Celeste Maria Patto de Abreu

Effect of processing and roasting on the antioxidant activity of coffee brews

Stella Maris da Silveira Duarte, Celeste Maria Patto de Abreu, Hilary Castle de Menezes et al. · Food Science and Technology · 2005 · 90 citations · Full text

Food Chemistry, Progressive Antioxidant Activity, Medicine +6

[Chemical characterization of the jabuticaba fruits (Myrciaria cauliflora Berg) and their fractions].

Annete de Jesus Boari Lima, Angelita Duarte Corrêa, Ana Paula Carvalho Alves et al. · PubMed · 2008 · 74 citations

Biology, Food Chemistry, Nutrition +12

Chemical characterization of the flour of peel and seed from two papaya cultivars

Cláudia Mendes dos Santos, Celeste Maria Patto de Abreu, Juliana Mesquita Freire et al. · Food Science and Technology · 2014 · 72 citations · Full text

Food Chemistry, Nutrition, Papaya Peel +12

Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil

Lucimara Nazaré Silva Botelho, Denise Alvarenga Rocha, Mariana Aparecida Braga et al. · Scientia Horticulturae · 2016 · 62 citations

Food Chemistry, Cinnamon Essential Oil, Guava Cv +3

Bioactive compounds, antioxidant activity and mineral composition of fruits of raspberry cultivars grown in subtropical areas in Brazil

Luana Aparecida Castilho Maro, Rafael Pio, Mayara Neves Santos Guedes et al. · Fruits · 2013 · 59 citations · Full text

Food Chemistry, Polyphenolics, Food Bioactive Compound +10