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Delia Rodriguez Amaya

CV Lattes

Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Filipinas

bachelor's at Bachelor of Science from Araneta University (1962), master's at Food Science from University of Hawaii (1966) and doctorate at Química Agricola from University of California - Davis (1971). Has experience in Science and Technology of the Food, focusing on Chemistry,,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: carotenoides, analise, composicao,, analise, efeito de processamento e estocagem, and ciência de alimentos. (Source: Lattes Curriculum)

Research grants
FAPESP support in numbers * Updated April 04, 2020
Total / Available in English
9 / 6 Completed research grants
9 / 0 Completed scholarships in Brazil
18 / 6 All research grants and scholarships

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Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.





Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (12)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Data from Web of Science

KOBORI, C. N.; HUBER, L. S.; SARANTOPOULOS, C. I. G. L.; RODRIGUEZ-AMAYA, D. B.. Behavior of Flavonols and Carotenoids of Minimally Processed Kale Leaves during Storage in Passive Modified Atmosphere Packaging. Journal of Food Science, v. 76, n. 2, p. H31-H37, . Web of Science Citations: 3. (03/10151-4)

MICHELLE ANDRIATI SENTANIN; DELIA B. RODRIGUEZ AMAYA. Teores de carotenóides em mamão e pêssego determinados por cromatografia líquida de alta eficiência. FOOD SCIENCE AND TECHNOLOGY, v. 27, n. 1, p. 13-19, . (03/10151-4)

RODRIGUEZ‚ E.B.; RODRIGUEZ-AMAYA‚ D.B.. Formation of apocarotenals and epoxycarotenoids from β-carotene by chemical reactions and by autoxidation in model systems and processed foods. Food Chemistry, v. 101, n. 2, p. 563-572, . (03/10151-4)

ISABELLA BORIN; ELEN CRISTINA FRASCARELI; MARIA APARECIDA MAURO; MIEKO KIMURA. Efeito do pré-tratamento osmótico com sacarose e cloreto de sódio sobre a secagem convectiva de abóbora. FOOD SCIENCE AND TECHNOLOGY, v. 28, n. 1, p. -, . (03/10151-4)

LAGO-VANZELA, E. S.; DO NASCIMENTO, P.; FONTES, E. A. F.; MAURO, M. A.; KIMURA, M.. Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 2, p. 420-425, . Web of Science Citations: 34. (03/10151-4)

MALDONADE‚ I.R.; RODRIGUEZ-AMAYA‚ D.B.; SCAMPARINI‚ A.R.P.. Carotenoids of yeasts isolated from the Brazilian ecosystem. Food Chemistry, v. 107, n. 1, p. 145-150, . (03/10151-4)

HUBER, LISIA SENGER; HOFFMANN-RIBANI, ROSEMARY; RODRIGUEZ-AMAYA, DELIA B.. Quantitative variation in Brazilian vegetable sources of flavonols and flavones. Food Chemistry, v. 113, n. 4, p. 1278-1282, . Web of Science Citations: 29. (03/10151-4)

SILVA, KEILA DE SOUZA; CAETANO, LIDIMARA CASSIA; GARCIA, CAROLINA CASTILHO; ROMERO, JAVIER TELIS; SANTOS, ADRIANA BARBOSA; MAURO, MARIA APARECIDA. Osmotic dehydration process for low temperature blanched pumpkin. Journal of Food Engineering, v. 105, n. 1, p. 56-64, . Web of Science Citations: 22. (03/10151-4, 07/07586-0, 07/01879-5)

PORCU, ORNELLA M.; RODRIGUEZ-AMAYA, DELIA B.. Variation in the Carotenoid Composition of the Lycopene-Rich Brazilian Fruit Eugenia uniflora L.. PLANT FOODS FOR HUMAN NUTRITION, v. 63, n. 4, p. 195-199, . Web of Science Citations: 11. (03/10151-4)

RODRIGUEZ, EVELYN B.; RODRIGUEZ-AMAYA, DELIA B.. Lycopene Epoxides and Apo-Lycopenals Formed by Chemical Reactions and Autoxidation in Model Systems and Processed Foods. Journal of Food Science, v. 74, n. 9, p. C674-C682, . Web of Science Citations: 23. (03/10151-4)

FERREIRA, J. E. M.; RODRIGUEZ-AMAYA, D. B.. Degradation of Lycopene and beta-carotene in Model Systems and in Lyophilized Guava during Ambient Storage: Kinetics, Structure, and Matrix Effects. Journal of Food Science, v. 73, n. 8, p. C589-C594, . Web of Science Citations: 24. (03/10151-4)

KOBORI, CINTIA NANCI; RODRIGUEZ ARNAYA, DELIA B.. Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables. FOOD AND NUTRITION BULLETIN, v. 29, n. 4, p. 320-328, . Web of Science Citations: 12. (03/10151-4)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SILVA, Maybi Cristina da. Alterações na biossintese de carotenoides em leveduras induzidas por agentes quimicos.. Tese (Doutorado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (00/02087-6

SÁ, Marcela Colognesi de. Carotenoides em alimentos preparados para o consumo : comparação de analise direta e calculo pelos dados de retenção. Dissertação (Mestrado) -  Faculdade de Engenharia de Alimentos.  Universidade Estadual de Campinas (UNICAMP).  (99/00440-1

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