Carlos José Pimenta

Alternative fat substitutes for beef burger: technological and sensory characteristics

Sabrina Carvalho Bastos, Carlos José Pimenta, Tatiana A. Reis et al. · Journal of Food Science and Technology · 2014 · 69 citations · Full text

Nutrition, Alternative Fat Substitutes, Food Texture +5

Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

Larissa de Oliveira Fassio, Marcelo Ribeiro Malta, Gladyston Rodrigues Carvalho et al. · Beverages · 2016 · 64 citations · Full text

Food Chemistry, Principal Component Analysis—pca—if, Sensory Description +11

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Evandro Galvão Tavares Menezes, Juliana Ribeiro do Carmo, José Guilherme Lembi Ferreira Alves et al. · Biotechnology Progress · 2013 · 60 citations

Chemical Engineering, Biomass Conversion, Engineering +12

Challengs in coffee quality: Cultural, chemical and microbiological aspects

Carlos José Pimenta, Caroline Lima Angélico, Sára Maria Chalfoun · Ciência e Agrotecnologia · 2018 · 57 citations · Full text

Nutrition, Coffee Production, Food Analysis +18

Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

Amanda Maria Teixeira Lago, Ana C. C. Vidal, Maria Cecília Evangelista Vasconcelos Schiassi et al. · Journal of Food Science · 2017 · 41 citations

Customer Satisfaction, Sensory Acceptance Test, Food Analysis +20