Luiz A de Almeida Pinto (Luiz A A Pinto, Luiz Antonio de Almeida Pinto)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 6

Top Venues

Environmental science and pollution research international

Food science and biotechnology

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Molecules (Basel, Switzerland)

Universidade Federal do Rio Grande

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidade Federal do Rio Grande Aug 01 1977

Brazil

Professor :: School of Chemistry and Food

Publications

Jenifer Ines Engelmann, Bruna Silva de Farias, Andrei Vallerão Igansi, Patrick Peres Silva, Tito Roberto Santana Cadaval, Marcos Alexandre Gelesky, Valéria Terra Crexi, Luiz A de Almeida Pinto
Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Daniele C da Silva Alves, Bronach Healy, Luiz A de Almeida Pinto, Tito R Sant'Anna Cadaval, Carmel B Breslin
Recent Developments in Chitosan-Based Adsorbents for the Removal of Pollutants from Aqueous Environments. Molecules (Basel, Switzerland) 26 (3) (2021)
Claudio P Pinheiro, Tatiana G Mello, Mery L G Vieira, Luiz A de Almeida Pinto
Chitosan-coated different particles in spouted bed and their use in dye continuous adsorption system. Environmental science and pollution research international 26 (28) (2019)
Bruna Silva de Farias, Dara Djenifer Rodrigues Gründmann, Monique Martins Strieder, Nauro da Silveira, Tito Roberto Sant'Anna Cadaval, Luiz A de Almeida Pinto
Biosorption of glycerol impurities from biodiesel production onto electrospun chitosan-based nanofibers: equilibrium and thermodynamic evaluations. Environmental science and pollution research international 26 (28) (2019)
Silvia F Rocha, Tamires Müller, João V O Castro, Heraldo Z Lima, Luiz A de Almeida Pinto
Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation. Journal of food science and technology 55 (7) (2018)
Ana P Q Larrosa, Álisson S Camara, Jaqueline M Moura, Luiz A de Almeida Pinto
Spirulina sp. biomass dried/disrupted by different methods and their application in biofilms production. Food science and biotechnology 27 (6) (2018)

Luiz A de Almeida Pinto.css-eqlu8i{font-size:small;padding-left:4px;} (Luiz A A Pinto, Luiz Antonio de Almeida Pinto)

Publication Activity (10 Years)

Top Topics

Top Venues

Luiz A de Almeida Pinto (Luiz A A Pinto, Luiz Antonio de Almeida Pinto)