| Chemoface: a novel free user-friendly interface for chemometrics CA Nunes, MP Freitas, ACM Pinheiro, SC Bastos Journal of the Brazilian Chemical Society 23 (11), 2003-2010, 2012 | 315 | 2012 |
| Estimation of surface area and pore volume of activated carbons by methylene blue and iodine numbers CA Nunes, MC Guerreiro Química Nova 34 (3), 472-476, 2011 | 266 | 2011 |
| Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats CA Nunes Food Research International 60, 255-261, 2014 | 193 | 2014 |
| The use of statistical software in food science and technology: Advantages, limitations and misuses CA Nunes, VO Alvarenga, A de Souza Sant'Ana, JS Santos, D Granato Food Research International 75, 270-280, 2015 | 183 | 2015 |
| Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline AAF Zielinski, CWI Haminiuk, CA Nunes, E Schnitzler, SM van Ruth, ... Comprehensive reviews in food science and food safety 13 (3), 300-316, 2014 | 169 | 2014 |
| SensoMaker: a tool for sensorial characterization of food products ACM Pinheiro, CA Nunes, V Vietoris Ciência e Agrotecnologia 37 (3), 199-201, 2013 | 144 | 2013 |
| Melamine detection in milk using vibrational spectroscopy and chemometrics analysis: a review E Domingo, AA Tirelli, CA Nunes, MC Guerreiro, SM Pinto Food Research International 60, 131-139, 2014 | 124 | 2014 |
| Determination of Eucalyptus spp lignin S/G ratio: A comparison between methods CA Nunes, CF Lima, LCA Barbosa, JL Colodette, AFG Gouveia, ... Bioresource technology 101 (11), 4056-4061, 2010 | 120 | 2010 |
| Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat MV Dias, FS Nilda de Fátima, SV Borges, MM de Sousa, CA Nunes, ... Food chemistry 141 (3), 3160-3166, 2013 | 100 | 2013 |
| Optimization by response surface methodology of the adsorption of coomassie blue dye on natural and acid-treated clays F Priscila, ZM Magriotis, MALS Rossi, RF Resende, CA Nunes Journal of environmental management 130, 417-428, 2013 | 80 | 2013 |
| Relationship between the chemical components of taro rhizome mucilage and its emulsifying property LA Andrade, CA Nunes, J Pereira Food chemistry 178, 331-338, 2015 | 77 | 2015 |
| Alternative fat substitutes for beef burger: technological and sensory characteristics SC Bastos, MESG Pimenta, CJ Pimenta, TA Reis, CA Nunes, ... Journal of food science and technology 51 (9), 2046-2053, 2014 | 76 | 2014 |
| EVALUATING CONSUMER ACCEPTANCE TESTS BY THREE‐WAY INTERNAL PREFERENCE MAPPING OBTAINED BY PARALLEL FACTOR ANALYSIS (PARAFAC) CA Nunes, ACM Pinheiro, SC Bastos Journal of Sensory Studies 26 (2), 167-174, 2011 | 71 | 2011 |
| Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride RAR Rocha, MN Ribeiro, GA Silva, LCR Rocha, ACM Pinheiro, CA Nunes, ... Journal of Food Science 85 (5), 1565-1575, 2020 | 60 | 2020 |
| Characterization of Brazilian green propolis throughout the seasons by headspace GC/MS and ESI‐MS CA Nunes, MC Guerreiro Journal of the Science of Food and Agriculture 92 (2), 433-438, 2012 | 59 | 2012 |
| Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate JF Rodrigues, VR de Souza, RR Lima, JDS Carneiro, CA Nunes, ... Food Quality and Preference 54, 51-57, 2016 | 58 | 2016 |
| Chemical, physical–chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines JA Alves, LC de Oliveira Lima, CA Nunes, DR Dias, RF Schwan Journal of food science 76 (5), S330-S336, 2011 | 50 | 2011 |
| Optimization of tropical fruit juice based on sensory and nutritional characteristics PN Curi, AB ALMEIDA, BS Tavares, CA Nunes, R Pio, M Pasqual, ... Food Science and technology 37 (2), 308-314, 2017 | 47 | 2017 |
| Optimization of tropical fruit juice based on sensory and nutritional characteristics PN Curi, AB ALMEIDA, BS Tavares, CA Nunes, R Pio, M Pasqual, ... Food Science and technology 37 (2), 308-314, 2017 | 47 | 2017 |
| Optimization of tropical fruit juice based on sensory and nutritional characteristics PN Curi, AB ALMEIDA, BS Tavares, CA Nunes, R Pio, M Pasqual, ... Food Science and technology 37 (2), 308-314, 2017 | 47 | 2017 |
