Concepedia

Author

Maria da Conceição Prudêncio Dutra

Instituto Federal do Sertão PernambucanoORCID

Also Known As

Maria da Conceição Prudêncio Dutra

17

Publications

446

Citations

10

H-Index

16

Concepts

All Affiliations

Instituto Federal do Sertão PernambucanoBrazilian Agricultural Research CorporationUniversidade do Estado da BahiaUniversidade Federal de SergipeUniversidade Federal de Santa Catarina
MD

About

Maria da Conceição Prudêncio Dutra is an author at Instituto Federal do Sertão Pernambucano specializing in food chemistry, health sciences, and microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

190

2

Microbiology

3

3

63

3

Medicine

2

2

47

4

Engineering

1

1

12

5

Pharmacology

1

1

17

Maria da Conceição Prudêncio Dutra

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10

Publications

426

Citations

10

H-Index

YearCitations

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,

Food Chemistry

2015

132

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,

Food Chemistry

2018

104

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,

Food Chemistry

2020

53

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,

Food Chemistry

2022

30

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,

Journal of Food Biochemistry

2018

26

Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives

Maria da Conceição Prudêncio Dutra, Joyce Fagundes de Souza, Arão Cardoso Viana,

Food Research International

2018

24

Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage

Maria da Conceição Prudêncio Dutra, Ana Beatriz Martins da Silva, Ederlan de Souza Ferreira,

Food Bioscience

2023

17

Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine

Victor Hugo Almeida dos Anjos, Maria da Conceição Prudêncio Dutra, Maria Carla Cândido da Silva,

Food Research International

2024

16

Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Joyce Fagundes de Souza, Â. Nascimento, Maria do Socorro Silva Linhares,

Beverages

2018

12

Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation

Tuânia Soares Carneiro, Maria da Conceição Prudêncio Dutra, Debóra Andrade Lima,

Food Bioscience

2022

12

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