A. C. P. Rybka - Concepedia

Author

A. C. P. Rybka

Brazilian Agricultural Research Corporation ORCID

Also Known As

A. C. P. Rybka, A. Rybka, A.C.P. Rybka, Ana C. P. Rybka, Ana Cecilia Poloni Rybka, Ana Cecília Poloni RYBKA, Ana Cecília Poloni Rybka, Rybka, Ana C. P., Rybka, Ana Cecilia Poloni, Rybka, Ana Cecília Poloni

Publications

537

Citations

H-Index

Concepts

All Affiliations

Brazilian Agricultural Research Corporation Universidade Estadual de Campinas (UNICAMP)Universidade Federal da Paraíba

About

A. C. P. Rybka is an author at Brazilian Agricultural Research Corporation specializing in food chemistry, pharmacology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Pharmacology	3	3	123
2	Medicine	2	2	84
3	Health Sciences	1	1	62
4	Biochemistry	1	1	256
5	Nutrition	1	1	62

A. C. P. Rybka

Publications

444

Citations

H-Index

Page 1

	Year	Citations
Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices Rodrigo Scherer, A. C. P. Rybka, Cristiano Augusto Ballus, Food Chemistry Food ChemistryHplc MethodBiochemistryMain Organic AcidsFood Analysis	2012	256
Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (<i>Ilex paraguariensis</i> St. Hil) Beverages Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, Journal of Agricultural and Food Chemistry Food ChemistryNutritionSouth AmericaFood Bioactive CompoundHealth Sciences	2010	62
Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region Graciete de Souza Silva, Graciele da Silva Campelo Borges, Clívia Danúbia Pinho da Costa Castro, Scientia Horticulturae Food ChemistryFood Bioactive CompoundPassion Fruit CvBrazilian Semiarid RegionPhytochemistry	2020	39
Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.) Renata Torres dos Santos e Santos, A. C. T. Biasoto, A. C. P. Rybka, LWT Food ChemistryFood Bioactive CompoundFood AnalysisConsumer AcceptabilityPhytochemistry	2021	39
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices Gildeilza Gomes Silva, Maria da Conceição Prudêncio Dutra, Juliane Barreto de Oliveira, Journal of Food Biochemistry	2018	26
Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis Carolina Schaper Bizzotto, Adriana Dillenburg Meinhart, A. C. P. Rybka, Food Research International Phenolic CompoundsPolyphenolicsMedicineBioanalysisMate Herb	2012	22

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