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Yhan S. Mutz

Universidade Federal do Rio de Janeiro

H指数:18

被引数:1,090

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

IF3.7

2025-01-180

OA

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

Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion

IF6.3

2023-12-013

PRE

Soybean Plants Exposed to Low Concentrations of Potassium Iodide Have Better Tolerance to Water Deficit through the Antioxidant Enzymatic System and Photosynthesis Modulation

IF4.1

2023-07-059

OAAI

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

IF6.3

2023-07-0112

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

A simple and reliable electroanalytical method employing a disposable commercial electrode for simultaneous determination of lead(II) and mercury(II) in beer

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-07-0113

OAAI

Fluorescence spectroscopy in tandem with chemometric tools applied to milk quality control

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-06-0117

OAAI

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

FRONTIERS IN NUTRITION

IF5.1

2022-04-063

OAAI

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

Portable electronic tongue based on screen-printed electrodes coupled with chemometrics for rapid differentiation of Brazilian lager beer

IF6.3

2021-09-0120

OAAI

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

IF6.6

2021-08-2421

OAAI

Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-017

PREAI

Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality

IF6.1

2021-02-0112

PREAI

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

深入了解化学和感官方面，使用化学计量学了解和管理啤酒老化

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-10-0324

OAAI

Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-06-1014

PREAI

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

FRONTIERS IN MICROBIOLOGY

IF4.5

2020-04-0816

OAAI

Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-11-0117

OAAI

Modelling inactivation of wild-type and clinical Escherichia coli O26 strains using UV-C and thermal treatment and subsequent persistence in simulated gastric fluid

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2019-08-0920

PREAI

Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0120

PREAI