Carolina Thomaz dos Santos D’Almeida

Author

Universidade Federal do Estado do Rio de Janeiro ORCID

Also Known As

CAROLINA D'ALMEIDA, Carolina T. S. D'Almeida, Carolina T. S. D’Almeida, Carolina T.S. D'Almeida, Carolina T.S. D’Almeida, Carolina Thomaz Dos Santos D'Almeida, Carolina Thomaz Dos Santos D’almeida, Carolina Thomaz dos Santos D'Almeida, Carolina Thomaz dos Santos D’Almeida, Carolina Thomaz dos Santos D′Almeida

Publications

693

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Estado do Rio de Janeiro Universidade Federal de Alfenas Universidade Federal de Viçosa Ingénierie des Agropolymères et Technologies Emergentes Universidade Federal de Minas Gerais

About

Carolina Thomaz dos Santos D’Almeida is an author at Universidade Federal do Estado do Rio de Janeiro specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	122
2	Health Sciences	2	2	101
3	Microbiology	2	2	104
4	Allergy	1	1	21
5	Biochemistry	1	1	18

Carolina Thomaz dos Santos D’Almeida

Publications

576

Citations

H-Index

Page 1

	Year	Citations
Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz dos Santos D’Almeida, Food Research International	2019	343
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity Marcel Cardoso de Noronha, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Food Chemistry Food ChemistryFood FermentationHealth SciencesMedicineBlack Tea Kombucha	2022	83
Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE Ingrid da Costa Maia, Carolina Thomaz dos Santos D’Almeida, Denise Maria Guimarães Freire, LWT Phenolic CompoundsSpent GrainFood FermentationSolid-state FermentationBiotechnology	2020	46
Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum Carolina Thomaz dos Santos D’Almeida, Hamza Mameri, Neuri dos Santos Menezes, Food Research International Food ChemistryAgricultural ChemistryTanninKafirin PropertiesTurmeric Addition	2021	35
Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry Thais de Oliveira Alves, Carolina Thomaz dos Santos D’Almeida, Verônica Cristina Mayrinck Victorio, Journal of Food Composition and Analysis Food ChemistryAllergenic ProfileAllergyDifferent Technological QualitiesFood Analysis	2018	21
Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Carolina Thomaz dos Santos D’Almeida, LWT NutritionGeneticsFood AnalysisAgricultural EconomicsPlant Metabolomics	2021	18
Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities Laise Trindade Paes, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Food Research International Distinct ProfilesTanninPhytochemicalTannin Sorghum FloursPharmacology	2023	17
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties Tatiana Cauduro, Carolina Thomaz dos Santos D’Almeida, Bárbara Biduski, Journal of Cereal Science Food ChemistrySprouted WheatWhole Wheat FlourPhenolic Compounds ProfileGrain Quality	2023	13

Page 1