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D

Denes Kaic Alves do Rosário

universidade federal do espírito santo

H指数:24

被引数:2,423

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Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-11-010

PRE

Metataxonomic identification of microorganisms and sensory attributes of Coffea canephora under conventional processing and Self-Induced Anaerobiosis Fermentation

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2025-04-010

PRE

Effectiveness of an E-Nose Based on Metal Oxide Semiconductor Sensors for Coffee Quality Assessment

IF3.7

2025-01-180

OA

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Estimating the therapeutic potential of NSAIDs and linoleic acid-isomers supplementation against neuroinflammation

BIOMEDICINE & PHARMACOTHERAPY

IF7.5

2024-08-011

OAAI

Exploring high hydrostatic pressure for enhancing the preservation of white and dark muscle fish fillets stored at different packaging systems under refrigeration

IF6.3

2024-01-013

OAAI

A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-12-121

PRE

Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-11-0513

PRE

Easy-process nanoemulsions: Obtaining thymol nanodroplets with high shear speed systems

FOOD BIOSCIENCE

IF5.9

2023-10-015

PRE

Feasibility of NIR spectroscopy coupled with chemometrics for classification of Brazilian specialty coffee

IF6.3

2023-07-0112

PRE

Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli

IF6.3

2023-06-010

PRE

Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-03-0410

PRE

Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication

实验室制造的3D打印电化学传感器与化学计量学相结合，用于巴西咖啡认证

IF9.8

2023-03-015

OA

Inoculation of yeast and bacterium in wet-processed Coffea canephora

IF9.8

2023-01-017

OA

Toxic metal and metalloid contamination in seafood from an eutrophic Brazilian estuary and associated public health risks

富营养化巴西河口海鲜中的有毒金属和准金属污染以及相关的公共卫生风险

MARINE POLLUTION BULLETIN

IF4.9

2022-12-015

PRE

Baseline titanium levels of three highly consumed invertebrates from an eutrophic estuary in southeastern Brazil

MARINE POLLUTION BULLETIN

IF4.9

2022-10-013

PRE

High-Pressure Processing and Natural Antimicrobials Combined Treatments on Bacterial Inactivation in Cured Meat

IF3.3

2022-08-234

OA

Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions?

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-07-2818

PRE

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers

SCIENTIFIC REPORTS

IF3.9

2022-04-045

OAAI

Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

FOOD STRUCTURE-NETHERLANDS

IF5.9

2022-04-0141

OAAI