Marcus Vinícius S. Ferreira

Author

Universidade Federal Fluminense

Also Known As

M.V.S. Ferreira, Marcus Vinicius S. Ferreira, Marcus Vinícius S. Ferreira

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal Fluminense Universidade Federal Rural do Rio de Janeiro Instituto Federal do Rio de Janeiro Universidade Federal do Rio de Janeiro Universidade Estadual de Campinas (UNICAMP)

About

Marcus Vinícius S. Ferreira is an author at Universidade Federal Fluminense specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	1.2K
2	Engineering	5	5	416
3	Medicine	2	2	180
4	Arts	1	1	72
5	Management	1	1	72

Marcus Vinícius S. Ferreira

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Cold plasma processing of milk and dairy products Nathália M. Coutinho, Marcelo R. Silveira, Ramon S. Rocha, Trends in Food Science & Technology Cold Plasma ProcessingFood EngineeringFood ProcessingThermodynamicsFood Safety	2018	290
Ohmic heating in dairy processing: Relevant aspects for safety and quality Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, João Tiago Guimarães, Trends in Food Science & Technology EngineeringDairy ProcessingRelevant AspectsThermal ProcessingThermodynamics	2017	193
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour Aline Lima Damasceno Batista, R. Silva, Leandro Pereira Cappato, Journal of Functional Foods ProbioticFood FermentationHealth SciencesLactic Acid BacteriaBiotechnology	2017	145
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese Luana Limoeiro Ferrão, Marcus Vinícius S. Ferreira, Rodrigo N. Cavalcanti, Food Research International Xylooligosaccharide AdditionRequeijão CremosoFood EngineeringFood TechnologySodium Reduction	2018	107
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, Jeremias Moraes, Food Chemistry Food ChemistryVolatile CompoundsFood AnalysisWhey Acerola-flavoured DrinkWater Mobility	2018	103
Ohmic Heating: A potential technology for sweet whey processing Naiara Rocha da Costa, Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, Food Research International EngineeringFood EngineeringThermodynamicsFood ProcessingHeat Transfer	2018	87
Ohmic heating for processing of whey-raspberry flavored beverage Marcus Vinícius S. Ferreira, Leandro Pereira Cappato, Ramón Silva, Food Chemistry Food ChemistryFood EngineeringFood ProcessingThermodynamicsThermal Processing	2019	84
What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association Eveline K. B. Soares, Erick A. Esmerino, Marcus Vinícius S. Ferreira, Food Research International Cultural EffectsCultureConsumer Decision MakingAdvertisingConsumer Culture	2017	72
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide P.C. Belsito, Marcus Vinícius S. Ferreira, Leandro Pereira Cappato, Carbohydrate Polymers EngineeringBiochemical EngineeringBiotechnologyRequeijão CremosoFood Engineering	2017	71
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds Juliana Matera, Aderval S. Luna, Diego B. Batista, Food Research International Food ChemistryVolatile CompoundsFood CompositionPhysicochemical CharacteristicsFood Analysis	2018	65

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