| Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans M Monteiro, A Farah, D Perrone, LC Trugo, C Donangelo The Journal of nutrition 137 (10), 2196-2201, 2007 | 398 | 2007 |
| Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry D Perrone, CM Donangelo, A Farah Food chemistry 110 (4), 1030-1035, 2008 | 284 | 2008 |
| Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars D Perrone, A Farah, CM Donangelo, T de Paulis, PR Martin Food Chemistry 106 (2), 859-867, 2008 | 260 | 2008 |
| Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew D Perrone, A Farah, CM Donangelo Journal of agricultural and food chemistry 60 (17), 4265-4275, 2012 | 236 | 2012 |
| Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions KOP Inada, AA Oliveira, TB Revorêdo, ABN Martins, ECQ Lacerda, ... Journal of Functional Foods 17, 422-433, 2015 | 219 | 2015 |
| Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages DP Moreira, MC Monteiro, M Ribeiro-Alves, CM Donangelo, LC Trugo Journal of Agricultural and Food Chemistry 53 (5), 1399-1402, 2005 | 180 | 2005 |
| Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders JC Nunes, MG Lago, VN Castelo-Branco, FR Oliveira, AG Torres, ... Food Chemistry 197, 881-890, 2016 | 170 | 2016 |
| Betanin, a natural food additive: Stability, bioavailability, antioxidant and preservative ability assessments DVT da Silva, D dos Santos Baião, F de Oliveira Silva, G Alves, D Perrone, ... Molecules 24 (3), 458, 2019 | 169 | 2019 |
| Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans AG Antonio, RS Moraes, D Perrone, LC Maia, KRN Santos, NLP Iório, ... Food Chemistry 118 (3), 782-788, 2010 | 131 | 2010 |
| Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles ECQ Lacerda, VM de Araújo Calado, M Monteiro, PV Finotelli, AG Torres, ... Carbohydrate polymers 151, 500-510, 2016 | 115 | 2016 |
| Vanillin production by Phanerochaete chrysosporium grown on green coconut agro-industrial husk in solid state fermentation E dos Santos Barbosa, D Perrone, AL do Amaral Vendramini, SGF Leite BioResources 3 (4), 1042-1050, 2008 | 115 | 2008 |
| Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity N Moura-Nunes, TC Brito, ND da Fonseca, PF de Aguiar, M Monteiro, ... Food chemistry 199, 105-113, 2016 | 110 | 2016 |
| Modeling weight loss and chlorogenic acids content in coffee during roasting D Perrone, R Donangelo, CM Donangelo, A Farah Journal of agricultural and food chemistry 58 (23), 12238-12243, 2010 | 94 | 2010 |
| Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation KOP Inada, TBR Silva, LA Lobo, RMCP Domingues, D Perrone, ... Journal of Functional Foods 67, 103851, 2020 | 82 | 2020 |
| Kinetics of ochratoxin A destruction during coffee roasting MBM Ferraz, A Farah, BT Iamanaka, D Perrone, MV Copetti, VX Marques, ... Food Control 21 (6), 872-877, 2010 | 82 | 2010 |
| Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits SP da Silva, AF do Valle, D Perrone Lwt 142, 110997, 2021 | 80 | 2021 |
| Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed KOP Inada, S Nunes, JA Martinez-Blazquez, FA Tomás-Barberán, ... Food Chemistry 309, 125794, 2020 | 79 | 2020 |
| Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits F de Oliveira Silva, TG Miranda, T Justo, B da Silva Frasão, ... Lwt 90, 224-231, 2018 | 77 | 2018 |
| Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins G Alves, D Perrone Food Chemistry 185, 65-74, 2015 | 67 | 2015 |
| Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products KOP Inada, IB Leite, ABN Martins, E Fialho, FA Tomás-Barberán, ... Food Research International 147, 110518, 2021 | 60 | 2021 |