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Cristiane Rodrigues Gomes Ruffi

Observed names: Cristiane R. G. Ruffi, Cristiane Rodrigues Gomes RUFFI, Cristiane Rodrigues Gomes Rufi, Cristiane Rodrigues Gomes-Ruffi, Cristiane Rodrigues Ruffi, GOMES-RUFFI, C. R., Gomes-Ruffi, Cristiane Rodrigues
ORCID: 0000-0001-5490-0838
Observed ORCID: 0000-0001-5490-0838
OpenAlex ID: A5045002237
Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
2015 · Mária Herminia Ferrari Felisberto, Adriana Lucia Wahanik, et al. · LWT · 208
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Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage
2012 · Cristiane Rodrigues Gomes-Ruffi, Robison Henrique da Cunha, et al. · LWT · 82
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Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
2016 · Silvana Mariana SREBERNICH, Gisele Mara Silva GONÇALVES, et al. · Food Science and Technology · 45
Characterization of Brazilian wheat cultivars for specific technological applications
2011 · Patrícia Matos Scheuer, Alicia de Francisco, et al. · Food Science and Technology · 29
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Evaluation of the quality of a molded sweet biscuit enriched with okara flour
2010 · Regina Kitagawa Grizotto, Cristiane Rodrigues Gomes Rufi, et al. · Food Science and Technology · 27
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Effects of fat replacement on properties of whole wheat bread
2014 · Patrícia Matos Scheuer, Bruna Mattioni, et al. · Brazilian Journal of Pharmaceutical Sciences · 25
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Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air Drying
2014 · Sílvia P. M. Germer, Cristhiane C. Ferrari, et al. · Drying Technology · 24
Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
2013 · Nathalia da Silva Rodrigues Mendes, Cristiane Rodrigues Gomes-Ruffi, et al. · Food Science and Technology · 24
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Effect of Marolo(Annona crassifloraMart.)Pulp Flour Addition in Food Bars
2018 · Jéssyca Santos Silva, Clarissa Damiani, et al. · Journal of Food Quality · 16
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Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars
2024 · Ana Caroline Budin, Cristiane Silvano Wensing, et al. · LWT · 10
Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis
2008 · Flavio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, et al. · Food Science and Technology · 8
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Propriedades físicas e reológicas de produtos à base de frutas
2016 · Sílvia Cristina Sobottka Rolim de Moura, Fernanda Zaratini Vissotto, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 4
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Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment
2026 · Lúcia Schuch Boeira, Isabely Marques do Nascimento Florêncio, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology
Effects of fat replacement on properties of whole wheat bread
2022 · Scheuer, Patrícia Matos, Mattioni, Bruna, et al. · Figshare
Aceitação Sensorial E Mapa De Preferência Interno De Bebidas Lácteas Sabor Chocolate
2015 · Bianca Iarossi Toledo, Michelly Cristiane Paludo, et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
Aplicação De Metodologia De Superfície De Resposta Nas Propriedades De Pasta Da Mistura E Tecnológicas De Biscoitos Cracker Enriquecidos Com Derivados Da Soja
2014 · Cristiane Rodrigues Gomes Ruffi, Elizabeth Harumi Nabeshima, et al. · Anais do Simpósio Latino Americano de Ciências de Alimentos
Desenvolvimento de barras de farinhas de castanha-do-brasil e de banana verde.
2013 · CRUZ, C. L. C. V., DUARTE, D., et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
Desenvolvimento e avaliação tecnológica de biscoito tipo cracker com incremento no teor de proteínas e de fibras pela incorporação de derivados de soja
2011 · Cristiane Rodrigues Gomes Ruffi
Works count: 18
Citation count: 502
H-index: 10
I10-index: 10
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