S. D. Benevides

443 total citations
22 papers, 331 citations indexed

About

S. D. Benevides is a scholar working on Forestry, Food Science and Biomaterials. According to data from OpenAlex, S. D. Benevides has authored 22 papers receiving a total of 331 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Forestry, 9 papers in Food Science and 7 papers in Biomaterials. Recurrent topics in S. D. Benevides's work include Agricultural and Food Sciences (9 papers), Nanocomposite Films for Food Packaging (7 papers) and Sensory Analysis and Statistical Methods (5 papers). S. D. Benevides is often cited by papers focused on Agricultural and Food Sciences (9 papers), Nanocomposite Films for Food Packaging (7 papers) and Sensory Analysis and Statistical Methods (5 papers). S. D. Benevides collaborates with scholars based in Brazil, Argentina and Portugal. S. D. Benevides's co-authors include Maria do Socorro Rocha Bastos, Roselayne Ferro Furtado, Carmen Wobeto, J. A. Teixeira, Nilda de Fátima Ferreira Soares, Afonso Mota Ramos, Paulo César Stringheta, Atanu Biswas, H. N. Cheng and Hilton César Rodrigues Magalhães and has published in prestigious journals such as Journal of Applied Polymer Science, LWT and International Dairy Journal.

In The Last Decade

S. D. Benevides

18 papers receiving 320 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
S. D. Benevides Brazil 9 161 159 70 61 38 22 331
Yau‐Hoong Kuan Malaysia 6 113 0.7× 238 1.5× 51 0.7× 107 1.8× 47 1.2× 9 383
Valentina Lacivita Italy 11 103 0.6× 168 1.1× 58 0.8× 51 0.8× 66 1.7× 23 350
Xinye Liu China 11 115 0.7× 248 1.6× 62 0.9× 30 0.5× 60 1.6× 13 372
Marina Soazo Argentina 12 211 1.3× 165 1.0× 74 1.1× 26 0.4× 64 1.7× 15 389
N. B. Shaw Ireland 8 351 2.2× 170 1.1× 78 1.1× 60 1.0× 40 1.1× 8 487
Salwa Bornaz Tunisia 12 161 1.0× 300 1.9× 67 1.0× 75 1.2× 74 1.9× 28 544
Giovanna Rossi‐Márquez Italy 10 284 1.8× 190 1.2× 108 1.5× 41 0.7× 41 1.1× 12 409
Wenhui Qi China 9 150 0.9× 212 1.3× 48 0.7× 52 0.9× 41 1.1× 20 382
S.F. Sabato Brazil 12 232 1.4× 294 1.8× 124 1.8× 141 2.3× 46 1.2× 23 537
Cristiane Patrícia de Oliveira Brazil 8 169 1.0× 91 0.6× 74 1.1× 20 0.3× 42 1.1× 19 347

Countries citing papers authored by S. D. Benevides

Since Specialization
Citations

This map shows the geographic impact of S. D. Benevides's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by S. D. Benevides with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites S. D. Benevides more than expected).

Fields of papers citing papers by S. D. Benevides

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by S. D. Benevides. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by S. D. Benevides. The network helps show where S. D. Benevides may publish in the future.

