Pedro Henrique Campelo

Author

Also Known As

Campelo, Pedro Henrique, P. Campelo, PEDRO CAMPELO, Pedro Campelo, Pedro Campelo Félix, Pedro H Campelo, Pedro H. Campelo, Pedro Henrique Campelo Felix, Pedro Henrique C. Felix, Pedro Henrique C. Félix

213

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Amazonas Instituto Federal do Amazonas Universidade Federal de Lavras Universidade Federal de Viçosa Universidade Estadual de Campinas (UNICAMP)

About

Pedro Henrique Campelo is an author at Universidade Federal do Amazonas specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	22	1.2K
2	Engineering	17	23	934
3	Public Health	7	7	473
4	Medicine	5	5	106
5	Business	2	2	109

Pedro Henrique Campelo

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Available technologies on improving the stability of polyphenols in food processing Hui Cao, Öznur Saroğlu, Ayşe Karadağ, Food Frontiers Available TechnologiesFood BiophysicsPolyphenols DependsFood PreservationPolyphenolics	2021	268
Starch nanoparticles: production methods, structure, and properties for food applications Pedro Henrique Campelo, Anderson S. Sant’Ana, María Teresa Pedrosa Silva Clerici Current Opinion in Food Science Chemical EngineeringEngineeringNanomaterialsStarch NanoparticlesPolysaccharide	2020	139
Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage Ana Paula Miléo Guerra de Carvalho, Domingos Rodrigues Barros, Laiane Souza da Silva, International Journal of Biological Macromolecules Cold Atmospheric PlasmaPlasma Generation VoltageGas Discharge PlasmaNonthermal PlasmaPlasma Application	2021	108
Stability of spray-dried beetroot extract using oligosaccharides and whey proteins Eloá Lourenço do Carmo, Rhana Amanda Ribeiro Teodoro, Pedro Henrique Campelo, Food Chemistry	2017	103
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency Débora Raquel Gomes Castro, Josiana Moreira Mar, Laiane Souza da Silva, Food Research International Cold Atmospheric PlasmaElectrical EngineeringCamu-camu Juice ProcessingExcitation FrequencyGas Discharge Plasma	2020	97
Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment Pedro Henrique Campelo, Luciana Affonso Junqueira, Jaime Vilela de Resende, International Journal of Food Properties Food ColloidChemical Enhanced Oil RecoveryFood PackagingBiomanufacturingEngineering	2017	88
Non-conventional starch sources Bruna Lago Tagliapietra, Mária Hermínia Ferrari Felisberto, Edgar Aparecido Sanches, Current Opinion in Food Science Food ChemistryPolysaccharideNon-conventional Starch SourcesFood ProcessingGrain Quality	2020	84
Physicochemical and Thermal Stability of Microcapsules of Cinnamon Essential Oil by Spray Drying Pedro Henrique Campelo, Viviane Santos Birchal, Diego Alvarenga Botrel, Journal of Food Processing and Preservation Microencapsulation Essential OilsChemical EngineeringCinnamon Essential OilSpray DryingMicro-encapsulation	2016	76
Bio‐nanocomposites for food packaging applications: effect of cellulose nanofibers on morphological, mechanical, optical and barrier properties Raissa Alvarenga Carvalho, Taline Amorim Santos, Viviane Machado Azevedo, Polymer International Materials ScienceNanofiberBiomanufacturingFood PackagingWhey Protein	2017	72
Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles Pedro Henrique Campelo, Eloá Lourenço do Carmo, Rosana Zacarias Domingues, Industrial Crops and Products Food ChemistryFood ColloidChemical EngineeringDextrose EquivalentChemical Composition	2017	71

Page 1