R. de A. Mattietto - Concepedia

Author

R. de A. Mattietto

Brazilian Agricultural Research Corporation ORCID

Also Known As

MATTIETTO, R. de A., R. de A. Mattietto, Rafaella De Andrade MATTIETTO, Rafaella De Andrade Mattietto, Rafaella MATTIETTO, Rafaella de A. Mattietto, Rafaella de Andrade MATTIETTO, Rafaella de Andrade Mattietto

Publications

716

Citations

H-Index

Concepts

All Affiliations

Brazilian Agricultural Research Corporation Universidade Federal do Pará Universidade Federal do Rio Grande do Sul Universidade Estadual de Campinas (UNICAMP)

About

R. de A. Mattietto is an author at Brazilian Agricultural Research Corporation specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	111
2	Engineering	3	3	82
3	Medicine	1	1	29
4	Natural Sciences	1	1	29
5	Biology	1	1	29

R. de A. Mattietto

Publications

455

Citations

H-Index

Page 1

	Year	Citations
Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening André Gordon, Ana Paula Gil Cruz, Lourdes Maria Corrêa Cabral, Food Chemistry Food ChemistryFood Bioactive CompoundAçaí FruitsAntioxidant PropertiesPost-harvest Physiology	2012	166
Chemical composition and antioxidant capacity of açaí (<i>Euterpe oleracea</i>) genotypes and commercial pulps Ana Vânia Carvalho, Tayse Ferreira Ferreira da Silveira, R. de A. Mattietto, Journal of the Science of Food and Agriculture	2016	71
Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes Ana Vânia Carvalho, R. de A. Mattietto, Alessandro de Oliveira Rios, Journal of Food Science and Technology Food ChemistryFood Bioactive CompoundAntioxidant ActivityPhytochemistryPhytochemical	2015	68
Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed Rosilene Gomes Costa, Kaciane Andreola, R. de A. Mattietto, LWT EngineeringFood AnalysisAgricultural EconomicsFood EngineeringFood Processing	2015	48
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour Ana Vânia Carvalho, R. de A. Mattietto, P. Z. Bassinello, Food Science and Technology Food ChemistryNutritionProtein ContentNovel FoodBody Composition	2012	29
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits Sérgio Henrique Brabo de Sousa, R. de A. Mattietto, Renan Campos Chisté, Food Research International BiologyFood ChemistryPhenolic CompoundsFood Bioactive CompoundBotany	2018	29
Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures Alessandra Santos Lopes, R. de A. Mattietto, Hilary Castle de Menezes, Food Science and Technology EngineeringMechanical EngineeringBrazilian CherryFood PreservationThermal Processing	2013	19
Optimization of parameters technological to process tucupi and study of product stability Ana Paula Rocha CAMPOS, R. de A. Mattietto, Ana Vânia Carvalho Food Science and Technology EngineeringIndustrial EngineeringFood AnalysisStructural OptimizationStability	2018	15
Physicochemical, technological and sensory characteristics of a rice (<i><scp>O</scp>ryza sativa</i>L.) and bean (<i><scp>P</scp>haseolus vulgaris</i>L.) soup prepared by extrusion Ana Vânia Carvalho, P. Z. Bassinello, R. de A. Mattietto, International Journal of Food Science & Technology	2013	10

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