Co-authorship network of co-authors of S. D. Benevides

This figure shows the co-authorship network connecting the top 25 collaborators of S. D. Benevides. A scholar is included among the top collaborators of S. D. Benevides based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with S. D. Benevides. S. D. Benevides is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Sousa, Paulo Henrique Machado de, et al.. (2025). Perfil sensorial de análogo de hambúrguer vegetal à base de coprodutos de babaçu e proteínas vegetais. 12(1). e14748–e14748.
2.
Benevides, S. D., et al.. (2023). Product vatapá type (plant-based) with cashew fiber: Market research, chemical characterization and sensorial profile. International Journal of Gastronomy and Food Science. 33. 100800–100800. 2 indexed citations
3.
Miranda, Kelvi Wilson Evaristo, Joana Dias Bresolin, Caio Vinícius Lima Natarelli, et al.. (2021). Potential use of poly(lactic acid) nanofibers mats as Nano‐sachets in postharvest of climacteric fruits and vegetables. Journal of Applied Polymer Science. 138(30). 4 indexed citations
4.
Benevides, S. D., Déborah dos Santos Garruti, Antônio Sílvio do Egito, et al.. (2021). Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Cadernos de Ciência & Tecnologia. 38(2). 26818–26818. 1 indexed citations
5.
Diógenes, Izaura C.N., et al.. (2020). Smart film of jackfruit seed starch as a potential indicator of fish freshness. Food Science and Technology. 41(2). 489–496. 22 indexed citations
6.
Barroso, Tiago Linhares Cruz Tabosa, et al.. (2019). Micropartículas de óleo de pequi obtidas por coacervação complexa com goma de cajueiro e gelatina.. 1 indexed citations
7.
Gonzaga, Maria L.C., Maria do Socorro Rocha Bastos, Hilton César Rodrigues Magalhães, et al.. (2019). Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral. Food Packaging and Shelf Life. 23. 100431–100431. 39 indexed citations
8.
Bastos, Maria do Socorro Rocha, Hilton César Rodrigues Magalhães, Deborah S. Garruti, et al.. (2017). α, β-citral from Cymbopogon citratus on cellulosic film: Release potential and quality of coalho cheese. LWT. 85. 246–251. 9 indexed citations
9.
Santos, Karina Maria Olbrich dos, M. A. D. Bomfim, Antônio Diogo Silva Vieira, et al.. (2012). Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. International Dairy Journal. 24(2). 107–112. 31 indexed citations
10.
Guerra, Ingrid Conceição Dantas, Bruno Raniere Lins de Albuquerque Meireles, Maria Lúcia da Conceição, et al.. (2012). Carne de ovinos de descarte na elaboração de mortadelas com diferentes teores de gordura suína. Ciência Rural. 42(12). 2288–2294. 8 indexed citations
11.
Guerra, Ingrid Conceição Dantas, Marcelo Antônio Morgano, Raquel Fernanda Milani, et al.. (2011). Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals. Small Ruminant Research. 98(1-3). 59–63. 34 indexed citations
12.
Santos, Karina Maria Olbrich dos, et al.. (2011). Processamento de queijo caprino cremoso probiótico adicionado de Bifidobacterium animalis e Lactobacillus acidophilus.. 1 indexed citations
13.
Benevides, S. D., et al.. (2010). Processamento de queijo tipo Coalho de leite de cabra adicionado de Amburana cearensis (Cumaru).. infoteca-e (Brazilian Agricultural Research Corporation). 1 indexed citations
14.
Egito, A. S. do, et al.. (2009). Processamento artesanal do queijo Minas Frescal fabricado com leite de cabra.. 1 indexed citations
15.
Benevides, S. D., et al.. (2008). Qualidade da manga e polpa da manga Ubá. Food Science and Technology. 28(3). 571–578. 37 indexed citations
16.
Santos, Karina Maria Olbrich dos, A. S. do Egito, M. A. D. Bomfim, & S. D. Benevides. (2008). Produção de queijos probióticos para agregação de valor ao leite caprino.. 1 indexed citations
17.
Egito, A. S. do, et al.. (2007). Processamento de ricota a partir do soro de queijos de cabra..
18.
Soares, Nilda de Fátima Ferreira, et al.. (2005). Development and evaluation of an edible antimicrobial film based on yam starch and chitosan. Packaging Technology and Science. 19(1). 55–59. 72 indexed citations
19.
Benevides, S. D., et al.. (2000). ESTUDO BIOQUÍMICO E SENSORIAL DO QUEIJO DE COALHO PRODUZIDO COM LEITE CRU E PASTEURIZADO NO ESTADO DO CEARÁ. Boletim do Centro de Pesquisa de Processamento de Alimentos. 18(2). 3 indexed citations
20.
Benevides, S. D., et al.. (1998). ELABORAÇÃO DE QUEIJO DE COALHO A PARTIR DE LEITE PASTEURIZADO E INOCULADO COM Streptococcus thermophyllus E Lactobacillus bulgaricus: ASPECTOS BIOQUÍMICO E SENSORIAL. Boletim do Centro de Pesquisa de Processamento de Alimentos. 16(1). 3 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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