Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit
dos Reis, Luzia Caroline Ramos, Facco, Elizete Maria Pesamosca, Salvador, Mirian, Flôres, Simone Hickmann, de Oliveira Rios, Alessandro
Published in Journal of food science and technology (01.07.2018)
Published in Journal of food science and technology (01.07.2018)
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Journal Article
Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products
Reis, Luzia Caroline Ramos dos, Facco, Elizete Maria Pesamosca, Salvador, Mirian, Flôres, Simone Hickmann, Rios, Alessandro de Oliveira
Published in Journal of culinary science & technology (03.05.2020)
Published in Journal of culinary science & technology (03.05.2020)
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Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)
dos Reis, Luzia Caroline Ramos, de Oliveira, Viviani Ruffo, Hagen, Martine Elisabeth Kienzle, Jablonski, André, Flôres, Simone Hickmann, de Oliveira Rios, Alessandro
Published in Food science & technology (01.09.2015)
Published in Food science & technology (01.09.2015)
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Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage
dos Reis, Luzia Caroline Ramos, Facco, Elizete Maria Pesamosca, Flôres, Simone Hickmann, Rios, Alessandro de Oliveira
Published in Food research international (01.04.2018)
Published in Food research international (01.04.2018)
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Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system
dos Reis, Luzia Caroline Ramos, de Oliveira, Viviani Ruffo, Hagen, Martine Elisabeth Kienzle, Jablonski, André, Flôres, Simone Hickmann, de Oliveira Rios, Alessandro
Published in Food chemistry (01.04.2015)
Published in Food chemistry (01.04.2015)
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Effect of Different Thawing Conditions on the Concentration of Bioactive Substances in Broccoli (Brassica oleracea var. Avenger)
Reis, Luzia Caroline Ramos, Pechina, Matheus, Oliveira, Viviani Ruffo, Hagen, Martine Elisabeth Kienzle, Jablonski, André, Flôres, Simone Hickmann, Oliveira Rios, Alessandro
Published in Journal of food processing and preservation (01.12.2015)
Published in Journal of food processing and preservation (01.12.2015)
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Journal Article
Effect of Different Thawing Conditions on the Concentration of Bioactive Substances in Broccoli ( B rassica oleracea var. A venger ): Effect of Different Thawing Conditions in Broccoli
dos Reis, Luzia Caroline Ramos, Pechina, Matheus, de Oliveira, Viviani Ruffo, Hagen, Martine Elisabeth Kienzle, Jablonski, André, Flôres, Simone Hickmann, de Oliveira Rios, Alessandro
Published in Journal of food processing and preservation (01.12.2015)
Published in Journal of food processing and preservation (01.12.2015)
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Journal Article
Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)
dos Reis, Luzia Caroline Ramos, Viviani Ruffo de OliveiraauthorCurso de Nutrio, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Ceclia, Porto Alegre, RS CEP 90035-003, Brazil, Martine Elisabeth Kienzle HagenauthorCurso de Nutrio, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Ceclia, Porto Alegre, RS CEP 90035-003, Brazil, Andr JablonskiauthorDepartamento de Engenharia de Minas, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonalves, 9500, Prdio 75, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil, Simone Hickmann FlresauthorInstituto de Cincia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonalves, 9500, Prdio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil, Alessandro de Oliveira RiosauthorInstituto de Cincia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonalves, 9500, Prdio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil
Year of Publication 2015
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Year of Publication 2015
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