Verônica O. Alvarenga

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Alvarenga, Veronica O., Alvarenga, Verônica Ortiz, 1983-, V. ALVARENGA, V.O. Alvarenga, Veronica Alvarenga, Veronica O. Alvarenga, Veronica Orti Alvarenga, Veronica Ortiz Alvarenga, Verônica Alvarenga, Verônica O Alvarenga

106

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade Federal de Minas Gerais Instituto Federal do Rio de Janeiro Universidade Federal Fluminense Universidade Federal da Paraíba

About

Verônica O. Alvarenga is an author at Universidade Estadual de Campinas (UNICAMP) specializing in microbiology, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	874
2	Medicine	13	14	843
3	Public Health	6	6	180
4	Engineering	5	5	245
5	Education	1	1	43

Verônica O. Alvarenga

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects Adriano Costa de Camargo, Marisa Aparecida Bismara Regitano-D’Arce, Gabriela Boscariol Rasera, Food Chemistry Food ChemistryPolyphenolicsMedicinePhytochemicalPeanut By-products	2017	189
The use of statistical software in food science and technology: Advantages, limitations and misuses Cleiton Antônio Nunes, Verônica O. Alvarenga, Anderson S. Sant’Ana, Food Research International	2015	145
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels Jonas T. Guimarães, Eric Keven Silva, Verônica O. Alvarenga, Ultrasonics Sonochemistry Food ChemistryMicrobial InactivationBiomanufacturingMedicinePrebiotic Whey Beverage	2018	141
Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage Sara H.M.C. Monteiro, Eric Keven Silva, Verônica O. Alvarenga, Ultrasonics Sonochemistry EngineeringChocolate Milk BeverageFood EngineeringFood ProcessingThermodynamics	2017	125
Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects Gabriela Vieira do Amaral, Eric Keven Silva, Rodrigo N. Cavalcanti, Trends in Food Science & Technology Theoretical FundamentalsSupercritical Co2Safety AspectsDairy ProcessingSupercritical Flow	2017	121
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects Bruna A. Kamimura, Marciane Magnani, Winnie Alencar Luciano, Comprehensive Reviews in Food Science and Food Safety	2019	115
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses Larissa P. Margalho, Bruna A. Kamimura, Marcelo D'Elia Feliciano, Food Microbiology	2018	98
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile Gabriela Vieira do Amaral, Eric Keven Silva, Rodrigo N. Cavalcanti, Food Chemistry Food ChemistrySupercritical Co2Physicochemical CharacteristicsWhey-grape Juice DrinkVolatile Profile	2017	87
Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration Juliana O. Moraes, Ellen Abreu da Cruz, Ênio Gomes Flôr Souza, International Journal of Food Microbiology BiofilmsBiofilm Formation BoundariesMicrobial ContaminationEnvironmental MicrobiologyPredictive Microbiology	2018	82
Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends Tatiana Colombo Pimentel, Adriano G. Cruz, Eliene Penha Rodrigues Pereira, Trends in Food Science & Technology PrebioticsProbioticAntimicrobial SusceptibilityInactivation TechnologiesHealth Effects	2023	66

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