Concepedia

Rafael Carlos Eloy Dias

RC

11

Publications

419

Citations

11

H-Index

2009

Active since

Affiliations

Universidade Estadual de Londrina(Current)

ZHAW Zurich University of Applied Sciences

Departamento de Ciência e Tecnologia

Instituto Federal Catarinense

Universidade Estadual de Campinas (UNICAMP)

Rafael Carlos Eloy Dias is an author at Universidade Estadual de Londrina specializing in food chemistry, health sciences, and food quality.

ORCID

Top concepts

Publications per year

2009–2021

11

Publications

11

Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography Methodology

Rafael Carlos Eloy Dias, Fernanda Gonçalves Campanha, Luiz Gonzaga Esteves Vieira et al. · Journal of Agricultural and Food Chemistry · 2009 · 88 citations

Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree?

Rafael Carlos Eloy Dias, Marta de Toledo Benassi · Beverages · 2015 · 81 citations · Full text

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Roasting process affects the profile of diterpenes in coffee

Rafael Carlos Eloy Dias, Adelia Ferreira de Faria‐Machado, Adriana Zerlotti Mercadante et al. · European Food Research and Technology · 2014 · 55 citations

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Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy

Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março et al. · Food Chemistry · 2018 · 54 citations · Full text

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Discrimination of coffee species using kahweol and cafestol: effects of roasting and of defects

Fernanda Gonçalves Campanha, Rafael Carlos Eloy Dias, Marta de Toledo Benassi · Coffee Science · 2010 · 35 citations · Full text

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