Ligia Portugal Gomes Rebello

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Ligia Portugal Gomes Rebello, Afonso Mota Ramos, Paula Becker Pertuzatti et al. · Food Research International · 2013 · 169 citations

Food Chemistry, Food Bioactive Compound, Antioxidant Phenolic Compounds +3

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Iasnaia Maria de Carvalho Tavares, Ellen Silva Lago‐Vanzela, Ligia Portugal Gomes Rebello et al. · Food Research International · 2016 · 121 citations · Full text

Food Chemistry, Jambolan Fruit, Edible Parts +4

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS

Ligia Portugal Gomes Rebello, Ellen Silva Lago‐Vanzela, Milene Teixeira Barcia et al. · Food Research International · 2013 · 111 citations

Antimicrobial activity and differentiation of anthocyanin profiles of rabbiteye and highbush blueberries using HPLC–DAD–ESI-MS n and multivariate analysis

Paula Becker Pertuzatti, Milene Teixeira Barcia, Ligia Portugal Gomes Rebello et al. · Journal of Functional Foods · 2016 · 67 citations · Full text

Food Chemistry, Biochemistry, Medicine +8

Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea”דIAC 1398-21”)

Ellen Silva Lago‐Vanzela, Ligia Portugal Gomes Rebello, Afonso Mota Ramos et al. · Food Research International · 2013 · 38 citations

Chromatic Characteristics, Color-related Phenolic Composition, Pigment +1