Bruna A. Kamimura - Concepedia

Author

Bruna A. Kamimura

Universidade Estadual de Campinas (UNICAMP)

Also Known As

B. A. KAMIMURA, B.A Kamimura, B.A. Kamimura, Bruna A. Kamimura, Bruna Akie Kamimura

Publications

621

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Instituto Federal do Rio de Janeiro Universidade Federal Fluminense Instituto Federal do Paraná Universidade do Estado do Rio de Janeiro

About

Bruna A. Kamimura is an author at Universidade Estadual de Campinas (UNICAMP) specializing in health sciences, food microbiology, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	137
2	Microbiology	3	3	152
3	Public Health	2	2	124
4	Medicine	1	1	109
5	Chemistry	1	1	29

Bruna A. Kamimura

Publications

594

Citations

H-Index

Page 1

	Year	Citations
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects Bruna A. Kamimura, Marciane Magnani, Winnie Alencar Luciano, Comprehensive Reviews in Food Science and Food Safety	2019	115
Large-scale mapping of microbial diversity in artisanal Brazilian cheeses Bruna A. Kamimura, Francesca De Filippis, Anderson S. Sant’Ana, Food Microbiology Microbial DiversityLarge-scale MappingMicrobial EcologyFood MicrobiologyMicrobiology	2018	109
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses Larissa P. Margalho, Bruna A. Kamimura, Marcelo D'Elia Feliciano, Food Microbiology	2018	98
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds Juliana Matera, Aderval S. Luna, Diego B. Batista, Food Research International Food ChemistryVolatile CompoundsFood CompositionPhysicochemical CharacteristicsFood Analysis	2018	65
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms Bruna A. Kamimura, Lucélia Cabral, Melline Fontes Noronha, Food Microbiology	2020	64
Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content Ana Laura Tibério de Jesus, Meg S. Fernandes, Bruna A. Kamimura, Food Research International	2015	42
A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses Larissa P. Margalho, Bruna A. Kamimura, Tatiana Colombo Pimentel, Journal of Food Composition and Analysis NutritionLarge SurveyFood CompositionFood AnalysisGross Composition	2021	29
Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES Bárbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, Journal of Food Composition and Analysis Food AuthenticationFood CompositionChemical CompositionFood AnalysisBrazilian Artisanal Cheeses	2022	29
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses Larissa P. Margalho, Bruna A. Kamimura, Ramon Peres Brexó, Food Microbiology Food FermentationHigh Throughput ScreeningLactic Acid BacteriaBrazilian Artisanal CheesesBiotechnology	2021	28
Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity Geany Targino de Souza Pedrosa, Bruna A. Kamimura, M. M. Furtado, LWT Growth PotentialFood Processing FacilitiesSemi-hard Minas MicrocheesesLactic Acid BacteriaFood Microbiology	2022	15

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