| Aroma of minor tropical fruits MRB Franco, NS Janzantti Flavour and fragrance journal 20 (4), 358-371, 2005 | 92 | 2005 |
| Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry DS Garruti, MRB Franco, MAAP da Silva, NS Janzantti, GL Alves LWT-Food Science and Technology 39 (4), 373-378, 2006 | 91 | 2006 |
| Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit NS Janzantti, MS Macoris, DS Garruti, M Monteiro LWT-Food science and technology 46 (2), 511-518, 2012 | 90 | 2012 |
| Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique DS Garruti, MRB Franco, MAAP da Silva, NS Janzantti, GL Alves Journal of the Science of Food and Agriculture 83 (14), 1455-1462, 2003 | 88 | 2003 |
| Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome LB Virgolin, FRF Seixas, NS Janzantti Pesquisa Agropecuária Brasileira 52, 933-941, 2017 | 70 | 2017 |
| Composição de voláteis e perfil de aroma e sabor de méis de eucalipto e laranja DHM Bastos, MRB Franco, MAAP Silva, NS Janzantti, MOM Marques Food Science and Technology 22, 122-129, 2002 | 60 | 2002 |
| Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration KL Sampaio, DS Garruti, MRB Franco, NS Janzantti, MAAP Da Silva Journal of the Science of Food and Agriculture 91 (10), 1801-1809, 2011 | 58 | 2011 |
| Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness NS Janzantti, M Monteiro LWT-Food Science and Technology 59 (2), 612-620, 2014 | 51 | 2014 |
| Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp MS Macoris, NS Janzantti, DS Garruti, M Monteiro Food Science and Technology 31, 430-435, 2011 | 50 | 2011 |
| Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) CCB Machado, DHM Bastos, NS Janzantti, R Facanali, MOM Marques, ... Química nova 30, 513-518, 2007 | 41 | 2007 |
| The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp MS Macoris, R De Marchi, NS Janzantti, M Monteiro Journal of the Science of Food and Agriculture 92 (9), 1886-1891, 2012 | 40 | 2012 |
| Volatile and odoriferous compounds changes during frozen concentrated orange juice processing RB Mastello, NS Janzantti, M Monteiro Food Research International 77, 591-598, 2015 | 39 | 2015 |
| Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar C Olivati, YP de Oliveira Nishiyama, RT de Souza, NS Janzantti, ... Food research international 116, 190-199, 2019 | 38 | 2019 |
| Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice RB Mastello, NS Janzantti, A Bisconsin-Júnior, M Monteiro Innovative food science & emerging technologies 45, 106-114, 2018 | 36 | 2018 |
| Compostos voláteis e qualidade de sabor da cachaça NS Janzantti Compostos Voláteis e qualidade de sabor de cachaça, 2004 | 32 | 2004 |
| Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single-and double-layer structured matrices AR Locali-Pereira, NA Lopes, MEC Menis-Henrique, NS Janzantti, ... International Journal of Food Microbiology 335, 108890, 2020 | 31 | 2020 |
| Avanços na metodologia instrumental da pesquisa do sabor MRB Franco, NS Janzantti Aroma e Sabor de Alimentos: Temas Atuais; Franco, MRB, Ed, 17-27, 2004 | 29 | 2004 |
| HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation NS Janzantti, M Monteiro Journal of food science and technology 54, 2594-2601, 2017 | 25 | 2017 |
| Sensory acceptance of juice from FCOJ processing steps NS Janzantti, TV Machado, M Monteiro Journal of Sensory Studies 26 (5), 322-330, 2011 | 25 | 2011 |
| Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and … MEC Menis-Henrique, NS Janzantti, M Monteiro, AC Conti-Silva Lwt 122, 109001, 2020 | 24 | 2020 |
