| Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit NS Janzantti, MS Macoris, DS Garruti, M Monteiro LWT-Food science and technology 46 (2), 511-518, 2012 | 95 | 2012 |
| Aroma of minor tropical fruits MRB Franco, NS Janzantti Flavour and fragrance journal 20 (4), 358-371, 2005 | 93 | 2005 |
| Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique DS Garruti, MRB Franco, MAAP da Silva, NS Janzantti, GL Alves Journal of the Science of Food and Agriculture 83 (14), 1455-1462, 2003 | 90 | 2003 |
| Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry DS Garruti, MRB Franco, MAAP da Silva, NS Janzantti, GL Alves LWT-Food Science and Technology 39 (4), 373-378, 2006 | 86 | 2006 |
| Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome LB Virgolin, FRF Seixas, NS Janzantti Pesquisa Agropecuária Brasileira 52 (10), 933-941, 2017 | 70 | 2017 |
| Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration KL Sampaio, DS Garruti, MRB Franco, NS Janzantti, MAAP Da Silva Journal of the Science of Food and Agriculture 91 (10), 1801-1809, 2011 | 62 | 2011 |
| Composição de voláteis e perfil de aroma e sabor de méis de eucalipto e laranja DHM Bastos, MRB Franco, MAAP Silva, NS Janzantti, MOM Marques Food Science and Technology 22, 122-129, 2002 | 56 | 2002 |
| Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness NS Janzantti, M Monteiro LWT-Food Science and Technology 59 (2), 612-620, 2014 | 52 | 2014 |
| Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp MS Macoris, NS Janzantti, DS Garruti, M Monteiro Food Science and Technology 31, 430-435, 2011 | 50 | 2011 |
| The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp MS Macoris, R De Marchi, NS Janzantti, M Monteiro Journal of the Science of Food and Agriculture 92 (9), 1886-1891, 2012 | 43 | 2012 |
| Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar C Olivati, YP de Oliveira Nishiyama, RT de Souza, NS Janzantti, ... Food research international 116, 190-199, 2019 | 41 | 2019 |
| Volatile and odoriferous compounds changes during frozen concentrated orange juice processing RB Mastello, NS Janzantti, M Monteiro Food Research International 77, 591-598, 2015 | 39 | 2015 |
| Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice RB Mastello, NS Janzantti, A Bisconsin-Júnior, M Monteiro Innovative Food Science & Emerging Technologies 45, 106-114, 2018 | 37 | 2018 |
| Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) CCB Machado, DHM Bastos, NS Janzantti, R Facanali, MOM Marques, ... Química nova 30, 513-518, 2007 | 36 | 2007 |
| Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single-and double-layer structured matrices AR Locali-Pereira, NA Lopes, MEC Menis-Henrique, NS Janzantti, ... International Journal of Food Microbiology 335, 108890, 2020 | 34 | 2020 |
| Compostos voláteis e qualidade de sabor da cachaça NS Janzantti Compostos Voláteis e qualidade de sabor de cachaça, 2004 | 34 | 2004 |
| Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava KM Todisco, NS Janzantti, AB Santos, FS Galli, MA Mauro Journal of food science and technology 55, 4735-4746, 2018 | 30 | 2018 |
| HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation NS Janzantti, M Monteiro Journal of food science and technology 54, 2594-2601, 2017 | 29 | 2017 |
| Avanços na metodologia instrumental da pesquisa do sabor MRB Franco, NS Janzantti Aroma e Sabor de Alimentos: Temas Atuais; Franco, MRB, Ed, 17-27, 2004 | 28 | 2004 |
| Sensory acceptance of juice from FCOJ processing steps NS Janzantti, TV Machado, M Monteiro Journal of Sensory Studies 26 (5), 322-330, 2011 | 26 | 2011 |
