Régina Prado Zanes Furlani

Author

Instituto de Tecnologia de Alimentos ORCID

Also Known As

FURLANI, Regina Prado Zanes, R. Furlani, R. P. Z. Furlani, R.P.Z. Furlani, Regina P. Z Furlani, Regina P. Z. Furlani, Regina P.Z. FURLANI, Regina P.Z. Furlani, Regina Prado Zanes FURLANI, Regina Prado Zanes Furlani

Publications

915

Citations

H-Index

Concepts

All Affiliations

Instituto de Tecnologia de Alimentos Universidade Estadual de Campinas (UNICAMP)National Council for Scientific and Technological Development

About

Régina Prado Zanes Furlani is an author at Instituto de Tecnologia de Alimentos specializing in food chemistry, pharmacology, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	6	6	179
2	Engineering	5	5	160
3	Health Sciences	5	5	146
4	Public Health	2	2	112
5	Education	1	1	11

Régina Prado Zanes Furlani

Publications

742

Citations

H-Index

Page 1

	Year	Citations
Analysis of pesticide residues in sugarcane juice using QuEChERS sample preparation and gas chromatography with electron capture detection Régina Prado Zanes Furlani, Kassia Maria Marcilio, Fernanda M. Leme, Food Chemistry Food ChemistryQuechers Sample PreparationChemical EngineeringResidue (Chemistry)Engineering	2010	96
Vitamins B1 and B2 contents in cultivated mushrooms Régina Prado Zanes Furlani, Helena Teixeira Godoy Food Chemistry Vitamin NutritionNutritionMedicinal FungiVitamins B1Vitamin B Complex	2007	83
Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars Sílvia Amélia Verdiani Tfouni, Camila S. Serrate, Fernanda M. Leme, LWT	2012	65
Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure Sílvia Amélia Verdiani Tfouni, Larissa B. Carreiro, C. R. A. Teles, International Journal of Food Science & Technology Food ChemistryBrewing ProcedureCoffee BrewCoffee CultivarsCaffeine Levels	2013	58
Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two <i>Coffea</i> cultivars: <i>Coffea arabica</i> cv. Catuaí Amarelo IAC‐62 and <i>Coffea canephora</i> cv. Apoatã IAC‐2258 Sílvia Amélia Verdiani Tfouni, Camila S. Serrate, Larissa B. Carreiro, International Journal of Food Science & Technology Food ChemistryCoffee CultivarsAgricultural ChemistryCaffeine LevelsBotany	2011	54
Incidence of polycyclic aromatic hydrocarbons in vegetable oil blends Sílvia Amélia Verdiani Tfouni, Gabriela R. Padovani, Raquel M. Reis, Food Control Organic ChemistryVegetable Oil BlendsPolycyclic Aromatic Hydrocarbon	2014	51
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD Sílvia Amélia Verdiani Tfouni, Raquel M. Reis, Kamille Kamikata, Food Additives and Contaminants Part B	2018	45
Caffeine in teas: levels, transference to infusion and estimated intake Sílvia Amélia Verdiani Tfouni, Maíra Marcuci CAMARA, Kamille Kamikata, Food Science and Technology Mate TeaPolyphenolicsCaffeine LevelsTanninHerbal Medicine	2018	40
Polycyclic aromatic hydrocarbons in canola, sunflower and corn oils and estimated daily intake Diogo R.D. Molle, Caroline Abballe, Fernanda Moralez Leme GOMES, Food Control Daily IntakeCorn OilsChemical CompositionOrganic ChemistryPolycyclic Aromatic Hydrocarbons	2017	36
Polycyclic aromatic hydrocarbons (PAHs) in sugarcane juice Sílvia Amélia Verdiani Tfouni, N. G. Souza, Milton Bertolani Neto, Food Chemistry	2009	35

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