Luzia Caroline Ramos dos Reis

Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Mirian Salvador et al. · Journal of Food Science and Technology · 2018 · 152 citations · Full text

Food Chemistry, Orange Passion Fruit, Physicochemical Characterization +6

Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen et al. · LWT · 2015 · 137 citations

Food Chemistry, Cooked Broccoli, Alphina F1 +8

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen et al. · Food Chemistry · 2014 · 91 citations

Food Chemistry, Agricultural Chemistry, Alphina F1 +8

Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage

Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Simone Hickmann Flôres et al. · Food Research International · 2018 · 47 citations

Food Chemistry, Functional Compounds, Antioxidant Activity +4

Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products

Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Mirian Salvador et al. · Journal of Culinary Science & Technology · 2018 · 30 citations

Food Chemistry, Nutrition, Orange Passion Fruit +13