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Prof. Daniel Perrone
Prof. Daniel Perrone
Verified email at iq.ufrj.br
Title
Cited by
Cited by
Year
Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans
M Monteiro, A Farah, D Perrone, LC Trugo, C Donangelo
The Journal of nutrition 137 (10), 2196-2201, 2007
3782007
Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography–mass spectrometry
D Perrone, CM Donangelo, A Farah
Food chemistry 110 (4), 1030-1035, 2008
2782008
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
D Perrone, A Farah, CM Donangelo, T de Paulis, PR Martin
Food Chemistry 106 (2), 859-867, 2008
2482008
Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew
D Perrone, A Farah, CM Donangelo
Journal of agricultural and food chemistry 60 (17), 4265-4275, 2012
2172012
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions
KOP Inada, AA Oliveira, TB Revorêdo, ABN Martins, ECQ Lacerda, ...
Journal of Functional Foods 17, 422-433, 2015
2002015
Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages
DP Moreira, MC Monteiro, M Ribeiro-Alves, CM Donangelo, LC Trugo
Journal of Agricultural and Food Chemistry 53 (5), 1399-1402, 2005
1732005
Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders
JC Nunes, MG Lago, VN Castelo-Branco, FR Oliveira, AG Torres, ...
Food Chemistry 197, 881-890, 2016
1522016
Betanin, a natural food additive: Stability, bioavailability, antioxidant and preservative ability assessments
DVT da Silva, D dos Santos Baião, F de Oliveira Silva, G Alves, D Perrone, ...
Molecules 24 (3), 2019
1372019
Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
AG Antonio, RS Moraes, D Perrone, LC Maia, KRN Santos, NLP Iório, ...
Food Chemistry 118 (3), 782-788, 2010
1212010
Vanillin production by Phanerochaete chrysosporium grown on green coconut agro-industrial husk in solid state fermentation
E dos Santos Barbosa, D Perrone, AL do Amaral Vendramini, SGF Leite
BioResources 3 (4), 1042-1050, 2008
1042008
Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity
N Moura-Nunes, TC Brito, ND da Fonseca, PF de Aguiar, M Monteiro, ...
Food chemistry 199, 105-113, 2016
1022016
Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles
ECQ Lacerda, VM de Araújo Calado, M Monteiro, PV Finotelli, AG Torres, ...
Carbohydrate polymers 151, 500-510, 2016
1002016
Modeling weight loss and chlorogenic acids content in coffee during roasting
D Perrone, R Donangelo, CM Donangelo, A Farah
Journal of agricultural and food chemistry 58 (23), 12238-12243, 2010
892010
Kinetics of ochratoxin A destruction during coffee roasting
MBM Ferraz, A Farah, BT Iamanaka, D Perrone, MV Copetti, VX Marques, ...
Food Control 21 (6), 872-877, 2010
792010
Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits
F de Oliveira Silva, TG Miranda, T Justo, B da Silva Frasão, ...
Lwt 90, 224-231, 2018
702018
Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
KOP Inada, TBR Silva, LA Lobo, RMCP Domingues, D Perrone, ...
Journal of Functional Foods 67, 103851, 2020
652020
Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed
KOP Inada, S Nunes, JA Martinez-Blazquez, FA Tomás-Barberán, ...
Food Chemistry 309, 125794, 2020
642020
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins
G Alves, D Perrone
Food Chemistry 185, 65-74, 2015
602015
The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant components
N Moura-Nunes, D Perrone, A Farah, CM Donangelo
International journal of food sciences and nutrition 60 (sup6), 173-181, 2009
522009
Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure
DVT Silva, FO Silva, D Perrone, APTR Pierucci, CA Conte-Junior, ...
Food & nutrition research 60 (1), 29909, 2016
502016
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