| Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits VV de Rosso, AZ Mercadante Journal of agricultural and food chemistry 55 (13), 5062-5072, 2007 | 530 | 2007 |
| Knowledge, attitudes and practices of food handlers in food safety: An integrative review LM Zanin, DT da Cunha, VV de Rosso, VD Capriles, E Stedefeldt Food research international 100, 53-62, 2017 | 313 | 2017 |
| The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice DT Da Cunha, E Stedefeldt, VV De Rosso Food Control 43, 167-174, 2014 | 275 | 2014 |
| Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS VV de Rosso, S Hillebrand, EC Montilla, FO Bobbio, P Winterhalter, ... Journal of food composition and analysis 21 (4), 291-299, 2008 | 227 | 2008 |
| Phenolic compounds and carotenoids from four fruits native from the Brazilian Atlantic forest NA Silva, E Rodrigues, AZ Mercadante, VV de Rosso Journal of Agricultural and Food Chemistry 62 (22), 5072-5084, 2014 | 207 | 2014 |
| Anthocyanins as inflammatory modulators and the role of the gut microbiota CA Morais, VV de Rosso, D Estadella, LP Pisani The Journal of nutritional biochemistry 33, 1-7, 2016 | 199 | 2016 |
| Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research ARC Braga, DC Murador, LM de Souza Mesquita, VV de Rosso Journal of Food Composition and Analysis 68, 31-40, 2018 | 186 | 2018 |
| HPLC–PDA–MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits VV de Rosso, AZ Mercadante Journal of agricultural and food chemistry 55 (22), 9135-9141, 2007 | 170 | 2007 |
| The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola VV De Rosso, AZ Mercadante Food Chemistry 103 (3), 935-943, 2007 | 157 | 2007 |
| Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system VV de Rosso, AZ Mercadante Innovative Food Science & Emerging Technologies 8 (3), 347-352, 2007 | 148 | 2007 |
| Carotenoid Composition of Jackfruit (Artocarpus heterophyllus), Determined by HPLC-PDA-MS/MS AF De Faria, VV De Rosso, AZ Mercadante Plant foods for human nutrition 64, 108-115, 2009 | 144 | 2009 |
| Evaluation of the genotoxic and antigenotoxic effects after acute and subacute treatments with açai pulp (Euterpe oleracea Mart.) on mice using the erythrocytes micronucleus … JC Ribeiro, LMG Antunes, AF Aissa, JDC Darin, VV De Rosso, ... Mutation Research/Genetic Toxicology and Environmental Mutagenesis 695 (1-2 …, 2010 | 140 | 2010 |
| Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services MSC Rossi, E Stedefeldt, DT da Cunha, VV de Rosso Food control 73, 681-688, 2017 | 134 | 2017 |
| Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage DC Murador, AZ Mercadante, VV de Rosso Food chemistry 196, 1101-1107, 2016 | 132 | 2016 |
| Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests VV De Rosso, AZ Mercadante Food Research International 38 (8-9), 1073-1077, 2005 | 132 | 2005 |
| Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: Advantages over conventional organic solvents DC Murador, LM de Souza Mesquita, N Vannuchi, ARC Braga, ... Current opinion in food science 26, 25-34, 2019 | 112 | 2019 |
| Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels DC Murador, DT da Cunha, VV de Rosso Food Research International 65, 177-183, 2014 | 104 | 2014 |
| Carotenoid biosynthesis in intraerythrocytic stages of Plasmodium falciparum R Tonhosolo, LD Fabio, VV de Rosso, ML Gazarini, MY Matsumura, ... Journal of Biological Chemistry 284 (15), 9974-9985, 2009 | 102 | 2009 |
| Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation D Murador, AR Braga, D Da Cunha, V De Rosso Critical reviews in food science and nutrition 58 (2), 169-177, 2018 | 99 | 2018 |
| Ionic liquid associated with ultrasonic-assisted extraction: A new approach to obtain carotenoids from orange peel DC Murador, ARC Braga, PLG Martins, AZ Mercadante, VV de Rosso Food research international 126, 108653, 2019 | 98 | 2019 |
