K
Kelly Roberta Spacino
Researcher at Universidade Estadual de Londrina
Publications - 19
Citations - 309
Kelly Roberta Spacino is an academic researcher from Universidade Estadual de Londrina. The author has contributed to research in topics: Biodiesel & Yeast extract. The author has an hindex of 8, co-authored 19 publications receiving 257 citations.
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Study of the biodiesel B100 oxidative stability in mixture with antioxidants
Elaine Cristina Rodrigues Maia,Dionísio Borsato,Ivanira Moreira,Kelly Roberta Spacino,Paulo Rogério Pinto Rodrigues,André Lazarin Gallina +5 more
TL;DR: In this article, the authors assessed the oxidative stability of biodiesel B100, made from soybeans, in the presence of three synthetic antioxidants, butylhydroxyanisole (BHA), terbutylhydroquinone (TBHQ), pure or in mixture, from the simplex-centroid design.
Journal ArticleDOI
Oxidative stability of biodiesel from soybean oil: Comparison between synthetic and natural antioxidants
Gabriela Menegon Buosi,Elisangela Tavares da Silva,Kelly Roberta Spacino,Lívia Ramazzoti Chanan Silva,Bruna Aparecida Denobi Ferreira,Dionísio Borsato +5 more
TL;DR: In this paper, the authors evaluated the oxidative stability of soybean oil biodiesel B100 in mixture with natural extracts of rosemary, oregano and basil and the synthetic antioxidant TBHQ, BHA and BHT.
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Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants
TL;DR: In this article, a simplex-centroid mixture design was applied and the predictive equations were optimised simultaneously resulting in values of 85.89kJ/mol−1 for ΔH, − 32.25k/k−k−1
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Relative protection factor optimisation of natural antioxidants in biodiesel B100
Kelly Roberta Spacino,Elisangela Tavares da Silva,Karina Gomes Angilelli,Ivanira Moreira,Olívio Fernandes Galão,Dionísio Borsato +5 more
TL;DR: In this paper, alcoholic extracts of natural antioxidants rosemary, oregano and basil were used to evaluate the protection factor in biodiesel, and the analysis of total phenolics content of the extracts showed that the highest values were found for rosemary extract, followed by oreganos and basil.
Journal ArticleDOI
Application of artificial neural networks in the geographical identification of coffee samples
DionÃsio Borsato,Marcos Vinicios Roberto Pina,Kelly Roberta Spacino,Maria BrÃgida dos Santos Scholz,Armando Androcioli Filho +4 more
TL;DR: In this paper, the authors explored and explained the physicochemical characteristics and sensory attributes of the coffee grown in Parana State (Southern Brazil) based on an integrated approach of the terrior and the application of artificial neural network.