Christean Santos de Oliveira

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17Publications
185Citation Statements Received
52Citation Statements Given
How they've been cited
345
10
172
3
How they cite others
715
3
49
0
Publications
Order By: Most citations

Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region

Andrade
1
,
Denadai
2
,
Oliveira
3
et al. 2017
Food Research International
172
6
98
2
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Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil

Barros
1
,
Andrade
2
,
Pereira
3
et al. 2020
Food Research International
26
0
21
0
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In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

Barros
1
,
Pereira
2
,
Andrade
3
et al. 2020
Food Research International
30
0
16
0
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Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction

Gualberto
1
,
Oliveira
2
,
Nogueira
3
et al. 2021
Food Research International
27
3
9
1
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Evaluation of bioactive compounds, phytochemicals profile and antioxidant potential of the aqueous and ethanolic extracts of some traditional fruit tree leaves used in Brazilian folk medicine

Andrade
1
,
Barros
2
,
Rezende
3
et al. 2021
Food Research International
11
0
8
0
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Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seed

Rezende
1
,
Nogueira
2
,
Silva
3
et al. 2021
Food Research International
16
0
7
0
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α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum

Andrade
1
,
Barros
2
,
Pereira
3
et al. 2022
Food Chemistry
13
0
4
0
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Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues

Andrade
1
,
Barros
2
,
Gualberto
3
et al. 2022
LWT
6
0
3
0
View full textAdd to dashboardCite
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