Roberto P.C. Neto

Universidade Federal do Rio de Janeiro — Brazil

Agricultural and Biological Sciences · Life Sciences

28h-index2.2kcitations59works3.72yr avg
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Research Topics

Meat and Animal Product Quality(14), Microbial Inactivation Methods(12), Polymer crystallization and properties(8), NMR spectroscopy and applications(7), Food composition and properties(6)

Publications59 total

Effect of heterogeneous catalysts on the mechanical and relaxometric behavior of lactic acid-cured epoxidized vegetable oil vitrimer
2024· 1 citedOpen Access
RESSONÂNCIA MAGNÉTICA NUCLEAR NO DOMÍNIO DO TEMPO COMO FERRAMENTA PARA O MONITORAMENTO EM TEMPO REAL DE REAÇÕES QUÍMICAS
2024Open Access
Study of the surface, rheological and morphological characteristics of isotactic polypropylene microplastics aged in a photothermal oxidation chamber
Polymer Degradation and Stability·2024· 10 cited
An investigation of the fluid-holding cavities in a lignocellulose-based bamboo matrix via a combined X-ray microtomography and proton time-domain NMR approach
Cellulose·2023· 8 citedOpen Access
An investigation of the fluid-holding cavities in a lignocellulose-based bamboo matrix via a combined X-ray microtomography and proton time-domain NMR approach
Research Square (Research Square)·2023Open Access
Compatibilized Biopolymer-based Core–shell Nanoparticles: A New Frontier in Malaria Combo-therapy
Journal of Pharmaceutical Innovation·2022· 2 cited
Positive effects of thermosonication in Jamun fruit dairy dessert processing
Ultrasonics Sonochemistry·2022· 20 citedOpen Access
Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream
Food Bioscience·2022· 25 cited
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats
Food Chemistry·2022· 9 cited
Benefits of thermosonication in orange juice whey drink processing
Innovative Food Science & Emerging Technologies·2021· 49 cited
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide
Food Research International·2021· 41 cited
Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools
International Dairy Journal·2021· 12 cited
Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
Trends in Food Science & Technology·2020· 65 cited
Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity
Food Control·2020· 75 cited
Advantages of using ohmic heating in Dulce de Leche manufacturing
Innovative Food Science & Emerging Technologies·2020· 27 cited
Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Food Hydrocolloids·2020· 39 cited
Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient
Journal of Food Engineering·2020· 63 cited
Whey protein films added with galactooligosaccharide and xylooligosaccharide
Food Hydrocolloids·2020· 64 cited
Possibilities for using ohmic heating in Minas Frescal cheese production
Food Research International·2020· 69 cited
Effect of Ultra-Turrax on Nanocellulose Produced by Acid Hydrolysis and Modified by Nano ZnO by Sol-Gel Method
Materials Sciences and Applications·2020· 10 citedOpen Access
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Frequent Co-authors

Maria Inês Bruno Tavares(42), Adriano G. Cruz(28), Mônica Q. Freitas(27), Erick A. Esmerino(22), Renata S.L. Raices(21), Tatiana Colombo Pimentel(20), Márcia C. Silva(17), Celso F. Balthazar(15), Ramon S. Rocha(13), Jonas T. Guimarães(13), Jeremias Moraes(11), Leandro Pereira Cappato(10), Ramón Silva(10), Daniel Granato(8), Nathália M. Coutinho(7), Rodrigo N. Cavalcanti(7), Elton Jorge da Rocha Rodrigues(7), Suelí Rodrigues(6), Marcus Vinícius S. Ferreira(6), Márcia Cristina Silva(6)