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Lourdes M.C. Cabral

Observed names: Lourdes Cabral, Lourdes M. C. Cabral, Lourdes MC Cabral
ORCID: 0000-0003-2513-0381
Observed ORCID: 0000-0003-2513-0381
OpenAlex ID: A5108671590
Towards integral utilization of grape pomace from winemaking process: A review
2017 · Carolina Beres, Gislaine N.S. Costa, et al. · Waste Management · 664
Grape by‐product extracts against microbial proliferation and lipid oxidation: a review
2016 · Gabriela N Mattos, Renata V Tonon, et al. · Journal of the Science of Food and Agriculture · 119
Quality evaluation of grape juice concentrated by reverse osmosis
2009 · Poliana D. Gurak, Lourdes M.C. Cabral, et al. · Journal of Food Engineering · 103
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Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review
2020 · Joana R. Costa, Renata V. Tonon, et al. · ACS Sustainable Chemistry & Engineering · 94
Concentration of pineapple juice by osmotic evaporation
2008 · Chularat Hongvaleerat, Lourdes M.C. Cabral, et al. · Journal of Food Engineering · 80
Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk
2003 · Amauri Rosenthal, Rosires Deliza, et al. · Food Control · 77
An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu ( Myrciaria dubia )
2001 · Roberta B. Rodrigues, Hilary C. De Menezes, et al. · Fruits · 61
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Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells
2018 · Nathalia De Sales, Leandro Silva da Costa, et al. · Molecules · 49
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Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by‐ products
2018 · Joana R Costa, Renata V Tonon, et al. · Journal of the Science of Food and Agriculture · 27
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Evaluation of enzymatic treatment of peach juice using response surface methodology
2007 · Márcia M Santin, Helen Treichel, et al. · Journal of the Science of Food and Agriculture · 24
Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation
2019 · Luisa Ozorio, Luciano P. Silva, et al. · Food Research International · 21
Hydrophobic deep eutectic solvents for carotenoid extraction from tomato pomace: Solvent screening and effect of extraction conditions
2026 · Welison O. Santos, Luiz C. Corrêa-Filho, et al. · Food Chemistry · 5
Influence of Thermal Processing Conditions and High-pressure Homogenization On the Emulsifying and Foaming Properties of Chickpea Aquafaba
2026 · Fellipe E. Keller, Amauri Rosenthal, et al. · Food and Bioprocess Technology · 1
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Applications des technologies membranaires aux traitements de jus de fruits brésiliens
2005 · Dominique Pallet, Lourdes M.C. Cabral, et al. · Agritrop (Cirad) · 1
Effect of Heat Treatment on the Texture of Meat Baits for Adults Over 60 Years of Age
2024 · Ana Beatriz De Oliveira Capistrano, Gabrielle de Lima Ferreira, et al. · Simpósio de Alimentos e Nutrição
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Grape pomace bioactivity from Brazilian wine industry: toxicity and antioxidant properties in human hepatocarcinoma cells (830.31)
2014 · Tatiana El Bacha, Nathalia Sales, et al. · The FASEB Journal
Concentration of clarified and pulpy pineapple juice by osmotic evaporation
2005 · Chularat Hongvaleerat, Lourdes M.C. Cabral, et al. · Agritrop (Cirad)
Works count: 17
Citation count: 1,326
H-index: 11
I10-index: 11
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