| Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits VV de Rosso, AZ Mercadante Journal of agricultural and food chemistry 55 (13), 5062-5072, 2007 | 548 | 2007 |
| Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango AZ Mercadante, DB Rodriguez-Amaya Journal of Agricultural and Food Chemistry 46 (1), 128-130, 1998 | 329 | 1998 |
| Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations M Barbosa, CD Borsarelli, AZ Mercadante Food research international 38 (8-9), 989-994, 2005 | 320 | 2005 |
| Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing FJ Barba, LRB Mariutti, N Bragagnolo, AZ Mercadante, ... Trends in Food Science & Technology 67, 195-206, 2017 | 301 | 2017 |
| Carotenoids from Guava (Psidium guajava L.): Isolation and Structure Elucidation AZ Mercadante, A Steck, H Pfander Journal of Agricultural and Food Chemistry 47 (1), 145-151, 1999 | 240 | 1999 |
| Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS VV de Rosso, S Hillebrand, EC Montilla, FO Bobbio, P Winterhalter, ... Journal of food composition and analysis 21 (4), 291-299, 2008 | 234 | 2008 |
| Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR CF Zanatta, E Cuevas, FO Bobbio, P Winterhalter, AZ Mercadante Journal of Agricultural and Food Chemistry 53 (24), 9531-9535, 2005 | 228 | 2005 |
| Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions AF Faria, MC Marques, AZ Mercadante Food chemistry 126 (4), 1571-1578, 2011 | 224 | 2011 |
| Phenolic compounds and carotenoids from four fruits native from the Brazilian Atlantic forest NA Silva, E Rodrigues, AZ Mercadante, VV de Rosso Journal of Agricultural and Food Chemistry 62 (22), 5072-5084, 2014 | 215 | 2014 |
| In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species RC Chisté, AZ Mercadante, A Gomes, E Fernandes, JLF da Costa Lima, ... Food Chemistry 127 (2), 419-426, 2011 | 184 | 2011 |
| HPLC and mass spectrometric analysis of carotenoids from mango AZ Mercadante, DB Rodriguez-Amaya, G Britton Journal of Agricultural and Food Chemistry 45 (1), 120-123, 1997 | 183 | 1997 |
| Identification of carotenoids with high antioxidant capacity produced by extremophile microorganisms F Mandelli, VS Miranda, E Rodrigues, AZ Mercadante World Journal of Microbiology and Biotechnology 28, 1781-1790, 2012 | 179 | 2012 |
| HPLC–PDA–MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits VV de Rosso, AZ Mercadante Journal of agricultural and food chemistry 55 (22), 9135-9141, 2007 | 178 | 2007 |
| Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP) JP Fabi, BR Cordenunsi, GP de Mattos Barreto, AZ Mercadante, ... Journal of agricultural and food chemistry 55 (15), 6118-6123, 2007 | 175 | 2007 |
| Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia) CF Zanatta, AZ Mercadante Food Chemistry 101 (4), 1526-1532, 2007 | 172 | 2007 |
| Carotenoid esters in foods-A review and practical directions on analysis and occurrence AZ Mercadante, DB Rodrigues, FC Petry, LRB Mariutti Food Research International 99, 830-850, 2017 | 171 | 2017 |
| Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen … E Rodrigues, LRB Mariutti, AZ Mercadante Journal of Agricultural and Food Chemistry 61 (12), 3022-3029, 2013 | 168 | 2013 |
| Encapsulation of lycopene using spray-drying and molecular inclusion processes IL Nunes, AZ Mercadante Brazilian archives of biology and technology 50, 893-900, 2007 | 166 | 2007 |
| Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice LQ Zepka, AZ Mercadante Food Chemistry 117 (1), 28-34, 2009 | 164 | 2009 |
| The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola VV De Rosso, AZ Mercadante Food Chemistry 103 (3), 935-943, 2007 | 160 | 2007 |
