C. Santos - Concepedia

Author

C. Santos

National Institute of Engineering, Technology and Innovation ORCID

Also Known As

C Santos, C. Santos, C.C. Santos, Carlos César Santos, Carlos César dos Santos, Carlos Eduardo De Sousa Santos, Carlos Santos, Carlos Vitor Costa dos Santos, Celise V. dos Santos, Cibele Borges dos Santos

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

National Institute of Engineering, Technology and Innovation Instituto Nacional de Investigação Agrária e Veterinária University of Évora University of Trás-os-Montes and Alto Douro University of Nebraska–Lincoln

About

C. Santos is an author at National Institute of Engineering, Technology and Innovation specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	864
2	Engineering	5	5	267
3	Education	2	2	91
4	Medicine	2	2	189
5	Public Health	1	1	71

C. Santos

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Red Wine Polyphenolics Increase LDL Receptor Expression and Activity and Suppress the Secretion of ApoB100 from Human HepG2 Cells Sebely Pal, Nerissa Ho, C. Santos, Journal of Nutrition BiochemistryMedicineLipid PeroxidationHuman Hepg2 CellsPharmacology	2003	165
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages C. Santos, J. Almeida, Miguel Elías, Food and Chemical Toxicology Food ChemistryMeat PackagingPortuguese Traditional DryFood AnalysisFat Content	2013	106
Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products C. Santos, L.C. Roseiro Food and Chemical Toxicology Chemical ContaminantsMeat ProductsToxicologyMeat QualityPolycyclic Aromatic Hydrocarbon	2011	88
Liver glutathione content and glutathione-dependent enzymes of two species of freshwater fish as bioindicators of chemical pollution Mar Almar, Lisandro H. Otero, C. Santos, Journal of Environmental Science and Health Part B	1998	79
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content L.C. Roseiro, C. Santos, Manuela Sol, Meat Science Food ChemistryEngineeringFood FermentationPortalegre DryBiochemical Engineering	2007	76
Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product L.C. Roseiro, C. Santos Food and Chemical Toxicology Meat PackagingToxicologyPolycyclic Aromatic HydrocarbonsMeat QualityFood Quality	2011	76
Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI” L.C. Roseiro, H. Gonçalves, Manuela Sol, Meat Science Food ChemistryBiomanufacturingEngineeringFood FermentationBorba Pgi ”	2009	72
An analysis of data relating to pig carcass quality and indices of stress collected in the European union P. D. Warriss, S.N. Brown, P. Barton Gade, Meat Science Animal PhysiologyAnimal ScienceAnimal Health EconomicsEuropean UnionBiostatistics	1998	71
New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood António Marques, Helena Lourenço, María Leonor Nunes, Food Research International New ToolsEnvironmental ChemistryEngineeringFood ContaminantsEnvironmental Engineering	2010	60
Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added L.C. Roseiro, C. Santos, Manuela Sol, Meat Science Sodium ChlorideNutritionAnimal NutritionPork SausageTraditional Dry	2006	57

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