Genilton Alves da Silva

Author

Universidade Federal do Rio de Janeiro ORCID

Also Known As

Genilton Alves, Genilton Alves da Silva

Publications

383

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Rio de Janeiro

About

Genilton Alves da Silva is an author at Universidade Federal do Rio de Janeiro specializing in food chemistry, nutrition, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	109
2	Public Health	2	2	80
3	Health Sciences	1	1	29
4	Biochemistry	1	1	29
5	Metabolism	1	1	29

Genilton Alves da Silva

Publications

377

Citations

H-Index

Page 1

	Year	Citations
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments Davi Vieira Teixeira da Silva, Diego dos Santos Baião, Fabrício de Oliveira Silva, Molecules	2019	184
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins Genilton Alves da Silva, Daniel Perrone Food Chemistry Food ChemistryPhenolic CompoundsFood Bioactive CompoundPhytochemicalGuava Flour	2015	56
Recovery of Antimicrobials and Bioaccessible Isoflavones and Phenolics from Soybean (Glycine max) Meal by Aqueous Extraction Cyntia Silva Freitas, Genilton Alves da Silva, Daniel Perrone, Molecules NutritionFood AnalysisGlycine MaxPolyphenolicsFood Chemistry	2018	43
Chronic effects of nitrate supplementation with a newly designed beetroot formulation on biochemical and hemodynamic parameters of individuals presenting risk factors for cardiovascular diseases: A pilot study Diego dos Santos Baião, Jenifer d’El-Rei, Genilton Alves da Silva, Journal of Functional Foods NutritionHypertensionCardiovascular DiseaseNitrosative StressMedicine	2019	37
Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread Genilton Alves da Silva, Leandro Araújo Lobo, Regina Maria Cavalcanti Pilotto Domingues, Frontiers in Nutrition Food ChemistryNutritionFood FunctionFood Bioactive CompoundHealth Sciences	2021	29
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet Genilton Alves da Silva, Patrícia Santos Xavier, Raphael Limoeiro, Journal of Food Science and Technology Food ChemistryNutritionPhenolic Compound IntakeHeat-processed FoodsPhytochemical	2020	28

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