Cleiton Antônio Nunes

Author

Also Known As

C A M Nunes, C. A. Nunes, C.A. Nunes, CLEITON A. NUNES, CLEITON ANTôNIO NUNES, Catherina Nunes, Cleiton A Nunes, Cleiton A. Nunes, Cleiton Antonio Nunes, Cleiton Antônio NUNES

150

Publications

3.6K

Citations

H-Index

128

Concepts

All Affiliations

Universidade Federal de Lavras Universidade Estadual de Campinas (UNICAMP)Brazilian Agricultural Research Corporation

About

Cleiton Antônio Nunes is an author at Universidade Federal de Lavras specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	26	957
2	Engineering	17	18	790
3	Medicine	12	13	885
4	Natural Sciences	4	4	228
5	Management	2	2	119

Cleiton Antônio Nunes

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Chemoface: a novel free user-friendly interface for chemometrics Cleiton Antônio Nunes, Matheus P. Freitas, Ana Carla Marques Pinheiro, Journal of the Brazilian Chemical Society Chemical AnalysisBiochemistryMedicineDrug DiscoveryBioanalysis	2012	353
Estimation of surface area and pore volume of activated carbons by methylene blue and iodine numbers Cleiton Antônio Nunes, Mário César Guerreiro Química Nova EngineeringChemistryWastewater TreatmentOrganic GeochemistryChemical Engineering	2011	207
Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats Cleiton Antônio Nunes Food Research International Food ChemistryNutritionEdible OilsFood AuthenticationFood Composition	2013	171
The use of statistical software in food science and technology: Advantages, limitations and misuses Cleiton Antônio Nunes, Verônica O. Alvarenga, Anderson S. Sant’Ana, Food Research International	2015	145
SensoMaker: a tool for sensorial characterization of food products Ana Carla Marques Pinheiro, Cleiton Antônio Nunes, Vladimír Vietoris Ciência e Agrotecnologia Consumer ResearchSensory ScienceSocial SciencesFood AuthenticationData Acquisition	2013	141
Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat Marali Vilela Dias, Nilda de Fátima Ferreira Soares, Soraia Vilela Borges, Food Chemistry Chemical EngineeringBiomanufacturingFood PackagingAllyl IsothiocyanateAntimicrobial Packaging	2013	106
Determination of Eucalyptus spp lignin S/G ratio: A comparison between methods Cleiton Antônio Nunes, Cláudio F. Lima, Luiz C. A. Barbosa, Bioresource Technology	2010	92
Relationship between the chemical components of taro rhizome mucilage and its emulsifying property Luan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira Food Chemistry	2015	86
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Gabriela Alvarenga Silva, Journal of Food Science Food ChemistrySodium ChlorideSalty TasteHealth SciencesFood Additive	2020	81
EVALUATING CONSUMER ACCEPTANCE TESTS BY THREE-WAY INTERNAL PREFERENCE MAPPING OBTAINED BY PARALLEL FACTOR ANALYSIS (PARAFAC) Cleiton Antônio Nunes, Ana Carla Marques Pinheiro, Sabrina Carvalho Bastos Journal of Sensory Studies Customer SatisfactionEngineeringConsumer StudyConsumer ResearchBuying Behavior	2011	79

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