Paula Toshimi Matumoto‐Pintro

Author

Also Known As

Jard, Gwenaelle, MATUMOTO-PINTRO (P.), Matumoto-Pintro, P.T., Matumoto-Pintro, Paula Toshimi, P Toshimi Matumoto Pintro, P. T. Matumoto-Pintro, P. T. Matumoto‐Pintro, P.M. Pintro, P.T. Matumoto-Pintro, P.T. Matumoto‐Pintro

119

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Maringá Agriculture and Agri-Food Canada Sherbrooke Research and Development Centre Universidade Federal da Grande Dourados University of Copenhagen

About

Paula Toshimi Matumoto‐Pintro is an author at Universidade Estadual de Maringá specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	24	944
2	Engineering	11	11	273
3	Medicine	10	10	314
4	Education	1	1	37
5	Management	1	1	19

Paula Toshimi Matumoto‐Pintro

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract Ana Carolina Pelaes Vital, Priscila Goto, Letícia Naomi Hanai, LWT NutritionRheological PropertiesBiotechnologyFood MicrobiologyAqueous Extract	2015	183
Production, composition and antioxidants in milk of dairy cows fed diets containing soybean oil and grape residue silage Nadine Woruby Santos, Geraldo Tadeu dos Santos, Daniele Cristina da Silva Kazama, Livestock Science NutritionDairy CowsAnimal NutritionSoybean OilAgricultural Economics	2013	96
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese Denise Felix da Silva, Sabrina Barbosa de Souza Ferreira, Marcos Luciano Bruschi, Food Hydrocolloids Low FatCommercial Konjac GlucomannanFood AnalysisFood StructureFood Microstructure	2016	90
Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations Marcela Boroski, Hélène J. Giroux, Hassan Sabik, LWT Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundBiochemistry	2011	89
Use of modified whey protein in yoghurt formulations Paula Toshimi Matumoto‐Pintro, Ladan Rabiey, Gilles Robitaille, International Dairy Journal BiomanufacturingWhey ProteinBiotechnologyAlternative Protein SourceProtein Engineering	2010	78
Ice cream supplemented with grape juice residue as a source of antioxidants Ana Carolina Pelaes Vital, Nadine Woruby Santos, Paula Toshimi Matumoto‐Pintro, International Journal of Dairy Technology Food ChemistryNutritionGrape Juice ResiduePolyphenolicsFood Bioactive Compound	2017	77
Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract Denise Felix da Silva, Nelson Tenório, Raquel Guttierres Gomes, Journal of Food Science and Technology ProbioticRheological PropertiesBiotechnologyFood MicrobiologyFood Processing	2017	73
Effect of commercial grape extracts on the cheese-making properties of milk Denise Felix da Silva, Paula Toshimi Matumoto‐Pintro, Laurent Bazinet, Journal of Dairy Science	2015	61
Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR Denise Felix da Silva, Camilla Yara Langer Ogawa, Francielle Sato, Powder Technology Food ChemistryEngineeringPhysical CharacterizationMas NmrAnalytical Chemistry	2019	59
Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils Ana Carolina Pelaes Vital, Ana Guerrero, Mariana Garcia Ornaghi, Journal of Food Science and Technology Sensory AcceptabilityEssential OilsFish Fillet	2018	58

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