Paulo Henrique Março

Author

Universidade Tecnológica Federal do Paraná ORCID

Also Known As

Março, Paulo H., Março, Paulo Henrique, P. H. MARçO, P.H. Março, PAULO HENRIQUE MARÇO, Paulo Henrique Março, Paulo H. Março, Paulo Henrique Março, Paulo Março

111

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Universidade Tecnológica Federal do Paraná Universidade Estadual de Maringá Universidade Estadual de Campinas (UNICAMP)Universidade Estadual de Londrina AgroParisTech

About

Paulo Henrique Março is an author at Universidade Tecnológica Federal do Paraná specializing in analytical chemistry, food chemistry, and spectroscopy.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	329
2	Medicine	10	10	257
3	Natural Sciences	8	8	166
4	Health Sciences	7	7	155
5	Education	2	2	43

Paulo Henrique Março

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella Paulo Henrique Março, Ronei J. Poppi, Ieda Spacino Scarmínio, Food Chemistry	2010	96
Quantitative analysis of piroxicam polymorphs pharmaceutical mixtures by hyperspectral imaging and chemometrics Wérickson Fortunato de Carvalho Rocha, Guilherme Post Sabin, Paulo Henrique Março, Chemometrics and Intelligent Laboratory Systems EngineeringMedicineDrug DiscoveryChemical ImageQuantitative Analysis	2010	78
Thermal edible oil evaluation by UV–Vis spectroscopy and chemometrics Rhayanna Priscila Gonçalves, Paulo Henrique Março, Patrícia Valderrama Food Chemistry Food ChemistryEngineeringFood AnalysisUv–vis SpectroscopyAnalytical Chemistry	2014	73
Q-mode curve resolution of UV–vis spectra for structural transformation studies of anthocyanins in acidic solutions Paulo Henrique Março, Ieda Spacino Scarmínio Analytica Chimica Acta Physicochemical AnalysisAcidic SolutionsUv–vis SpectraSpectra-structure CorrelationStructure Elucidation	2006	56
Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, Food Chemistry Infrared SpectroscopySpectroscopyFood AnalysisNear-infrared SpectroscopyChemical Analyses	2018	54
Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopy Michel Rocha Baqueta, Aline Coqueiro, Paulo Henrique Março, Talanta Food ChemistryMultivariate ClassificationCoffee BlendsInfrared SpectroscopySpectroscopy	2020	44
A procedure to facilitate the choice of the number of factors in multi-way data analysis applied to the natural samples: Application to monitoring the thermal degradation of oils using front-face fluorescence spectroscopy Patrícia Valderrama, Paulo Henrique Março, Nathalie Locquet, Chemometrics and Intelligent Laboratory Systems Environmental MonitoringEngineeringData ScienceEnvironmental Analytical ChemistrySpectroscopy	2010	38
Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis Francieli C.G.B.S. Alves, Aline Coqueiro, Paulo Henrique Março, Food Chemistry Food ChemistryOlive OilsChemical CompositionMediterranean RegionAnalytical Chemistry	2018	35
Vitamin C Determination by Ultraviolet Spectroscopy and Multiproduct Calibration Dayane Aparecida dos Santos, Karen Priscila de Lima, Paulo Henrique Março, Journal of the Brazilian Chemical Society	2016	34
Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS Thays R. Gonçalves, Larissa Naida Rosa, Rhayanna Priscila Gonçalves, Food Analytical Methods Food ChemistryAgricultural ChemistryBiochemistryNatural SciencesFood Analysis	2018	34

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