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Rafaela Julyana Barboza Devos

Observed names: Devos, Rafaela Julyana Barboza, RAFAELA JULYANA BARBOZA DEVOS, Rafaela Julyana Barboza DEVOS
ORCID: 0000-0003-3734-749X
Observed ORCID: 0000-0003-3734-749X
OpenAlex ID: A5010133483
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin
2021 · Larissa da Silva Faresin, Rafaela Julyana Barboza Devos, et al. · International Journal of Gastronomy and Food Science · 75
Simultaneous saccharification and fermentation to obtain bioethanol: A bibliometric and systematic study
2021 · Rafaela Julyana Barboza Devos, Luciane Maria Colla · Bioresource Technology Reports · 40
Challenges in bioethanol production from food residues
2022 · Leticia Eduarda Bender, Samuel Teixeira Lopes, et al. · Bioresource Technology Reports · 36
Multienzyme production by Bacillus velezensis strains isolated from fruit residues in submerged fermentation using triticale and sugarcane bagasse in the cultivation media
2024 · Rafaela Julyana Barboza Devos, Letícia Eduarda Bender, et al. · Process Biochemistry · 15
Effect of debranning process on deoxynivalenol content in whole‐wheat flours
2019 · Casiane Salete Tibola, Eliana Maria Guarienti, et al. · Cereal Chemistry · 14
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Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review
2021 · Rafaela Julyana Barboza Devos, Cristina de Araújo Barth, et al. · Research Society and Development · 5
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Is Acrylamide really a food safety issue?
2020 · Daniela Dal Castel Krein, Rafaela Julyana Barboza Devos, et al. · Nutrition & Food Science · 5
Anthocyanin extraction from underexplored tropical fruits: linking plant matrix characteristics to emerging extraction technologies
2026 · Luana Regina Pereira Alves, Gabriela Fonsêca Leal, et al. · Food Bioscience · 2
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process
2020 · Casiane Salete Tibola, Milena Ramos Vaz Fontes, et al. · Pesquisa Agropecuária Brasileira · 2
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Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance
2026 · Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, et al. · Journal of Food Science · 1
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Visibilidade versus influência: percepção da nova rotulagem nutricional e fatores socioeconômicos determinantes em universitários.
2026 · Karen Sousa GOMES, Karem Manoela Alencar COSTA, et al. · Nutrivisa Revista de Nutrição e Vigilância em Saúde · 1
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Epidemiologia Das Internações Hospitalares Por Diarreia E Gastroenterite De Origem Infecciosa Presumível: Estudo No Estado Do Pará (2011-2021)
2023 · Karina Donizete Martins, Sinara de Fátima Freire dos Santos, et al. · Revista Sociedade Científica · 1
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Análise Da Aceitabilidade E Da Intenção De Compra De Um Pão De Mel Reduzido Em Açúcar Feito Com Jatobá E Cupuaçu
2026 · Leticia Da Costa Matos, Izadora Machado Capeletti, et al. · AGRI-ENVIRONMENTAL SCIENCES
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A busca por saudabilidade aliada ao desenvolvimento de novos produtos com redução de açúcar: uma revisão bibliográfica sistemática
2025 · Leticia da Costa Matos, Rafaela Julyana Barboza Devos · Editora Poisson eBooks
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Análise das estratégias de mudanças da nova rotulagem nutricional na rotina de consumidores brasileiros: uma revisão bibliográfica sistemática
2025 · Déborah Lorrany Pereira Galvão, Juliana Kossmann Barbosa, et al. · Editora Poisson eBooks
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Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process
2021 · Casiane Salete Tibola, Fontes, Milena Ramos Vaz, et al. · Figshare
Deoxynivalenol reduction through the processing of whole grain cookies
2020 · Rafaela Julyana Barboza Devos, Casiane Salete Tibola, et al. · Research Society and Development
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Estabilidade De Deoxinivalenol No Processamento De Biscoitos Integrais
2020 · RAFAELA JULYANA BARBOZA DEVOS, Casiane Salete Tibola, et al. · Congresso Brasileiro de Tecnologia de Cereais e Panificação (CBCP)
Works count: 19
Citation count: 198
H-index: 5
I10-index: 5
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