Viviani Ruffo de Oliveira

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 et al. · LWT · 2015 · 142 citations

Agriculture, Food Science, Plant Sciences +17

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 et al. · Food Chemistry · 2014 · 92 citations

Agriculture, Agronomy, Food Science +13

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Carlos Henrique Pagno et al. · Journal of the Science of Food and Agriculture · 2018 · 52 citations

Agriculture, Food Science, Nutritional Sciences +17

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil

Helena de Oliveira Schmidt, Fernanda Camboim Rockett, André Vinícus Bazzan Klen et al. · Food Research International · 2020 · 48 citations

Agriculture, Botany, Plant Sciences +17

Assessment of compounds and cytotoxicity of Citrus deliciosa Tenore essential oils: From an underexploited by-product to a rich source of high-value bioactive compounds

Rochele Cassanta Rossi, Suélen Ramón da Rosa, Patrícia Weimer et al. · Food Bioscience · 2020 · 43 citations

Life Sciences, Pharmacology, Toxicology +13