Gustavo Heinrich Lang

Author

Universidade Federal de Pelotas ORCID

Also Known As

G. H. G. H. LANG, G. Lang, Gustavo H. Lang, Gustavo Heinrich Lang

Publications

508

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Pelotas Universidade do Vale do Rio dos Sinos Rothamsted Research Universidade Federal de Santa Maria Universidade de São Paulo

About

Gustavo Heinrich Lang is an author at Universidade Federal de Pelotas specializing in food processing, engineering, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	299
2	Health Sciences	7	7	247
3	Environmental Engineering	2	2	182
4	Biochemistry	1	1	14
5	Biomolecular Engineering	1	1	14

Gustavo Heinrich Lang

Publications

479

Citations

H-Index

Page 1

	Year	Citations
Effects of drying temperature and long-term storage conditions on black rice phenolic compounds Gustavo Heinrich Lang, Igor da Silva Lindemann, Cristiano Dietrich Ferreira, Food Chemistry Food ChemistryAgricultural ChemistryLong-term Storage ConditionsEngineeringEnvironmental Engineering	2019	109
Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage Cristiano Dietrich Ferreira, Gustavo Heinrich Lang, Igor da Silva Lindemann, Food Chemistry Postharvest Uv-c IrradiationEngineeringEnvironmental EngineeringMycotoxin FormationFungal Control	2020	73
Influence of drying temperature on the structural and cooking quality properties of black rice Gustavo Heinrich Lang, Igor da Silva Lindemann, Cristiano Dietrich Ferreira, Cereal Chemistry EngineeringFood BiophysicsThermal ProcessingGrain QualityFood Chemistry	2018	41
Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds Gustavo Heinrich Lang, Dianini Hüttner Kringel, Tanize Acunha, Food Chemistry	2020	39
Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects Newiton da Silva Timm, Gustavo Heinrich Lang, Cristiano Dietrich Ferreira, Journal of Food Process Engineering EngineeringAgricultural EconomicsThermal ProcessingGrain QualityCrop Quality	2020	33
Impact of encapsulated orange essential oil with β‐cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as <i>Aspergillus flavus</i> spoilage Dianini Hüttner Kringel, Gustavo Heinrich Lang, Álvaro Renato Guerra Dias, Journal of the Science of Food and Agriculture	2021	29
Effects of drying temperature of corn from the center and extremities of the corncob on morphology and technological, thermal, and pasting properties of isolated starch Newiton da Silva Timm, Paulo Carteri Coradi, Gustavo Heinrich Lang, Journal of Food Engineering Isolated StarchThermal ProcessingFood ProcessingGrain QualityGrain Storage	2022	26
Infrared radiation heating: A novel technique for developing quick-cooking rice Gustavo Heinrich Lang, Newiton da Silva Timm, Henrique Passos Neutzling, LWT Irh TechniqueRice GrainsRadiofrequency HeatingRadiation HeatingFood Engineering	2021	19
Cowpea storage under nitrogen‐modified atmosphere at different temperatures: Impact on grain structure, cooking quality, in vitro starch digestibility, and phenolic extractability Igor da Silva Lindemann, Gustavo Heinrich Lang, Cristiano Dietrich Ferreira, Journal of Food Processing and Preservation	2019	17
Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content Gustavo Heinrich Lang, Bruno A. Rockenbach, Cristiano Dietrich Ferreira, Journal of Stored Products Research Food ChemistryHealth SciencesIn Vitro FermentationFood AnalysisAgricultural Economics	2020	17

Page 1