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Author/Creator Stephani, Rodrigo

11. Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing. Issue 2 (December 2015)

Authors:
Souza, Alisson Borges de; Costa, Luiz Carlos Gonçalves; Stephani, Rodrigo; Oliveira, Marcone Augusto Leal de; Perrone, Ítalo Tuler; Costa, Renata Golin Bueno
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 64:Issue 2(2015:Dec.)
Page Start:
536
Record Type:
Journal Article
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12. 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. (1st April 2016)

Authors:
Rodrigues Júnior, Paulo Henrique; de Sá Oliveira, Kamila; Almeida, Carlos Eduardo Rocha de; De Oliveira, Luiz Fernando Cappa; Stephani, Rodrigo; Pinto, Michele da Silva; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler
Journal:
Food chemistry
Issue:
Volume 196(2016)
Page Start:
584
Record Type:
Journal Article
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13. 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. (1st April 2016)

Authors:
Rodrigues Júnior, Paulo Henrique; de Sá Oliveira, Kamila; Almeida, Carlos Eduardo Rocha de; De Oliveira, Luiz Fernando Cappa; Stephani, Rodrigo; Pinto, Michele da Silva; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler
Journal:
Food chemistry
Issue:
Volume 196(2016)
Page Start:
584
Record Type:
Journal Article
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14. Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks. Issue 11 (1st September 2022)

Authors:
da Silva, Fernanda Lopes; Pinto, Vinicius Rodrigues Arruda; de Souza, Louise Bergamin Athayde; Stephani, Rodrigo; Perrone, Ítalo Tuler; de Carvalho, Antônio Fernandes
Journal:
Journal of food processing and preservation
Issue:
Volume 46:Issue 11(2022)
Page Start:
n/a
Record Type:
Journal Article
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15. Influence of sucrose reduction on fouling during the production of dulce de leche. Issue 4 (10th November 2021)

Authors:
Mauricio, Erica F.; Francisquini, Júlia D. A.; de Paula, Igor L.; de Cezarino Junior, José C. C.; de Oliveira, Luiz F. C.; Stephani, Rodrigo; De Carvalho, Antônio F.; Perrone, Ítalo T.
Journal:
Journal of dairy research
Issue:
Volume 88:Issue 4(2021)
Page Start:
457
Record Type:
Journal Article
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16. Influence of the xanthan gum as a crosslinking agent on the physicochemical properties of chitosan microparticles containing green coffee extract. (October 2020)

Authors:
Lawall Werneck Cerqueira, Ana Flávia; Protta Neiva, Giselle; Fernandes, Maria Fernanda; Leira Mota Conegundes, Jéssica; Stephani, Rodrigo; Cappa de Oliveira, Luiz Fernando; da Costa Ludwig, Zélia Maria; de Carvalho dos Anjos, Virgílio; Pinto Vilela, Fernanda Maria; Scio, Elita; Diniz Tavares, Gui...
Journal:
Biocatalysis and agricultural biotechnology
Issue:
Number 29(2020)
Page Start:
Record Type:
Journal Article
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19. Lactose-free Dulce de leche: compositional characterization, browning and texture profile. Issue 4 (10th November 2021)

Authors:
Pinto, Caroline Barroso dos Anjos; Renhe, Isis Rodrigues Toledo; Viana, Carolina Carvalho Ramos; Perrone, Ítalo Tuler; Oliveira, Luiz Fernando Cappa de; Stephani, Rodrigo
Journal:
Journal of dairy research
Issue:
Volume 88:Issue 4(2021)
Page Start:
452
Record Type:
Journal Article
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20. Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization. Issue 14 (26th October 2018)

Authors:
Fialho, Tatiana Lopes; Martins, Evandro; Silva, Carolina Rodrigues de Jesus; Stephani, Rodrigo; Tavares, Guilherme Miranda; Silveira, Arlan Caldas Pereira; Perrone, Ítalo Tuler; Schuck, Pierre; de Oliveira, Luiz Fernando Cappa; de Carvalho, Antônio Fernandes
Journal:
Drying technology
Issue:
Volume 36:Issue 14(2018)
Page Start:
1688
Record Type:
Journal Article
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