Paulo José Ogliari - Concepedia

Author

Paulo José Ogliari

Also Known As

Ogliari, Paulo José, P.J. Ogliari, Paulo J Ogliari, Paulo J. OGLIARI, Paulo J. Ogliari, Paulo Jose Ogliari, Paulo José Ogliari, Paulo Ogliari

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia Universidade Estadual de Campinas (UNICAMP)Brazilian Agricultural Research Corporation

About

Paulo José Ogliari is an author at Universidade Federal de Santa Catarina specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	397
2	Engineering	4	4	250
3	Medicine	2	2	217
4	Natural Sciences	2	2	103
5	Public Health	1	1	27

Paulo José Ogliari

Publications

987

Citations

H-Index

Page 1

	Year	Citations
Evaluation of some hemato-immunological parameters in the shrimp Farfantepenaeus paulensis submitted to environmental and physiological stress Luciane Maria Perazzolo, Rogério Gargioni, Paulo José Ogliari, Aquaculture BiologyPhysiologyPhysiological StressPathogenesisShrimp Farfantepenaeus Paulensis	2002	169
Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology Vanessa Webber, Sabrina Matos de Carvalho, Paulo José Ogliari, Food Science and Technology Solvent ExtractionEngineeringBotanyFood AnalysisBio-based Sorbent	2012	134
Physical properties of yoghurt manufactured with milk whey and transglutaminase Cony Gauche, Thays Tomazi, Pedro Luiz Manique Barreto, LWT BiomanufacturingFood PhysicMilk WheyFood BiophysicsBiotechnology	2008	117
Barley β-glucans extraction and partial characterization V. M. Limberger-Bayer, Alícia de Francisco, A Apri Satriawan Chan, Food Chemistry	2014	105
Crosslinking of milk whey proteins by transglutaminase Cony Gauche, Joana T.C. Vieira, Paulo José Ogliari, Process Biochemistry Protein ChemistryMilk Whey ProteinsBiochemistryCross-linkNatural Sciences	2008	93
Optimization of α-tocopherol loaded solid lipid nanoparticles by central composite design Sabrina Matos de Carvalho, Carolina Montanheiro Noronha, Caroline Louise Floriani, Industrial Crops and Products Materials ScienceEngineeringNanomaterialsSolid Lipid NanoparticlesCentral Composite Design	2013	92
Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration Ana Paula Aguiar Prudêncio, Elane Schwinden Prudêncio, Renata Dias de Mello Castanho Amboni, Food and Bioproducts Processing PolyphenolicsEnvironmental EngineeringAntioxidant ActivityPhenolic CompositionPhytochemistry	2011	61
Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology Fabiane Picinin de Castro, Thiago M. Cunha, Paulo José Ogliari, LWT Food FermentationCheese WheyResponse Surface MethodologyFood StructureFood Engineering	2008	57
Influence of fermentation time on characteristics of sourdough bread Krischina Singer Aplevicz, Paulo José Ogliari, Ernani Sebastião Sant’Anna Brazilian Journal of Pharmaceutical Sciences Food ChemistryRaw DoughBiomanufacturingFood FermentationNumerous Baked Products	2013	48
Characterization of Brazilian wheat cultivars for specific technological applications Patrícia Matos Scheuer, Alícia de Francisco, M. Z. de Miranda, Food Science and Technology Food ChemistryNutritionBrazilian Wheat CultivarsFood CompositionBotany	2011	27

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