Sabrina Carvalho Bastos

Author

Also Known As

Marília Cássia, Priscilla silva de abreu, S. Carvalho Bastos, SABRINA C. BASTOS, Sabrina C. Bastos, Sabrina Carvalho BASTOS, Sabrina Carvalho Bastos

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Lavras Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais

About

Sabrina Carvalho Bastos is an author at Universidade Federal de Lavras specializing in nutrition, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	217
2	Engineering	4	4	156
3	Management	3	3	134
4	Medicine	2	2	363
5	Social Sciences	1	1	40

Sabrina Carvalho Bastos

Publications

992

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
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes Fabiana Reinis Franca Passamani, Thaís Hernandes, Noelly Alves Lopes, Journal of Food Protection Brazilian GrapesWater ActivityIndustrial MycologyMycotoxin FormationBiotechnology	2014	110
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
Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt Ana Alice Andrade Oliveira, Amanda Cristina Andrade, Sabrina Carvalho Bastos, Food Research International NutritionSugar ReductionSensory Science (Food Sensory Science)Food AnalysisVanilla Natural Flavors	2020	72
Alternative fat substitutes for beef burger: technological and sensory characteristics Sabrina Carvalho Bastos, Carlos José Pimenta, Tatiana A. Reis, Journal of Food Science and Technology NutritionAlternative Fat SubstitutesFood TextureMeat QualityFood Quality	2014	69
Microbiological Inactivation by Ultrasound in Liquid Products Bruna Vieira Nunes, Cristiane Nunes da Silva, Sabrina Carvalho Bastos, Food and Bioprocess Technology Microbiological InactivationEngineeringSonoelectrochemistryUltrasonicsSonochemistry	2022	54
Miracle fruit: An alternative sugar substitute in sour beverages Jéssica Ferreira Rodrigues, Rafaela da Silva Andrade, Sabrina Carvalho Bastos, Appetite Beverage IndustryNutritionMiracle FruitFood Quality	2016	47
RELATING CONSUMER ACCEPTANCE TO DESCRIPTIVE ATTRIBUTES BY THREE‐WAY EXTERNAL PREFERENCE MAPPING OBTAINED BY PARALLEL FACTOR ANALYSIS (PARAFAC) Cleiton Antônio Nunes, Sabrina Carvalho Bastos, Ana Carla Marques Pinheiro, Journal of Sensory Studies Marketing AnalyticsCustomer SatisfactionConsumer UncertaintyBehavioral Decision MakingConsumer Study	2012	40
Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata) Amanda Cristina Andrade, Júlia Fernanda Urbano Marinho, Angélica Cristina de Souza, Food Research International Food FunctionFood FermentationAcrocomia AculeataMicrobiologySyagrus Romanzoffiana	2020	40
Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics Sabrina Carvalho Bastos, Tássia Silva Tavares, Maria Emília de Sousa Gomes, Journal of Food Science and Technology Food ChemistryNutritionWheat BreadFood CompositionFood Analysis	2014	32

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