Erna Vogt de Jong - Concepedia

Author

Erna Vogt de Jong

Universidade Federal do Rio Grande do Sul

Also Known As

E.V. de Jong, ERNA VOGT JONG, Erna V Jong, Erna V de Jong, Erna V. de Jong, Erna Vogt De Jong, Erna Vogt de JONG, Erna Vogt de Jong, Jong, Erna Vogt de

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Rio Grande do Sul Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul

About

Erna Vogt de Jong is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	100
2	Medicine	3	3	103
3	Engineering	2	2	303
4	Education	1	1	22
5	Natural Sciences	1	1	49

Erna Vogt de Jong

Publications

932

Citations

H-Index

Page 1

	Year	Citations
Nutritional improvement of feather protein by treatment with microbial keratinase Adriane Grazziotin, Fernanda A. Pimentel, Erna Vogt de Jong, Animal Feed Science and Technology NutritionEngineeringAnimal NutritionBiotechnologyFeed Additive	2005	224
Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity Priscilla Magro Reque, Rosana Stroschoen Steffens, André Jablonski, Journal of Food Composition and Analysis Food ChemistryAntioxidant ActivityFood PreservationPost-harvest PhysiologyCold Storage	2013	171
Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens) C Nora, Cecília Dal-Ri Müller, Gicele Sbardelotto De Bona, Journal of Food Composition and Analysis Food ChemistryFood Bioactive CompoundBiochemistryRed GuavaMyrcianthes Pungens	2014	83
Characterization of blueberry fruits (Vaccinium spp.) and derived products Priscilla Magro Reque, Rosana Stroschoen Steffens, Alexandre Martins da Silva, Food Science and Technology Food ChemistryNutritionAgricultural ChemistryDried BlueberriesEngineering	2014	79
Production of feather protein hydrolysate by keratinolytic bacterium Vibrio sp. kr2 Adriane Grazziotin, Fernanda A. Pimentel, Sidnei Sangali, Bioresource Technology Alternative Protein SourceFeather Protein HydrolysateMicrobiologyBiotechnology	2007	71
Chocolate and red wine – A comparison between flavonoids content Fernanda A. Pimentel, Julio Alberto Nitzke, Cláudia Blauth Klipel, Food Chemistry	2009	55
The characterisation and profile of the bioactive compounds in red guava (<i>Psidium cattleyanum</i> Sabine) and guabiju (<i>Myrcianthes pungens</i> (O. Berg) D. Legrand) C Nora, André Jablonski, Alessandro de Oliveira Rios, International Journal of Food Science & Technology NutritionBioorganic ChemistryBotanyPolyphenolicsOxidative Stress	2014	49
Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.) Andrea Schumacher, Adriano Brandelli, Fernanda Carrion Macedo, Journal of Food Science and Technology Food ChemistrySensory EvaluationDark Chocolate	2010	31
Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats C Nora, Daiane Danelli, Lucéia Fátima Souza, Brazilian Journal of Pharmaceutical Sciences NutritionO. BergMedicinePhysiologyRed Guava	2014	27
INFLUENCE OF ACID ADAPTATION ON THE SURVIVAL OF <i>SALMONELLA</i> ENTERITIDIS AND <i>SALMONELLA</i> TYPHIMURIUM IN SIMULATED GASTRIC FLUID AND IN <i>RATTUS NORVEGICUS</i> INTESTINE INFECTION Karla Joseane Perez, RAQUEL VALIM CECCON, Patrícia da Silva Malheiros, Journal of Food Safety Microbial PathogensDigestive TractBacterial PathogensFood MicrobiologyInfection Control	2010	27

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