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Hire Dr. Cintia Sorane G.

Brazil

Acts in physicochemical analysis, sensorial and functional aspects of cultivars for recommendation to breeding programs

Profile Summary

Food composition, functionality, sensorial and technological aspects to breeding and lauching of new cultivars of coffee, cereals, beans and fruits.

Subject Matter Expertise

• ★ Food Science
• ★ Food Chemistry
• ☆ Analytical Chemistry
• ☆ Spectroscopy
• ☆ UV Spectroscopy
• ☆ IR Spectroscopy
• ☆ Biochemistry
• ☆ Antioxidants
• ☆ Food Sensory Analysis

Services

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing, Newswriting

Research Market Research, User Research, Gap Analysis, Gray Literature Search, Systematic Literature Review

Consulting Scientific and Technical Consulting

Data & AI Statistical Analysis, Big Data Analytics

Product Development Formulation, Stability/Shelf Life Testing, Product Evaluation

Work Experience

Food Engineer/Consultant

IDR-PARANÁ - Instituto de Desenvolvimento Rural do Paraná

July 2006 - Present

Education

Doctorate

Universidade Estadual de Londrina - Brazil

February 2009 - August 2012

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Cintia Sorane Good Kitzberger, Erika Watanabe, Klever Marcio Antunes Arruda, Maria Brigida dos Santos Scholz, Alexandre Rodrigo Coelho (2020). Influência do teor de glúten na qualidade de biscoitos elaborados com farinha de triticale . Segurança Alimentar e Nutricional.

Rodolfo Campos Zanin, Cíntia Sorane Good Kitzberger, Marta de Toledo Benassi(2020). Characterization of Roasted Coffea arabica Species by the Relationship Between Caffeine and Diterpenes Contents . Brazilian Archives of Biology and Technology. 63. {FapUNIFESP} ({SciELO})

Cintia Sorane Good Kitzberger, Miroslava Rakocevic, Maria Brigida Scholz Dos Santos(2018). Berry distributions on coffee trees cultivated under high densities modulate the chemical composition of respective coffee beans during one biannual cycle . International Journal of Fruit Science. 18. (2). p. 117--137. Informa {UK} Limited

Ivamoto, S.T., Sakuray, L.M., Ferreira, L.P., Pereira, L.F.P., Ivamoto, S.T., Sakuray, L.M., Kitzberger, C.S.G., Scholz, M.B.S., Pot, D., Leroy, T., et al.(2017). Diterpenes biochemical profile and transcriptional analysis of cytochrome P450s genes in leaves, roots, flowers, and during Coffea arabica L. fruit development . Plant Physiology and Biochemistry. 111. p. 340-347.

(2016). Free choice profiling sensory analysis to discriminate coffees .

Zanin, R.C., Corso, M.P., Kitzberger, C.S.G., Scholz, M.B.D.S., Benassi, M.D.T.(2016). Good cup quality roasted coffees show wide variation in chlorogenic acids content . LWT - Food Science and Technology. 74. p. 480-483.

Scholz, M.B.S., Kitzberger, C.S.G., Pagiatto, N.F., Pereira, L.F.P., Davrieux, F., Pot, D., Charmetant, P., Leroy, T.(2016). Chemical composition in wild ethiopian Arabica coffee accessions . Euphytica. 209. (2). p. 429-438.

(2016). Profile of the diterpenes, lipid and protein content of different coffee cultivars of three consecutive harvests.

Scholz, M.B.D.S., Kitzberger, C.S.G., Pereira, L.F.P., Davrieux, F., Pot, D., Charmetant, P., Leroy, T.(2014). Application of near infrared spectroscopy for green coffee biochemical phenotyping . Journal of Near Infrared Spectroscopy. 22. (6). p. 411-421.

Kitzberger, C.S.G., Scholz, M.B.D.S., Benassi, M.D.T.(2014). Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions . Food Research International. 61. p. 61-66.

Scholz, M.B.S., Pagiatto, N.F., Kitzberger, C.S.G., Pereira, L.F.P., Davrieux, F., Charmetant, P., Leroy, T.(2014). Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee . Food Research International. 61. p. 176-182.

(2013). Características físicas e quimicas de cafés torrados e moídos exóticos e convencionais. Boletim do Centro de Pesquisa e Processamento de Alimentos.

Kitzberger, C.S.G., Scholz, M.B.S., Pereira, L.F.P., Benassi, M.T.(2013). Chemical composition of traditional and modern Arabica coffee cultivars | Composição química de cafés árabica de cultivares tradicionais e modernas . Pesquisa Agropecuaria Brasileira. 48. (11). p. 1498-1506.

Garrett, R., Schmidt, E.M., Pereira, L.F.P., Kitzberger, C.S.G., Scholz, M.B.S., Eberlin, M.N., Rezende, C.M.(2013). Discrimination of arabica coffee cultivars by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry and chemometrics . LWT - Food Science and Technology. 50. (2). p. 496-502.

Kitzberger, C.S.G., Scholz, M.B.D.S., Pereira, L.F.P., Vieira, L.G.E., Sera, T., Silva, J.B.G.D., Benassi, M.D.T.(2013). Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions . Journal of Food Composition and Analysis. 30. (1). p. 52-57.

Durek de Conti, M.C.M., Good Kitzberger, C.S., Dos Santos Scholz, M.B., Helena Prudencio, S.(2013). Physical and chemical characteristics of exotic and conventional roasted and ground coffees | Características físicas e químicas de cafés torrados e moídos exóticos e convencionais . Boletim Centro de Pesquisa de Processamento de Alimentos. 31. (1). p. 161-172.

Scholz, M.B.S., da Silva, J.V.N., de Figueiredo, V.R.G., Kitzberger, C.S.G.(2013). Sensory atributes and physico-chemical characteristics of the coffee beverage from the IAPAR cultivars | Atributos sensoriais e características físico-químicas de bebida de cultivares de café do IAPAR . Coffee Science. 8. (1). p. 6-16.

(2011). Caracterização sensorial de cafés arábica de diferentes cultivares produzidos nas mesmas condições edafoclimáticas. Brazilian Journal of Food Technology (Online).

Scholz, M.B.S., de Figueiredo, V.R.G., da Silva, J.V.N., Kitzberger, C.S.G.(2011). Physico-chemical characteristics of green and roasted coffee beans (Coffea arabica L.) of IAPAR | Características físico-químicas de grãos verdes e torrados de cultivares de café (Coffea arabica L.) do IAPAR . Coffee Science. 6. (3). p. 245-255.

Kitzberger, C.S.G., Lomonaco, R.H., Michielin, E.M.Z., Danielski, L., Correia, J., Ferreira, S.R.S.(2009). Supercritical fluid extraction of shiitake oil: Curve modeling and extract composition . Journal of Food Engineering. 90. (1). p. 35-43.

Kitzberger, C.S.G., Smânia Jr., A., Pedrosa, R.C., Ferreira, S.R.S.(2007). Antioxidant and antimicrobial activities of shiitake (Lentinula edodes) extracts obtained by organic solvents and supercritical fluids . Journal of Food Engineering. 80. (2). p. 631-638.