Rafael Carlos Eloy Dias

Author

Universidade Estadual de Londrina ORCID

Also Known As

Dias, Rafael Carlos Eloy, RAFAEL CARLOS E. DIAS, Rafael C. E. Dias, Rafael Carlos Eloy Dias, Rafael Dias

Publications

524

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Londrina ZHAW Zurich University of Applied Sciences Departamento de Ciência e Tecnologia Instituto Federal Catarinense Universidade Estadual de Campinas (UNICAMP)

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	223
2	Medicine	4	4	88
3	Engineering	1	1	11
4	Natural Sciences	1	1	12
5	Biochemistry	1	1	29

Rafael Carlos Eloy Dias

Publications

419

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry	2009	88
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 Food ChemistryHydrosoluble CompoundsColor ParametersParameters DependentTannin	2015	81
Roasting process affects the profile of diterpenes in coffee Rafael Carlos Eloy Dias, Adelia Ferreira de Faria‐Machado, Adriana Zerlotti Mercadante, European Food Research and Technology Food ChemistryFood ProcessingFood QualityFood TechnologyHealth Sciences	2014	55
Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, Food Chemistry Infrared SpectroscopySpectroscopyFood AnalysisNear-infrared SpectroscopyChemical Analyses	2018	54
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 Food ChemistryTanninFood AnalysisBioanalysisCoffee Species	2010	35
Comparison of extraction methods for kahweol and cafestol analysis in roasted coffee Rafael Carlos Eloy Dias, Adelia Ferreira de Faria, Adriana Zerlotti Mercadante, Journal of the Brazilian Chemical Society Solvent ExtractionRoasted CoffeeFood AnalysisMass Spectrometry DetectorsFood Toxicology	2013	29
Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee Rafael Carlos Eloy Dias, Adelia Ferreira de Faria, Adriana Zerlotti Mercadante, Journal of the Brazilian Chemical Society	2013	24
Spectrophotometric method for quantification of kahweol in coffee Rafael Carlos Eloy Dias, Sandriel Trindade Alves, Marta de Toledo Benassi Journal of Food Composition and Analysis	2013	18
Antioxidant Activity of Commercial Soluble Coffees Carolina Marcucci, Rafael Carlos Eloy Dias, Mariana Bortholazzi Almeida, Beverages Food ChemistryFood Bioactive CompoundRoasted CoffeeMedicineFood Analysis	2017	12
Natural Intervarietal Hybrids of Coffea canephora Have a High Content of Diterpenes Julyene Silva Francisco, Rafael Carlos Eloy Dias, Enrique Anastácio Alves, Beverages BotanyNatural Intervarietal HybridsPolyphenolicsFood ChemistryPlant Reproduction	2021	12

Page 1