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1

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

de Souza Gois Barbosa, Mayara, Brígida dos Santos Scholz, Maria, Sorane Good Kitzberger, Cíntia, de Toledo Benassi, Marta

Journal:

Year:

2019

Language:

english

File:

PDF, 334 KB

english, 2019

2

Características físicas e sensoriais de biscoitos com farinha de soja e farelo de aveia

Mareti, Mirian Cristina, Grossmann, Maria Victória Eiras, Benassi, Marta de Toledo

Journal:

Ciência e Tecnologia de Alimentos

Year:

2010

File:

PDF, 472 KB

2010

3

Application of roasted rice bran in cereal bars

Garcia, Marina Costa, Lobato, Luciana Pereira, Benassi, Marta de Toledo, Soares Júnior, Manoel Soares

Journal:

Food Science and Technology (Campinas)

Year:

2012

Language:

english

File:

PDF, 771 KB

english, 2012

4

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

Bianchin, Mirelli, Lima, Hugo Henrique Carline de, Monteiro, Alessandra Maffei, Benassi, Marta de Toledo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

Language:

english

File:

PDF, 1.88 MB

english, 2020

5

Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts

Renan C. Chisté, Marta T. Benassi, Adriana Z. Mercadante

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 835 KB

english, 2011

6

Proposing a ranking descriptive sensory method

Vanessa Bragato Richter, Tereza Cristina Avancini de Almeida, Sandra Helena Prudencio, Marta de Toledo Benassi

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 447 KB

english, 2010

7

Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good, Scholz, Maria Brígida dos Santos, Pereira, Luiz Filipe Protasio, Vieira, Luiz Gonzaga Esteves, Sera, Tumoru, Silva, João Batista Gonçalves Dias, Benassi, Marta de Toled

Journal:

Journal of Food Composition and Analysis

Year:

2013

Language:

english

File:

PDF, 353 KB

english, 2013

8

Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good, Scholz, Maria Brígida dos Santos, Benassi, Marta de Toledo

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 470 KB

english, 2014

9

Spectrophotometric method for quantification of kahweol in coffee

Dias, Rafael Carlos Eloy, Alves, Sandriel Trindade, Benassi, Marta de Toledo

Journal:

Journal of Food Composition and Analysis

Year:

2013

Language:

english

File:

PDF, 863 KB

english, 2013

10

Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates

Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P.C., Grossmann, Maria V.E.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.04 MB

english, 2015

11

Roasting process affects the profile of diterpenes in coffee

Dias, Rafael Carlos Eloy, de Faria-Machado, Adelia Ferreira, Mercadante, Adriana Zerlotti, Bragagnolo, Neura, Benassi, Marta de Toledo

Journal:

European Food Research and Technology

Year:

2014

Language:

english

File:

PDF, 1.03 MB

english, 2014

12

Coffee in Health and Disease Prevention || Assay of Kahweol and Cafestol in Coffee

Benassi, Marta de Toledo

Year:

2015

Language:

english

File:

PDF, 597 KB

english, 2015

13

Development of an instant coffee enriched with chlorogenic acids

Corso, Marinês Paula, Vignoli, Josiane Alessandra, Benassi, Marta de Toledo

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 570 KB

english, 2016

14

Discrimination of commercial roasted and ground coffees according to chemical composition

Souza, Romilaine M. N. de, Benassi, Marta T.

Journal:

Journal of the Brazilian Chemical Society

Year:

2012

Language:

english

File:

PDF, 641 KB

english, 2012

15

Composição química de cafés árabica de cultivares tradicionais e modernas

Kitzberger, Cíntia Sorane Good, Scholz, Maria Brígida dos Santos, Pereira, Luiz Filipe Protasio, Benassi, Marta de Toledo

Journal:

Pesquisa Agropecuária Brasileira

Year:

2013

File:

PDF, 653 KB

2013

16

Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados

Carnelocce, Lorena, Seibel, Neusa Fátima, Prudencio, Sandra Helena, Benassi, Marta de Toledo

Journal:

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

Year:

2012

File:

PDF, 604 KB

2012

17

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

Calderelli, Valéria Alcântara Santos, Benassi, Marta de Toledo, Visentainer, Jesuí Vergílio, Matioli, Graciette

Journal:

Brazilian Archives of Biology and Technology

Year:

2010

Language:

english

File:

PDF, 70 KB

english, 2010

18

Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography Methodology

Dias, Rafael Carlos Eloy, Campanha, Fernanda Gonçalves, Vieira, Luiz Gonzaga Esteves, Ferreira, Lucia Pires, Pot, David, Marraccini, Pierre, Benassi, Marta De Toledo

