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Rodrigo Stephani

Observed names: R. Stephani, RODRIGO STEPHANI, STEPHANI, R., Stephani, R., Stephani, Rodrigo
ORCID: 0000-0003-0237-8325
Observed ORCID: 0000-0003-0237-8325
OpenAlex ID: A5016876765
Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis
2010 · Mariana R. Almeida, Rafael S. Alves, et al. · Analytical and Bioanalytical Chemistry · 264
Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties
2023 · Raquel Reis Lima, Rodrigo Stephani, et al. · Food Chemistry Advances · 160
Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods
2023 · Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, et al. · Heliyon · 149
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FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin
2015 · Paulo Henrique Rodrigues Júnior, Kamila de Sá Oliveira, et al. · Food Chemistry · 118
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Fourier‐transform Raman analysis of milk powder: a potential method for rapid quality screening
2011 · Mariana R. Almeida, Kamila de S. Oliveira, et al. · Journal of Raman Spectroscopy · 98
Microencapsulation by atomization of the mixture of phenolic extracts
2018 · Juliana de Cássia Gomes Rocha, Frederico Augusto Ribeiro de Barros, et al. · Powder Technology · 87
Spectroscopic and Theoretical Study of the “Azo”-Dye E124 in Condensate Phase: Evidence of a Dominant Hydrazo Form
2009 · Mariana R. Almeida, Rodrigo Stephani, et al. · The Journal of Physical Chemistry A · 81
Technological aspects of lactose-hydrolyzed milk powder
2017 · Jansen Kelis Ferreira Torres, Rodrigo Stephani, et al. · Food Research International · 75
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Recent patent applications in beverages enriched with plant proteins
2021 · Clara Takayama Arbach, Izabel Almeida Alves, et al. · npj Science of Food · 55
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Production of dulce de leche: The effect of starch addition
2014 · Fernanda Lopes da Silva, Hiani Aparecida Lima Ferreira, et al. · LWT · 50
Application of FT-Raman Spectroscopy and Chemometric Analysis for Determination of Adulteration in Milk Powder
2012 · Mariana Ramos de Almeida, Kamila de Sá Oliveira, et al. · Analytical Letters · 49
Analysis of spreadable cheese by Raman spectroscopy and chemometric tools
2015 · Kamila de Sá Oliveira, Layce de Souza Callegaro, et al. · Food Chemistry · 47
Raman spectroscopy in the quality analysis of dairy products: A literature review
2021 · Monisa Gouvêa Silva, Igor Lima de Paula, et al. · Journal of Raman Spectroscopy · 46
Spray drying and characterization of lactose-free goat milk
2021 · Elza Sales Queiroz, Ana Luiza Lopes Rezende, et al. · LWT · 43
Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure
2023 · Elisângela Ramieres Gomes, Caroline Barroso dos Anjos Pinto, et al. · International Dairy Journal · 39
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche
2019 · Júlia d'Almeida Francisquini, Júlia Rocha, et al. · Journal of Dairy Research · 36
Raman spectroscopy as a tool to identify modification of whey protein concentrate (WPC) during shelf life
2016 · Rodrigo Stephani, Kamila de Sá Oliveira, et al. · Food Packaging and Shelf Life · 36
Low‐sugar strawberry yogurt: Hedonic thresholds and expectations
2021 · Louise Bergamin Athayde de Souza, Vinícius Rodrigues Arruda Pinto, et al. · Journal of Sensory Studies · 32
Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions
2024 · Raquel Reis Lima, Maria Eduarda Martins Vieira, et al. · Applied Sciences · 29
Stability of milk proteins subjected to UHT treatments: challenges and future perspectives
2023 · Alisson Borges de Souza, Rodrigo Stephani, et al. · Critical Reviews in Food Science and Nutrition · 29
Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
2021 · Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, et al. · LWT · 27
Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite
2016 · Júlia d'Almeida Francisquini, Leandra Natália de Oliveira, et al. · Revista CERES · 25
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Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt
2021 · Elisângela Ramieres Gomes, Lauren Carvalho Montalvão Carneiro, et al. · International Dairy Journal · 24
Dulce de Leche—Chemistry and Processing Technology
2019 · Rodrigo Stephani, Júlia Francisquini, et al. · IntechOpen eBooks · 24
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Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization
2018 · Tatiana Lopes Fialho, Evandro Martins, et al. · Drying Technology · 22
Works count: 251
Citation count: 2,152
H-index: 24
I10-index: 43
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