Anderson Clayton da Silva Abreu

Author

Universidade Tecnológica Federal do Paraná ORCID

Also Known As

Anderson Clayton da Silva Abreu, Anderson Clayton Da Silva, Anderson Clayton da Silva, Anderson Clayton da Silva Abreu, Anderson Clayton da Silva Abreu

Publications

437

Citations

H-Index

Concepts

All Affiliations

Universidade Tecnológica Federal do Paraná Universidade Estadual de Maringá Universidade Estadual de Campinas (UNICAMP)

About

Anderson Clayton da Silva Abreu is an author at Universidade Tecnológica Federal do Paraná specializing in food safety, food microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	1	1	46
2	Health Sciences	1	1	18
3	Medicine	1	1	22
4	Public Health	1	1	18
5	Chemistry	1	1	46

Anderson Clayton da Silva Abreu

Publications

276

Citations

H-Index

Page 1

	Year	Citations
Impact of curcumin nanoformulation on its antimicrobial activity Anderson Clayton da Silva Abreu, Priscila Dayane de Freitas Santos, Jéssica Thaís do Prado Silva, Trends in Food Science & Technology PharmacologyNanomedicineCurcumin NanoformulationAntimicrobial Compound	2017	159
Analytical validation of an ultraviolet–visible procedure for determining lutein concentration and application to lutein-loaded nanoparticles Jéssica Thaís do Prado Silva, Anderson Clayton da Silva Abreu, Júlia Maria Tonin Geiss, Food Chemistry NanoparticlesAnalytical ValidationLutein ConcentrationPhotochemistryNanomaterials	2017	46
Antimicrobial resistance of Staphylococcus spp. isolated from organic and conventional Minas Frescal cheese producers in São Paulo, Brazil Anderson Clayton da Silva Abreu, Luiz Gustavo de Matos, Talita Junia da Silva Cândido, Journal of Dairy Science	2021	31
Enterotoxigenic potential and molecular typing of Staphylococcus sp. isolated from organic and conventional fresh minas cheese in the state of São Paulo, Brazil Talita Junia da Silva Cândido, Anderson Clayton da Silva Abreu, Luiz Gustavo de Matos, International Dairy Journal Microbial ContaminationSão PauloFoodborne IllnessMolecular TypingFood Microbiology	2019	22
Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots Anderson Clayton da Silva Abreu, Priscila Dayane de Freitas Santos, Nicole Campezato Palazzi, Food & Function NutritionNovel FoodSynthetic ConservativesFood AnalysisCurcumin Microcrystals	2017	18

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