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Lívia de Lacerda de Oliveira

Observed names: L. Pineli, Livia De Lacerda, Livia de L. de Oliveira, Livia de Lacerda de Oliveira, Livia de Lacerda de Oliveira Pineli, LÍVIA DE LACERDA DE OLIVEIRA, Lívia L. O. Pineli, Lívia L.O. Pineli, Lívia Lacerda Oliveira Pineli, Lívia Pineli, Lívia de L Pineli, Lívia de L de O Pineli, Lívia de L. de O. Pineli, Lívia de L. de Oliveira, Lívia de Lacerda, Lívia de Lacerda de OLIVEIRA PINELI, Lívia de Lacerda de Oliveira PINELI, Lívia de Lacerda de Oliveira Pineli, PINELI, LIVIA DE LACERDA DE OLIVEIRA, PINELI, Lívia De Lacerda De Oliveira, Pineli, Livia De Lacerda De Oliveira, Pineli, Lívia de Lacerda de Oliveira, de Lacerda de Oliveira, Livia
ORCID: 0000-0001-5410-8752
Observed ORCID: 0000-0001-5410-8752
OpenAlex ID: A5057300608
Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages
2010 · Lívia de L. de O. Pineli, Celso L. Moretti, et al. · Journal of Food Composition and Analysis · 181
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Health promoting and sensory properties of phenolic compounds in food
2014 · Lívia de Lacerda de Oliveira, Mariana Veras de Carvalho, et al. · Revista CERES · 116
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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
2021 · Jordanna S. Monteiro, Priscila Farage, et al. · Foods · 101
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Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies
2014 · Lívia de Lacerda de Oliveira Pineli, Mariana Veras de Carvalho, et al. · LWT · 82
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A systematic review on phenolic compounds inPassifloraplants: Exploring biodiversity for food, nutrition, and popular medicine
2016 · Izabel Lucena Gadioli, Marcela de Sá Barreto da Cunha, et al. · Critical Reviews in Food Science and Nutrition · 68
Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages
2015 · Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar, et al. · Appetite · 65
Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes
2017 · Naara Caroline Oliveira de Souza, Lívia de Lacerda de Oliveira, et al. · LWT · 59
Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors
2016 · R. Botelho, W. Araújo, et al. · Critical Reviews in Food Science and Nutrition · 58
Evaluation of Packing Attributes of Orange Juice on Consumers' Intention to Purchase by Conjoint Analysis and Consumer Attitudes Expectation
2013 · Izabel Lucena Gadioli, Lívia de Lacerda de Oliveira Pineli, et al. · Journal of Sensory Studies · 54
Effect of training system and climate conditions on phytochemicals of Passiflora setacea, a wild Passiflora from Brazilian savannah
2018 · Mariana Veras Oliveira de Carvalho, Lívia de Lacerda de Oliveira, et al. · Food Chemistry · 42
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads
2021 · Lívia de Lacerda de Oliveira, Guilherme Theodoro de Oliveira, et al. · LWT · 41
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Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes
2015 · Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar, et al. · Plant Foods for Human Nutrition · 38
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Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stability
2020 · Maria Isabel Ordoñez Lozada, Iriani Rodrigues Maldonade, et al. · Food Chemistry · 36
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
2020 · Lorena Andrade de Aguiar, Daniele Bobrowski Rodrigues, et al. · Food Research International · 35
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Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage
2018 · Lorenza Rodrigues dos Reis Gallo, Raquel Braz Assunção Botelho, et al. · Journal of Culinary Science & Technology · 32
Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
2020 · Beatriz Alejandra Ortega Sanchez, Sonia Maria Costa Celestino, et al. · Food Chemistry X · 30
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Tracing chemical and sensory characteristics of baru oil during storage under nitrogen
2015 · Lívia Pineli, Guilherme Oliveira, et al. · LWT · 28
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Variations in antioxidant properties of strawberries grown in Brazilian savannah and harvested in different seasons
2011 · Lívia de L Pineli, Celso L Moretti, et al. · Journal of the Science of Food and Agriculture · 27
Brazilian passion fruit as a new healthy food: from its composition to health properties and mechanisms of action
2021 · Isabella de Araújo Esteves Duarte, Dragan Milenkovic, et al. · Food & Function · 26
Acute Effects of the Consumption of Passiflora setacea Juice on Metabolic Risk Factors and Gene Expression Profile in Humans
2020 · Isabella de Araújo Esteves Duarte, Dragan Milenkovic, et al. · Nutrients · 24
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Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review
2018 · Lorena Andrade de Aguiar, Lauro Melo, et al. · Critical Reviews in Food Science and Nutrition · 24
Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages
2014 · Lívia de L de O Pineli, Juliana da S Q Rodrigues, et al. · Journal of the Science of Food and Agriculture · 20
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Unraveling the impact of coffee fermentation: Interactions among processing variables and their effects on sensory quality
2025 · Camila Aparecida Lessa Soares, Ernandes Rodrigues de Alencar, et al. · Trends in Food Science & Technology · 19
Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation
2015 · Beatriz Alejandra Ortega Sanchez, Ernandes Rodrigues de Alencar, et al. · LWT · 19
Caracterização química e física de batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas
2005 · Lívia Lacerda Oliveira Pineli, Celso Luiz Moretti, et al. · Pesquisa Agropecuária Brasileira · 19
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Works count: 73
Citation count: 1,472
H-index: 21
I10-index: 35
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