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.12 MB

english, 2010

19

The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids

KAMILLA AVELINO LUNARDELLO, FÁBIO YAMASHITA, MARTA DE TOLEDO BENASSI, CHRISTIANE MACIEL VASCONCELLOS BARROS DE RENSIS

Journal:

International Journal of Dairy Technology

Year:

2012

Language:

english

File:

PDF, 580 KB

english, 2012

20

Characterization of different annatto extracts based on antioxidant and colour properties

Claudia R. Cardarelli, Marta de Toledo Benassi, Adriana Z. Mercadante

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2008

Language:

english

File:

PDF, 217 KB

english, 2008

21

Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food

Marcolino, Vanessa Aparecida, Zanin, Gisella Maria, Durrant, Lucia Regina, Benassi, Marta De Toledo, Matioli, Graciette

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 1.75 MB

english, 2011

22

Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis

Rodrigues, Naira Poerner, Toledo Benassi, Marta, Bragagnolo, Neura

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 494 KB

english, 2014

23

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Vignoli, Josiane Alessandra, Viegas, Marcelo Caldeira, Bassoli, Denisley Gentil, Benassi, Marta de Toledo

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 969 KB

english, 2014

24

Efficiency of Different Solvents on the Extraction of Bioactive Compounds from the Amazonian Fruit Caryocar villosum and the Effect on its Antioxidant and Colour Properties

Chisté, Renan Campos, de Toledo Benassi, Marta, Mercadante, Adriana Zerlotti

Journal:

Phytochemical Analysis

Year:

2014

Language:

english

File:

PDF, 355 KB

english, 2014

25

Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars

Kobayashi, Marcela Lika, Benassi, Marta de Toledo

Journal:

Journal of Sensory Studies

Year:

2015

Language:

english

File:

PDF, 389 KB

english, 2015

26

Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P. C., Grossmann, Maria V. E.

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 494 KB

english, 2015

27

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

Zanin, Rodolfo Campos, Corso, Marinês Paula, Kitzberger, Cíntia Sorane Good, Scholz, Maria Brígida dos Santos, Benassi, Marta de Toledo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 330 KB

english, 2016

28

Diterpenes in Coffea canephora

Mori, André Luiz Buzzo, Kalschne, Daneysa Lahis, Ferrão, Maria Amélia Gava, Fonseca, Aymbiré Francisco Almeida da, Ferrão, Romário Gava, Benassi, Marta de Toledo

Journal:

Journal of Food Composition and Analysis

Year:

2016

Language:

english

File:

PDF, 287 KB

english, 2016

29

Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity

Barreto, Gisela P.M., Benassi, Marta T., Mercadante, Adriana Z.

Journal:

Journal of the Brazilian Chemical Society

Year:

2009

Language:

english

File:

PDF, 365 KB

english, 2009

30

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

Kalschne, Daneysa Lahis, Viegas, Marcelo Caldeira, De Conti, Antonio José, Corso, Marinês Paula, de Toledo Benassi, Marta

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 850 KB

english, 2017

31

Dynamics of sensory perceptions in arabica coffee brews with different roasting degrees

Barbosa, Mayara de Souza Gois, Francisco, Julyene Silva, dos Santos Scholz, Maria Brigida, Kitzberger, Cíntia Sorane Good, Benassi, Marta de Toledo

Journal:

Journal of Culinary Science & Technology

Year:

2018

Language:

english

File:

PDF, 1.38 MB

english, 2018

32

Packaging Attributes of Antioxidant-Rich Instant Coffee and Their Influence on the Purchase Intent

Corso, Marinês, Benassi, Marta

Journal:

Year:

2015

Language:

english

File:

PDF, 623 KB

english, 2015

33

Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?

Dias, Rafael, Benassi, Marta

Journal:

Year:

2015

Language:

english

File:

PDF, 296 KB

english, 2015

34

Antioxidant Activity of Commercial Soluble Coffees

Marcucci, Carolina, Dias, Rafael, Almeida, Mariana, Benassi, Marta

Journal:

Year:

2017

Language:

english

File:

PDF, 410 KB

english, 2017

35

Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre

Canuto, Gisele André Baptista, Xavier, Ana Augusta Odorissi, Neves, Leandro Camargo, Benassi, Marta de Toledo

Journal:

Revista Brasileira de Fruticultura

Year:

2010

File:

