L. P. G. Rebello

Perception of olive oils sensory defects using a potentiometric taste device.

Nuno Rodrigues, A. C. Veloso, A. M. Peres, 2018, Talanta.

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

L. P. G. Rebello, A. M. Ramos, M. T. Barcia, 2014 .

Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea” × “IAC 1398-21”)

L. P. G. Rebello, A. M. Ramos, R. Da-Silva, 2013 .

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS

L. P. G. Rebello, A. M. Ramos, R. Da-Silva, 2013 .

Antimicrobial activity and differentiation of anthocyanin profiles of rabbiteye and highbush blueberries using HPLC–DAD–ESI-MSn and multivariate analysis

L. P. G. Rebello, H. Godoy, M. T. Barcia, 2016 .

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

L. P. G. Rebello, A. M. Ramos, R. Da-Silva, 2016 .