Solange Teresinha Carpes

Author

Universidade Tecnológica Federal do Paraná ORCID

Also Known As

CARPES, Solange Teresinha, Carpes, Solange Teresinha, S. T. Carpes, S.T. Carpes, SOLANGE T. CARPES, Solange Teresinha Carpes, Solange Carpes, Solange T. Carpes, Solange Teresinha CARPES, Solange Teresinha Carpes

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidade Tecnológica Federal do Paraná Universidade de São Paulo Polytechnic Institute of Castelo Branco University of Lisbon University College Dublin

About

Solange Teresinha Carpes is an author at Universidade Tecnológica Federal do Paraná specializing in medicine, pharmacology, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	16	867
2	Health Sciences	11	12	446
3	Engineering	6	6	152
4	Natural Sciences	1	1	50
5	Public Health	1	1	50

Solange Teresinha Carpes

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents Charles Windson Isidoro Haminiuk, Manuel Salvador Vicente Plata‐Oviedo, Gisely de Mattos, Journal of Food Science and Technology PolyphenolicsBotanyMedicineBioanalysisPhenolic Acids	2012	178
Study of preparations of bee pollen extracts, antioxidant and antibacterial activity Solange Teresinha Carpes, Rosicler Begnini, Severino Matias de Alencar, Ciência e Agrotecnologia Parana SampleBee Pollen ExtractsAllergyMedicineAntibacterial Activity	2007	169
Chemical composition and free radical scavenging activity of Apis mellifera bee pollen from Southern Brazil Solange Teresinha Carpes Brazilian journal of food technology/Brazilian Journal of Food Technology Chemical CompositionEntomologyPollen DiagramSouthern BrazilPhytochemical	2009	125
Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages Jacqueline de Flório Almeida, Amália Soares dos Reis, Leila Fernanda Serafini Heldt, LWT	2016	119
Chemical, antioxidant and antibacterial study of Brazilian fruits Charles Windson Isidoro Haminiuk, Manuel Salvador Vicente Plata‐Oviedo, Amanda Roman Guedes, International Journal of Food Science & Technology Food ChemistryFood PreservativesFood Bioactive CompoundTotal Phenolic ContentMedicine	2011	96
Bioguided extraction of phenolic compounds and UHPLC-ESI-Q-TOF-MS/MS characterization of extracts of Moringa oleifera leaves collected in Brazil Tatiane Luiza Cadorin Oldoni, Nathalie Merlin, Mariéli Karling, Food Research International Phenolic CompoundsPolyphenolicsUhplc-esi-q-tof-ms/ms CharacterizationPhytochemistryPhytochemical	2019	95
Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C Amália Soares dos Reis, Camila Diedrich, Cristiane de Moura, LWT Food ChemistryChemical EngineeringBiomanufacturingStorage Stability−15 °C	2016	76
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding Ofélia Anjos, Rodrigo Fernandes, Susana M. Cardoso, LWT Agricultural ChemistryNatural Antioxidant SourceBee PollenBlack PuddingPhytochemical	2019	67
Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions Wen Xiaokang, Nigel P. Brunton, James G. Lyng, Food Bioscience Shiitake MushroomsFood PreservationNon-volatile CompoundsFood StoragePolyphenolics	2020	63
Rosemary as natural antioxidant to prevent oxidation in chicken burgers Daiane Pereira, Rafaelly Simionatto Pinheiro, Leila Fernanda Serafini Heldt, Food Science and Technology Food ChemistryRosmarinus OfficinalisPolyphenolicsFood PreservativesFood Function	2017	56

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