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Helena Teixeira Godoy

Helena Teixeira Godoy

D-Index & Metrics

Chemistry

D-Index
48
Citations
7970
World Ranking
15277
National Ranking
123

Overview

Helena Teixeira Godoy is affiliated with the State University of Campinas in Brazil. Their research spans agricultural and biological sciences, medicine, and chemistry, with a focus on several specialized subfields and topics.

They have made significant contributions in the fields of food science, analytical chemistry, biochemistry, plant science, and nutrition and dietetics. Their work frequently intersects with phytochemicals and antioxidant activities, pesticide residue analysis and safety, and the development of analytical chemistry methods. Additional main topics include analytical chemistry and chromatography, phytochemistry with medicinal plant applications, potato plant research, and the study of heavy metals in plants.

Several of Helena Teixeira Godoy's recent papers illustrate the scope of their research:

  • Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries (2020, Food Chemistry)
  • Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures (2020, Bioresource Technology)
  • A novel dispersive liquid-liquid microextraction using a low density deep eutectic solvent-gas chromatography tandem mass spectrometry for the determination of polycyclic aromatic hydrocarbons in soft drinks (2020, Journal of Chromatography A)
  • Herbs and herbal infusions: Determination of natural contaminants (mycotoxins and trace elements) and evaluation of their exposure (2021, Food Research International)
  • Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration (2023, Food Chemistry)

Helena collaborates frequently with several coauthors, reflecting a collaborative research environment. Frequent collaborators include Wellington da Silva Oliveira, Adriana Dillenburg Meinhart, Rafaela Prata, Mateus Henrique Petrarca, and José Teixeira Filho.

Their work is often published in well-known scientific venues including Food Research International, Food Analytical Methods, Food Chemistry, Journal of Chromatography A, and the Journal of Food Composition and Analysis.

Best Publications

  • Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

    Rodrigo Scherer;Helena Teixeira Godoy

  • Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

    Delia B. Rodriguez-Amaya;Mieko Kimura;Helena T. Godoy;Jaime Amaya-Farfan

  • Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

    Rodrigo Scherer;Ana Cecília Poloni Rybka;Cristiano Augusto Ballus;Adriana Dillenburg Meinhart

  • Assessment of the saponification step in the quantitative determination of carotenoids and provitamins A.

    Mieko Kimura;Delia B. Rodriguez-Amaya;Helena T. Godoy

  • Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits

    Paulo Afonso da Costa;Cristiano Augusto Ballus;José Teixeira-Filho;Helena Teixeira Godoy

  • Occurrence of cis-isomers of provitamin A in Brazilian fruits

    Helena T. Godoy;Delia B. Rodriguez-Amaya

  • Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.

    A. G. Cruz;W. F. Castro;J. A. F. Faria;P. C. B. Lollo

  • Vitamins B1 and B2 contents in cultivated mushrooms

    Regina Prado Zanes Furlani;Helena Teixeira Godoy

  • Validation of methodology for simultaneous determination of synthetic dyes in alcoholic beverages by capillary electrophoresis.

    Marcelo A. Prado;Luis F. Vilas Boas;Maria R. Bronze;Helena T. Godoy

  • Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.

    Stefany Grützmann Arcari;Stefany Grützmann Arcari;Vinicius Caliari;Marla Sganzerla;Helena Teixeira Godoy

  • The phenolic compounds and the antioxidant potential of infusion of herbs from the Brazilian Amazonian region

    Pollyane da Silva Port's;Renan Campos Chisté;Helena Teixeira Godoy;Marcelo Alexandre Prado

  • Fast method for capsaicinoids analysis from Capsicum chinense fruits.

    Marla Sganzerla;Janclei Pereira Coutinho;Arlete Marchi Tavares de Melo;Helena Teixeira Godoy

  • Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries

    Paula Becker Pertuzatti;Paula Becker Pertuzatti;Milene Teixeira Barcia;Daniele Rodrigues;Pollyanna Nogueira da Cruz

  • Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

    Stanislau Bogusz Junior;Arlete Marchi Tavares;José Teixeira Filho;Claudia Alcaraz Zini

  • Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena.

    Milene Teixeira Barcia;Paula Becker Pertuzatti;Sergio Gómez-Alonso;Helena Teixeira Godoy

  • Optimization of R-(+)-α-terpineol production by the biotransformation of R-(+)-limonene

    Juliano Lemos Bicas;Francisco Fábio Cavalcante Barros;Roger Wagner;Helena Teixeira Godoy

  • Chlorogenic and caffeic acids in 64 fruits consumed in Brazil.

    Adriana Dillenburg Meinhart;Adriana Dillenburg Meinhart;Fernanda Mateus Damin;Lucas Caldeirão;Milton de Jesus Filho

  • Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts

    Juliane Viganó;Janclei P. Coutinho;Danilo S. Souza;Naiara A.F. Baroni

  • Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content

    Ana C. de Aguiar;Luiz P. Sales;Janclei P. Coutinho;Gerardo F. Barbero

  • Chlorogenic acid isomer contents in 100 plants commercialized in Brazil.

    Adriana Dillenburg Meinhart;Fernanda Mateus Damin;Lucas Caldeirão;Tayse Ferreira Ferreira da Silveira

  • Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction.

    Stanislau Bogusz Junior;Arlete de Marchi Tavares de Melo;Cláudia Alcaraz Zini;Helena Teixeira Godoy

Frequent Co-Authors

Delia B. Rodriguez-Amaya
Delia B. Rodriguez-Amaya State University of Campinas
Isidro Hermosín-Gutiérrez
Isidro Hermosín-Gutiérrez University of Castilla-La Mancha
Marcos N. Eberlin
Marcos N. Eberlin Universidade Presbiteriana Mackenzie
Sara C. Cunha
Sara C. Cunha University of Porto
Gunter G.C. Kuhnle
Gunter G.C. Kuhnle University of Reading
Glaucia Maria Pastore
Glaucia Maria Pastore State University of Campinas
Adriano G. Cruz
Adriano G. Cruz Federal University of Rio de Janeiro
Jorge Alberto Vieira Costa
Jorge Alberto Vieira Costa Federal University of Rio Grande
Ronei J. Poppi
Ronei J. Poppi State University of Campinas
Carmelo García Barroso
Carmelo García Barroso University of Cádiz

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