| Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents FA Espinosa-Pardo, VM Nakajima, GA Macedo, JA Macedo, J Martínez Food and Bioproducts Processing 101, 1-10, 2017 | 147 | 2017 |
| Increasing the antioxidant power of tea extracts by biotransformation of polyphenols JA Macedo, V Battestin, ML Ribeiro, GA Macedo Food Chemistry 126 (2), 491-497, 2011 | 133 | 2011 |
| Detoxification of castor bean residues and the simultaneous production of tannase and phytase by solid-state fermentation using Paecilomyces variotii JV Madeira Jr, JA Macedo, GA Macedo Bioresource technology 102 (15), 7343-7348, 2011 | 128 | 2011 |
| Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process CB Teixeira, GA Macedo, JA Macedo, LHM da Silva, AMC Rodrigues Bioresource Technology 129, 575-581, 2013 | 117 | 2013 |
| Citrus bioactive phenolics: Role in the obesity treatment VM Nakajima, GA Macedo, JA Macedo LWT-Food Science and Technology 59 (2), 1205-1212, 2014 | 91 | 2014 |
| Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts J Viganó, JP Coutinho, DS Souza, NAF Baroni, HT Godoy, JA Macedo, ... The Journal of Supercritical Fluids 110, 1-10, 2016 | 82 | 2016 |
| Improving the chemopreventive potential of orange juice by enzymatic biotransformation LR Ferreira, JA Macedo, ML Ribeiro, GA Macedo Food Research International 51 (2), 526-535, 2013 | 63 | 2013 |
| Optimization of medium composition for transglutaminase production by a Brazilian soil Streptomyces sp. JA Macedo, LD Sette, HH Sato Electronic Journal of Biotechnology 10 (4), 618-626, 2007 | 47 | 2007 |
| Amazonian Buriti oil: chemical characterization and antioxidant potential P Speranza, A de Oliveira Falcao, JA Macedo, LHM Da Silva, ... Grasas y Aceites 67 (2), e135-e135, 2016 | 46 | 2016 |
| Biotransformation effects on anti lipogenic activity of citrus extracts VM Nakajima, JV Madeira Jr, GA Macedo, JA Macedo Food chemistry 197, 1046-1053, 2016 | 44 | 2016 |
| Tannase enhances the anti-inflammatory effect of grape pomace in Caco-2 cells treated with IL-1β IM Martins, GA Macedo, JA Macedo, BS Roberto, Q Chen, JB Blumberg, ... Journal of functional foods 29, 69-76, 2017 | 39 | 2017 |
| Rich bioactive phenolic extract production by microbial biotransformation of Brazilian Citrus residues JV Madeira Jr, VM Nakajima, JA Macedo, GA Macedo Chemical Engineering Research and Design 92 (10), 1802-1810, 2014 | 39 | 2014 |
| Physicochemical characterization and antimicrobial activity in novel systems containing buriti oil and structured lipids nanoemulsions KMM Leão, LVC Reis, P Speranza, AP Rodrigues, APB Ribeiro, ... Biotechnology reports 24, e00365, 2019 | 35 | 2019 |
| Chemopreventive potential of the tannase-mediated biotransformation of green tea JA Macedo, LR Ferreira, LE Camara, JC Santos, A Gambero, GA Macedo, ... Food chemistry 133 (2), 358-365, 2012 | 35 | 2012 |
| A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace JV Madeira, JA Macedo, GA Macedo Bioprocess and biosystems engineering 35, 477-482, 2012 | 35 | 2012 |
| Produção de biodiesel por transesterificação de óleos vegetais GA Macedo, JA Macedo Biotecnologia Ciência e Desenvolvimento 32 (1), 38-46, 2004 | 35 | 2004 |
| Immobilized tannase treatment alters polyphenolic composition in teas and their potential anti-obesity and hypoglycemic activities in vitro BS Roberto, GA Macedo, JA Macedo, IM Martins, VM Nakajima, ... Food & function 7 (9), 3920-3932, 2016 | 32 | 2016 |
| Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk LD de Queirós, ARA de Ávila, AV Botaro, DBL Chirotto, JA Macedo, ... Applied microbiology and biotechnology 104, 10019-10031, 2020 | 30 | 2020 |
| Biotransformed grape pomace as a potential source of anti-inflammatory polyphenolics: Effects in Caco-2 cells IM Martins, GA Macedo, JA Macedo Food bioscience 35, 100607, 2020 | 28 | 2020 |
| Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264. 7 macrophages ACF Fernandes, NC Vieira, ÁL de Santana, RL de Padua Gandra, ... Food and Chemical Toxicology 145, 111619, 2020 | 26 | 2020 |
