Luís F. Guido - Concepedia

Author

Luís F. Guido

Also Known As

Guido, Luís F., Guido, Luís Ferreira, co-orient., L Guido, L. F. Guido, L.F Guido, L.F. Guido, L. F. Guido, Lawanna Luzia de Souza Guido, Luis F. GUIDO, Luis F. Guido

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Universidade do Porto Rede de Química e Tecnologia Polytechnic Institute of Porto University of Chemistry and Technology, Prague Escola Superior de Saúde Ribeiro Sanches

About

Luís F. Guido is an author at Universidade do Porto specializing in medicine, analytical chemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	15	20	793
2	Engineering	12	13	608
3	Health Sciences	11	12	417
4	Natural Sciences	4	4	344
5	Public Health	1	1	17

Luís F. Guido

Publications

Citations

H-Index

Page 1

	Year	Citations
Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds Manuela M. Moreira, Simone Morais, Daniel O. Carvalho, Food Research International Food ChemistrySpent GrainAntioxidant ActivityGrain QualityDifferent Types	2013	144
Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts Markéta Dvořáková, Luís F. Guido, Pavel Dostálek, Journal of the Institute of Brewing Food ChemistryNutritionPolyphenolicsAgricultural ChemistryEngineering	2008	131
Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: Characterization by high-performance liquid chromatography–diode array detection–electrospray tandem mass spectrometry Paulo J. Magalhães, Joana S. Vieira, Luís Moreira Gonçalves, Journal of Chromatography A Phenolic CompoundsPolyphenolicsBiochemistryBioassay-guided IsolationNatural Sciences	2009	119
Fundamentals and Health Benefits of Xanthohumol, a Natural Product Derived from Hops and Beer Paulo Magalhães, Daniel O. Carvalho, J.M. Cruz, Natural Product Communications Food ChemistryPhenolic CompoundsMedicinal ChemistryBrewing IndustryPolyphenolics	2009	119
A novel application of microwave-assisted extraction of polyphenols from brewer’s spent grain with HPLC-DAD-MS analysis Manuela M. Moreira, Simone Morais, Aquiles A. Barros, Analytical and Bioanalytical Chemistry Food ChemistryPolyphenolicsNovel ApplicationEngineeringEnvironmental Engineering	2012	95
Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry Daniel O. Carvalho, Andreia Curto, Luís F. Guido Antioxidants	2015	89
Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography–ultraviolet detection–electrospray ionization mass spectrometry Markéta Dvořáková, Manuela M. Moreira, Pavel Dostálek, Journal of Chromatography A Food ChemistryEngineeringBiochemistryFood AnalysisMass Spectrometry	2007	74
Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process Daniel O. Carvalho, Luís Moreira Gonçalves, Luís F. Guido Comprehensive Reviews in Food Science and Food Safety	2016	73
The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach Luís F. Guido Food Chemistry Food ChemistryFood FermentationPhysiological ConditionIndustrial ApproachMetabolic Engineering	2004	70
Sulfites in beer: reviewing regulation, analysis and role Luís F. Guido Scientia Agricola Food ChemistryChemical EngineeringEnvironmental ChemistryEngineeringShelf Life	2016	70

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