PDF, 491 KB

2010

36

Produtos de acerola: estudo da estabilidade de vitamina C

Yamashita, Fábio, Benassi, Marta de Toledo, Tonzar, Anamaria Caldo, Moriya, Suely, Fernandes, Joicelena Georgetti

Journal:

Ciência e Tecnologia de Alimentos

Year:

2003

File:

PDF, 182 KB

2003

37

Revestimento comestível de alginato de sódio para frutos de amorapreta (Rubus ulmifolius)

Meneghel, Renata Fraxino de Almeida, Benassi, Marta De Toledo, Yamashita, Fábio

Journal:

Semina Ciências Agrárias

Year:

2008

File:

PDF, 381 KB

2008

38

Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee

Dias, Rafael C. E., Faria, Adelia F. de, Mercadante, Adriana Z., Bragagnolo, Neura, Benassi, Marta de T.

Journal:

Journal of the Brazilian Chemical Society

Year:

2013

Language:

english

File:

PDF, 813 KB

english, 2013

39

Teores de compostos bioativos em cafés torrados e moídos comerciais

Souza, Romilaine Mansano Nicolau de, Canuto, Gisele André Baptista, Dias, Rafael Carlos Eloy, Benassi, Marta de Toledo

Journal:

Year:

2010

File:

PDF, 354 KB

2010

40

Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

Terhaag, Marcela Moreira, Almeida, Mariana Bortholazzi, Benassi, Marta de Toledo

Journal:

Food Science and Technology (Campinas)

Year:

2013

Language:

english

File:

PDF, 441 KB

english, 2013

41

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Vissotto, Lizziane Cynara, Rodrigues, Eliseu, Chisté, Renan Campos, Benassi, Marta de Toledo, Mercadante, Adriana Zerlotti

Journal:

Ciência e Tecnologia de Alimentos

Year:

2013

File:

PDF, 649 KB

2013

42

Efeito das informações e características da embalagem na expectativa e aceitação de café solúvel adicionado de café torrado micronizado

Francisco, Julyene Silva, Santos, Ana Carolina Forgati dos, Benassi, Marta de Toledo

Journal:

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

Year:

2014

File:

PDF, 598 KB

2014

43

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

Kalschne, Daneysa Lahis, Viegas, Marcelo Caldeira, De Conti, Antonio José, Corso, Marinês Paula, Benassi, Marta de Toledo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1.26 MB

english, 2019

44

Stability of unpasteurized and refrigerated orange juice

Souza, Maria Cristina Corrêa de, Benassi, Marta de Toledo, Meneghel, Renata Fraxino de Almeida, Silva, Rui Sérgio dos Santos Ferreira da

Journal:

Brazilian Archives of Biology and Technology

Year:

2004

Language:

english

File:

PDF, 197 KB

english, 2004

45

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Mamede, Maria Eugênia de Oliveira, Kalschne, Daneysa Lahis, Santos, Adriana Pereira Coelho, Benassi, Marta de Toledo

Journal:

Food Science and Technology (Campinas)

Year:

2015

Language:

english

File:

PDF, 1.21 MB

english, 2015

46

Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

Corso, Marinês, Kalschne, Daneysa, Benassi, Marta

Journal:

Year:

2018

Language:

english

File:

PDF, 742 KB

english, 2018

47

Metodologia para análise simultânea de ácido nicotínico, trigonelina, ácido clorogênico e cafeína em café torrado por cromatografia líquida de alta eficiência

Alves, Sandriel Trindade, Dias, Rafael Carlos Eloy, Benassi, Marta de Toledo, Scholz, Maria Brígida dos Santos

Journal:

Year:

2006

File:

PDF, 168 KB

2006

48

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

Domingos, Lígia Dozena, Souza, Hugo Antonio Lima de, Mariutti, Lilian Regina Barros, Benassi, Marta de Toledo, Bragagnolo, Neura, Viotto, Walkiria Hanada

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 497 KB

english, 2018

49

Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink

MAMEDE, Maria Eugênia de Oliveira, BENASSI, Marta de Toledo

Journal:

Food Science and Technology (Campinas)

Year:

2016

Language:

english

File:

PDF, 995 KB

english, 2016

50

Embalagem ativa para brócolis minimamente processado utilizando 1-metilciclopropeno em sachê biodegradável

Yamashita, Fabio, Matias, Aline Nunes, Grossmann, Maria Victoria Eiras, Roberto, Sergio Ruffo, Benassi, Marta De Toledo

Journal:

Semina Ciências Agrárias

Year:

2006

Language:

english

File:

PDF, 132 KB

english, 2006

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