Ana Abraão - Concepedia

Author

Ana Abraão

University of Trás-os-Montes and Alto Douro ORCID

Also Known As

Ana Abraão, Ana S. Abraão, Ana Santos Abraão

Publications

320

Citations

H-Index

Concepts

All Affiliations

University of Trás-os-Montes and Alto Douro Centro de Edafología y Biología Aplicada del Segura

About

Ana Abraão is an author at University of Trás-os-Montes and Alto Douro specializing in food chemistry, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	103
2	Engineering	1	1	25
3	Biochemistry	1	1	17
4	Biostatistics	1	1	17
5	Civil Engineering	1	1	25

Ana Abraão

Publications

306

Citations

H-Index

Page 1

	Year	Citations
Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill) Bruno R. Cruz, Ana Abraão, André M. Lemos, Carbohydrate Polymers Food ChemistryChemical CompositionFood AnalysisCastanea Sativa MillGrain Quality	2013	112
Influence of osmotic dehydration process parameters on the quality of candied pumpkins Ana Abraão, André M. Lemos, Alice Vilela, Food and Bioproducts Processing Agricultural EconomicsFood PreservationCandied PumpkinsFood EngineeringFood Processing	2013	56
Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill) André M. Lemos, Ana Abraão, Bruno R. Cruz, Food Hydrocolloids EngineeringMechanical PropertiesMechanicsCivil EngineeringMechanical Engineering	2015	25
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach Alice Vilela, S. Matos, Ana Abraão, Journal of Food Processing Food ChemistryNutritionSucrose ReplacementJams PreparationFood Function	2015	24
Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents Alice Vilela, Carla Sobreira, Ana Abraão, Journal of Texture Studies Food ChemistryNutritionBiomanufacturingIn Vitro FermentationFood Analysis	2016	23
Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction Rui Dias-Costa, Raúl Domínguez‐Perles, Ana Abraão, Molecules	2023	21
Prunus lusitanica L. Fruits as a Novel Source of Bioactive Compounds with Antioxidant Potential: Exploring the Unknown Ana Abraão, Nelson Ferreira Fernandes, Amélia M. Silva, Antioxidants	2022	18
Chemometric analysis on free amino acids and proximate compositional data for selecting cowpea (Vigna unguiculata L.) diversity Raúl Domínguez‐Perles, Nelson Machado, Ana Abraão, Journal of Food Composition and Analysis Food ChemistryFree Amino AcidsChemometric AnalysisBiochemistryFood Composition	2016	17
Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries Jorge Barros, Raquel Fernandes, Ana Abraão, Antioxidants	2024	10

Page 1