Patrícia Campos Bernardes (Patrícia C Bernardes, Patricia C Bernardes)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2022
Publications (10 Years): 7

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Molecules (Basel, Switzerland)

World journal of microbiology & biotechnology

Universidade Federal do Espírito Santo

Universidade Federal de Viçosa (PHD)

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

Affiliation History

Universidade Federal do Espírito Santo Jul 10o 2012

Brazil

Professor :: Food Engineering

Education History

Universidade Federal de Viçosa

Brazil

PHD :: Food Science and Technology

Publications

Maria Clara de Moraes Motta Machado, Bárbara Morandi Lepaus, Patrícia Campos Bernardes, Jackline Freitas Brilhante de São José
Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination. Molecules (Basel, Switzerland) 27 (20) (2022)
Denes Kaic Alves do Rosário, Yhan da Silva Mutz, Rafaela Gomes Ferrari, Patrícia Campos Bernardes, Carlos Adam Conte Junior
The COVID-19 pandemic in Brazil built on socioeconomic and political pillars. Pathogens and global health 115 (2) (2021)
Priscila Vargas Pereira, Danielle Gonçalves Bravim, Renata Pancini Grillo, Larissa Diirr Bertoli, Vanessa Moreira Osório, Daniela da Silva Oliveira, Maria Gabriela da Cruz Pedrozo Miguel, Rosane Freitas Schwan, Samuel de Assis Silva, Jussara Moreira Coelho, Patrícia Campos Bernardes
Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method. World journal of microbiology & biotechnology 37 (3) (2021)
Denes Kaic Alves do Rosário, Maraysa R Furtado, Yhan da Silva Mutz, Bruna L Rodrigues, Yago Alves de Aguiar Bernardo, Jéssica D Baltar, Patrícia Campos Bernardes, Marta Suely Madruga, Carlos Adam Conte Junior
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. Foods (Basel, Switzerland) 9 (4) (2020)
Priscila V Pereira, Daila L da Silveira, Rosane F Schwan, Samuel de Assis Silva, Jussara M Coelho, Patrícia Campos Bernardes
Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage. Journal of the science of food and agriculture 101 (6) (2020)
Denes Kaic Alves do Rosário, Bruna L Rodrigues, Patrícia Campos Bernardes, Carlos Adam Conte Junior
Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Critical reviews in food science and nutrition 61 (7) (2020)
Luiza Oliveira Silveira, Denes Kaic Alves do Rosário, Ana Carolina Garcia Giori, Syllas Borburema Silva Oliveira, Yhan da Silva Mutz, Clara Suprani Marques, Jussara Moreira Coelho, Patrícia Campos Bernardes
Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa). Journal of food science and technology 55 (4) (2018)

Patrícia Campos Bernardes.css-eqlu8i{font-size:small;padding-left:4px;} (Patrícia C Bernardes, Patricia C Bernardes)

Publication Activity (10 Years)

Top Topics

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Patrícia Campos Bernardes (Patrícia C Bernardes, Patricia C Bernardes)