Carlos Eduardo Barão

Author

Also Known As

Barão, Carlos Eduardo, C.E. Barão, Carlos Barao, Carlos Baro, Carlos Barão, Carlos E. Barao, Carlos E. Barão, Carlos Eduardo BARÃO, Carlos Eduardo Barao, Carlos Eduardo Barão

107

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Instituto Federal do Paraná Universidade Estadual de Maringá Instituto Federal de Educação, Ciência e Tecnologia do Pará Universidade Federal da Paraíba Instituto Federal do Sertão Pernambucano

About

Carlos Eduardo Barão is an author at Instituto Federal do Paraná specializing in health sciences, microbiology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	398
2	Medicine	9	9	421
3	Engineering	6	6	114
4	Public Health	5	5	251
5	Behavioral Sciences	1	1	59

Carlos Eduardo Barão

Publications

Citations

H-Index

Page 1

	Year	Citations
Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice Guilherme Mamede da Costa, José Vitor de Carvalho Silva, Jéssica Dias Mingotti, LWT Food ChemistryNutritionAscorbic AcidProbioticBiochemistry	2016	119
Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival Guilherme Mamede da Costa, Marlon Memédio de Paula, Carlos Eduardo Barão, International Dairy Journal PrebioticsNutritionProbioticFood FermentationQuality Parameters	2019	93
Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? Rayrinne Ferreira Miranda, Marlon Memédio de Paula, Guilherme Mamede da Costa, LWT NutritionProbioticFood FermentationHealth SciencesFood Analysis	2019	76
Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion Laênia Angélica Andrade Lopes, Rafaela de Siqueira Ferraz Carvalho, Nereide Stela Santos-Magalhães, Food Research International	2020	66
Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components Guilherme Mamede da Costa, Marlon Memédio de Paula, Giselle Nobre Costa, Journal of Sensory Studies NutritionFlavoromicsFood AnalysisSensory Science (Early Childhood Education)Sweet Taste	2020	59
Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components? Jiuliane Martins da Silva, Suellen Jensen Klososki, Ramón Silva, LWT Food ChemistryNutritionFood FunctionFood AnalysisRice By-product	2020	57
Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane Jonas Marcelo Jaski, Karen Keli Barbosa Abrantes, Ana Beatriz Zanqui, Current Research in Food Science	2022	40
Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? Laênia Angélica Andrade Lopes, Tatiana Colombo Pimentel, Rafaela de Siqueira Ferraz Carvalho, Food Chemistry ProbioticFood SpoilageQuality ParametersBiotechnologyFood Microbiology	2020	36
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond Ana Beatriz Costa Fernandes, Vanessa Aparecida Marcolino, Camila Silva, Food Bioscience Food ChemistryProbioticFood FermentationBiotechnologyFood Microbiology	2021	32
Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage Winnie Alencar Luciano, Tatiana Colombo Pimentel, Fabrícia França Bezerril, International Journal of Food Microbiology Edible FilmFresh-cut MelonFood MicrobiologyFood PreservationCitral Nanoemulsion	2022	32

Page 1