Alexandre da Trindade Alfaro

Author

Universidade Tecnológica Federal do Paraná ORCID

Also Known As

A Alfaro, A. Alfaro, A. da Trindade Alfaro, Alexandre Alfaro, Alexandre Da Trindade Alfaro, Alexandre T. Alfaro, Alexandre Trindade Alfaro, Alexandre da Trindade Alfaro, Alfaro, Alexandre T., Alfaro, Alexandre da Trindade

Publications

600

Citations

H-Index

Concepts

All Affiliations

Universidade Tecnológica Federal do Paraná Universidade Federal do Rio Grande Universidade Federal da Grande Dourados Universidade Federal de Santa Catarina

About

Alexandre da Trindade Alfaro is an author at Universidade Tecnológica Federal do Paraná specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	192
2	Health Sciences	7	7	126
3	Biochemistry	2	2	33
4	Engineering	1	1	12
5	Public Health	1	1	17

Alexandre da Trindade Alfaro

Publications

525

Citations

H-Index

Page 1

	Year	Citations
Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials Alexandre da Trindade Alfaro, Evellin Balbinot, Cleusa Inês Weber, Food Engineering Reviews Fish GelatinBiopolymer GelBiomolecular EngineeringBioactive Material	2014	191
African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties Alexandre da Trindade Alfaro, Fabíola Carina Biluca, Carline Marquetti, Food Research International AquacultureExtraction OptimizationAfrican CatfishSkin Gelatin	2014	53
Physical and chemical properties of wami tilapia skin gelatin Alexandre da Trindade Alfaro, Gustavo Graciano Fonseca, Evellin Balbinot, Food Science and Technology Food ChemistryBiopolymer GelAcid SolubilizationEdible PackagingMedicine	2013	39
Application and evaluation of propolis, the natural antioxidant in Italian-type salami Cléria Andréia Kunrath, Daniele Cristina Savoldi, João Paulo Fernando Mileski, Brazilian journal of food technology/Brazilian Journal of Food Technology Food ChemistryPropolis SampleMedicineItalian-type SalamiSalami Formulations	2017	38
Effect of Extraction Parameters on the Properties of Gelatin from King Weakfish (Macrodon ancylodon) Bones Alexandre da Trindade Alfaro, Christian Costa, Gustavo Graciano Fonseca, Food Science and Technology International Food ChemistryBiopolymer GelAxial SkeletonBiomanufacturingExtraction Temperature	2009	37
Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values Alexandre da Trindade Alfaro, Gustavo Graciano Fonseca, Carlos Prentice Food and Bioprocess Technology Wami TilapiaSkin GelatinDermatologyFunctional Properties	2012	24
Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami Fabrício Demarco, Ana Paula Rômio, Alexandre da Trindade Alfaro, Food and Bioprocess Technology Food ChemistryShelf LifePolyphenolicsMedicineFood Analysis	2022	21
Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro Food and Nutrition Sciences Sodium ChlorideLipid AnalysisFood AnalysisLipid PeroxidationMeat Quality	2013	17
Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process Alexandre da Trindade Alfaro, Gustavo Graciano Fonseca, Evellin Balbinot, Food Science and Biotechnology Skin GelatinMedicineWami TilapiaDermatologyGel Strength	2014	16
Properties, bioactive potential and extraction processes of glycosaminoglycans: an overview Evellin Balbinot-Alfaro, Meritaine da Rocha, Alexandre da Trindade Alfaro, Ciência Rural Pharmaceutical ScienceExtraction ProcessesNutraceutical IngredientGlycobiologyPolysaccharide	2021	16

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