Luzia Caroline Ramos dos Reis

Author

Universidade Federal do Rio Grande do Sul

Also Known As

Luzia Caroline Ramos Reis, Luzia Caroline Ramos dos Reis

Publications

471

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Rio Grande do Sul Universidade de Caxias do Sul

About

Luzia Caroline Ramos dos Reis is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, botany, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	121
2	Food Quality	2	2	121
3	Nutrition	1	1	30
4	Pharmacology	1	1	30
5	Food Processing	1	1	30

Luzia Caroline Ramos dos Reis

Publications

457

Citations

H-Index

Page 1

	Year	Citations
Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Mirian Salvador, Journal of Food Science and Technology Food ChemistryOrange Passion FruitPhysicochemical CharacterizationFood Bioactive CompoundBotany	2018	152
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, LWT Food ChemistryCooked BroccoliAlphina F1CarotenoidFood Bioactive Compound	2015	137
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, Food Chemistry Food ChemistryAgricultural ChemistryAlphina F1Agricultural EconomicsOrganic System	2014	91
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, Food Research International Food ChemistryFunctional CompoundsAntioxidant ActivityFood PreservationPost-harvest Physiology	2018	47
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, Journal of Culinary Science & Technology Food ChemistryNutritionOrange Passion FruitProximate CompositionPolyphenolics	2018	30

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