Concepedia

Author

Ana Cláudia Alencar Lopes

Universidade Federal de LavrasORCID

Also Known As

Ana Claudia Alencar Lopes, Ana Cláudia Alencar Lopes, Lopes, Ana Cláudia Alencar

17

Publications

201

Citations

7

H-Index

25

Concepts

All Affiliations

Universidade Federal de Lavras
AC

About

Ana Cláudia Alencar Lopes is an author at Universidade Federal de Lavras specializing in food fermentation, engineering, and food engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

2

2

38

2

Health Sciences

2

2

55

3

Medicine

2

2

32

4

Public Health

1

1

33

5

Biochemistry

1

1

16

Ana Cláudia Alencar Lopes

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5

Publications

121

Citations

5

H-Index

YearCitations

Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage

Daelen Resende Oliveira, Ana Cláudia Alencar Lopes, Rafaela Andrade Pereira,

Annals of Microbiology

2019

34

Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production

Rafaela Pereira Andrade, Daelen Resende Oliveira, Ana Cláudia Alencar Lopes,

Food Research International

2019

33

Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products

Ana Cláudia Alencar Lopes, Rafaela Pereira Andrade, Lauany Caroline Carvalho de Oliveira,

Journal of Food Science and Technology

2020

22

Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead

Ana Cláudia Alencar Lopes, Rayssa Costa, Rafaela Pereira Andrade,

European Food Research and Technology

2020

16

Development and validation of chromatographic methods to quantify organic compounds in green coffee (Coffea arabica) beans

Wilder Douglas Santiago, Alexandre Rezende Teixeira, Juliana de Andrade Santiago,

Australian Journal of Crop Science

2020

16

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