João de Deus Souza Carneiro

Author

Also Known As

Aline Cristina Arruda Gonçalves, Carneiro, João De Deus De Souza, Carneiro, João De Deus Souza, Carneiro, João de Deus Souza, Carneiro, João de Deus Souza C, J. D. Souza Carneiro, J. D.S. Carneiro, J.D.S. Carneiro, JOÃO CARNEIRO, JOÃO D.S. CARNEIRO

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Lavras Universidade Federal de Viçosa Brazilian Agricultural Research Corporation Universidade Estadual de Santa Cruz Southwest Bahia State University

About

João de Deus Souza Carneiro is an author at Universidade Federal de Lavras specializing in health sciences, food quality, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	18	603
2	Management	4	4	184
3	Public Health	4	4	169
4	Business	2	2	41
5	Engineering	1	1	12

João de Deus Souza Carneiro

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits Vanessa Rios de Souza, Patrícia Aparecida Pimenta Pereira, Fabiana Queiroz, Food Chemistry Food ChemistryFood Bioactive CompoundChemical CompositionAntioxidant ActivityBioactive Compounds	2012	237
Labelling effects on consumer intention to purchase for soybean oil João de Deus Souza Carneiro, Valéria Paula Rodrigues Minim, Rosires Deliza, Food Quality and Preference Consumer IntentionFood MarketingAdvertisingProduct LabelingConsumer Study	2004	127
Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples Viviane Machado Azevedo, Marali Vilela Dias, Heloísa Helena de Siqueira Elias, Food Research International	2018	90
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Gabriela Alvarenga Silva, Journal of Food Science Food ChemistrySodium ChlorideSalty TasteHealth SciencesFood Additive	2020	81
Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts Jéssica Ferreira Rodrigues, Carla Saraiva Gonçalves, Rafaela Corrêa Pereira, Journal of Dairy Science	2014	63
Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate Jéssica Ferreira Rodrigues, Vanessa Rios de Souza, Renato Ribeiro de Lima, Food Quality and Preference Temporal DominanceBehavioral SciencesPreliminary StudySocial BehaviorPanel Behavior	2016	56
A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers Thayana Vilela Mattar, Carla Saraiva Gonçalves, Rafaela Corrêa Pereira, British Food Journal Food ChemistryNutritionShiitake Mushroom ExtractHealth SciencesFood Analysis	2018	55
Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours Carla Martino Bemfeito, João de Deus Souza Carneiro, Elisângela Elena Nunes Carvalho, Journal of Food Science and Technology Food ChemistryNutritionFunctional PotentialCaryocar Brasiliense CambFood Function	2020	45
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter Vanessa Rios de Souza, Tassyana Vieira Marques Freire, Carla Gonçalves Saraiva, Journal of Dairy Research Sodium ChlorideNutritionFood AnalysisSensory Science (Early Childhood Education)Salt Equivalence	2013	43
Development of low-density polyethylene films with lemon aroma Marali Vilela Dias, Hiasmyne Silva de Medeiros, Nilda de Fátima Ferreira Soares, LWT	2013	42

Page 1