Luíz Gustavo Lacerda

Author

Universidade Estadual de Ponta Grossa ORCID

Also Known As

EMBRAPA Florestas - Colombo, PR - Brasil, L. G. Lacerda, L. Gustavo Lacerda, L. Lacerda, LACERDA, L. G., Lacerda, Luiz Gustavo, Luana Roberta Rabello Fröner Lacerda, Luis Gustavo Lacerda, Luis. G. Lacerda, Luiz G. Lacerda

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Ponta Grossa Universidade Positivo Universidade Federal do Paraná Universidade Estadual Paulista (Unesp)Universidade de São Paulo

About

Luíz Gustavo Lacerda is an author at Universidade Estadual de Ponta Grossa specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	18	698
2	Engineering	13	16	559
3	Biochemistry	4	4	134
4	Medicine	1	1	42
5	Public Health	1	1	40

Luíz Gustavo Lacerda

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Xanthan gum: properties, production conditions, quality and economic perspective Botelho Matheus Gabriel Lopes, Vinícius Lopes Lessa, B. M. Silva, Journal of food and nutrition research EngineeringFood AnalysisXanthan Gum ProductionAgricultural EconomicsBiotechnology	2015	77
The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures Cleoci Beninca, Tiago André Denck Colman, Luíz Gustavo Lacerda, Thermochimica Acta Food ChemistryDifferent TemperaturesHydrochloric AcidCassava Starch GranulesFunctional Property	2012	72
Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions Luíz Gustavo Lacerda, Tiago André Denck Colman, Tábata Bauab, Journal of Thermal Analysis and Calorimetry Food ChemistryFood PhysicRheological PropertiesFood EngineeringFood Processing	2013	66
Influence of cellulose chemical pretreatment on energy consumption and viscosity of produced cellulose nanofibers (CNF) and mechanical properties of nanopaper Lucca Centa Malucelli, Mailson Matos, Caroline Jordão, Cellulose Energy ConsumptionChemical EngineeringEngineeringCellulose NanofibersMechanical Engineering	2018	65
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil Luciana Shizue Matsuguma, Luíz Gustavo Lacerda, Egon Schnitzler, Brazilian Archives of Biology and Technology EngineeringBotanyFood AnalysisAgricultural EconomicsChemical Modification	2009	60
Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions Cleoci Beninca, Tiago André Denck Colman, Luíz Gustavo Lacerda, Journal of Thermal Analysis and Calorimetry Food ChemistryStructural BehaviorsFood PhysicSodium Hypochlorite SolutionsFood Engineering	2012	57
Organic amaranth starch: A study of its technological properties after heat-moisture treatment Camila Delinski Bet, Cristina Soltovski de Oliveira, Tiago André Denck Colman, Food Chemistry Food ChemistryChemical EngineeringTechnological PropertiesEdible PackagingFood Engineering	2018	48
Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch José Pedro Wojeicchowski, Geisa Liandra de Andrade de Siqueira, Luíz Gustavo Lacerda, Food Science and Technology Food ChemistryDual-modified Common BeanCommon Bean StarchAgricultural ChemistryBiochemistry	2018	42
Phytodegradation Potential of Erythrina crista-galli L., Fabaceae, in Petroleum-Contaminated Soil Vanessa de Farias, Leila Teresinha Maranho, Eliane Carvalho de Vasconcelos, Applied Biochemistry and Biotechnology Environmental ChemistryEngineeringPetroleum-contaminated SoilEnvironmental EngineeringSoil Pollution	2009	40
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry Daniele Bach, Ana Cláudia Bedin, Luíz Gustavo Lacerda, Brazilian Archives of Biology and Technology Food ChemistryNutritionFood FunctionSweet PotatoFood Analysis	2021	40

Page 1