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Déborah dos Santos Garruti

Observed names: D.S. GARRUTI, DEBORAH DOS SANTOS GARRUTI, Debora Garruti, Deborah Dos Santos Garruti, Deborah Garruti, Deborah S. Garruti, Deborah Santos Garruti, Deborah dos S. Garruti, Deborah dos Santos GARRUTI, Deborah dos Santos Garruti, GARRUTI, Deborah Dos Santos, Garruti, Deborah Dos Santos, Garruti, Deborah S., Garruti, Deborah dos Santos
ORCID: 0000-0003-4850-2651
Observed ORCID: 0000-0003-4850-2651
OpenAlex ID: A5002779718
Influence of different banana cultivars on volatile compounds during ripening in cold storage
2012 · Heliofabia Virginia de Vasconcelos Facundo, Deborah dos Santos Garruti, et al. · Food Research International · 80
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Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region
2017 · Ana Caroliny Vieira da Costa, Janaína Maria Batista Sousa, et al. · Food Research International · 67
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Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
2019 · Nédio Jair Wurlitzer, Ana Paula Dionísio, et al. · Journal of Food Science and Technology · 57
Cashew gum and maltrodextrin particles for green tea ( Camellia sinensis var A ssamica ) extract encapsulation
2018 · Francisca Silva, Lucicléia Torres, et al. · Food Chemistry · 44
Yacon syrup: Food applications and impact on satiety in healthy volunteers
2017 · Maria de Fátima Gomes da Silva, Ana Paula Dionísio, et al. · Food Research International · 44
Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp
2011 · Mariana Serrão Macoris, Natália Soares Janzantti, et al. · Food Science and Technology · 38
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Noni (Morinda citrifolia L.) fruit as a new source of milk-clotting cysteine proteases
2019 · Vilmara Albuquerque de Farias, Amanda Dias da Rocha Lima, et al. · Food Research International · 35
Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce
2020 · Virna Luiza de Farias, Ídila Maria da Silva Araújo, et al. · LWT · 30
Effect of Methyl Jasmonate on the Biosynthesis of Volatile Compounds Associated with the Ripening of Grape Tomato Fruits
2023 · Hilton César Rodrigues Magalhães, Elenilson Godoy Alves Filho, et al. · Journal of Agricultural and Food Chemistry · 29
Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient
2020 · Ana Carolina Viana de Lima, Ana Paula Dionisio, et al. · Food Chemistry · 27
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Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
2013 · Deborah dos Santos Garruti, Nayra de Oliveira Frederico Pinto, et al. · Food Science and Technology · 26
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Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits
2021 · Hilton César Rodrigues Magalhães, Elenilson G. Alves Filho, et al. · Scientia Horticulturae · 25
The use of electrolyzed water as a disinfectant for fresh cut mango
2021 · Mônica Maria de Almeida Lopes, Hélder Horácio de Lucena, et al. · Scientia Horticulturae · 24
Vegetal burgers of cashew fiber and cowpea: formulation, characterization and stability during frozen storage
2018 · Janice Ribeiro Lima, Deborah dos Santos Garruti, et al. · Ciência Agronômica/Revista ciência agronômica · 23
Performance of banana genotypes with resistance to black leaf streak disease in Northeastern Brazil
2017 · Olmar Baller Weber, Deborah dos Santos Garruti, et al. · Pesquisa Agropecuária Brasileira · 22
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Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
2021 · Deborah dos Santos GARRUTI, Wivian de Sousa MESQUITA, et al. · Food Science and Technology · 21
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Characterization of Odor‐Active Compounds in Gabiroba Fruits ( C ampomanesia xanthocarpa O . Berg)
2015 · Daniele De Freitas Ferreira, Deborah Dos Santos Garruti, et al. · Journal of Food Quality · 21
Shelf life of minimally processed pineapples treated with ascorbic and citric acids
2012 · Lucimara Rogéria Antoniolli, Benedito Carlos Benedetti, et al. · Bragantia · 20
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Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
2019 · Ana Hérica de Lima Mendes, Ana Paula Dionísio, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 19
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Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC–olfactometry
2017 · Renier Felinto Julião da Rocha, Ídila Maria da Silva Araújo, et al. · Journal of Food Science and Technology · 19
Changes in Flavor Quality of Pineapple Juice During Processing
2009 · HELIOFÁBIA VIRGÍNIA DE VASCONCELOS FACUNDO, MANOEL ALVES DE SOUZA NETO, et al. · Journal of Food Processing and Preservation · 19
Parâmetros físicos e sensoriais de qualidade da carne de cabritos mestiços de diferentes grupos genéticos
2007 · Antonia Lucivânia de Sousa Monte, Arturo Bernardo Selaive-Villarroel, et al. · Food Science and Technology · 19
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Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos
2017 · Ana Maria Queiroz, Renier Felinto Julião da Rocha, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 17
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Gamma Irradiation on Frozen and Packaged Headed Shrimp
2009 · V.K.G. ABREU, J.F.F. ZAPATA, et al. · Journal of Food Quality · 17
Teores de ácido anacárdico em pedúnculos de cajueiro Anacardium microcarpum e em oito clones de Anacardium occidentale var. nanum disponíveis no Nordeste do Brasil
2004 · Tânia da Silveira Agostini-Costa, Katiane Arrais Jales, et al. · Ciência Rural · 17
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Works count: 105
Citation count: 1,140
H-index: 19
I10-index: 41
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