Ana Carla Marques Pinheiro

Author

Also Known As

A. C. M. Pinheiro, A. C. Pinheiro, A.C.M. Pinheiro, ANA CARLA M. PINHEIRO, ANA CARLA MARQUES PINHEIRO, Ana C M Pinheiro, Ana C. M. Pinheiro, Ana C.M. Pinheiro, Ana CM Pinheiro, Ana Carla M Pinheiro

130

Publications

3.7K

Citations

H-Index

119

Concepts

All Affiliations

Universidade Federal de Lavras Brazilian Agricultural Research Corporation Universidade Estadual de Campinas (UNICAMP)Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais

About

Ana Carla Marques Pinheiro is an author at Universidade Federal de Lavras specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	39	1.6K
2	Engineering	9	9	275
3	Management	5	5	156
4	Medicine	4	4	616
5	Business	1	1	11

Ana Carla Marques Pinheiro

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Chemoface: a novel free user-friendly interface for chemometrics Cleiton Antônio Nunes, Matheus P. Freitas, Ana Carla Marques Pinheiro, Journal of the Brazilian Chemical Society Chemical AnalysisBiochemistryMedicineDrug DiscoveryBioanalysis	2012	353
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process Suzana Reis Evangelista, Cristina Ferreira Silva, Maria Gabriela Pedrozo da Cruz Miguel, Food Research International	2013	210
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil Juliana Farinassi Mendes, Laís Bruno Norcino, H.H.A. Martins, Food Hydrocolloids Food ChemistryFood ColloidLemongrass Essential OilActive Starch FilmsEdible Film	2019	188
Microbiological diversity associated with the spontaneous wet method of coffee fermentation Suzana Reis Evangelista, Maria Gabriela da Cruz Pedroso Miguel, Cristina Ferreira Silva, International Journal of Food Microbiology Microbial DiversityCoffee FermentationFood FermentationSpontaneous Wet MethodMicrobial Ecology	2015	154
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel, Cecília de Souza Cordeiro, Food Microbiology Fermentation ProcessStarter CulturesFood FermentationIn Vitro FermentationMicrobiology	2014	151
SensoMaker: a tool for sensorial characterization of food products Ana Carla Marques Pinheiro, Cleiton Antônio Nunes, Vladimír Vietoris Ciência e Agrotecnologia Consumer ResearchSensory ScienceSocial SciencesFood AuthenticationData Acquisition	2013	141
Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting Juliana Farinassi Mendes, Joana T. Martins, Anny Manrich, Carbohydrate Polymers Materials ScienceEdible FilmContinuous CastingBio-based MaterialPectin Film	2019	120
Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate Nádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, LWT	2015	106
Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae Aline Galvão Tavares Menezes, Nádia Nara Batista, Cíntia Lacerda Ramos, Food Research International	2016	93
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride Renata Abadia Reis Rocha, Michele Nayara Ribeiro, Gabriela Alvarenga Silva, Journal of Food Science Food ChemistrySodium ChlorideSalty TasteHealth SciencesFood Additive	2020	81

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