T. J. G. Salva - Concepedia

Author

T. J. G. Salva

Agronomical Institute of Campinas

Also Known As

T. J. G. Salva, T.J.G Salva, T.J.G. Salva, TEREZINHA J. SALVA, Terezinha J. G. Salva, Terezinha J.G. Salva

Publications

621

Citations

H-Index

Concepts

All Affiliations

Agronomical Institute of Campinas Universidade Estadual de Campinas (UNICAMP)Universidade de São Paulo

About

T. J. G. Salva is an author at Agronomical Institute of Campinas specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	254
2	Medicine	1	1	26
3	Biochemistry	1	1	26
4	Biostatistics	1	1	71
5	Food Sciences	1	1	71

T. J. G. Salva

Publications

609

Citations

H-Index

Page 1

	Year	Citations
Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy Juliano Souza Ribeiro, Márcia M. C. Ferreira, T. J. G. Salva Talanta	2010	264
Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares Juliano Souza Ribeiro, Fábio Augusto, T. J. G. Salva, Analytica Chimica Acta Food ChemistryBrazilian ArabicaFood AnalysisChemometric MethodSensory Properties	2008	135
Prediction models for Arabica coffee beverage quality based on aroma analyses and chemometrics Juliano Souza Ribeiro, Fábio Augusto, T. J. G. Salva, Talanta	2012	72
CHEMOMETRIC STUDIES FOR QUALITY CONTROL OF PROCESSED BRAZILIAN COFFEES USING DRIFTS Juliano Souza Ribeiro, T. J. G. Salva, Márcia M. C. Ferreira Journal of Food Quality Food ChemistryInfrared SpectroscopySpectroscopyCaffeine ExtractionFood Analysis	2010	71
Some enzymatic properties of cholesterol oxidase produced by Brevibacterium sp T. J. G. Salva, Alcina Maria Liserre, Aloísia L. Moretto, Revista de Microbiologia Lipid AnalysisCholesterol OxidaseBiomanufacturingBiosynthesisFood Fermentation	1999	26
Volatile flavour compounds of cooked acha (Digitaria exilis Stapf) Ola Lasekan, Julia Pietrosanto Teixeira, T. J. G. Salva Food Chemistry Food ChemistryVolatile Flavour CompoundsFood AnalysisChemical CompositionAnalytical Chemistry	2001	22
Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans Mery Yovana Rendón, Priscila Lupino Gratão, T. J. G. Salva, European Food Research and Technology Food ChemistryHydrogen Peroxide ContentAgricultural ChemistryArabica Coffee BeansAntioxidant Enzyme Activity	2013	19

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