Cristina Saraiva - Concepedia

Author

Cristina Saraiva

University of Trás-os-Montes and Alto Douro ORCID

Also Known As

C. SARAIVA, C. Saraiva, CRISTINA SARAIVA, Camila Ferreira SARAIVA, Carolina Saraiva, Cenina Maria Cabral Miranda Saraiva, Cristina M. Saraiva, Cristina Maria Saraiva, Cristina Maria Teixeira Saraiva, Cristina Saraiva

123

Publications

1.6K

Citations

H-Index

102

Concepts

All Affiliations

University of Trás-os-Montes and Alto Douro Universidade do Porto INESC TEC University of Lisbon Association for the Development of Douro Viticulture

About

Cristina Saraiva is an author at University of Trás-os-Montes and Alto Douro specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	17	632
2	Public Health	9	9	368
3	Medicine	7	7	214
4	Engineering	5	5	177
5	Education	1	1	55

Cristina Saraiva

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Detection of biogenic amines in several foods with different sample treatments: An overview Helena Vasconcelos, José M. M. M. de Almeida, Ana Matias, Trends in Food Science & Technology Food ChemistryFood ForensicsBiochemistrySeveral FoodsMedicine	2021	88
Evaluation of food labelling usefulness for consumers Maria João Moreira, Juan García‐Díez, José M. M. M. de Almeida, International Journal of Consumer Studies NutritionProduct LabelingFood LabellingFood ChoiceFood Marketing	2019	74
Evaluation of food safety training on hygienic conditions in food establishments Kamila Soares, Juan García‐Díez, Alexandra Esteves, Food Control Food DefenseNutritional GuidelinesFood EstablishmentsHygienic ConditionsFood Quality Assurance	2013	59
Determining Food Stability to Achieve Food Security Juan García‐Díez, Carla Gonçalves, Luca Grispoldi, Sustainability NutritionHealth SciencesFood SecurityFood StabilityPublic Health Protection	2021	57
Feather conditions and clinical scores as indicators of broilers welfare at the slaughterhouse Sónia Saraiva, Cristina Saraiva, George Stilwell Research in Veterinary Science NutritionClinical ScoresEngineeringAnimal ScienceAnimal Nutrition	2016	55
Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics Helena Vasconcelos, Cristina Saraiva, José M. M. M. de Almeida Food and Bioprocess Technology NutritionFood SpoilageFood AnalysisAnalytical ChemistryPublic Health	2014	51
Antimicrobial effect of essential oils of Laurus nobilis L. and Rosmarinus officinallis L. on shelf-life of minced “Maronesa” beef stored under different packaging conditions Joana Vilela, Dirce Martins, Filipe Monteiro-Silva, Food Packaging and Shelf Life Food AnalysisFood ContaminantMicrobiologyEssential OilsAntimicrobial Effect	2016	50
Consumer Knowledge about Food Labeling and Fraud Maria João Moreira, Juan García‐Díez, José M. M. M. de Almeida, Foods	2021	48
Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef Cristina Saraiva, Irene Oliveira, José A. Silva, Journal of Food Science and Technology Meat PackagingMultivariate TechniquesEngineeringVolatile CompoundsFood Authentication	2014	45
Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese Cristina Saraiva, Ana Catarina Silva, Juan García‐Díez, Foods	2021	42

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