Emília Maria Barbosa Carvalho Kempinski

Author

Also Known As

Emilia Maria Barbosa Carvalho Kempinski, Emília Maria Barbosa Carvalho KEMPINSKI, Emília Maria Barbosa Carvalho Kempinski

Publications

314

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Maringá Universidad de Zaragoza Uningá - Centro Universitário Ingá

About

Emília Maria Barbosa Carvalho Kempinski is an author at Universidade Estadual de Maringá specializing in health sciences, food quality, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	223
2	Education	1	1	123
3	Medicine	1	1	21
4	Public Health	1	1	21
5	Marketing	1	1	17

Emília Maria Barbosa Carvalho Kempinski

Publications

302

Citations

H-Index

Page 1

	Year	Citations
Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers Jéssica de Oliveira Monteschio, Kennyson Alves de Souza, Ana Carolina Pelaes Vital, Meat Science Animal ScienceAnimal NutritionAgricultural EconomicsFeed AdditiveEducation	2017	123
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils Ana Carolina Pelaes Vital, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Meat Science Food AnalysisActive CoatingFood EngineeringMeat QualityFood Quality	2018	83
Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils Ana Carolina Pelaes Vital, Ana Guerrero, Mariana Garcia Ornaghi, Journal of Food Science and Technology Sensory AcceptabilityEssential OilsFish Fillet	2018	58
Development and quality evaluation of infant food with oregano essential oil for children diagnosed with cerebral palsy Emília Maria Barbosa Carvalho Kempinski, Ana Carolina Pelaes Vital, Jéssica de Oliveira Monteschio, LWT NutritionInfant NutritionPediatricsChild NutritionCerebral Palsy	2017	21
Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content Camila Barbosa Carvalho, Ana Carolina Pelaes Vital, Emília Maria Barbosa Carvalho Kempinski, Journal of Culinary Science & Technology NutritionDietary ExposureFood AnalysisReduced Sodium ContentAgricultural Economics	2017	17

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