A. Pereira

Occurrence of furan in commercial processed foods in Brazil

E. Vicente, A. Arisseto, R. Furlani, 2012, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination.

Ana Paula da Fonseca Machado, G. F. Barbero, Julian Martínez, 2017, Food chemistry.

Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks

E. Vicente, A. Arisseto, R. Furlani, 2013, Food Analytical Methods.

Levels of 3-monochloropropane-1,2-diol (3-MCPD) in selected processed foods from the Brazilian market

E. Vicente, A. Arisseto, R. Furlani, 2015 .

Activated Charcoal Pellets as an Innovative Method for Forensic Analysis of Ignitable Liquid Residues from Fire Debris by GC-MS

B. D. de Martinis, F. Maia, Eduardo Campos, 2021, Brazilian Journal of Analytical Chemistry.