Cláudio Eduardo dos Santos Cruxen

Author

Universidade Federal de Pelotas ORCID

Also Known As

Claudio Eduardo dos Santos Cruxen, Cláudio Eduardo dos Santos Cruxen

Publications

780

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Pelotas Departamento de Ciência e Tecnologia Universidade Federal do Pampa Instituto Federal Farroupilha

About

Cláudio Eduardo dos Santos Cruxen is an author at Universidade Federal de Pelotas specializing in microbiology, food microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	9	9	369
2	Medicine	8	8	351
3	Health Sciences	5	5	196
4	Public Health	3	3	106
5	Nutrition	1	1	18

Cláudio Eduardo dos Santos Cruxen

Publications

628

Citations

H-Index

Page 1

	Year	Citations
Development of antimicrobial and antioxidant electrospun soluble potato starch nanofibers loaded with carvacrol Laura Martins Fonseca, Cláudio Eduardo dos Santos Cruxen, Graziella Pinheiro Bruni, International Journal of Biological Macromolecules	2019	161
Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese Guilherme da Silva Dannenberg, Graciele Daiana Funck, Cláudio Eduardo dos Santos Cruxen, LWT Antimicrobial PackagingBiomanufacturingFood PackagingEdible FilmPink Pepper	2017	120
Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese Juliana de Lima Marques, Graciele Daiana Funck, Guilherme da Silva Dannenberg, Food Microbiology Microbial InactivationEdible FilmMicrobial ContaminationFoodborne PathogensFood Microbiology	2016	78
Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage Cláudio Eduardo dos Santos Cruxen, Jéssica Fernanda Hoffmann, Giovana Paula Zandoná, LWT ProbioticBifidobacterium LactisMedicineFood MicrobiologyMicrobial Ecology	2016	66
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage Cláudio Eduardo dos Santos Cruxen, Graciele Daiana Funck, Guilherme da Silva Dannenberg, LWT	2017	60
Development of fermented sausage produced with mutton and native starter cultures Cláudio Eduardo dos Santos Cruxen, Carla Luciane Kreutz Braun, Mariane Bittencourt Fagundes, LWT	2018	38
Probiotic potential of<i>Lactobacillus curvatus</i>P99 and viability in fermented oat dairy beverage Graciele Daiana Funck, Juliana de Lima Marques, Cláudio Eduardo dos Santos Cruxen, Journal of Food Processing and Preservation ProbioticProbiotic PotentialFood FermentationMicrobial ContaminationBacteriology	2019	22
Probiotic butter: Viability of <i>Lactobacillus casei</i> strains and bixin antioxidant effect ( <i>Bixa orellana L</i> .) Pedro Lima Bellinazo, Helena Reissig Soares Vitola, Cláudio Eduardo dos Santos Cruxen, Journal of Food Processing and Preservation ProbioticsProbioticAntioxidant ActionLactic Acid BacteriaFood Microbiology	2019	21
Characterization, Toxicity, and Optimization for the Growth and Production of Bacteriocin-like Substances by Lactobacillus curvatus Graciele Daiana Funck, Juliana de Lima Marques, Guilherme da Silva Dannenberg, Probiotics and Antimicrobial Proteins Antimicrobial SusceptibilityLactic Acid BacteriaBiotechnologyLactobacillus CurvatusMicrobiology	2019	19
Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability Vera Maria Klajn, Camila Waschburger Ames, Kamila Furtado da Cunha, Journal of Food Science and Technology NutritionFatty Acid ProfileProbioticFood FermentationLactic Acid Bacteria	2021	18

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