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J. Moraes · SciRah

Researcher profile · Semantic Scholar

J. Moraes

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J. Moraes — researcher profile on SciRah

h-index: 25
Works: 30
Citations: 2,368

Most-cited papers

Cold plasma processing of milk and dairy products
N. Coutinho, Marcelo R. Silveira, R. Rocha, J. Moraes +11 more
2018246 citations
Semantic Scholar
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.
C. Balthazar, H. Silva, E. Esmerino, R. Rocha +15 more
2018Food Chemistry193 citations
Semantic Scholar
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
Aline L. D. Batista, Ramon B. Silva, L. Cappato, M. Ferreira +11 more
2017143 citations Open access
Semantic Scholar
Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial
Marcella F. Sperry, H. Silva, C. Balthazar, E. Esmerino +15 more
2018Journal of Functional Foods126 citations Open access
Semantic Scholar
Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage.
J. Guimarães, E. Silva, C. Ranadheera, J. Moraes +6 more
2019Ultrasonics sonochemistry125 citations Open access
Semantic Scholar
Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage.
Sara H. M. C. Monteiro, E. Silva, V. Alvarenga, J. Moraes +6 more
2018Ultrasonics sonochemistry124 citations Open access
Semantic Scholar
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds.
Marcello R. Silveira, N. Coutinho, E. Esmerino, J. Moraes +14 more
2019Food Chemistry109 citations
Semantic Scholar
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds.
L. Cappato, M. Ferreira, J. Moraes, Roberto P. S. Pires +10 more
2018Food Chemistry103 citations
Semantic Scholar
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.
C. Balthazar, H. Silva, A. Vieira, R. P. C. Neto +11 more
2017Food Research International96 citations
Semantic Scholar
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
L. L. Ferrão, M. Ferreira, R. N. Cavalcanti, A. F. Carvalho +15 more
2018Food Research International95 citations
Semantic Scholar
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.
C. Balthazar, C. Conte, J. Moraes, M. Costa +4 more
2016Journal of Dairy Science94 citations Open access
Semantic Scholar
Processing chocolate milk drink by low-pressure cold plasma technology.
N. Coutinho, Marcello R. Silveira, Leonardo M. Fernandes, J. Moraes +13 more
2019Food Chemistry87 citations
Semantic Scholar
Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products.
Carolina P. C. Martins, R. N. Cavalcanti, S. M. Couto, J. Moraes +7 more
2019Comprehensive Reviews in Food Science and Food Safety85 citations
Semantic Scholar
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
C. Balthazar, H. Silva, R. N. Cavalcanti, E. Esmerino +9 more
201785 citations Open access
Semantic Scholar
Ohmic Heating: A potential technology for sweet whey processing.
N. R. Costa, L. Cappato, M. Ferreira, Roberto P. S. Pires +13 more
2018Food Research International84 citations
Semantic Scholar
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile.
G. Amaral, Eric Keven Silva, R. N. Cavalcanti, Carolina P. C. Martins +11 more
2018Food Chemistry83 citations
Semantic Scholar
Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure
N. Coutinho, Marcello R. Silveira, T. C. Pimentel, M. Q. Freitas +12 more
2019LWT72 citations
Semantic Scholar
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
H. Silva, C. Balthazar, E. Esmerino, R. P. C. Neto +15 more
2018Food Chemistry70 citations
Semantic Scholar
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance
G. Amaral, E. Silva, A. R. Costa, V. Alvarenga +10 more
2018LWT62 citations
Semantic Scholar
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
H. Silva, C. Balthazar, E. Esmerino, A. Vieira +15 more
2017Food Research International57 citations
Semantic Scholar
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
J. Matera, A. Luna, D. B. Batista, T. C. Pimentel +12 more
2018Food Research International53 citations
Semantic Scholar
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.
Marcello R. Silveira, N. Coutinho, R. Rocha, J. Moraes +13 more
2019Food Research International46 citations
Semantic Scholar
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
Carolina P. C. Martins, M. Ferreira, E. Esmerino, J. Moraes +13 more
2018Food Chemistry37 citations Open access
Semantic Scholar
Quantification of polycyclic aromatic hydrocarbons in toasted guaraná (Paullinia cupana) by high-performance liquid chromatography with a fluorescence detector.
L. L. A. Veiga, H. Amorim, J. Moraes, Marcia C. Silva +2 more
2014Food Chemistry29 citations
Semantic Scholar
Prebiotic flours in dairy food processing: Technological and sensory implications
Renata Oliveira Santos, Marcus V. M. Silva, Kamila de Oliveira Do Nascimento, Aline L. D. Batista +10 more
201827 citations
Semantic Scholar
Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?
H. Silva, C. Balthazar, R. Rocha, J. Moraes +6 more
2018LWT24 citations
Semantic Scholar
Brazilian infant dairy foods: mineral content and daily intake contribution
L. Pimentel, J. Moraes, A. Luna, D. B. Barros +11 more
2018British Food Journal9 citations
Semantic Scholar
Corrigendum to "The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream" [Food Chem. 246 (2018) 464-472].
C. Balthazar, H. Silva, E. Esmerino, R. Rocha +15 more
2018Food Chemistry5 citations
Semantic Scholar
Dairy Foods II : Chemistry II M 121 Rheological properties , size distribution and optical microscopy of vanilla dairy desserts added with arrowroot flour
R. Oliveira, M. V. Ferreira, J. L. Barbosa, M. I. Barbosa +20 more
20170 citations
Semantic Scholar
羊乳アイスクリームにおける異なるプレバイオティック食餌性オリゴ糖の効果の評価【Powered by NICT】
C. Balthazar, A. H. Vieira, N. C., Leandro P. Cappato +10 more
20170 citations
Semantic Scholar

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