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Rafael Cadena

RC

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Publications

3

Citations

115

H-Index

3

Active since

2019

Affiliations

Universidade Federal do Estado do Rio de Janeiro(Current)

Rafael Cadena is an author at Universidade Federal do Estado do Rio de Janeiro specializing in food chemistry, food industry, and food quality.

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Publications per year

2019–2021

3

Publications

3

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (<i>Vitis labrusca</i>) flour

Joel Pimentel de Abreu, Iago Quintino, Gabriela de Freitas Laiber Pascoal et al. · International Journal of Food Science & Technology · 2019 · 59 citations

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Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (<i>Byrsonima crassifolia </i>(L.) <i>Kunth</i> and <i>verbascifolia </i>(L.) DC) and tapereba (<i>Spondia mombin</i>)

Vanessa Rosse de Souza, Adriana Aniceto, Joel Pimentel de Abreu et al. · Food Science & Nutrition · 2020 · 28 citations · Full text

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Adriana Aniceto, Júlia Montenegro, Rafael Cadena et al. · Molecules · 2021 · 28 citations · Full text

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