| Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting CAB De Maria, LC Trugo, FRA Neto, RFA Moreira, CS Alviano Food Chemistry 55 (3), 203-207, 1996 | 155 | 1996 |
| Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos RFA Moreira, LC Trugo, CAB De Maria Química nova 23, 195-203, 2000 | 123 | 2000 |
| Cafeína: revisão sobre métodos de análise CAB De Maria, RFA Moreira Química Nova 30, 99-105, 2007 | 120 | 2007 |
| Glicídios no mel RFA Moreira, CAB De Maria Química Nova 24, 516-525, 2001 | 107 | 2001 |
| Composition of green coffee fractions and their contribution to the volatile profile formed during roasting CAB De Maria, LC Trugo, RFA Moreira, CC Werneck Food Chemistry 50 (2), 141-145, 1994 | 106 | 1994 |
| Componentes voláteis do café torrado. Parte I: compostos heterocíclicos CAB De Maria, RFA Moreira, LC Trugo Química nova 22, 209-217, 1999 | 105 | 1999 |
| Flavor Composition of Cashew (Anacardium occidentale) and Marmeleiro (Croton Species) Honeys RFA Moreira, LC Trugo, M Pietroluongo, CAB De Maria Journal of Agricultural and Food Chemistry 50 (26), 7616-7621, 2002 | 92 | 2002 |
| Simultaneous determination of total chlorogenic acid, trigonelline and caffeine in green coffee samples by high performance gel filtration chromatography CAB De Maria, LC Trugo, RFA Moreira, M Petracco Food chemistry 52 (4), 447-449, 1995 | 91 | 1995 |
| A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits LG Riachi, A Santos, RFA Moreira, CAB De Maria Food chemistry 149, 159-169, 2014 | 87 | 2014 |
| Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions RFA Moreira, CAB De Maria, M Pietroluongo, LC Trugo Food Chemistry 121 (3), 697-704, 2010 | 76 | 2010 |
| Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review AS Barone, JRV Matheus, TSP de Souza, RFA Moreira, AEC Fai Comprehensive reviews in food science and food safety 20 (5), 4881-4905, 2021 | 73 | 2021 |
| Chemical changes in the non-volatile fraction of Brazilian honeys during storage under tropical conditions RFA Moreira, CAB De Maria, M Pietroluongo, LC Trugo Food chemistry 104 (3), 1236-1241, 2007 | 68 | 2007 |
| Métodos para análise de ácido clorogênico CAB De Maria, RFA Moreira Química Nova 27, 586-592, 2004 | 64 | 2004 |
| Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE TBN Brito, LRS Lima, MCB Santos, RFA Moreira, LC Cameron, AEC Fai, ... Food Chemistry 339, 127882, 2021 | 47 | 2021 |
| Investigation of the aroma compounds from headspace and aqueous solution from the cambará (Gochnatia Velutina) honey RFA Moreira, CAB De Maria Flavour and fragrance journal 20 (1), 13-17, 2005 | 42 | 2005 |
| The content of chlorogenic acids in tropical fruits PV Pontes, RFA Moreira, LC Trugo, CABD Maria Journal of the Science of Food and Agriculture 82 (10), 1177-1181, 2002 | 42 | 2002 |
| Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization TBN Brito, APA Pereira, GM Pastore, RFA Moreira, MSL Ferreira, AEC Fai LWT 124, 109028, 2020 | 41 | 2020 |
| Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil C M Guedes, A B Pinto, R FA Moreira, C AB De Maria European Food Research and Technology 219 (5), 460-464, 2004 | 41 | 2004 |
| Compostos voláteis em méis florais CAB De Maria, RFA Moreira Química Nova 26, 90-96, 2003 | 36 | 2003 |
| Discrimination of Brazilian arabica green coffee samples by chlorogenic acid composition RFA Moreira, LC Trugo, CAB De Maria, AGB Matos, SM Santos, ... Archivos latinoamericanos de nutricion 51 (1), 95-99, 2001 | 34 | 2001 |
