Concepedia

Nathália Silva Carvalho

NS

Statistics

Publications

4

Citations

95

H-Index

4

Active since

2019

Affiliations

Universidade Federal de Viçosa(Current)

Universidade Estadual de Campinas (UNICAMP)

Federal Center for Technological Education Celso Suckow da Fonseca

Nathália Silva Carvalho is an author at Universidade Federal de Viçosa specializing in food science, dairy science, and agriculture.

Publications per year

2019–2020

4

Publications

4

Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho et al. · LWT · 2020 · 27 citations

, , +16

Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho et al. · International Dairy Journal · 2020 · 27 citations

, , +17

Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho et al. · Innovative Food Science & Emerging Technologies · 2019 · 26 citations

, , +16

Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho et al. · International Dairy Journal · 2020 · 15 citations

, , +14

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