Priscilla Siqueira Melo

Exploration of avocado by-products as natural sources of bioactive compounds

Maria Augusta Tremocoldi, Pedro Luiz Rosalen, Marcelo Franchin et al. · PLoS ONE · 2018 · 226 citations · Full text

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +14

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Priscilla Siqueira Melo, Adna Prado Massarioli, Carina Denny et al. · Food Chemistry · 2015 · 177 citations

Food Chemistry, Environmental Engineering, Medicine +9

Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition

Ana Paula Tiveron, Priscilla Siqueira Melo, Keityane Boone Bergamaschi et al. · International Journal of Molecular Sciences · 2012 · 155 citations · Full text

Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques

Tatiane Luiza Cadorin Oldoni, Priscilla Siqueira Melo, Adna Prado Massarioli et al. · Food Chemistry · 2015 · 123 citations · Full text

Açaí seeds: An unexplored agro-industrial residue as a potential source of lipids, fibers, and antioxidant phenolic compounds

Priscilla Siqueira Melo, Miriam Mabel Selani, Regina Helena Gonçalves et al. · Industrial Crops and Products · 2020 · 89 citations

Food Chemistry, Açaí Seeds, Antioxidant Phenolic Compounds +5