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V. M. da Matta

Observed names: MATTA, Virgínia Martins Da, Matta, Virgínia M., Matta, Virgínia Martins Da, Matta, Virgínia Martins da, Matta,Virgínia M., V M Da Matta, V. M. Matta, V.M. Matta, V.M. da Matta, VIRGÍNIA MARTINS DA MATTA, Virginia M. Matta, Virginia Martins Matta, Virginia Martins da Matta, Virginia Matta, Virgínia M Matta, Virgínia M. Matta, Virgínia M. da Matta, Virgínia Martins Da Matta, Virgínia Martins MATTA, Virgínia Martins Matta, Virgínia Martins da MATTA, Virgínia Martins da Matta, Virgínia Martins de Matta, Virgínia Matta
Observed institutions: Universidade Federal do Rio de Janeiro, Universidade Estadual de Londrina, Universidade Federal Rural do Rio de Janeiro, Universidade Estadual de Campinas (UNICAMP), Embrapa, Ghent University, Embrapa Amazônia Oriental, Embrapa Agroindústria de Alimentos, Universidade Estadual Paulista (Unesp), Agricultural & Applied Economics Association
ORCID: 0000-0003-2289-4650
Observed ORCID: 0000-0003-2289-4650
OpenAlex ID: A5112740888
Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening
2012 · André Gordon, Ana Paula Gil Cruz, et al. · Food Chemistry · 183
Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.)
2009 · Sara Sabbe, Wim Verbeke, et al. · Appetite · 167
Microfiltration and reverse osmosis for clarification and concentration of acerola juice
2003 · V.M. Matta, R.H. Moretti, et al. · Journal of Food Engineering · 127
Cold sterilization and clarification of pineapple juice by tangential microfiltration
2002 · Lucia Carneiro, Iralla dos Santos Sa, et al. · Desalination · 108
Cashew apple juice stabilization by microfiltration
2002 · Denise Carvalho Pereira Campos, Angélica Sabino Santos, et al. · Desalination · 106
Quality evaluation of grape juice concentrated by reverse osmosis
2009 · Poliana D. Gurak, Lourdes M.C. Cabral, et al. · Journal of Food Engineering · 103
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Orange (Citrus sinensis) juice concentration by reverse osmosis
2007 · D.F. Jesus, M.F. Leite, et al. · Journal of Food Engineering · 100
Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract
2019 · Ana Paula de Oliveira Ribeiro, Flávia dos Santos Gomes, et al. · LWT · 68
Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit
2019 · Leilson de Oliveira Ribeiro, Eliseth de Souza Viana, et al. · Ciência Rural · 53
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Desenvolvimento de um método de análise de vitamina C em alimentos por cromatografa líquida de alta eficiência e exclusão iônica
2007 · Jeane Santos da Rosa, Ronoel Luiz de Oliveira Godoy, et al. · Food Science and Technology · 52
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Consumer Liking of Fruit Juices with Different Açaí ( Euterpe oleracea Mart.) Concentrations
2009 · Sara Sabbe, Wim Verbeke, et al. · Journal of Food Science · 50
Polpa de fruta congelada.
2005 · V. M. da Matta, Marco Aurélio M. Freire, et al. · infoteca-e (Brazilian Agricultural Research Corporation) · 48
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Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple ( Anacardium occidentale L.) during ripening
2012 · André Gordon, Mirko Friedrich, et al. · Fruits · 41
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Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance
2011 · Daniel Simões Couto, Lourdes Maria Corrêa Cabral, et al. · Food Science and Technology · 33
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A new method for yeast recovery in batch ethanol fermentations: Filter aid filtration followed by separation of yeast from filter aid using hydrocyclones
2000 · Virgínia Martins da Matta, Ricardo de Andrade Medronho · Bioseparation · 29
Clarificação e concentração de suco de caju por processos com membranas
2005 · Fernando C. Cianci, Luiz Fernando M. Silva, et al. · Food Science and Technology · 27
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Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice
2013 · Nina K. Silva, Felix E.P. Cornejo, et al. · Fruits · 26
Produção e caracterização físico-química de fermentado de umbu
2012 · Breno de Paula, Celso Duarte Carvalho Filho, et al. · Ciência Rural · 25
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Spondias tuberosa and Spondias mombin: Nutritional Composition, Bioactive Compounds, Biological Activity and Technological Applications
2024 · Jaqueline Souza de Freitas, Alex de Aguiar Novo, et al. · Resources · 24
Cajá ( Spondias mombin L.)
2011 · R.A. Mattietto, V.M. Matta · Elsevier eBooks · 24
Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp
2017 · Rodrigo F. Gouvêa, Leilson O. Ribeiro, et al. · Journal of Food Science and Technology · 23
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In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility
2019 · Leilson de Oliveira Ribeiro, Ana Cristina Braga Pinheiro, et al. · Journal of Food Science and Technology · 21
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Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie
2018 · Leilson de Oliveira Ribeiro, Ana Carolina Sérgio Almeida, et al. · Plant Foods for Human Nutrition · 21
Antioxidant Compounds Recovery from Juçara Residue by Thermal Assisted Extraction
2018 · Leilson O. Ribeiro, Ricardo N. C. Pereira, et al. · Plant Foods for Human Nutrition · 21
Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie
2017 · Leilson de Oliveira RIBEIRO, Juliana Georgia Carvalho dos SANTOS, et al. · Food Science and Technology · 18
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Works count: 152
Citation count: 1,802
H-index: 21
I10-index: 36
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