Carlos A. Pinto - Concepedia

Author

Carlos A. Pinto

Also Known As

C PINTO, C. Silva Pinto, Carlos A. Pinto, Carlos A Pinto, Carlos A. Pinto, Carlos Alberto Cruz Pinto, Carlos Pinto, Cristina Pinto

108

Publications

Citations

H-Index

Concepts

All Affiliations

University of Aveiro Rede de Química e Tecnologia Universitat de València Universidade Católica Portuguesa University of Minho

About

Carlos A. Pinto is an author at University of Aveiro specializing in health sciences, microbiology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	452
2	Medicine	8	8	405
3	Engineering	5	5	458
4	Public Health	5	5	186
5	Natural Sciences	2	2	23

Carlos A. Pinto

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Extraction of lipids from microalgae using classical and innovative approaches Jianjun Zhou, Min Wang, Jorge A. Saraiva, Food Chemistry Food ChemistryLipid AnalysisInnovative ApproachesFish-based OilBiochemistry	2022	204
Innovative non-thermal technologies affecting potato tuber and fried potato quality Cátia Dourado, Carlos A. Pinto, Francisco J. Barba, Trends in Food Science & Technology EngineeringMechanical EngineeringFood EngineeringThermal ProcessingHeat Transfer	2019	119
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice Carla M. Stinco, Justyna Szczepańska, Krystian Marszałek, Food Chemistry Food ChemistryCarotenoidCarotenoids ProfileHealth SciencesEngineering	2019	101
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100 Norton Komora, Cláudia Maciel, Carlos A. Pinto, Food Microbiology Bacteriophage P100Microbial ContaminationFoodborne PathogensFoodborne IllnessNon-thermal Approach	2019	85
Optimization of ultrasound‐assisted extraction of phenolic compounds from grapefruit (<i>Citrus paradisi</i> Macf.) leaves via D‐optimal design and artificial neural network design with categorical and quantitative variables Zeynep Ciğeroğlu, Ömür Aras, Carlos A. Pinto, Journal of the Science of Food and Agriculture	2018	50
Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage Justyna Szczepańska, Carlos A. Pinto, Sylwia Skąpska, LWT BiomanufacturingHigh-pressure ProcessingRheological PropertiesFood PreservationFood Engineering	2021	46
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality Hana Scepankova, Carlos A. Pinto, Vanessa Paula, Comprehensive Reviews in Food Science and Food Safety	2021	43
Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice Carlos A. Pinto, Sílvia A. Moreira, Liliana G. Fidalgo, Food Research International Watermelon JuiceEnzymatic ParametersFood MicrobiologyMicrobial EcologyMicrobiology	2017	42
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions Rita P. Lopes, Maria J. Mota, Carlos A. Pinto, LWT Food ChemistryFood FermentationFood SpoilageBiotechnologyFood Microbiology	2018	42
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology Cátia Dourado, Carlos A. Pinto, Sara C. Cunha, Innovative Food Science & Emerging Technologies Food ChemistryFried PotatoesFood ProcessingHigh Pressure TechnologyAcrylamide Mitigation	2020	41

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