Author

Antônio Roberto Giriboni Monteiro

Observed names: A Monteiro, A. Monteiro, A. R. G. Monteiro, A.R. Monteiro, A.R.G. Monteiro, ANTONIO ROBERTO GIRIBONI MONTEIRO, ANTONIO ROBERTO GIRIBONI MONTEIRO, ANTÔNIO ROBERTO G. MONTEIRO, Antonio Monteiro, Antonio R. G. Monteiro, Antonio R.G. Monteiro, Antonio Roberto G. Monteiro, Antonio Roberto Giriboni MONTEIRO, Antonio Roberto Giriboni Monteiro, António R. G. Monteiro, Antônio Roberto, MONTEIRO, Antonio Roberto Giriboni, Monteiro, Antonio Roberto Giriboni

Institution: Universidade Estadual de Maringá

Observed institution: Universidade Estadual de Maringá

ORCID: 0000-0003-1894-0765

Observed ORCID: 0000-0003-1894-0765

OpenAlex ID: A5024831646

Characterization of Craft Beers and Their Bioactive Compounds

2017 · Diego Rodrigues Marques, Cassis, et al. · Chemical engineering transactions · 58

Production of tannase by Aspergillus tamarii in submerged cultures

2008 · Andréa M. Costa, Wanessa X. Ribeiro, et al. · Brazilian Archives of Biology and Technology · 50

Extruded snacks with the addition of different fish meals

2015 · Elenice Souza dos Reis GOES, Maria Luiza Rodrigues de SOUZA, et al. · Food Science and Technology · 48

Development of biodegradable films containing pomegranate peel extract and potassium sorbate

2022 · Juliana Catti Flores Fidelis, Lívia B. Marchi, et al. · LWT · 39

Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

2018 · Spyridon Α. Petropoulos, Isabel C.F.R. Ferreira, et al. · BENTHAM SCIENCE PUBLISHERS eBooks · 36

Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis

2016 · Alex P. Justen, Maria Luiza Rodrigues de Souza, et al. · Journal of Aquatic Food Product Technology · 36

Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

2021 · Antonio Roberto Giriboni Monteiro, Akihiro Nakagawa, et al. · LWT · 33

Microencapsulation of Annatto Seed Extract: Stability and Application

2013 · R. De Marco, A.M.S. Vieira, et al. · Chemical engineering transactions · 27

Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176

2013 · Dalany Menezes Oliveira, Diego Rodrigues Marques, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 25

Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

2016 · Bruna Merigio Alcantara, Diego Rodrigues Marques, et al. · Journal of the Institute of Brewing · 21

Evaluation of Antioxidant and Antimicrobial Capacity of Pomegranate Peel Extract (Punica Granatuml.) Under Different Drying Temperatures

2015 · L. Benossi Marchi, A.R. Monteiro, et al. · Chemical engineering transactions · 20

Enrichment of Whole Wheat Flaxseed Bread With Flaxseed Oil

2011 · ANA CAROLINA DE AGUIAR, MARCELA BOROSKI, et al. · Journal of Food Processing and Preservation · 20

Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours

2015 · Fernanda Maria Basso, Camila Sampaio Mangolim, et al. · International Journal of Food Sciences and Nutrition · 18

Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks

2020 · Carla Graça, Diego Marques, et al. · Journal of Food Science and Technology · 16

Development of an active biodegradable film containing tocopherol and avocado peel extract

2015 · Juliana Catti Flores Fidelis, Antônio Roberto Giriboni Monteiro, et al. · Italian Journal of Food Science · 16

Development of a breakfast cereal using waste from cassava processing industry

2013 · Alyne Ellen Dischsen, Antonio Roberto Giriboni Monteiro, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 16

Eliminating the Use of Fat in the Production of Extruded Snacks by Applying Starch Coating

2016 · A. Monteiro, D. Marques, et al. · Chemical engineering transactions · 15

Carnauba wax utilization in salt encapsulation: application in bread

2022 · Pedro Henrique Barreiros Beck, Natália de Camargo Lima Beluci, et al. · Journal of Food Science and Technology · 13

Manufacturing cereal bars with high nutritional value through experimental design

2015 · Roberta Covino, Antonio Roberto Giriboni Monteiro, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 13

Texture on Extruded Snack: Correlation between Instrumental and Sensory Analysis

2017 · K. Berwig, D.R. Marques, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 11

Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

2015 · Flávia Daiana Montanuci, Diego Rodrigues Marques, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 10

Influência da granulometria da matéria-prima na expansão de extrusados de milho

2014 · Flavianny Brencis da Silva Mikalouski, Antonio Roberto Giriboni Monteiro, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 9

Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test

2020 · Cândyce Camile Fortuna NALESSO-LEÃO, Paula Gimenez MILANI, et al. · Food Science and Technology · 8

Addition of powdered shrimp in the formulation of snacks

2019 · Janaina de Paula da Costa, Dalany Menezes Oliveira, et al. · Ciência Agronômica/Revista ciência agronômica · 8

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

2022 · Crislayne Teodoro Vasques, Maiara Pereira Mendes, et al. · Czech Journal of Food Sciences · 7

Works count: 108

Citation count: 701

H-index: 16

I10-index: 21