Paulo César Stringheta

Author

Also Known As

P.C Stringheta, P.C. Stringheta, PAULO C. STRINGHETA, PAULO CESAR STRINGHETA, PAULO CÉSAR STRINGHETA, Paulo César Stringheta, Paulo C Stringheta, Paulo C. Stringheta, Paulo Cesar STRINGHETA, Paulo Cesar Stringheta

255

Publications

5.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Viçosa Universidade Federal de São Carlos University of Castilla-La Mancha Universidade Estadual de Campinas (UNICAMP)Instituto de Ciencias de la Vid y del Vino

About

Paulo César Stringheta is an author at Universidade Federal de Viçosa specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	13	492
2	Health Sciences	13	14	1.2K
3	Medicine	13	14	932
4	Natural Sciences	4	4	124
5	Education	1	1	17

Paulo César Stringheta

Publications

4.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization Milton Nobel Cano-Chauca, Paulo César Stringheta, Afonso Mota Ramos, Innovative Food Science & Emerging Technologies Materials ScienceSpray DryingEdible PackagingMango PowderFunctional Characterization	2005	970
Decontamination by ultrasound application in fresh fruits and vegetables Jackline Freitas Brilhante de São José, Nélio José de Andrade, Afonso Mota Ramos, Food Control Food PreservationUltrasound ApplicationRipeningPost-harvest PhysiologyFood Quality	2014	312
Products of vegetable origin: A new alternative for the consumption of probiotic bacteria Eliane Maurício Furtado Martins, Afonso Mota Ramos, Ellen Silva Lago‐Vanzela, Food Research International ProbioticFood FunctionFood FermentationHealth SciencesVegetable Origin	2013	260
Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses Pollyanna Ibrahim Silva, Paulo César Stringheta, Reinaldo F. Teófilo, Journal of Food Engineering	2012	258
Anticarcinogenic Effects of Polyphenolics from Mango (Mangifera indica) Varieties Giuliana Noratto, Michele Corrêa Bertoldi, Kimberley Krenek, Journal of Agricultural and Food Chemistry	2010	178
Seasonal Variation, Chemical Composition and Antioxidant Activity of Brazilian Propolis Samples Érica Weinstein Teixeira, Dejair Message, Giuseppina Negri, Evidence-based Complementary and Alternative Medicine Food ChemistrySoutheast BrazilFood Bioactive CompoundChemical CompositionPhysiology	2007	168
Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service Helena Maria Pinheiro Sant’Ana, Paulo César Stringheta, Sebastião César Cardoso Brandão, Food Chemistry Food ChemistryNutritionCarotenoidBotanyA Value	1998	133
Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables Flávia Milagres Campos, Sônia Machado Rocha Ribeiro, Ceres Mattos Della Lúcia, Química Nova Food ChemistryNutritionAgricultural ChemistryDehydroascorbic AcidStir Fried Vegetables	2009	129
Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films Samiris Côcco Teixeira, Rafael Resende Assis Silva, Taíla Veloso de Oliveira, Food Bioscience Materials ScienceChemical EngineeringEngineeringPolymer ScienceBarrier Properties	2021	125
Vitamin C and carotenoids in organic and conventional fruits grown in Brazil Pollyanna Costa Cardoso, Ana Paula Batista Tomazini, Paulo César Stringheta, Food Chemistry	2010	121

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