Cristina Yoshie Takeiti

Author

Brazilian Agricultural Research Corporation ORCID

Also Known As

C. Y. Takeiti, C.Y. Takeiti, CRISTINA YOSHIE TAKEITI, Cristina Yoshie Takeiti, Cristina Takeiti, Cristina Y. Takeiti, Cristina Yoshie Takeiti, TAKEITI, C. Y., TAKEITI,, Cristina Yoshie, Takeiti, Cristina Yoshie

Publications

Citations

H-Index

Concepts

All Affiliations

Brazilian Agricultural Research Corporation Universidade Federal Rural do Rio de Janeiro Universidade Estadual de Campinas (UNICAMP)Universidade Federal do Estado do Rio de Janeiro

About

Cristina Yoshie Takeiti is an author at Brazilian Agricultural Research Corporation specializing in food chemistry, engineering, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	357
2	Health Sciences	4	4	110
3	Medicine	1	1	110
4	Natural Sciences	1	1	139
5	Biochemistry	1	1	139

Cristina Yoshie Takeiti

Publications

869

Citations

H-Index

Page 1

	Year	Citations
Nutritive evaluation of a non-conventional leafy vegetable (<i>Pereskia aculeata</i>Miller) Cristina Yoshie Takeiti, Graziella Colato Antonio, Eliana Maria Pettirossi Motta, International Journal of Food Sciences and Nutrition NutritionEngineeringBotanyNutraceutical IngredientNutritive Value	2009	139
Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Charles I. Onwulata, Journal of Food Engineering Relative EffectAgricultural EconomicsFood EngineeringParticle SizeFood Structure	2009	112
Morphological and Physicochemical Characterization of Commercial Maltodextrins with Different Degrees of Dextrose-Equivalent Cristina Yoshie Takeiti, Theo Guenter Kieckbusch, Fernanda Paula Collares‐Queiroz International Journal of Food Properties EngineeringDifferent DegreesGlycobiologyPolysaccharideFood Chemistry	2010	110
Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates Elisabete Maria da Graça Costa do Nascimento, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Food Research International	2011	95
Physicochemical properties of expanded extrudates from colored sorghum genotypes Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler de Carvalho, Cristina Yoshie Takeiti, Food Research International Food ChemistrySorghum GenotypesAgricultural EconomicsGrain Quality	2013	74
Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend Erika Madeira Moreira da Silva, José Luis Ramírez Ascheri, Carlos Wanderlei Piler de Carvalho, LWT	2014	51
Characterization of cookies formulated with rice and black bean extruded flours P. Z. Bassinello, D. de G. C. Freitas, José Luis Ramírez Ascheri, Procedia Food Science	2011	41
Sweet Potato: Production, Morphological and Physicochemical Characteristics, and Technological Process Graziella Colato Antonio, Cristina Yoshie Takeiti, Rafael Augustus de Oliveira, Americanae (AECID Library) Food ChemistryAgricultural ChemistryOsmotic PressureEngineeringSweet Potato	2011	39
Freeze‐thaw Stability of Gels Prepared from Starches of Non‐conventional Sources Cristina Yoshie Takeiti, Farayde Matta Fakhouri, Rita de Cássia Salvucci Celeste Ormenese, Starch - Stärke Materials ScienceFood ChemistryGel HardnessBiomanufacturingEngineering	2007	38
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread Kênia Letícia Ferreira Pessanha, João Paulo de Menezes, Andréa dos Anjos Silva, LWT Food ChemistryHealth SciencesWhole MilletGluten Free BreadFood Engineering	2021	37

Page 1