Concepedia

Author

Priscila Nehring

Universidade Federal de Santa CatarinaORCID

Also Known As

Nehring, Priscila, PRISCILA NEHRING, Priscila Nehring

23

Publications

668

Citations

9

H-Index

12

Concepts

All Affiliations

Universidade Federal de Santa CatarinaMinistry of Agriculture, Livestock, and Food Supply
PN

About

Priscila Nehring is an author at Universidade Federal de Santa Catarina specializing in food chemistry, oxidative stress, and medicine.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

2

2

56

2

Oxidative Stress

2

2

199

3

Health Sciences

1

1

11

4

Microbiology

1

1

18

5

Pharmacology

1

1

45

Priscila Nehring

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9

Publications

643

Citations

9

H-Index

YearCitations

Nutritional and bioactive potential of Myrtaceae fruits during ripening

Siluana Katia Tischer Seraglio, Mayara Schulz, Priscila Nehring,

Food Chemistry

2017

168

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Mayara Schulz, Graciele da Silva Campelo Borges, Luciano Valdemiro Gonzaga,

Food Research International

2015

154

Effect of in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds, minerals, and antioxidant capacity of Mimosa scabrella Bentham honeydew honeys

Siluana Katia Tischer Seraglio, Andressa Camargo Valese, Heitor Daguer,

Food Research International

2017

106

Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

Mayara Schulz, Siluana Katia Tischer Seraglio, Fabiana Della Betta,

Food Research International

2019

103

Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages

Fabiana Della Betta, Priscila Nehring, Siluana Katia Tischer Seraglio,

Plant Foods for Human Nutrition

2018

45

Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS

Mayara Schulz, Siluana Katia Tischer Seraglio, Fabiana Della Betta,

Plant Foods for Human Nutrition

2020

19

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães,

Ultrasonics Sonochemistry

2020

19

Grumixama (Eugenia brasiliensis Lamarck) functional phytochemicals: Effect of environmental conditions and ripening process

Priscila Nehring, Siluana Katia Tischer Seraglio, Mayara Schulz,

Food Research International

2022

18

Determination of 5-hydroxymethylfurfural in tomato-based products by MEKC method

Melissa Moliterno Marcondes, Fabiana Della Betta, Siluana Katia Tischer Seraglio,

Journal of Food Composition and Analysis

2021

11

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