A. C. P. Rybka

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 et al. · Food Chemistry · 2012 · 256 citations

Food Chemistry, Hplc Method, Biochemistry +7

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 et al. · Journal of Agricultural and Food Chemistry · 2010 · 62 citations

Food Chemistry, Nutrition, South America +15

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 et al. · Scientia Horticulturae · 2020 · 39 citations

Food Chemistry, Food Bioactive Compound, Passion Fruit Cv +5

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 et al. · LWT · 2021 · 39 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +5

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 et al. · Journal of Food Biochemistry · 2018 · 26 citations