| Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A … D Granato, JS Santos, GB Escher, BL Ferreira, RM Maggio Trends in Food Science & Technology 72, 83-90, 2018 | 934 | 2018 |
| Trends in chemometrics: Food authentication, microbiology, and effects of processing D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ... Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018 | 449 | 2018 |
| Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review L Zhang, CT Ho, J Zhou, JS Santos, L Armstrong, D Granato Comprehensive Reviews in Food Science and Food Safety 18 (5), 1474-1495, 2019 | 431 | 2019 |
| High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application JS Santos, VRA Brizola, D Granato Food chemistry 214, 515-522, 2017 | 232 | 2017 |
| Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices D Granato, JS Santos, LG Maciel, DS Nunes TrAC Trends in Analytical Chemistry 80, 266-279, 2016 | 200 | 2016 |
| 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 | 192 | 2015 |
| Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective D Granato, JS Santos, RDS Salem, AM Mortazavian, RS Rocha, AG Cruz Current Opinion in Food Science 19, 1-7, 2018 | 153 | 2018 |
| In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study M Fidelis, JS Santos, GB Escher, MV do Carmo, L Azevedo, MC da Silva, ... Food and Chemical Toxicology 120, 479-490, 2018 | 104 | 2018 |
| Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract GB Escher, JS Santos, ND Rosso, MB Marques, L Azevedo, ... Food and chemical toxicology 118, 439-453, 2018 | 102 | 2018 |
| From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model M Fidelis, SM de Oliveira, JS Santos, GB Escher, RS Rocha, AG Cruz, ... Journal of dairy science 103 (2), 1131-1140, 2020 | 82 | 2020 |
| Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model JS Santos, CTP Deolindo, JF Hoffmann, FC Chaves, L do Prado-Silva, ... Food Chemistry 254, 348-358, 2018 | 82 | 2018 |
| Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ... Food chemistry 248, 192-200, 2018 | 78 | 2018 |
| Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O. Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1, 2 … M Fidelis, JS Santos, GB Escher, RS Rocha, AG Cruz, TM Cruz, ... Food Chemistry 334, 127565, 2021 | 73 | 2021 |
| Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp LR Ramos, JS Santos, H Daguer, AC Valese, AG Cruz, D Granato Food Chemistry 221, 950-958, 2017 | 73 | 2017 |
| Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection … L Zhang, JS Santos, TM Cruz, MB Marques, MAV do Carmo, L Azevedo, ... Food Research International 125, 108516, 2019 | 71 | 2019 |
| Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties CTP Deolindo, PI Monteiro, JS Santos, AG Cruz, MC da Silva, D Granato Lwt 115, 108493, 2019 | 70 | 2019 |
| Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis) JS Santos, CTP Deolindo, LA Esmerino, MI Genovese, A Fujita, ... Food Research International 89, 476-487, 2016 | 70 | 2016 |
| Authentication of juices from antioxidant and chemical perspectives: A feasibility quality control study using chemometrics M Fidelis, JS Santos, ALK Coelho, OY Rodionova, A Pomerantsev, ... Food Control 73, 796-805, 2017 | 67 | 2017 |
| Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties LA Gremski, ALK Coelho, JS Santos, H Daguer, L Molognoni, ... Food chemistry 298, 125098, 2019 | 64 | 2019 |
| Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study PI Monteiro, JS Santos, VRA Brizola, CTP Deolindo, A Koot, ... Food Control 91, 276-283, 2018 | 52 | 2018 |
Daniel GranatoProfessor of Functional Foods - University of Limerick確認したメール アドレス: ul.ie