Antônio Fernandes de Carvalho

Author

Also Known As

A. De Carvalho, A. F. De Carvalho, A. F. de Carvalho, A.F de Carvalho, A.F. Carvalho, A.F. de Carvalho, ANTONIO FERNANDES DE CARVALHO, Antonio F de Carvalho, Antonio F. Carvalho, Antonio F. de Carvalho

375

Publications

4.7K

Citations

H-Index

119

Concepts

All Affiliations

Universidade Federal de Viçosa Institut Agro Rennes-Angers Universidade Federal de Juiz de Fora Laboratoire Science & technologie du Lait & de l'œuf Technical University of Denmark

About

Antônio Fernandes de Carvalho is an author at Universidade Federal de Viçosa specializing in health sciences, food safety, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	42	1.5K
2	Medicine	17	23	769
3	Engineering	15	16	760
4	Natural Sciences	7	7	278
5	Education	1	1	26

Antônio Fernandes de Carvalho

106

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Milk proteins as encapsulation devices and delivery vehicles: Applications and trends Guilherme M. Tavares, Thomas Croguennec, Antônio Fernandes de Carvalho Trends in Food Science & Technology Food ColloidBiomanufacturingEngineeringBiotechnologyMicro-encapsulation	2014	206
Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review Pierre Schuck, Romain Jeantet, Bhesh Bhandari, Drying Technology EngineeringAgricultural EconomicsPrecision DairySoft MatterDairy Industry	2016	130
FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin Paulo Henrique Rodrigues Júnior, Kamila de Sá Oliveira, Carlos Eduardo Rocha de Almeida, Food Chemistry Fraud DetectionFood AuthenticationBiochemistryMedicineQuality Parameters	2015	108
Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion Michele S. Pinto, Joëlle Léonil, Gwénaële Henry, Food Research International Food ChemistryGlycosylationBiochemistryIn Vitro FermentationBioanalysis	2013	99
Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae Lucas Sales Queiroz, Marine Regnard, Flemming Jessen, International Journal of Biological Macromolecules EngineeringFunctional PropertyFood AnalysisEntomologyFood Biophysics	2021	96
The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese Maximiliano Soares Pinto, Antônio Fernandes de Carvalho, Ana Clarissa dos Santos Pires, International Dairy Journal	2010	81
pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties Naaman Francisco Nogueira Silva, Michel Piot, Antônio Fernandes de Carvalho, Food Hydrocolloids Food ColloidFoaming PropertiesCasein MicellesMicelleAmphiphilic System	2013	79
Development of Casein Microgels from Cross-Linking of Casein Micelles by Genipin Naaman Francisco Nogueira Silva, Arnaud Saint‐Jalmes, Antônio Fernandes de Carvalho, Langmuir	2014	78
Technological aspects of lactose-hydrolyzed milk powder Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme M. Tavares, Food Research International BiomanufacturingBiotechnologyFood EngineeringFood TechnologyTechnological Aspects	2017	64
Control of Microbial Adhesion as a Strategy for Food and Bioprocess Technology Emiliane Andrade Araújo, Nélio José de Andrade, Luís Henrique Mendes da Silva, Food and Bioprocess Technology BiofilmsBiomanufacturingMicrobial ContaminationBioprocess TechnologyBiotechnology	2009	60

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