| Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil M dos Santos Lima, ISV Silani, IM Toaldo, LC Corrêa, ACT Biasoto, ... Food chemistry 161, 94-103, 2014 | 222 | 2014 |
| Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities AC de Camargo, MAB Regitano-d’Arce, ACT Biasoto, F Shahidi Food chemistry 212, 395-402, 2016 | 180 | 2016 |
| Low molecular weight phenolics of grape juice and winemaking byproducts: Antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA … AC de Camargo, MAB Regitano-d’Arce, ACT Biasoto, F Shahidi Journal of Agricultural and Food Chemistry 62 (50), 12159-12171, 2014 | 147 | 2014 |
| Red-jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves ÂG Batista, JK da Silva, CBB Cazarin, ACT Biasoto, ACHF Sawaya, ... LWT-Food science and technology 76, 284-291, 2017 | 103 | 2017 |
| Potential ergogenic activity of grape juice in runners LT Toscano, RL Tavares, LT Toscano, CSO Silva, AEM Almeida, ... Applied Physiology, Nutrition, and Metabolism 40 (9), 899-906, 2015 | 102 | 2015 |
| Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes ACT Biasoto, FM Netto, EJN Marques, MAAP da Silva Food Research International 62, 456-466, 2014 | 90 | 2014 |
| Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products AC de Camargo, ACT Biasoto, AR Schwember, D Granato, GB Rasera, ... Food Chemistry 290, 229-238, 2019 | 87 | 2019 |
| Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma KP Nicolli, ACT Biasoto, ÉA Souza-Silva, CC Guerra, HP Dos Santos, ... Food chemistry 243, 103-117, 2018 | 80 | 2018 |
| Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips NMM Alencar, TG Ribeiro, B Barone, APA Barros, ATB Marques, ... Food Research International 124, 156-164, 2019 | 69 | 2019 |
| Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and … JA Barbará, KP Nicolli, ÉA Souza-Silva, ACT Biasoto, JE Welke, CA Zini Food Chemistry 308, 125552, 2020 | 66 | 2020 |
| Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training LT Toscano, AS Silva, LT Toscano, RL Tavares, ACT Biasoto, ... Journal of Functional Foods 33, 419-424, 2017 | 60 | 2017 |
| Functional tea from a Brazilian berry: Overview of the bioactives compounds JK da Silva, ÂG Batista, CBB Cazarin, AP Dionísio, ES de Brito, ... LWT-Food Science and Technology 76, 292-298, 2017 | 56 | 2017 |
| Bioactive compounds of juices from two Brazilian grape cultivars JK da Silva, CBB Cazarin, LC Correa, ÂG Batista, CPB Furlan, ... Journal of the Science of Food and Agriculture 96 (6), 1990-1996, 2016 | 55 | 2016 |
| Phenolic compounds profile and antioxidant activity of commercial tropical red wines (Vitis vinifera L.) from São Francisco Valley, Brazil CVS Padilha, A Camarão Telles Biasoto, LC Corrêa, M dos Santos Lima, ... Journal of Food Biochemistry 41 (3), e12346, 2017 | 49 | 2017 |
| Flavour characterization of red wines by descriptive analysis and ESI mass spectrometry ACT Biasoto, RR Catharino, GB Sanvido, MN Eberlin, MAAP da Silva Food Quality and Preference 21 (7), 755-762, 2010 | 47 | 2010 |
| A single dose of purple grape juice improves physical performance and antioxidant activity in runners: a randomized, crossover, double-blind, placebo study L de Lima Tavares Toscano, AS Silva, ACL de França, BRV de Sousa, ... European Journal of Nutrition 59, 2997-3007, 2020 | 46 | 2020 |
| Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from … G de Souza Silva, GSC Borges, CDP da Costa Castro, S de Tarso Aidar, ... Scientia Horticulturae 272, 109595, 2020 | 41 | 2020 |
| Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis JE Welke, KC Hernandes, KP Nicolli, JA Barbará, ACT Biasoto, CA Zini Journal of separation science 44 (1), 135-168, 2021 | 40 | 2021 |
| 1H NMR and LC-MS-based metabolomic approach for evaluation of the seasonality and viticultural practices in wines from São Francisco River Valley, a Brazilian semi-arid region EG Alves Filho, LMA Silva, PRV Ribeiro, ES de Brito, GJ Zocolo, ... Food chemistry 289, 558-567, 2019 | 31 | 2019 |
| Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine JE Welke, KP Nicolli, KC Hernandes, ACT Biasoto, CA Zini Food Chemistry 370, 131004, 2022 | 30 | 2022 |
