Nelson Horacio Pezoa García

Author

Universidade Estadual de Campinas (UNICAMP)

Also Known As

GARCIA,NELSON HORÁCIO PEZOA, N.H.P. García, NELSON HORACIO PEZOA GARCÍA, NELSON HORÁCIO PEZOA GARCIA, Nelson H Pezoa García, Nelson H. P. García, Nelson H.P. García, Nelson Horacio Pezoa Garcia, Nelson Horacio Pezoa García

Publications

236

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Brazilian Agricultural Research Corporation Instituto de Tecnologia de Alimentos

About

Nelson Horacio Pezoa García is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, engineering, and in vitro fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	71
2	Health Sciences	2	2	44
3	Medicine	2	2	53
4	Biochemistry	2	2	44
5	Biomolecular Engineering	1	1	18

Nelson Horacio Pezoa García

Publications

175

Citations

H-Index

Page 1

	Year	Citations
<sup>1</sup>H NMR, a Rapid Method to Monitor Organic Acids during Cupuassu (<i>Theobroma grandiflorum</i> Spreng) Processing Ísis M. Figueiredo, Nádia Rosa Pereira, Priscilla Efraim, Journal of Agricultural and Food Chemistry	2006	30
A Headspace Solid Phase Microextraction (HS-SPME) method for the chromatographic determination of alkylpyrazines in cocoa samples Glaucia Falleiros Pini, Edy Sousa de Brito, Nelson Horacio Pezoa García, Journal of the Brazilian Chemical Society Solvent ExtractionEngineeringQuality ParametersChemistryChemical Engineering	2004	27
Effect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation Edy Sousa de Brito, Narendra Narain, Nelson Horacio Pezoa García, Journal of the Science of Food and Agriculture NutritionFood AnalysisGlycobiologyGlucose AdditionExperimental Nutrition	2002	26
Physico‐Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu ( <i>Theobroma grandiflorum</i> Schum) Seed Ana Vânia Carvalho, Nelson Horacio Pezoa García, Jaime Amaya-Farfán Journal of Food Science	2006	26
Effect of polyphenol oxidase (PPO) and air treatments on total phenol and tannin content of cocoa nibs Edy Sousa de Brito, Nelson Horacio Pezoa García, Allan César Amâncio Food Science and Technology Food ChemistryCocoa FlavourChemical EngineeringCocoa NibsEngineering	2002	26
Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines Edy Sousa de Brito, Nelson Horacio Pezoa García, Allan César Amâncio, International Journal of Food Science & Technology	2001	22
Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing Edy Sousa de Brito, Nelson Horacio Pezoa García, Allan César Amâncio Brazilian Archives of Biology and Technology EngineeringFood AnalysisFood BiophysicsFood ChemistryBioanalysis	2004	18

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