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Carlos Artur Nascimento Alves
Carlos Artur Nascimento Alves
Federal University of Ceará
Food science
Pulp (paper)
Gellan gum
Sensory analysis
Water activity
3
Papers
5
Citations
0
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Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
2021
International Journal of Gastronomy and Food Science
Amanda Rodrigues Leal
Luciana de Siqueira Oliveira
Lorena Machado Farias
Carlos Artur Nascimento Alves
Juliana Nascimento da Costa
Paulina Mata
Paulo Henrique Machado de Sousa
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Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses
2021
International Journal of Gastronomy and Food Science
Kamila de Lima Santos
Carlos Artur Nascimento Alves
Francisca Moisés de Sousa
Thaisa Abrantes Souza Gusmão
Elenilson G. Alves Filho
Lucicleia Barros de Vasconcelos
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Effect of hydroocolloid concentration on bioactive compounds, bioaccessibility and instrumental texture of guava (Psidium guajava L.)
2020
Research, Society and Development
Juliana Nascimento da Costa
Luis Gustavo Lima Nascimento
Amanda Rodrigues Leal
Paulina Mata
Carlos Artur Nascimento Alves
Antônio Augusto Lima de Araújo Filho
Paulo Henrique Machado de Sousa
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Citations (2)
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