Leandro Pereira Cappato

Author

Instituto Federal do Rio de Janeiro ORCID

Also Known As

Cappato, Leandro Pereira, L.P. Cappato, Leandro Pereira Cappato, Leandro P. Cappato, Leandro Pereira CAPPATO, Leandro Pereira Cappato

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Instituto Federal do Rio de Janeiro Universidade Federal Rural do Rio de Janeiro Universidade Federal Fluminense Universidade Estadual de Campinas (UNICAMP)Universidade Federal do Rio de Janeiro

About

Leandro Pereira Cappato is an author at Instituto Federal do Rio de Janeiro specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	20	1.7K
2	Engineering	9	9	579
3	Medicine	5	5	416
4	Public Health	2	2	177
5	Education	1	1	95

Leandro Pereira Cappato

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Ohmic heating in dairy processing: Relevant aspects for safety and quality Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, João Tiago Guimarães, Trends in Food Science & Technology EngineeringDairy ProcessingRelevant AspectsThermal ProcessingThermodynamics	2017	193
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang Aline B. Dantas, Vitor F. Jesus, Ramón Silva, Journal of Dairy Science	2015	149
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour Aline Lima Damasceno Batista, R. Silva, Leandro Pereira Cappato, Journal of Functional Foods ProbioticFood FermentationHealth SciencesLactic Acid BacteriaBiotechnology	2017	145
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine T.L. Felicio, Erick A. Esmerino, Vitor André Silva Vidal, Food Chemistry NutritionProbioticFood SpoilagePhysico-chemical ChangesFood Microbiology	2015	139
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream Celso F. Balthazar, H.L A. Silva, A.H. Vieira, Food Research International PrebioticsNutritionProbioticAnimal NutritionFeed Additive	2016	129
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses Aline Lima Damasceno Batista, Ramón Silva, Leandro Pereira Cappato, Food Research International NutritionProbioticBiomanufacturingCommercial ProductsFood Quality	2015	126
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
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, Jeremias Moraes, Food Chemistry Food ChemistryVolatile CompoundsFood AnalysisWhey Acerola-flavoured DrinkWater Mobility	2018	103
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study Celso F. Balthazar, H.L.A. Silva, Rodrigo N. Cavalcanti, Journal of Functional Foods NutritionAnimal ScienceAnimal NutritionFood StructureEducation	2017	95
Ohmic Heating: A potential technology for sweet whey processing Naiara Rocha da Costa, Leandro Pereira Cappato, Marcus Vinícius S. Ferreira, Food Research International EngineeringFood EngineeringThermodynamicsFood ProcessingHeat Transfer	2018	87

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