| Comparison and application of near-infrared (NIR) and mid-infrared (MIR) spectroscopy for determination of quality parameters in soybean samples DS Ferreira, OF Galão, JAL Pallone, RJ Poppi Food Control 35 (1), 227-232, 2014 | 136 | 2014 |
| Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition DS Ferreira, JAL Pallone, RJ Poppi Food Research International 51 (1), 53-58, 2013 | 86 | 2013 |
| Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics PD Alamar, ETS Caramês, RJ Poppi, JAL Pallone Food Research International 85, 209-214, 2016 | 76 | 2016 |
| Green analytical chemistry applied in food analysis: alternative techniques JAL Pallone, ET dos Santos Caramês, PD Alamar Current Opinion in Food Science 22, 115-121, 2018 | 70 | 2018 |
| In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages JGS Silva, AP Rebellato, ET dos Santos Carames, R Greiner, JAL Pallone Food Research International 130, 108993, 2020 | 68 | 2020 |
| Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt AG Cruz, WF Castro, JAF Faria, S Bogusz Jr, D Granato, RMS Celeguini, ... LWT 47 (2), 512-515, 2012 | 61 | 2012 |
| Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy JC Hashimoto, JC Lima, RMS Celeghini, AB Nogueira, P Efraim, ... Food analytical methods 11, 1510-1517, 2018 | 55 | 2018 |
| Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy DS Ferreira, JAL Pallone, RJ Poppi Food Control 48, 91-95, 2015 | 54 | 2015 |
| Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality AP Rebellato, BC Pacheco, JP Prado, JAL Pallone Food Research International 77, 385-391, 2015 | 52 | 2015 |
| Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds ME Caetano-Silva, RC Alves, GN Lucena, RCG Frem, ... Food research international 101, 73-81, 2017 | 47 | 2017 |
| Quality control of cashew apple and guava nectar by near infrared spectroscopy ETS Caramês, PD Alamar, RJ Poppi, JAL Pallone Journal of Food Composition and Analysis 56, 41-46, 2017 | 46 | 2017 |
| Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Food Control 112, 107105, 2020 | 45 | 2020 |
| Metodologia analítica para determinação de folatos e ácido fólico em alimentos RR Catharino, HT Godoy, JA Lima-Pallone Química Nova 29, 972-976, 2006 | 42 | 2006 |
| Metodologia analítica para determinação de folatos e ácido fólico em alimentos RR Catharino, HT Godoy, JA Lima-Pallone Química Nova 29, 972-976, 2006 | 41 | 2006 |
| Folic acid and iron evaluation in Brazilian enriched corn and wheat flours TR Boen, BT Soeiro, ER Pereira-Filho, JA Lima-Pallone Journal of the Brazilian Chemical Society 19, 53-59, 2008 | 39 | 2008 |
| Evaluation of dietary fiber of Brazilian soybean (Glycine max) using near-infrared spectroscopy and chemometrics DS Ferreira, RJ Poppi, JAL Pallone Journal of Cereal Science 64, 43-47, 2015 | 36 | 2015 |
| Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools JL da Paixao Teixeira, ET dos Santos Carames, DP Baptista, ML Gigante, ... Journal of Food Composition and Analysis 96, 103712, 2021 | 35 | 2021 |
| Rapid assessment of total phenolic and anthocyanin contents in grape juice using infrared spectroscopy and multivariate calibration ETS Caramês, PD Alamar, RJ Poppi, JAL Pallone Food analytical methods 10, 1609-1615, 2017 | 35 | 2017 |
| Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink VCT Theodoropoulos, MA Turatti, R Greiner, GA Macedo, JAL Pallone Food research international 108, 68-73, 2018 | 34 | 2018 |
| Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread AP Rebellato, J Bussi, JGS Silva, R Greiner, CJ Steel, JAL Pallone Food research international 94, 65-71, 2017 | 34 | 2017 |
