Aloísio Henrique Pereira de Souza

Author

Also Known As

A. H. P. Souza, A. H. Souza, Aloisio H P Souza, Aloisio H P de Souza, Aloisio H. P. Souza, Aloisio H. P. de Souza, Aloisio H.P. Souza, Aloisio Henrique Pereira Souza, Aloisio Henrique Pereira de SOUZA, Aloisio Henrique Pereira de Souza

Publications

711

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Maringá Universidade Tecnológica Federal do Paraná Universidade Estadual do Oeste do Paraná Polytechnic Institute of Bragança Coordenação de Aperfeicoamento de Pessoal de Nível Superior

About

Aloísio Henrique Pereira de Souza is an author at Universidade Estadual de Maringá specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	160
2	Public Health	4	4	70
3	Engineering	2	2	83
4	Biochemistry	2	2	48
5	Medicine	1	1	26

Aloísio Henrique Pereira de Souza

Publications

630

Citations

H-Index

Page 1

	Year	Citations
Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer Rúbia Carvalho Gomes Corrêa, Aloísio Henrique Pereira de Souza, Ricardo C. Calhelha, Food & Function	2015	90
Evaluation of nutritional compounds in new amaranth and quinoa cultivars Sylvio V. Palombini, Thiago Claus, Swami A. Maruyama, Food Science and Technology Food ChemistryNutritionAgricultural ChemistryBotanyNutraceutical Ingredient	2013	81
Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems Aloísio Henrique Pereira de Souza, Rúbia Carvalho Gomes Corrêa, Lillian Barros, Food Research International Ilex ParaguariensisBioactive CompoundsWhole PlantPhytochemicalIn-vitro Comparative Study	2015	74
Compressed n-propane extraction of lipids and bioactive compounds from Perilla (Perilla frutescens) Cláudia Marques da Silva, Ana Beatriz Zanqui, Aline Kirie Gohara, The Journal of Supercritical Fluids Lipid AnalysisSolvent ExtractionChemical EngineeringN-propane ExtractionEngineering	2015	52
<b>Sacha inchi as potential source of essential fatty acids and tocopherols: multivariate study of nut and shell</b> - doi: 10.4025/actascitechnol.v35i4.19193 Aloísio Henrique Pereira de Souza, Aline Kirie Gohara, Ângela Cláudia Rodrigues, Acta Scientiarum. Technology/Acta scientiarum. Technology Lipid AnalysisNutritionMultivariate StudyExperimental NutritionFood Chemistry	2013	31
Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert Márcia Alves Chaves, Juliane Piati, Luana T. Malacarne, Journal of Food Science and Technology Food ChemistryLocust Bean GumEngineeringHealth SciencesFood Analysis	2018	31
Extraction of oil and bioactive compounds from Araucaria angustifolia (Bertol.) Kuntze using subcritical n-propane and organic solvents Cláudia Marques da Silva, Ana Beatriz Zanqui, Aloísio Henrique Pereira de Souza, The Journal of Supercritical Fluids Solvent ExtractionAraucaria AngustifoliaOrganic SolventsBioassay-guided IsolationPharmacology	2016	30
Effect of the addition of chia's by‐product on the composition of fatty acids in hamburgers through chemometric methods Aloísio Henrique Pereira de Souza, Aline Kirie Gohara, Eliza Mariane Rotta, Journal of the Science of Food and Agriculture	2014	29
Enhancement of the nutritional status of Nile tilapia (Oreochromis niloticus) croquettes by adding flaxseed flour Renata Hernandez Barros Fuchs, Ricardo Pereira Ribeiro, Makoto Matsushita, LWT Flaxseed FlourNutritionAnimal NutritionNutritive ValueNutritional Status	2013	27
Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach Aline Kirie Gohara, Aloísio Henrique Pereira de Souza, Sandra Terezinha Marques Gomes, Ciência e Agrotecnologia NutritionFood AnalysisAgricultural EconomicsAzuki BeansChemometric Approach	2016	26

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