Aline Theodoro Toci - Concepedia

Author

Aline Theodoro Toci

Universidade Federal da Integração Latino-Americana ORCID

Also Known As

A. Theodoro Toci, A.T. Toci, ALINE THEODORO TOCI, Aline T. Toci, Aline Theodore Toci, Aline Theodoro Toci, Aline Toci, Toci Theodoro

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal da Integração Latino-Americana Universidade Estadual Paulista (Unesp)Universidade Federal do Paraná Universidade Federal do Rio de Janeiro University of Bari Aldo Moro

About

Aline Theodoro Toci is an author at Universidade Federal da Integração Latino-Americana specializing in analytical chemistry, chromatography, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	385
2	Medicine	8	8	412
3	Health Sciences	4	4	372
4	Biochemistry	2	2	31
5	Natural Sciences	1	1	87

Aline Theodoro Toci

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds Paulo Roberto Aparecido Bueno de Toledo, Leonardo Pezza, Helena Redigolo Pezza, Comprehensive Reviews in Food Science and Food Safety	2016	228
Deep eutectic solvents applied in the extraction and stabilization of rosemary (Rosmarinus officinalis L.) phenolic compounds Júlia Bortoluzzi Barbieri, Caroline Goltz, Flávia Batistão Cavalheiro, Industrial Crops and Products Phenolic CompoundsSolvent ExtractionEngineeringRosmarinus Officinalis L.Bioassay-guided Isolation	2019	195
Volatile compounds as potential defective coffee beans’ markers Aline Theodoro Toci, Adriana Farah Food Chemistry Food ChemistryFood AnalysisAnalytical ChemistryFood QualityVolatile Element	2007	155
Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators Aline Theodoro Toci, Adriana Farah Food Chemistry Food ChemistryFood AuthenticityFood AuthenticationBotanyPotential Marker Compounds	2013	142
Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee Aline Theodoro Toci, Virgílio J.M.F. Neto, Alexandre Guedes Torres, LWT	2012	92
Authenticity of roasted coffee using 1 H NMR spectroscopy Marcos Vinícius de Moura Ribeiro, Nivaldo Boralle, Helena Redigolo Pezza, Journal of Food Composition and Analysis Food ChemistryFood AuthenticationMagnetic Resonance SpectroscopyRoasted CoffeeSpectroscopy	2016	87
Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach Maria Izabel Milani, Eduardo Luiz Rossini, Tiago Augusto Catelani, Food Control Food ChemistryFood ForensicsGround Coffee SamplesFood AuthenticationSample Preparation	2020	66
Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case Aline Theodoro Toci, Marcos Vinícius de Moura Ribeiro, Paulo Roberto Aparecido Bueno de Toledo, Food Science and Biotechnology Brazilian Coffee Case	2017	64
Determination of fucoxanthin isomers in microalgae ( <i>Isochrysis</i> sp.) by high‐performance liquid chromatography coupled with diode‐array detector multistage mass spectrometry coupled with positive electrospray ionization Pasquale Crupi, Aline Theodoro Toci, Silvio Mangini, Rapid Communications in Mass Spectrometry	2013	59
Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products Paulo Roberto Aparecido Bueno de Toledo, Marcelo M.R. de Melo, Helena Redigolo Pezza, Food Control Roasted Coffee SamplesEngineeringFood AuthenticationFlavoromicsData Mining	2016	55

Page 1