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Alessandro de Oliveira Rios

Alessandro de Oliveira Rios

D-Index & Metrics

Chemistry

D-Index
52
Citations
8546
World Ranking
13633
National Ranking
105

Overview

Alessandro de Oliveira Rios is affiliated with the Federal University of Rio Grande do Sul in Brazil. Their research activity is primarily situated within the field of Agricultural and Biological Sciences, with a focus on Food Science, Biomaterials, and Plant Science. Other areas of study include Biochemistry and Nutrition and Dietetics.

The scientist has contributed extensively to topics such as:

  • Nanocomposite Films for Food Packaging
  • Biodegradable polymer synthesis and properties
  • Phytochemicals and Antioxidant Activities
  • Botanical Research and Applications
  • Food composition and properties
  • Microencapsulation and Drying Processes
  • Antioxidant Activity and Oxidative Stress

Their frequent co-authors include Simone Hickmann Flôres, Viviani Ruffo de Oliveira, Helena de Oliveira Schmidt, Fernanda Camboim Rockett, and Renato Queiroz Assis.

Publications are commonly found in several scientific journals, notably:

  • Food Chemistry
  • Journal of Food Processing and Preservation
  • Food Research International
  • International Journal of Food Science & Technology
  • Foods

Recent papers authored or co-authored by Alessandro de Oliveira Rios highlight a variety of research topics and applications. Examples include:

  • Metabolomics: An analytical technique for food processing evaluation, 2021, Food Chemistry
  • Biodegradable packaging of cellulose acetate incorporated with norbixin, lycopene or zeaxanthin, 2020, Industrial Crops and Products
  • Characterization and application of red pitaya (Hylocereus polyrhizus) peel powder as a fat replacer in ice cream, 2020, Journal of Food Processing and Preservation
  • Evaluation of the Use of Industrial Wastes on the Encapsulation of Betalains Extracted from Red Pitaya Pulp (Hylocereus polyrhizus) by Spray Drying: Powder Stability and Application, 2020, Food and Bioprocess Technology
  • Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers, 2020, Food Chemistry

Best Publications

  • Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

    J. Ortiz;N. Romero;P. Robert;J. Araya

  • Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties.

    Melina Dick;Tania Maria Haas Costa;Ahmed Gomaa;Muriel Subirade

  • Dietary fiber from orange byproducts as a potential fat replacer

    Tainara de Moraes Crizel;André Jablonski;Alessandro de Oliveira Rios;Rosane Rech

  • Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

    Priscilla M. Reque;Rosana S. Steffens;André Jablonski;Simone H. Flôres

  • Active food packaging prepared with chitosan and olive pomace

    Tainara de Moraes Crizel;Alessandro de Oliveira Rios;Vítor D. Alves;Narcisa Bandarra

  • Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity.

    Carlos Henrique Pagno;Tania Maria Haas Costa;Eliana Weber de Menezes;Edilson Valmir Benvenutti

  • Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family.

    Marina C Pereira;Rosana S Steffens;André Jablonski;Plinho F Hertz

  • Metabolomics: An analytical technique for food processing evaluation.

    Michele Utpott;Eliseu Rodrigues;Alessandro de Oliveira Rios;Giovana Domeneghini Mercali

  • Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

    Luzia Caroline Ramos dos Reis;Viviani Ruffo de Oliveira;Martine Elisabeth Kienzle Hagen;André Jablonski

  • Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation.

    Camila de Campo;Priscilla Pereira dos Santos;Tania Maria Haas Costa;Karina Paese

  • Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

    Luzia Caroline Ramos dos Reis;Elizete Maria Pesamosca Facco;Mirian Salvador;Simone Hickmann Flôres

  • Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials

    Diego Santiago Tupuna;Karina Paese;Silvia Stanisçuaski Guterres;André Jablonski

  • Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

    Liana Stoll;Tania Maria Haas Costa;André Jablonski;Simone Hickmann Flôres

  • Valorization of food-grade industrial waste in the obtaining active biodegradable films for packaging

    Tainara de Moraes Crizel;Tania Maria Haas Costa;Alessandro de Oliveira Rios;Simone Hickmann Flôres

  • Pigment production by filamentous fungi on agro-industrial byproducts: an eco-friendly alternative.

    Fernanda Cortez Lopes;Deise Michele Tichota;Jamile Queiroz Pereira;Jéferson Segalin

  • Active biodegradable cassava starch films incorporated lycopene nanocapsules

    Renato Queiroz Assis;Stefani Machado Lopes;Tania Maria Haas Costa;Simone Hickmann Flôres

  • Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations

    Caroline Fenner Scher;Alessandro De Oliveira Rios;Caciano Pelayo Zapata Noreña

  • Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)

    Cleice Dalla Nora;Cecília Dal-Ri Müller;Gicele Sbardelotto de Bona;Alessandro de Oliveira Rios

  • Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.

    Carlos M. Donado-Pestana;Jocelem Mastrodi Salgado;Alessandro de Oliveira Rios;Priscila Robertina dos Santos

  • Characterisation and stability evaluation of bixin nanocapsules.

    Kleidson Brito de Sousa Lobato;Karina Paese;Joana Casanova Forgearini;Silvia Stanisçuaski Guterres

  • Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch

    Carolina Galarza Vargas;Tania Maria Haas Costa;Alessandro de Oliveira Rios;Simone Hickmann Flôres

  • Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits

    Marina C. Pereira;Rosana S. Steffens;André Jablonski;Plinho F. Hertz

  • Characterization of blueberry fruits (Vaccinium spp.) and derived products

    Priscilla Magro Reque;Rosana Stroschoen Steffens;Alexandre Martins Da Silva;André Jablonski

  • Active biodegradable film with encapsulated anthocyanins: Effect on the quality attributes of extra-virgin olive oil during storage

    Liana Stoll;Alexandre Martins da Silva;Aline Oliveira e Silva Iahnke;Tania Maria Haas Costa

Frequent Co-Authors

Simone Hickmann Flôres
Simone Hickmann Flôres Federal University of Rio Grande do Sul
Silvia Stanisçuaski Guterres
Silvia Stanisçuaski Guterres Federal University of Rio Grande do Sul
Annamaria Ranieri
Annamaria Ranieri University of Pisa
Adriana Raffin Pohlmann
Adriana Raffin Pohlmann Federal University of Rio Grande do Sul
Adriana Zerlotti Mercadante
Adriana Zerlotti Mercadante State University of Campinas
José Cláudio Fonseca Moreira
José Cláudio Fonseca Moreira Federal University of Rio Grande do Sul
Rafael C. Rodrigues
Rafael C. Rodrigues Federal University of Rio Grande do Sul
Adriano Brandelli
Adriano Brandelli Federal University of Rio Grande do Sul
Antonella Castagna
Antonella Castagna University of Pisa
Cristina Sgherri
Cristina Sgherri University of Pisa

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