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Pedro Ivo Nunes de Carvalho

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Birthplace: Brazil

graduation at Engenharia de Alimentos from Universidade Federal do Espírito Santo (2012) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2016). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: supercritical fluid extraction, extraction parameters, ar-turmerone, cost of manufacturing and turmeric oil. (Source: Lattes Curriculum)

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Data from Web of Science

CARVALHO, PEDRO I. N.; FELIPE OSORIO-TOBON, J.; ROSTAGNO, MAURICIO A.; PETENATE, ADEMIR J.; MEIRELES, M. ANGELA A.. Techno-economic evaluation of the extraction of turmeric (Curcuma longa L.) oil and ar-turmerone using supercritical carbon dioxide. JOURNAL OF SUPERCRITICAL FLUIDS, v. 105, n. SI, p. 44-54, . Web of Science Citations: 29. (13/20758-5, 13/04304-4, 12/10685-8)

CARVALHO, PEDRO I. N.; OSORIO-TOBON, JUAN F.; ZABOT, GIOVANI L.; MEIRELES, M. ANGELA A.. Spatial and temporal temperature distributions in fixed beds undergoing supercritical fluid extraction. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 47, p. 504-516, . Web of Science Citations: 0. (12/10685-8, 15/13299-0, 13/04304-4, 13/20758-5)

FELIPE OSORIO-TOBON, J.; CARVALHO, PEDRO I. N.; FERNANDEZ BARBERO, GERARDO; NOGUEIRA, GISLAINE CHRYSTINA; ROSTAGNO, MAURICIO ARIEL; DE ALMEIDA MEIRELES, MARIA ANGELA. Fast analysis of curcuminoids from turmeric (Curcuma longa L.) by high-performance liquid chromatography using a fused-core column. Food Chemistry, v. 200, p. 167-174, . Web of Science Citations: 20. (13/20758-5, 13/04304-4, 12/10685-8)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)


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