| 3-MCPD and glycidyl esters in infant formulas from the Brazilian market: Occurrence and risk assessment AP Arisseto, WC Silva, GR Scaranelo, E Vicente Food control 77, 76-81, 2017 | 95 | 2017 |
| Determination of acrylamide levels in selected foods in Brazil AP Arisseto, MC Toledo, Y Govaert, JV Loco, S Fraselle, E Weverbergh, ... Food additives and contaminants 24 (3), 236-241, 2007 | 83 | 2007 |
| Furan levels in coffee as influenced by species, roast degree, and brewing procedures A Pavesi Arisseto, E Vicente, M Soares Ueno, SA Verdiani Tfouni, ... Journal of agricultural and food chemistry 59 (7), 3118-3124, 2011 | 79 | 2011 |
| Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents AP Arisseto, MC de Figueiredo Toledo, Y Govaert, J van Loco, S Fraselle, ... LWT-Food Science and Technology 42 (1), 207-211, 2009 | 61 | 2009 |
| Optimisation of a liquid chromatography–tandem mass spectrometric method for the determination of acrylamide in foods Y Govaert, A Arisseto, J Van Loco, E Scheers, S Fraselle, E Weverbergh, ... Analytica chimica acta 556 (2), 275-280, 2006 | 56 | 2006 |
| Determination of 3-monochloropropane-1, 2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method AP Arisseto, PFC Marcolino, E Vicente Food Additives & Contaminants: Part A 31 (8), 1385-1392, 2014 | 48 | 2014 |
| Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying AP Arisseto, PFC Marcolino, AC Augusti, GR Scaranelo, SAG Berbari, ... Journal of the American Oil Chemists' Society 94, 449-455, 2017 | 46 | 2017 |
| Estimate of dietary intake of chloropropanols (3-MCPD and 1, 3-DCP) and health risk assessment AP Arisseto, E Vicente, RPZ Furlani, MCF Toledo Food Science and Technology 33, 125-133, 2013 | 40 | 2013 |
| Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods AP Arisseto, WC Silva, RG Tivanello, KA Sampaio, E Vicente Current opinion in food science 24, 36-42, 2018 | 29 | 2018 |
| Determination of furan levels in commercial samples of baby food from Brazil and preliminary risk assessment A Pavesi Arisseto, E Vicente, MC De Figueiredo Toledo Food Additives and Contaminants 27 (8), 1051-1059, 2010 | 29 | 2010 |
| Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1, 2-diol fatty acid esters AP Arisseto, WC Silva, PFC Marcolino, GR Scaranelo, SAG Berbari, ... Food research international 124, 43-48, 2019 | 28 | 2019 |
| Levels of 3-monochloropropane-1, 2-diol (3-MCPD) in selected processed foods from the Brazilian market E Vicente, AP Arisseto, RPZ Furlani, V Monteiro, LM Gonçalves, ... Food Research International 77, 310-314, 2015 | 28 | 2015 |
| A modified sample preparation for acrylamide determination in cocoa and coffee products AP Arisseto, MC de Figueiredo Toledo, Y Govaert, J van Loco, S Fraselle, ... Food Analytical Methods 1, 49-55, 2008 | 28 | 2008 |
| 3-Monochloropropane-1, 2-diol fatty acid esters in commercial deep-fat fried foods AP Arisseto, PFC Marcolino, E Vicente Food Additives & Contaminants: Part A 32 (9), 1431-1435, 2015 | 26 | 2015 |
| Development of a headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) method for the determination of benzene in soft drinks AP Arisseto, E Vicente, RPZ Furlani, ALD Pereira, ... Food Analytical Methods 6, 1379-1387, 2013 | 22 | 2013 |
| Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters WC Silva, JK Santiago, MF Capristo, RA Ferrari, E Vicente, KA Sampaio, ... Food Additives & Contaminants: Part A 36 (2), 244-253, 2019 | 19 | 2019 |
| Acrylamide in sugar products SJH Toro, F Gómez-Narváez, J Contreras-Calderón, AP Arisseto Current Opinion in Food Science 45, 100841, 2022 | 16 | 2022 |
| Effects of deodorization temperature and time on the formation of 3‐MCPD, 2‐MCPD, and glycidyl esters and physicochemical changes of palm oil R Tivanello, M Capristo, E Vicente, R Ferrari, K Sampaio, A Arisseto Journal of Food Science 85 (7), 2255-2260, 2020 | 16 | 2020 |
| Mitigation studies based on the contribution of chlorides and acids to the formation of 3-MCPD, 2-MCPD, and glycidyl esters in palm oil RG Tivanello, MF Capristo, FM Leme, RA Ferrari, KA Sampaio, ... ACS Food Science & Technology 1 (7), 1190-1197, 2021 | 15 | 2021 |
| Organic, conventional and sustainable palm oil (RSPO): Formation of 2-and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction JK Santiago, WC Silva, MF Capristo, MC Ferreira, RA Ferrari, E Vicente, ... Food research international 140, 109998, 2021 | 15 | 2021 |
