Rayssa Julliane de Carvalho

Author

Also Known As

R. Carvalho, RAYSSA JULLIANE DE CARVALHO, Rayssa J. Carvalho, Rayssa Julliane de Carvalho, Roberto Francisco de Carvalho, Rodrigo Guimarães Vieira de Carvalho

Publications

488

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Centro de Investigación y Tecnología Agroalimentaria de Aragón Universidad de Zaragoza Universidade Federal de Pernambuco Rutgers, The State University of New Jersey

About

Rayssa Julliane de Carvalho is an author at Universidade Federal da Paraíba specializing in food safety, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	142
2	Microbiology	3	3	114
3	Public Health	2	2	70
4	Medicine	1	1	44
5	Biomanufacturing	1	1	44

Rayssa Julliane de Carvalho

Publications

472

Citations

H-Index

Page 1

	Year	Citations
Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces Jéssica Bezerra dos Santos Rodrigues, Rayssa Julliane de Carvalho, Neyrijane Targino de Souza, Food Control	2016	119
Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models Rayssa Julliane de Carvalho, Geanny Targino de Souza, Vanessa Gonçalves Honório, Food Microbiology	2015	103
Inhibition of Staphylococcus aureus cocktail using the synergies of oregano and rosemary essential oils or carvacrol and 1,8-cineole Vanessa Gonçalves Honório, Jéssica Tayrine Gomes de Melo Bezerra, Geany Targino de Souza Pedrosa, Frontiers in Microbiology	2015	56
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices Roberta Bento, Elisa Pagán, Daniel Berdejo, International Journal of Food Microbiology Food ChemistryFood ColloidEdible FilmChitosan NanoemulsionsEmulsion	2020	55
Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices Rayssa Julliane de Carvalho, Geany Targino de Souza Pedrosa, Elisa Pagán, Innovative Food Science & Emerging Technologies Mild HeatBiomanufacturingEmulsionBiotechnologyMicroemulsion	2018	44
Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry Geany Targino de Souza Pedrosa, Rayssa Julliane de Carvalho, Jossana Pereira de Sousa, Journal of Food Protection Food FermentationFood SpoilageSemihard Cheese BrothHealth SciencesMicrobial Contamination	2016	43
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat Geany Targino de Souza Pedrosa, Evandro Leite de Souza, Adma Nadja Ferreira de Melo, International Journal of Food Microbiology Microbial InactivationMild HeatPhysiological AlterationsMicrobial ContaminationFood Spoilage	2020	27
Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of <i>Citrus</i> Spp. Essential Oils Combined with Mild Heat Treatments Geany Targino de Souza Pedrosa, Rayssa Julliane de Carvalho, Daniel Berdejo, Journal of Food Science	2019	25

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