Nathália M. Coutinho

Universidade Federal Fluminense — Brazil

Agricultural and Biological Sciences · Life Sciences

14h-index1.3kcitations21works0.02yr avg
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Research Topics

Meat and Animal Product Quality(5), Microbial Inactivation Methods(4), Probiotics and Fermented Foods(3), Aquaculture Nutrition and Growth(3), Plasma Applications and Diagnostics(3)

Publications21 total

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
Comprehensive Reviews in Food Science and Food Safety·2022· 90 cited
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide
Food Research International·2021· 41 cited
Contributors
Elsevier eBooks·2021
Cold Plasma
Elsevier eBooks·2021· 5 cited
Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma
LWT·2020· 42 cited
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
Trends in Food Science & Technology·2020· 241 cited
Food defense: Perceptions and attitudes of Brazilian dairy companies
Journal of Dairy Science·2020· 7 citedOpen Access
Probiotic dairy foods and postprandial glycemia: A mini-review
Trends in Food Science & Technology·2020· 60 cited
Whey protein films added with galactooligosaccharide and xylooligosaccharide
Food Hydrocolloids·2020· 64 cited
Traceability: Perceptions and attitudes of Brazilian non-bovine dairy processors
Food Control·2019· 8 cited
Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
Journal of Dairy Science·2019· 95 citedOpen Access
Detection of formaldehyde in raw milk by time domain nuclear magnetic resonance and chemometrics
Food Control·2019· 35 cited
LIPID DISTRIBUTION IN THE MEAT OF JAU (Zungaro jahu) AND THE INFLUENCE OF STORAGE TEMPERATURE ON ITS FAT STABILITY
Archives of Veterinary Science·2019· 1 citedOpen Access
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat
Figshare·2019Open Access
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat
Brazilian journal of food technology/Brazilian Journal of Food Technology·2019· 14 citedOpen Access
Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure
LWT·2018· 72 cited
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
Food Chemistry·2018· 115 cited
Processing chocolate milk drink by low-pressure cold plasma technology
Food Chemistry·2018· 95 cited
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure
Food Research International·2018· 54 cited
Cold plasma processing of milk and dairy products
Trends in Food Science & Technology·2018· 291 cited
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Frequent Co-authors

Tatiana Colombo Pimentel(17), Adriano G. Cruz(17), Mônica Q. Freitas(16), Márcia C. Silva(12), Erick A. Esmerino(12), Ramon S. Rocha(9), Jonas T. Guimarães(8), Marcello R. Silveira(8), Roberto P.C. Neto(7), Maria Inês Bruno Tavares(7), Chaminda Senaka Ranadheera(6), Fábio O. Borges(6), Fabiano A.N. Fernandes(6), Suelí Rodrigues(6), Maria Carmela K.H. Duarte(6), Jeremias Moraes(5), Renata S.L. Raices(5), Celso F. Balthazar(5), Leonardo M. Fernandes(5), Daniel Granato(3)