Luiz Bruno de Sousa Sabino

Author

Also Known As

L. Sabino, LUIZ BRUNO DE SOUSA SABINO, Luiz B. de Sousa Sabino, Luiz Bruno De Sousa Sabino, Luiz Bruno de S Sabino, Luiz Bruno de Sousa Sabino, Sabino, Luiz Bruno de Sousa

Publications

381

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Ceará Brazilian Agricultural Research Corporation

About

Luiz Bruno de Sousa Sabino is an author at Universidade Federal do Ceará specializing in food chemistry, pharmacology, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	1	1	19
2	Health Sciences	1	1	58
3	Natural Sciences	1	1	19
4	Biochemistry	1	1	34
5	Biology	1	1	19

Luiz Bruno de Sousa Sabino

Publications

316

Citations

H-Index

Page 1

	Year	Citations
Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity Ana Cristina Silva de Lima, José Diogo da Rocha Viana, Luiz Bruno de Sousa Sabino, LWT	2016	74
Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.) Luiz Bruno de Sousa Sabino, Elenilson G. Alves Filho, Fabiano A.N. Fernandes, Food and Bioproducts Processing Food ChemistryFood BiophysicsBiotechnologyPressurized Liquid ExtractionFood Engineering	2021	58
Classification of Cassava Starch Films by Physicochemical Properties and Water Vapor Permeability Quantification by FTIR and PLS Celina Maria Henrique, Reinaldo F. Teófilo, Luiz Bruno de Sousa Sabino, Journal of Food Science	2007	44
Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects Luiz Bruno de Sousa Sabino, Maria Leônia da Costa Gonzaga, Luciana de Siqueira Oliveira, Bioactive Carbohydrates and Dietary Fibre Food ChemistryFood Bioactive CompoundPassion Fruit Co-productsCashew AppleBiochemistry	2020	34
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto, Heliyon	2020	31
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice Natália Kellen Vieira da Silva, Luiz Bruno de Sousa Sabino, Luciana de Siqueira Oliveira, Ciência Agronômica/Revista ciência agronômica	2015	23
Microencapsulation of green tea extract (Camellia sinensis var assamica) to increase the bioaccessibility of bioactive compounds and gastroprotective effects Francisca Mayla Rodrigues Silva, Larissa Morais Ribeiro da Silva, Antoniella Souza Gomes Duarte, Food Bioscience Food ChemistryFood Bioactive CompoundGreen Tea ExtractHerbal MedicineBiotechnology	2021	22
PHYSICOCHEMICALPROPERTIES OF GABIROBA ( Campomanesia lineatifolia) AND MYRTLE ( Blepharocalyx salicifolius ) NATIVE TO THE MOUNTAINOUS REGION OF IBIAPABA-CE, BRAZIL Jorgiane da Silva Severino Lima, José Maria Carvalho de Castro, Luiz Bruno de Sousa Sabino, Revista Caatinga NutritionEngineeringBotanyAgricultural EconomicsBlepharocalyx Salicifolius	2016	19
Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhães, Francisco Lucas Alves Batista, Food Chemistry Advances	2023	11

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