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Biology and Biochemistry

D-Index
66
Citations
12519
World Ranking
8854
National Ranking
30

Overview

Mônica Q. Freitas is affiliated with Fluminense Federal University in Brazil. Their research contributions span multiple disciplines, primarily within Agricultural and Biological Sciences, and Biochemistry, Genetics and Molecular Biology. Their work covers a broad range of topics related to food science, biotechnology, nutrition, and molecular biology.

The main fields of study associated with their publications include:

  • Agricultural and Biological Sciences
  • Biochemistry, Genetics and Molecular Biology

Within these fields, their subfields of study feature prominently:

  • Food Science
  • Biotechnology
  • Nutrition and Dietetics
  • Animal Science and Zoology
  • Molecular Biology

Their research has focused on several specific scientific topics, including:

  • Meat and Animal Product Quality
  • Microbial Inactivation Methods
  • Sensory Analysis and Statistical Methods
  • Probiotics and Fermented Foods
  • Biochemical Analysis and Sensing Techniques
  • Microbial Metabolites in Food Biotechnology
  • Protein Hydrolysis and Bioactive Peptides

Mônica Q. Freitas has published extensively, with notable recent papers including:

  • Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods, 2020, published in Trends in Food Science & Technology
  • Postbiotics - when simplification fails to clarify, 2021, published in Nature Reviews Gastroenterology & Hepatology
  • Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity, 2020, published in Food Control
  • Emerging technologies in food processing: impacts on sensory characteristics and consumer perception, 2022, published in Current Opinion in Food Science
  • Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties, 2021, published in International Dairy Journal

Their frequent coauthors reflect collaborative research efforts and include:

  • Adriano G. Cruz
  • Erick A. Esmerino
  • Tatiana Colombo Pimentel
  • Jonas T. Guimarães
  • Ramon S. Rocha

Mônica Q. Freitas's publications have appeared in a variety of scientific journals, with the most frequent venues being:

  • Food Research International
  • Journal of Sensory Studies
  • International Dairy Journal
  • Journal of Dairy Science
  • Trends in Food Science & Technology

Best Publications

  • Treatment and utilization of dairy industrial waste: A review

    Talha Ahmad;Rana Muhammad Aadil;Haassan Ahmed;Ubaid ur Rahman

  • Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

    C.F. Balthazar;T.C. Pimentel;L.L. Ferrão;C.N. Almada

  • Cold plasma processing of milk and dairy products

    Nathalia M. Coutinho;Marcelo R. Silveira;Ramon S. Rocha;Jeremias Moraes

  • Paraprobiotics and postbiotics: concepts and potential applications in dairy products

    Cássia P Barros;Jonas T Guimarães;Erick A Esmerino;Maria Carmela Kh Duarte

  • Ohmic heating in dairy processing: Relevant aspects for safety and quality

    Leandro Pereira Cappato;M. V. S. Ferreira;J. T. Guimarães;Jéssica Barbosa Portela

  • The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

    Celso F. Balthazar;Hugo L.A. Silva;Erick A. Esmerino;Ramon S. Rocha

  • Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

    Mariana M. Delorme;Jonas T. Guimarães;Nathália M. Coutinho;Celso F. Balthazar

  • Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

    A.G. Cruz;A.G. Cruz;R.S. Cadena;W.F. Castro;E.A. Esmerino

  • Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

    A.L.D. Batista;R. Silva;R. Silva;L.P. Cappato;M.V.S. Ferreira

  • Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

    H.L.A. Silva;C.F. Balthazar;R. Silva;A.H. Vieira

  • 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;Hugo L.A. Silva;Celso F. Balthazar;Erick A. Esmerino

  • Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

    C. S. Ranadheera;C. A. Evans;S. K. Baines;Celso F. Balthazar

  • Impact of probiotics and prebiotics on food texture

    Jonas T Guimarães;Celso F Balthazar;Ramon Silva;Ramon Silva;Ramon S Rocha;Ramon S Rocha

  • Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.

    Aline B. Dantas;Vitor F. Jesus;Ramon Silva;Carine N. Almada

  • Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

    Jonas T. Guimarães;Eric Keven Silva;Verônica O. Alvarenga;Ana Letícia R. Costa

  • Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.

    A. G. Cruz;W. F. Castro;J. A. F. Faria;P. C. B. Lollo

  • Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.

    T.L. Felicio;E.A. Esmerino;V.A.S. Vidal;L.P. Cappato

  • Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

    Aline L.D. Batista;Ramon Silva;Leandro P. Cappato;Caroline N. Almada

  • High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products.

    Jonas T. Guimarães;Celso F. Balthazar;Hugo Scudino;Tatiana C. Pimentel

  • The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream (vol 246, pg 464, 2018)

    Celso F Balthazar;Hugo La Silva;Erick A Esmerino;Ramon S Rocha

Frequent Co-Authors

Adriano G. Cruz
Adriano G. Cruz Federal University of Rio de Janeiro
Daniel Granato
Daniel Granato University of Limerick
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Sueli Rodrigues
Sueli Rodrigues Universidade Federal do Ceará
M. Angela A. Meireles
M. Angela A. Meireles State University of Campinas
Fabiano A.N. Fernandes
Fabiano A.N. Fernandes Universidade Federal do Ceará
Glaucia Maria Pastore
Glaucia Maria Pastore State University of Campinas
Amir Mohammad Mortazavian
Amir Mohammad Mortazavian Shahid Beheshti University of Medical Sciences
Rosiane Lopes da Cunha
Rosiane Lopes da Cunha State University of Campinas
Mariangela Caroprese
Mariangela Caroprese University of Foggia

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