Maria da Conceição Prudêncio Dutra

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

Marcos dos Santos Lima, Maria da Conceição Prudêncio Dutra, Isabela Maia Toaldo et al. · Food Chemistry · 2015 · 132 citations · Full text

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +5

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

Maria da Conceição Prudêncio Dutra, Lucicleide Leonice Rodrigues, Débora de Olíveira et al. · Food Chemistry · 2018 · 104 citations · Full text

Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

Maria da Conceição Prudêncio Dutra, Arão Cardoso Viana, G. E. Pereira et al. · Food Chemistry · 2020 · 53 citations · Full text

Food Chemistry, Organic Acids, Phenolic Composition +3

Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges

Suzana Maria Andrade Barreto, Ana Beatriz Martins da Silva, Maria da Conceição Prudêncio Dutra et al. · Food Chemistry · 2022 · 30 citations · Full text

Food Chemistry, Fermentation Metabolites, Food Fermentation +8

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Gildeilza Gomes Silva, Maria da Conceição Prudêncio Dutra, Juliane Barreto de Oliveira et al. · Journal of Food Biochemistry · 2018 · 26 citations