Author

Cristiano Ragagnin de Menezes

Universidade Federal de Santa Maria - Cited by 4,209 - Microbiologia de alimentos

Biography

Cristiano Ragagnin de Menezes is associate Professor at the Center for Rural Sciences at the Federal University of Santa Maria. Doctorate in Food Science from FEA/UNICAMP (2007) and Post-Doctorate in Food Science and Technology from ITAL-SP (2009). He works in the area of ??Food Science with an emphasis on Microbiology, Micro and Nanostructure of Food. In his Lattes curriculum, the most frequent terms in the context of scientific production are: Nanoencapsulation, Microencapsulation, Probiotics, Prebiotics, Functional Foods, Food Microbiology and Production and Use of Enzymes in Biodegradation of Agricultural Waste and Fermentation Processes. 
Title
Cited by
Year
Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation
A Quatrin, C Rampelotto, R Pauletto, LH Maurer, SM Nichelle, B Klein, ...Journal of Functional Foods 65, 103714, 2020202
84
2020
Improvement of the viability of encapsulated probiotics using whey proteins
M de Araújo Etchepare, GL Nunes, BR Nicoloso, JS Barin, EMM Flores, ...Lwt 117, 108601, 2020202
64
2020
Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying
GC Raddatz, G Poletto, C de Deus, CF Codevilla, AJ Cichoski, ...Food Research International 130, 108902, 2020202
56
2020
Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages
L de Lima Alves, JZ Donadel, DR Athayde, MS da Silva, B Klein, ...Ultrasonics sonochemistry 67, 105161, 2020202
45
2020
Microencapsulation of healthier oils: An efficient strategy to improve the lipid profile of meat products
RT Heck, JM Lorenzo, BA Dos Santos, AJ Cichoski, CR de Menezes, ...Current Opinion in Food Science 40, 6-12, 2021202
44
2021
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions
YSV Leães, MB Pinton, CT de Aguiar Rosa, SS Robalo, R Wagner, ...Ultrasonics Sonochemistry 61, 104830, 2020202
29
2020
Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?
JS da Silva, M Voss, CR de Menezes, JS Barin, R Wagner, ...Meat science 159, 107947, 2020202
28
2020
Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced …
RT Heck, DF Ferreira, MB Fagundes, BA Dos Santos, AJ Cichoski, ...Meat Science 170, 108230, 2020202
27
2020
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages
CP Cavalheiro, C Ruiz‐Capillas, AM Herrero, F Jiménez‐Colmenero, ...Journal of the Science of Food and Agriculture 99 (15), 6706-6712, 2019201
26
2019
Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation …
GC Raddatz, BS da Fonseca, G Poletto, E Jacob-Lopes, AJ Cichoski, ...Powder Technology 362, 409-415, 2020202
25
2020
Carbon dioxide capture and use in photobioreactors: The role of the carbon dioxide loads in the carbon footprint
MC Deprá, RR Dias, IA Severo, CR de Menezes, LQ Zepka, ...Bioresource Technology 314, 1745, 2020202
23
2020
Bio-combustion of petroleum coke: The process integration with photobioreactors. Part II–Sustainability metrics and bioeconomy
IA Severo, MC Deprá, RR Dias, JS Barin, CR de Menezes, R Wagner, ...Chemical Engineering Science 213, 115412, 2020202
22
2020
Bioaccessibility and intestinal uptake of carotenoids from microalgae Scenedesmus obliquus
TC do Nascimento, PN Pinheiro, AS Fernandes, DC Murador, BV Neves, ...LWT 140, 110780, 212
20
2021
Mapping the performance of photobioreactors for microalgae cultivation: geographic position and local climate
SF Siqueira, MM Maroneze, RR Dias, RG Vendruscolo, R Wagner, ...Journal of Chemical Technology & Biotechnology 95 (9), 2411-2420, 2020202
19
2020
Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity
MT Bazana, SS da Silva, CF Codevilla, C de Deus, BN Lucas, GA Ugalde, ...Food Research International 125, 108645, 202
19
2019
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage
CP Cavalheiro, C Ruiz‐Capillas, AM Herrero, F Jiménez‐Colmenero, ...International Journal of Food Science & Technology 55 (12), 3613-3621, 2020202
17
2020
Insights on the intestinal absorption of chlorophyll series from microalgae
AS Fernandes, TC Nascimento, PN Pinheiro, VV de Rosso, ...Food Research International 140, 110031, 2021202
16
2021
Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract
JR da Rosa, GCC Weis, KIB Moro, SS Robalo, CE Assmann, LP da Silva, ...Lwt 2, 111027, 2021202
14
2021
Blueberry phenolic composition and improved stability by microencapsulation
NH Neuenfeldt, DP de Moraes, C de Deus, MT Barcia, CR de MenezesFood and Bioprocess Technology 15 (4), 750-767, 2022202
13
2022
Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives
GC Raddatz, CR MenezesCiência Rural 51, 2021202
13
2021

Referred From: https://scholar.google.com/citations?user=DxwAIa0AAAAJ&hl=pt-BR

Cited by
Citations 4209
h-index 37
i10-index 92
Open Access Journals