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M

Marta de Toledo Benassi

universidade estadual de londrina

H指数:33

被引数:4,145

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Development of an Innovative and Functional Yerba Mate-Lychee Beverage: Sensory and Physicochemical Characteristics

一种创新功能性马黛茶-荔枝饮料的开发：感官与理化特性

Food Safety and Health

IF0

2025-12-010

PRE

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

IF2.7

2024-07-080

OA

Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-04-0122

PRE

Characterization and Sensory Evaluation of a Cosmeceutical Formulation for the Eye Area with Roasted Coffee Oil Microcapsules

IF3.2

2023-01-248

OA

Antimicrobial potential of aqueous coffee extracts against pathogens and Lactobacillus species: A food matrix application

FOOD BIOSCIENCE

IF5.9

2022-06-015

PRE

Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews

FOOD RESEARCH INTERNATIONAL

IF8

2022-01-0112

PRE

Natural Intervarietal Hybrids of Coffea canephora Have a High Content of Diterpenes

IF2.7

2021-12-109

OA

Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach

IF9.8

2021-12-0127

OA

Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-05-0128

PREAI

Physico-biochemical characterization of mini-tomatoes and internal preference mapping based on consumer acceptance

SCIENTIA HORTICULTURAE

IF4.2

2021-05-016

PREAI

Coffee brews composition from coffea canephora cultivars with different fruit-ripening seasons

BRITISH FOOD JOURNAL

IF4.2

2020-01-2812

PREAI

Optimization of ultrasonic-assisted extraction of kahweol and cafestol from roasted coffee using response surface methodology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0112

PREAI

Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee

FOOD RESEARCH INTERNATIONAL

IF8

2019-10-0127

OAAI

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

IF9.8

2019-09-0198

OAAI

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

减少脂肪和乳清蛋白浓缩物的添加会改变普拉托奶酪成熟过程中挥发性化合物的浓度

FOOD RESEARCH INTERNATIONAL

IF8

2019-05-0120

OAAI

Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-01-0115

PREAI

Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends

FOOD RESEARCH INTERNATIONAL

IF8

2018-03-0150

PREAI

Good cup quality roasted coffees show wide variation in chlorogenic acids content

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-12-0133

PREAI

Diterpenes in Coffea canephora

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2016-09-0125

OAAI

Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-01-01156

OAAI