| Kinetics and equilibrium studies of methylene blue adsorption by spent coffee grounds AS Franca, LS Oliveira, ME Ferreira Desalination 249 (1), 267-272, 2009 | 472 | 2009 |
| Evaluation of untreated coffee husks as potential biosorbents for treatment of dye contaminated waters LS Oliveira, AS Franca, TM Alves, SDF Rocha Journal of Hazardous Materials 155 (3), 507-512, 2008 | 437 | 2008 |
| Untreated coffee husks as biosorbents for the removal of heavy metals from aqueous solutions WE Oliveira, AS Franca, LS Oliveira, SD Rocha Journal of Hazardous Materials 152 (3), 1073-1081, 2008 | 425 | 2008 |
| Development and analytical validation of a screening method for simultaneous detection of five adulterants in raw milk using mid-infrared spectroscopy and PLS-DA BG Botelho, N Reis, LS Oliveira, MM Sena Food chemistry 181, 31-37, 2015 | 265 | 2015 |
| Physical and chemical attributes of defective crude and roasted coffee beans AS Franca, LS Oliveira, JCF Mendonça, XA Silva Food chemistry 90 (1-2), 89-94, 2005 | 243 | 2005 |
| Coffee oil as a potential feedstock for biodiesel production LS Oliveira, AS Franca, RRS Camargos, VP Ferraz Bioresource Technology 99 (8), 3244-3250, 2008 | 237 | 2008 |
| Feasibility of ethanol production from coffee husks BM Gouvea, C Torres, AS Franca, LS Oliveira, ES Oliveira Biotechnology letters 31 (9), 1315-1319, 2009 | 222 | 2009 |
| Activated carbons from waste biomass: An alternative use for biodiesel production solid residues AA Nunes, AS Franca, LS Oliveira Bioresource technology 100 (5), 1786-1792, 2009 | 200 | 2009 |
| FTIR analysis for quantification of fatty acid methyl esters in biodiesel produced by microwave-assisted transesterification SN Rabelo, VP Ferraz, LS Oliveira, AS Franca International Journal of Environmental Science and Development 6 (12), 964, 2015 | 196 | 2015 |
| A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment AS Franca, LS Oliveira, RCS Oliveira, PCM Agresti, R Augusti Journal of Food Engineering 92 (3), 345-352, 2009 | 186 | 2009 |
| Proximate composition and fatty acids profile of green and roasted defective coffee beans LS Oliveira, AS Franca, JCF Mendonça, MC Barros-Júnior LWT-Food Science and Technology 39 (3), 235-239, 2006 | 177 | 2006 |
| An overview of the potential uses for coffee husks LS Oliveira, AS Franca Coffee in health and disease prevention, 283-291, 2015 | 160 | 2015 |
| A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast ER Dutra, LS Oliveira, AS Franca, VP Ferraz, R Afonso Journal of Food Engineering 47 (3), 241-246, 2001 | 155 | 2001 |
| Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy N Reis, AS Franca, LS Oliveira LWT-Food Science and Technology 50 (2), 715-722, 2013 | 146 | 2013 |
| Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile PDCM Agresti, AS Franca, LS Oliveira, R Augusti Food chemistry 106 (2), 787-796, 2008 | 145 | 2008 |
| Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products DP Leão, AS Franca, LS Oliveira, R Bastos, MA Coimbra Food Chemistry 225, 146-153, 2017 | 138 | 2017 |
| Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley RCS Oliveira, LS Oliveira, AS Franca, R Augusti Journal of Food Composition and analysis 22 (3), 257-261, 2009 | 132 | 2009 |
| Evaluation of the potential of FTIR and chemometrics for separation between defective and non-defective coffees AP Craig, AS Franca, LS Oliveira Food Chemistry 132 (3), 1368-1374, 2012 | 128 | 2012 |
| Coffee processing solid wastes: current uses and future perspectives AS Franca, LS Oliveira Agricultural wastes 9, 155-189, 2009 | 124 | 2009 |
| Fresh coffee husks as potential sources of anthocyanins ERBA Prata, LS Oliveira LWT-Food Science and Technology 40 (9), 1555-1560, 2007 | 116 | 2007 |
