Luciana Cristina Lins de Aquino Santana

Author

Also Known As

Aquino, Learose C., C. M. F. SOARES, L. Santana, L.C. Lins de Aquino Santana, L.C.L. Aquino, L.C.L. de Aquino Santana, Lucas Chagas Aquino, Luciana CLA Santana, Luciana Cristina Lins De Aquino Santana, Luciana Cristina Lins de Aquino

Publications

801

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Sergipe Universidade Tiradentes Universidade Federal do Ceará

About

Luciana Cristina Lins de Aquino Santana is an author at Universidade Federal de Sergipe specializing in health sciences, microbiology, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	486
2	Engineering	4	4	102
3	Medicine	3	3	65
4	Natural Sciences	2	2	40
5	Public Health	2	2	120

Luciana Cristina Lins de Aquino Santana

Publications

675

Citations

H-Index

Page 1

	Year	Citations
Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature Alana Bezerra de Aquino, Arie Fitzgerald Blank, Luciana Cristina Lins de Aquino Santana Food Chemistry Room TemperatureShelf LifeEdible FilmHealth SciencesEdible Packaging	2014	149
Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria Alana Novaes Azevedo, Paula Ribeiro Buarque Feitosa, Elizângela Mércia Oliveira Cruz, Food Control Edible FilmEdible PackagingResponse Surface MethodologyFoodborne PathogensEdible Chitosan	2014	97
A Cassava Starch–Chitosan Edible Coating Enriched with Lippia sidoides Cham. Essential Oil and Pomegranate Peel Extract for Preservation of Italian Tomatoes (Lycopersicon esculentum Mill.) Stored at Room Temperature Juliana Moraes Souza Araújo, Airla Carla Pires de Siqueira, Arie Fitzgerald Blank, Food and Bioprocess Technology Food ChemistryEdible FilmEdible PackagingEssential OilFood Preservation	2018	80
Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits Gladslene Góes Santos Frazão, Arie Fitzgerald Blank, Luciana Cristina Lins de Aquino Santana LWT Foodborne BacteriaEdible FilmEdible PackagingNatural MicrofloraMangaba Fruits	2017	53
Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves Paula Ribeiro Buarque Feitosa, Tacila Rayane Jericó Santos, Nayjara Carvalho Gualberto, Biocatalysis and Agricultural Biotechnology EngineeringFood FermentationIn Vitro FermentationSolid-state FermentationBiochemical Engineering	2020	39
Conventional and emerging techniques for extraction of bioactive compounds from fruit waste Tacila Rayane Jericó Santos, Luciana Cristina Lins de Aquino Santana Brazilian journal of food technology/Brazilian Journal of Food Technology	2022	35
Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits Fabiana Oliveira dos Santos Camatari, Luciana Cristina Lins de Aquino Santana, Marcelo Augusto Gutiérrez Carnelossi, Food Science and Technology Shelf LifeEdible FilmWeight LossEdible PackagingPost-harvest Shelf Life	2017	31
Encapsulation in a sol–gel matrix of lipase from Aspergillus niger obtained by bioconversion of a novel agricultural residue Claúdia Zubiolo, Rafaela Cristiane Andrade Santos, Nayára Bezerra Carvalho, Bioprocess and Biosystems Engineering Novel Agricultural ResidueLipid PreparationEngineeringBiochemistrySol–gel Matrix	2014	28
Myrcia ovata Cambessedes essential oils: A proposal for a novel natural antimicrobial against foodborne bacteria Isabela Cristina de Jesus, Gladslene Góes Santos Frazão, Arie Fitzgerald Blank, Microbial Pathogenesis Foodborne BacteriaFoodborne PathogensFood MicrobiologyCambessedes Essential OilsMicrobiology	2016	23
Improvement of bioactive compounds content in granadilla (<i>Passiflora ligularis</i>) seeds after solid-state fermentation Tacila RJ Santos, Paula RB Feitosa, Nayjara Carvalho Gualberto, Food Science and Technology International	2020	23

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