| Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices R Scherer, ACP Rybka, CA Ballus, AD Meinhart, J Teixeira Filho, ... Food Chemistry 135 (1), 150-154, 2012 | 316 | 2012 |
| Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits PA da Costa, CA Ballus, J Teixeira-Filho, HT Godoy Food Research International 43 (6), 1603-1606, 2010 | 156 | 2010 |
| A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil CA Ballus, AD Meinhart, FA de Souza Campos Jr, LFO da Silva, ... Food Research International 62, 74-83, 2014 | 79 | 2014 |
| Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (Ilex paraguariensis St. Hil) Beverages AD Meinhart, CS Bizzotto, CA Ballus, AC Poloni Rybka, MR Sobrinho, ... Journal of Agricultural and Food Chemistry 58 (4), 2188-2193, 2010 | 78 | 2010 |
| Optimisation of a CE method for caffeine analysis in decaffeinated coffee AD Meinhart, CS Bizzotto, CA Ballus, MA Prado, RE Bruns, ... Food Chemistry 120 (4), 1155-1161, 2010 | 71 | 2010 |
| Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis CA Ballus, AD Meinhart, RE Bruns, HT Godoy Talanta 83 (4), 1181-1187, 2011 | 69 | 2011 |
| Total phenolics of virgin olive oils highly correlate with the hydrogen atom transfer mechanism of antioxidant capacity CA Ballus, AD Meinhart, FA de Souza Campos, HT Godoy Journal of the American Oil Chemists' Society 92, 843-851, 2015 | 68 | 2015 |
| Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC … CA Ballus, R Quirantes-Piné, A Bakhouche, LFO da Silva, AF de Oliveira, ... Food chemistry 170, 366-377, 2015 | 56 | 2015 |
| The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study TFF da Silveira, AD Meinhart, CA Ballus, HT Godoy Food Research International 60, 241-245, 2014 | 49 | 2014 |
| Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace CS Speroni, ABB Bender, J Stiebe, CA Ballus, PF Ávila, R Goldbeck, ... Lwt 130, 109526, 2020 | 48 | 2020 |
| Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South America CA Ballus, AD Meinhart, RG de Oliveira, HT Godoy Food research international 45 (1), 136-144, 2012 | 47 | 2012 |
| Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace CS Speroni, J Stiebe, DR Guerra, ABB Bender, CA Ballus, DR dos Santos, ... Industrial Crops and Products 137, 347-355, 2019 | 43 | 2019 |
| Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process A Bakhouche, J Lozano-Sánchez, CA Ballus, M Martínez-García, ... Food Control 40, 292-299, 2014 | 40 | 2014 |
| Common sources and composition of phytosterols and their estimated intake by the population in the city of São Paulo, Brazil CM Martins, FA Fonseca, CA Ballus, AM Figueiredo-Neto, AD Meinhart, ... Nutrition 29 (6), 865-871, 2013 | 39 | 2013 |
| Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures D da Fontoura Prates, JH Duarte, RG Vendruscolo, R Wagner, CA Ballus, ... Bioresource technology 306, 123184, 2020 | 37 | 2020 |
| Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis CA Ballus, AD Meinhart, FA de Souza Campos Jr, RE Bruns, HT Godoy Food chemistry 146, 558-568, 2014 | 35 | 2014 |
| Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil VP Soares, MB Fagundes, DR Guerra, YSV Leães, CS Speroni, ... Food Research International 135, 109305, 2020 | 30 | 2020 |
| Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract CAA Farias, DP Moraes, M Lazzaretti, DF Ferreira, GL Zabot, JS Barin, ... Food Chemistry 337, 127723, 2021 | 26 | 2021 |
| Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD D de Queiroz Pane, CB Dias, AD Meinhart, CA Ballus, HT Godoy Journal of food science and technology 52, 6900-6913, 2015 | 26 | 2015 |
| Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes MB Fagundes, CA Ballus, VP Soares, D de Freitas Ferreira, YSV Leães, ... Food Research International 137, 109593, 2020 | 25 | 2020 |
