Ana Cristina De Aguiar Saldanha Pinheiro

university of bologna

H指数:10

被引数:342

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Bridging the gap of gut microbiome effects of new food additives in food risk assessment: MICODE gut model to test new chitosan from seafood waste

弥合新食品添加剂肠道微生物组效应在食品安全风险评估中的差距：利用MICODE肠道模型测试来自海鲜废弃物的壳聚糖

Food Chemistry

IF9.8

2026-03-180

OAAI

Effects of pulsed electric field (PEF) pretreatment on the extraction yield and characteristics of rapeseed cake protein

脉冲电场（PEF）预处理对菜籽饼蛋白提取率和特性的影响

European Food Research and Technology

IF3.2

2026-02-170

OAAI

Correction: Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study

更正：脉冲电场处理对新鲜青豆脱水与复水行为的影响：一项动力学与热力学研究

Food and Bioprocess Technology

IF5.8

2026-02-160

PRE

Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study

脉冲电场处理对新鲜青豆脱水与复水行为的影响：一项动力学与热力学研究

Food and Bioprocess Technology

IF5.8

2026-01-120

PRE

A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolates

欧洲食品安全局（EFSA）批准的三种新型植物蛋白的全面概述：苜蓿蛋白浓缩物、油菜籽蛋白和绿豆蛋白分离物

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-09-010

PRE

Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

冷等离子体处理鲷鱼片在冷藏期间的微生物和品质变化

FOODS

IF5.1

2025-04-220

Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-010

OAAI

Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy

JOURNAL OF FOOD SCIENCE

IF3.4

2024-08-040

Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2023-08-236

Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-06-011

OAAI

Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery

ANTIOXIDANTS

IF6.6

2023-02-078

OAAI

Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-02-019

OAAI

Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-03-155

OAAI

The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage

FOOD RESEARCH INTERNATIONAL

IF8

2019-01-0115

PREAI

Evidence for Tunisian-Like Pestiviruses Presence in Small Ruminants in Italy Since 2007

TRANSBOUNDARY AND EMERGING DISEASES

IF3

2016-04-0321

OAAI

Ana Cristina De Aguiar Saldanha Pinheiro

个人简介

教育背景

工作经历

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