Rebeca Cruz - Concepedia

Author

Rebeca Cruz

Also Known As

Cruz, Rebeca, R. Cruz, Rafael Andrade Cruz, Rebeca Cruz, Rebeca Rocha da Cruz, Renan Cesar das Virgens da Cruz, Rivetla Edipo Araujo CRUZ, Ruan Melo da Cruz

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidade do Porto Rede de Química e Tecnologia Polytechnic Institute of Bragança Polytechnic Institute of Porto University of Minho

About

Rebeca Cruz is an author at Universidade do Porto specializing in food chemistry, nutrition, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	355
2	Medicine	8	8	347
3	Health Sciences	6	6	262
4	Public Health	4	4	219
5	Natural Sciences	2	2	210

Rebeca Cruz

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Espresso Coffee Residues: A Valuable Source of Unextracted Compounds Rebeca Cruz, M. Margarida Cardoso, Luana Fernandes, Journal of Agricultural and Food Chemistry Residue (Chemistry)Supercritical Fluid ChromatographyNutraceutical IngredientFood AnalysisChemical Composition	2012	197
Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties Luana Fernandes, Susana Casal, Rebeca Cruz, Food Research International Food ChemistryInteresting ChemicalSeed OilsAntioxidant PropertiesPhytochemistry	2012	181
Carotenoids of Lettuce (Lactuca sativa L.) Grown on Soil Enriched with Spent Coffee Grounds Rebeca Cruz, Paula Baptista, Sara C. Cunha, Molecules NutritionEngineeringBotanySpent Coffee AmountsLactuca Sativa L.	2012	111
Effect of cooking on olive oil quality attributes Carla Santos, Rebeca Cruz, Sara C. Cunha, Food Research International Food ChemistryNutritionFood CompositionFood AnalysisFood Quality	2013	89
Revalorization of spent coffee residues by a direct agronomic approach Rebeca Cruz, Eulália Mendes, Álvaro Torrinha, Food Research International Residue (Chemistry)EngineeringEnvironmental EngineeringAgricultural WasteWaste Treatment	2014	71
Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications Radia Arab, Susana Casal, Teresa Pinho, Molecules	2022	71
Improvement of vegetables elemental quality by espresso coffee residues Rebeca Cruz, Simone Morais, Eulália Mendes, Food Chemistry EngineeringEnvironmental EngineeringFood AnalysisGreen ChemistryVegetables Elemental Quality	2013	58
Validation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood Rebeca Cruz, Susana Casal, Eulália Mendes, Food Analytical Methods Food ChemistryNutritionTotal FatVitamin EBody Composition	2012	53
Trans fatty acids in the Portuguese food market Nádia Costa, Rebeca Cruz, Pedro Graça, Food Control	2015	50
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts Piedad Limón, Ricardo Malheiro, Susana Casal, Food Chemistry Food ChemistryCarotenoidCarotenoids FractionVirgin Olive OilsAlgal Product	2014	46

Page 1