Roberto P. C. Neto
Roberto P. C. Neto
Doutor em Ciência e Tecnologia de Polímeros, Universidade Federal do Rio de Janeiro
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Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of …
MF Sperry, HLA Silva, CF Balthazar, EA Esmerino, S Verruck, ...
Journal of Functional Foods 45, 435-443, 2018
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
CF Balthazar, HLA Silva, AH Vieira, RPC Neto, LP Cappato, PT Coimbra, ...
Food Research International 91, 38-46, 2017
Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds
LP Cappato, MVS Ferreira, J Moraes, RPS Pires, RS Rocha, R Silva, ...
Food chemistry 263, 81-88, 2018
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
MR Silveira, NM Coutinho, EA Esmerino, J Moraes, LM Fernandes, ...
Food chemistry 279, 120-127, 2019
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
Ohmic Heating: A potential technology for sweet whey processing
NR Costa, LP Cappato, MVS Ferreira, RPS Pires, J Moraes, EA Esmerino, ...
Food Research International 106, 771-779, 2018
Processing chocolate milk drink by low-pressure cold plasma technology
NM Coutinho, MR Silveira, LM Fernandes, J Moraes, TC Pimentel, ...
Food Chemistry 278, 276-283, 2019
Ohmic heating for processing of whey-raspberry flavored beverage
MVS Ferreira, LP Cappato, R Silva, RS Rocha, JT Guimarães, ...
Food chemistry 297, 125018, 2019
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ...
Food chemistry 248, 192-200, 2018
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing
HLA Silva, CF Balthazar, EA Esmerino, AH Vieira, LP Cappato, RPC Neto, ...
Food Research International 99, 247-255, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide
PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ...
Carbohydrate Polymers 174, 869-875, 2017
Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure
NM Coutinho, MR Silveira, TC Pimentel, MQ Freitas, J Moraes, ...
LWT 102, 324-329, 2019
Possibilities for using Ohmic heating in Minas Frescal cheese production
RS Rocha, R Silva, JT Guimarães, CF Balthazar, TC Pimentel, RPC Neto, ...
Food Research International 131, 109027, 2020
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
JS Farah, RN Cavalcanti, JT Guimarães, CF Balthazar, PT Coimbra, ...
Food Control 121, 107585, 2021
Ohmic heating for infant formula processing: evaluating the effect of different voltage gradient
RPS Pires, LP Cappato, JT Guimarães, RS Rocha, R Silva, CF Balthazar, ...
Journal of Food Engineering 280, 109989, 2020
Whey protein films added with galactooligosaccharide and xylooligosaccharide
LM Fernandes, JT Guimarães, R Silva, RS Rocha, NM Coutinho, ...
Food Hydrocolloids 104, 105755, 2020
Estudo do amido de farinhas comerciais comestíveis
BNB Lima, TB Cabral, RP C Neto, MIB Tavares, APT Pierucci
Polímeros 22, 486-490, 2012
Development of hybrid nanocomposites based on PLLA and low-field NMR characterization
A dos Santos Almeida, MIB Tavares, EO da Silva, RPC Neto, LA Moreira
Polymer Testing 31 (2), 267-275, 2012
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure
MR Silveira, NM Coutinho, RS Rocha, J Moraes, EA Esmerino, ...
Food Research International 119, 564-570, 2019
Correlation between traditional techniques and TD-NMR to determine the morphology of PHB/PCL blends
MP Cavalcante, ALMM Toledo, EJR Rodrigues, RPC Neto, MIB Tavares
Polymer Testing 58, 159-165, 2017
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