Ana Caroliny Vieira da Costa

Author

Universidade Federal da Paraíba

Also Known As

Ana C.V. Costa, Ana Caroliny Vieira da COSTA, Ana Caroliny Vieira da Costa, Costa, Ana Caroliny Vieira Da

Publications

400

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Paraíba Universidade Estadual de Campinas (UNICAMP)

About

Ana Caroliny Vieira da Costa is an author at Universidade Federal da Paraíba specializing in food chemistry, food microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	4	4	206
2	Health Sciences	3	3	162
3	Public Health	3	3	189
4	Medicine	2	2	61
5	Education	1	1	12

Ana Caroliny Vieira da Costa

Publications

365

Citations

H-Index

Page 1

	Year	Citations
Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods Jefferson Carneiro de Barros, Maria Lúcia da Conceição, Nelson Justino Gomes Neto, LWT Food ChemistryMicrobial ContaminationFoodborne PathogensFood MicrobiologyMicrobiology	2009	98
Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region Ana Caroliny Vieira da Costa, Janaína Maria Batista de Sousa, Maria Aparecida Azevedo Pereira da Silva, Food Research International	2017	61
Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods Evandro Leite de Souza, Jefferson Carneiro de Barros, Maria Lúcia da Conceição, Brazilian Journal of Microbiology Food AnalysisStaphylococcus AureusCombined ApplicationFood ContaminantFood Preservation	2009	47
Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods. Evandro Leite de Souza, Jefferson Carneiro de Barros, Maria Lúcia da Conceição, PubMed Food AnalysisStaphylococcus AureusCombined ApplicationFood ContaminantFood Preservation	2009	44
Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds Ana Caroliny Vieira da Costa, Janaína Maria Barbosa Sousa, Taliana Kênia Alencar Bezerra, LWT EntomologySemiochemicalVolatile ProfileKey Volatile CompoundsStingless Bees	2018	34
The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil Geiseanny Fernandes do Amarante Melo, Ana Caroliny Vieira da Costa, Felício Garino Júnior, Brazilian Journal of Microbiology	2013	25
Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model. Jefferson Carneiro de Barros, Maria Lúcia da Conceição, Nelson Justino Gomes Neto, PubMed	2012	17
Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model Jefferson Carneiro de Barros, Maria Lúcia da Conceição, Nelson Justino Gomes Neto, Brazilian Journal of Microbiology Staphylococcus AureusCombined ApplicationMeat ModelFood Processing FacilitiesFood Chemistry	2012	17
Physicochemical properties of low sodium goat kafta Phillipe Thiago Leite Barbosa, Isabel C.V. Santos, Valquíria Cardoso da Silva Ferreira, LWT Food ChemistryAnimal PhysiologyCaprineAnimal NutritionAnimal Science	2016	12
Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature Heloísa Maria Ângelo Jerônimo, Rita de Cássia Ramos do Egypto Queiroga, Ana Caroliny Vieira da Costa, Brazilian Journal of Pharmaceutical Sciences	2012	10

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