Ceres Mattos Della Lúcia

Author

Also Known As

C.M. Della Lucia, C.M. Della Lucia, CERES MATTOS DELLA LUCIA, Ceres Mattos Della Lucia, Ceres Della LUCIA, Ceres Della Lucia, Ceres Lucia, Ceres M Della Lucia, Ceres M. Della Lucia, Ceres Mattos DELLA LUCIA

106

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Viçosa Universidade Federal de Juiz de Fora Brazilian Agricultural Research Corporation Universidade Federal de Lavras Universidade Federal de Ouro Preto

About

Ceres Mattos Della Lúcia is an author at Universidade Federal de Viçosa specializing in nutrition, food chemistry, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	9	9	281
2	Health Sciences	8	8	411
3	Medicine	7	7	422
4	Engineering	3	3	50
5	Natural Sciences	1	1	11

Ceres Mattos Della Lúcia

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition of Brazilian chia seeds grown in different places Bárbara Pereira da Silva, Pamella Cristine Anunciação, Jéssika Camila da Silva Matyelka, Food Chemistry Food ChemistryChemical CompositionBotany	2016	185
Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables Flávia Milagres Campos, Sônia Machado Rocha Ribeiro, Ceres Mattos Della Lúcia, Química Nova Food ChemistryNutritionAgricultural ChemistryDehydroascorbic AcidStir Fried Vegetables	2009	129
Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection Helena Maria Pinheiro-Sant’Ana, Michele Guinazi, Daniela da Silva Oliveira, Journal of Chromatography A Food ChemistryFluorescence DetectionVitamin E IsomersFood AuthenticationBiochemistry	2011	112
Chia Seed Shows Good Protein Quality, Hypoglycemic Effect and Improves the Lipid Profile and Liver and Intestinal Morphology of Wistar Rats Bárbara Pereira da Silva, Desirrê Morais Dias, Maria Eliza de Castro Moreira, Plant Foods for Human Nutrition Food ChemistryNutritionMedicineLipid ProfilePhysiology	2016	88
Lifestyle and eating habits before and during COVID-19 quarantine in Brazil Tamires Cássia de Melo Souza, Lívya Alves Oliveira, Marina Martins Daniel, Public Health Nutrition	2021	84
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content Pamella Cristine Anunciação, Leandro de Morais Cardoso, Jaqueline Vieira Piovesana Gomes, Food Chemistry Food ChemistryNutritionSensorial AcceptanceFood Bioactive CompoundBioactive Compound Content	2016	83
Nutritional content, amino acid profile, and protein properties of edible insects (Tenebrio molitor and Gryllus assimilis) powders at different stages of development Lívya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Journal of Food Composition and Analysis BiologyNutritionNutritional ContentAmino Acid ProfilePlant-insect Interaction	2023	43
Quarantine During COVID-19 Outbreak: Eating Behavior, Perceived Stress, and Their Independently Associated Factors in a Brazilian Sample Juliana Costa Liboredo, Lucilene Rezende Anastácio, Lívia Garcia Ferreira, Frontiers in Nutrition Public Health NutritionFood IntakeEating BehaviorHealth PsychologyMental Health	2021	39
Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.) Soraia Silva Pinheiro, Pamella Cristine Anunciação, Leandro de Morais Cardoso, Food Chemistry Food ChemistrySorghum Bicolor LVitamin EAgricultural ChemistryBotany	2020	38
Effect of cooking methods on the stability of thiamin and folic acid in fortified rice Carlos Mário Martins Silveira, Ana Vládia Bandeira Moreira, Hércia Stampini Duarte Martino, International Journal of Food Sciences and Nutrition	2016	37

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