Cristiane Rodrigues Gomes-Ruffi

Statistics

Publications

Citations

321

H-Index

Active since

2012

Affiliations

Instituto de Tecnologia de Alimentos(Current)

Universidade Estadual de Campinas (UNICAMP)

Cristiane Rodrigues Gomes-Ruffi is an author at Instituto de Tecnologia de Alimentos specializing in food science, agriculture, and nutritional sciences.

Publications per year

2012–2015

Publications

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Mária Hermínia Ferrari Felisberto, Adriana Lucia Wahanik, Cristiane Rodrigues Gomes-Ruffi et al. · LWT · 2015 · 198 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

Cristiane Rodrigues Gomes-Ruffi, Robison Henrique da Cunha, Eveline Lopes Almeida et al. · LWT · 2012 · 78 citations

Agriculture, Biochemistry, Food Science +11

Effects of fat replacement on properties of whole wheat bread

Patrícia Matos Scheuer, Bruna Mattioni, Pedro Luiz Manique Barreto et al. · Brazilian Journal of Pharmaceutical Sciences · 2014 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

Nathalia da Silva Rodrigues Mendes, Cristiane Rodrigues Gomes-Ruffi, Moacir Evandro Lage et al. · Food Science and Technology · 2013 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

1–4 of 4