Adriana Barreto Alves

Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Adriana Barreto Alves, Neura Bragagnolo, M.G. da Silva et al. · Food and Bioproducts Processing · 2011 · 46 citations

Meat Packaging, Food Analysis, Industrial Tomato Products +9

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Sílvia Cristina Sobottka Rolim de Moura, Paulo Eduardo da Rocha Tavares, Sílvia Pimentel Marconi Germer et al. · Food and Bioprocess Technology · 2011 · 46 citations

Food Chemistry, Degradation Kinetics, Ripening +1

Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit Fractions

Daniela Souza Ferreira, Alex Linardi Gomes, Marta Gomes da Silva et al. · Food Science and Technology · 2016 · 36 citations · Full text

Critical evaluation of direct and iterative methods for solving Ax=b systems in power flow calculations and contingency analysis

Adriana Barreto Alves, Eduardo N. Asada, A. Monticelli · IEEE Transactions on Power Systems · 1999 · 27 citations

Numerical Analysis, Mathematical Programming, Reduced Order Modeling +21

Effect of differently processed açai (<i>Euterpe oleracea</i> Mart.) on the retention of phenolics and anthocyanins in chewy candies

Lidiane Bataglia da Silva, Fernanda Elena Annetta, Adriana Barreto Alves et al. · International Journal of Food Science & Technology · 2016 · 20 citations

Food Chemistry, Nutrition, Biomanufacturing +15