Délia B. Rodriguez–Amaya

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

D B Rodriguez-Amaya, D. B Rodriguez-Amaya, D. B. Rodriguez-Amaya, D. B. Rodriguez‐Amaya, D. Rodriguez-Amaya, D.B Rodriguez-Amaya, D.B. Rodriguez-Amaya, DELIA B. RODRIGUEZ-AMAYA, DELIA B. RODRIGUEZ‐AMAYA, Delia B Rodriguez-Amaya

175

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Instituto de Tecnologia de Alimentos Universidade de São Paulo Centro Universitário Adventista de São Paulo

About

Délia B. Rodriguez–Amaya is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, health sciences, and botany.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	31	3.1K
2	Engineering	16	17	1.7K
3	Medicine	15	18	1.2K
4	Natural Sciences	8	8	686
5	Education	1	1	72

Délia B. Rodriguez–Amaya

Publications

6.6K

Citations

H-Index

Page 1

	Year	Citations
Natural food pigments and colorants Délia B. Rodriguez–Amaya Current Opinion in Food Science BiologyFood ChemistryNatural PigmentsCarotenoidColorimetry	2015	467
Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition Délia B. Rodriguez–Amaya, Mieko Kimura, Helena Teixeira Godoy, Journal of Food Composition and Analysis Food ChemistryNutritionCarotenoidFood CompositionBotany	2008	348
Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review Délia B. Rodriguez–Amaya Journal of Food Composition and Analysis	2010	249
Effects of Ripening, Cultivar Differences, and Processing on the Carotenoid Composition of Mango Adriana Zerlotti Mercadante, Délia B. Rodriguez–Amaya Journal of Agricultural and Food Chemistry Food ChemistryBiosynthesisEngineeringCarotenoidBotany	1998	244
Survey of Aflatoxins, Ochratoxin A, Zearalenone, and Sterigmatocystin in Some Brazilian Foods by Using Multi-toxin Thin-Layer Chromatographic Method Lúcia M. Valente Soares, Délia B. Rodriguez–Amaya Journal of AOAC INTERNATIONAL Food ForensicsFood ContaminantMycotoxinsFood ToxicologyFood Chemistry	1989	231
A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoids Mieko Kimura, Délia B. Rodriguez–Amaya Food Chemistry Food ChemistryHplc QuantificationVegetable ProductionCarotenoidEngineering	2002	219
Confirmation of the identity of the carotenoids of tropical fruits by HPLC-DAD and HPLC-MS Cristiane Hess de Azevedo Meleiro, Délia B. Rodriguez–Amaya Journal of Food Composition and Analysis Food ChemistryBiologyCarotenoidTropical FruitsBotany	2004	216
Screening and HPLC methods for carotenoids in sweetpotato, cassava and maize for plant breeding trials Mieko Kimura, Cíntia Nanci Kobori, Délia B. Rodriguez–Amaya, Food Chemistry CarotenoidBotanyPlant Breeding TrialsSustainable AgricultureAgricultural Economics	2005	193
Changes in carotenoids during processing and storage of foods. Délia B. Rodriguez–Amaya PubMed Food ChemistryNutritionCarotenoidVolatile CompoundsFood Quality	1999	161
Qualitative and Quantitative Differences in Carotenoid Composition among <i>Cucurbita moschata</i>, <i>Cucurbita maxima</i>, and <i>Cucurbita pepo</i> Cristiane Hess de Azevedo Meleiro, Délia B. Rodriguez–Amaya Journal of Agricultural and Food Chemistry	2007	160

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