT Godoy, SC Cunha Analytical and Bioanalytical Chemistry 413, 2903-2912, 2021 | 13 | 2021 |
| Determination of rutin in fruits and vegetables in natura. F Damin, A Meinhart, L Caldeirao, L DA SILVA, L CONSTANT, ... Journal of Food & Nutrition Research 58 (4), 2019 | 13 | 2019 |
| Rutin in herbs and infusions: screening of new sources and consumption estimation AD Meinhart, FM Damin, L Caldeirao, J Teixeira-Filho, HT Godoy Food Science and Technology 40 (Suppl. 1), 113-120, 2020 | 11 | 2020 |
| Methylxanthines in 100 Brazilian herbs and infusions: Determination and consumption AD Meinhart, FM Damin, L Caldeirão, HT Godoy Emirates Journal of Food and Agriculture 31 (2), 125-133, 2019 | 10 | 2019 |
| Modeling and kinetics of bioconversion and chemical properties (wine and vinegar) from banana pulp by-products CA Tanaka, FI Ruzon, LCR Miranda, D Galvan, WA Spinosa, ... Preprints, 2016 | 6 | 2016 |
| Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast A Bosso, AAB Tomal, L Caldeirão, JB da Silva, HH Suguimoto Scientia Plena 16 (2), 2020 | 3 | 2020 |
| A promoção do letramento científico através de matérias jornalísticas de ciência e tecnologia da emissora Al Jazeera L Miranda Revista do EDICC-ISSN 2317-3815 4, 2018 | 3 | 2018 |
| Avaliação do desenvolvimento de bactérias lácticas em melaço de soja L Caldeirão, A Bosso, AAB Tomal, M Busanello, WA Spinosa Blucher Biochemistry Proceedings 1 (2), 369, 2015 | 3 | 2015 |
| Pesticide residues in herbs and their transfer for infusions L Caldeirão, HT Godoy, J Fernandes, SC Cunha Journal of Separation Science 46 (16), 2300069, 2023 | 2 | 2023 |
| Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources A Bosso, AAB Tomal, LC Miranda, JB Silva, HH Suguimoto, ... Revista Ambiente & Água 15, e2474, 2020 | 1 | 2020 |
Helena Teixeira GodoyProfessor de Ciência de Alimentos, UNICAMP在 fea.unicamp.br 的电子邮件经过验证
