Sandra Helena Prudêncio

Author

Also Known As

PRUDENCIO, S. H., S PRUDENCIO, S.H Prudêncio-Ferreira, S.H. PRUDENCIO‐FERREIRA, S.H. Prudencio, SANDRA H PRUDÊNCIO, SANDRA H. PRUDÊNCIO‐FERREIRA, SANDRA HELENA PRUDENCIO, Sandra H Prudencio, Sandra H. PRUDENCIO-FERREIRA

130

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Londrina Departamento de Ciência e Tecnologia Brazilian Agricultural Research Corporation Instituto Federal do Paraná Universidade Federal de Goiás

About

Sandra Helena Prudêncio is an author at Universidade Estadual de Londrina specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	28	1.1K
2	Engineering	13	15	663
3	Medicine	6	6	178
4	Education	2	2	83
5	Natural Sciences	2	2	43

Sandra Helena Prudêncio

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? D.R. Janiaski, Tatiana Colombo Pimentel, Adriano G. Cruz, Journal of Dairy Science	2016	139
Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type Tatiana Colombo Pimentel, Grasiele Scaramal Madrona, Sandra García, LWT ProbioticShelf LifeClarified Apple JuiceDifferent Package TypeFood Microbiology	2015	138
Protein‐Protein Interactions in the Extrusion of Soya at Various Temperatures and Moisture Contents Sandra Helena Prudêncio, JOSÉ. G. ARÊAS Journal of Food Science EngineeringFood BiophysicsProtein RefoldingFood ChemistryVarious Temperatures	1993	112
Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans ( <i>Phaseolus vulgaris, L.</i> ) Karla de Aleluia Batista, Sandra Helena Prudêncio, Kátia Flávia Fernandes Journal of Food Science	2010	104
Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage Léia Zenaide Menegas, Tatiana Colombo Pimentel, Sandra García, Meat Science	2012	103
Proposing a ranking descriptive sensory method Vanessa Bragato Richter, Tereza Cristina Avancini de Almeida, Sandra Helena Prudêncio, Food Quality and Preference EngineeringPattern RecognitionCognitionSensometricsSensory Science	2010	88
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt Tatiana Colombo Pimentel, Adriano G. Cruz, Sandra Helena Prudêncio Journal of Dairy Science	2013	78
Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat Adriana Aparecida Droval, V. T. Benassi, Alessandro Rossa, The Journal of Applied Poultry Research NutritionEngineeringPse MeatAgricultural EconomicsConsumer Research	2012	78
Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability Tatiana Colombo Pimentel, Grasiele Scaramal Madrona, Sandra Helena Prudêncio LWT Sugar SubstitutesProbioticBiomanufacturingBiotechnologyApple Juice	2014	76
Growth and carcass characteristics of pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls Edson Luís de Azambuja Ribeiro, J. A. Hernandez, Eraldo Lourenso Zanella, Meat Science Animal PhysiologyAnimal NutritionAnimal ScienceAgricultural EconomicsLivestock Production	2004	71

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