Larissa Morais Ribeiro da Silva

Author

Also Known As

LARISSA MORAIS RIBEIRO DA SILVA, Larissa M.R. da Silva, Larissa Moraes Ribeiro da Silva, Larissa Morais R da Silva, Larissa Morais R. da Silva, Larissa Morais Ribeiro DA Silva, Larissa Morais Ribeiro Da Silva, Larissa Morais Ribeiro da SILVA, Larissa Morais Ribeiro da Silva, Silva, Larissa Morais Ribeiro Da

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Ceará Brazilian Agricultural Research Corporation Universidade de Fortaleza

About

Larissa Morais Ribeiro da Silva is an author at Universidade Federal do Ceará specializing in food chemistry, pharmacology, and bioactive compounds.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	105
2	Public Health	2	2	53
3	Medicine	1	1	38
4	Allergy	1	1	38
5	Biochemistry	1	1	34

Larissa Morais Ribeiro da Silva

Publications

893

Citations

H-Index

Page 1

	Year	Citations
Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil Larissa Morais Ribeiro da Silva, Evânia Altina Teixeira de Figueiredo, Nágila Maria Pontes Silva Ricardo, Food Chemistry	2013	466
In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion Ana Cristina Silva de Lima, Denise Josino Soares, Larissa Morais Ribeiro da Silva, Food Chemistry	2014	80
From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels Ana Carolina Barbosa Ribeiro, Arcelina Pacheco Cunha, Larissa Morais Ribeiro da Silva, International Journal of Biological Macromolecules Food ChemistryPolyphenolicsEdible FilmFood PackagingEdible Packaging	2021	75
Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity Ana Cristina Silva de Lima, José Diogo da Rocha Viana, Luiz Bruno de Sousa Sabino, LWT	2016	74
Antioxidant films and coatings based on starch and phenolics from Spondias purpurea L. Francisco Alessandro Marinho Rodrigues, Sarah Brenda Ferreira dos Santos, Mônica Maria de Almeida Lopes, International Journal of Biological Macromolecules Food ChemistryChemical EngineeringEdible FilmFood Bioactive CompoundSpondias Purpurea L	2021	41
Garlic (Allium sativum L.) peel extracts: From industrial by-product to food additive Paula Correia Medeiros dos Santos, Larissa Morais Ribeiro da Silva, Francisco Ernani Alves Magalhães, Applied Food Research Garlic PeelPeel ExtractsPolyphenolicsOxidative StressFood Chemistry	2022	38
Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects Luiz Bruno de Sousa Sabino, Maria Leônia da Costa Gonzaga, Luciana de Siqueira Oliveira, Bioactive Carbohydrates and Dietary Fibre Food ChemistryFood Bioactive CompoundPassion Fruit Co-productsCashew AppleBiochemistry	2020	34
Graviola Fruit Bar Added Acerola By-Product Extract Protects Against Inflammation and Nociception in Adult Zebrafish ( <i>Danio rerio</i> ) Larissa Morais Ribeiro da Silva, Jorgiane da Silva Severino Lima, Francisco Ernani Alves Magalhães, Journal of Medicinal Food	2019	22
Microencapsulation of green tea extract (Camellia sinensis var assamica) to increase the bioaccessibility of bioactive compounds and gastroprotective effects Francisca Mayla Rodrigues Silva, Larissa Morais Ribeiro da Silva, Antoniella Souza Gomes Duarte, Food Bioscience Food ChemistryFood Bioactive CompoundGreen Tea ExtractHerbal MedicineBiotechnology	2021	22
Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules Alessandra Pinheiro de Góes Carneiro, Antonia Livânia Linhares de Aguiar, Rudson Brendo Cordeiro da SILVA, Food Science and Technology Food ChemistryFood NanotechnologyFood Bioactive CompoundNatural PolymerRenewable Source	2020	15

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