Roberta Claro Da Silva

Assistant Professor

Roberta Claro Da Silva
College of Ag & Environ Sciences

Family and Consumer Sciences

Benbow Hall 205B
Ph.D.Food Technology / Universidade De Sao Paulo
M.S.Science and Technology of Foods / Higher Education School of Agriculture of Universidade de Sao Paulo
OtherZootechnist / State University of Sao Paulo


My current research agenda included lipid science and technology, sensory evaluation and physical properties of foods. In particular, my research is focusing on the development alternatives to replace saturated and trans fats to improve the health of food products. I have substantial research experience in the lipid modification field. I spent considerable research time on understanding chemical aspects of human milk fat, and lipid alternatives as ingredients of substitutes for human milk fat. I worked as a researcher on Lipid Laboratory of Pharmaceutical Sciences College at Sao Paulo University for 12 years to pursuing different approaches o

Research Interests

Lipid Modification, Lipid Science, Physicochemical properties of fats

External URL


Recent Publications

  • Marcelo Matsudo, Celia Sant´Anna,, Roberta Silva, Lina Pérez-Mora, Joao Monteiro de Carvalho (2021). (Evaluation of green microalgae isolated from central and north coast of Sao Paulo as source of oil.). (1) 9, pp. 12-19. Journal of Biotechnology and Biodiversity.
  • Roberta Silva, Heather Colleran, Salam Ibrahim (2021). (Milk fat globule membrane in infant nutrition: a dairy industry perspective.). (1) 88, pp. 105-116. The Journal of dairy research.
  • Aline Foguel, Juliana Rodrigues-Ract, Roberta Silva (2021). (Sensory characterization of commercial cream cheese by the consumer using Check-All-That-Apply (CATA) questions.). In © Wiley Periodicals, LLC., (4) 36, pp. e12658. Journal of Sensory Studies.
  • Elinete Lima, Luiza Castro, Valdelúcia Grinevicius, Josiane Hilbig, Nádia Mota, Rodrigo Zeferino, , , Roberta Silva, Iván Jachmanián, Edson Silva, Rozangela Pedrosa, Jane Block (2020). (Effect of a Diet Rich in Interesterified, Non-Interesterified and Trans Fats on Biochemical Parameters and Oxidative Status of Balb-c Mice). In https://www.scirp.org/journal/fns, (11) 11, Food and Nutrition Sciences.
  • Daniela Matias, Carolina Calvo , Roberta Silva, Juliana Ract (2020). (Incorporation of Caprylic Acid into a Docosahexaenoic Acid Single Cell Oil for the Production of Specialty Lipids). In Faculty of Food Technology and Biotechnology, Croatia, (4) 58, pp. 411-422. Food Technology and Biotechnology.
  • Marcelo Matsudo , Celia Sant"Anna, Lina Péreza-Mora, Roberta Silva, João Carlos Carvalho (2020). (Isolation and evaluation of microalgae from mangrove area in south coast of Sao Paulo (Brazil) for lipid production). In Dr.M.Prakash , (06) 09, pp. No. 202006178 . International Journal of Current Microbiology and Applied Sciences .
  • Raphael Ayivi, Salam Ibrahim, Reza Tahergorabi, Roberta Silva, Mulumebet Worku (2020). (Lactic acid bacteria: food safety and human health applications). (3) 1, pp. 202-232. Dairy.
  • Raphael Ayvivi, Rabin Gyawali, Albert Krastanov, Sulaiman Aljaloud, Mulumebet Worku, Reza Tahergorabi, Roberta Silva, Salam Ibrahim (2020). (Lactic Acid Bacteria: Food Safety and Human Health Applications). In MDPI, 1, pp. 202–232. Dairy.
  • Heather Colleran, Tiffany Fuller, Roberta Silva (2019). (Assessment of Nutrition Knowledge of Students Enrolled in Human Performance and Leisure Studies Courses at Historically Black Colleges University). (4) 2019, pp. 5. Advances in Nutrition and Food Science.
  • Juhee Lee, Roberta Silva, Veronique Gibon, Silvana Martini (2018). (Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling). pp. 9. Journal of Food Science.
  • da Silva, Roberta Claro, Schafer De Martini Soares, Fabiana Andreia, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Rodrigues Ract, Juliana Neves, Luiz Gioielli (2017). (Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure). 20, pp. S385-S398. INTERNATIONAL JOURNAL OF FOOD PROPERTIES.
  • Roberta Silva, J. Lee, V. Gibon, Silvana Martini (2017). (Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization). (8) 94, pp. 1063-1076. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • Jessica Maruyama, Ashwini Wagh, Luiz Gioielli, da Silva, Roberta Claro, Silvana Martini (2016). (Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein). 86, pp. 54-63. FOOD RESEARCH INTERNATIONAL.
  • da Silva, Roberta Claro, Schafer De Martini Soares, Fabiana Andrea, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Rodrigues Ract, Juliana Neves, Luiz Gioielli (2016). (Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy). 198, pp. 1-9. CHEMISTRY AND PHYSICS OF LIPIDS.
  • Renato Heidor, de Conti, Aline, Juliana Ortega, Kelly Furtado, Roberta Silva, Tavares, Paulo E. L. M., Eduardo Purgatto, Ract, Juliana N. R., de Paiva, Sergio A. R., Luiz Gioielli, Igor Pogribny, Fernando Moreno (2016). (The chemopreventive activity of butyrate-containing structured lipids in experimental rat hepatocarcinogenesis). (2) 60, pp. 420-429. MOLECULAR NUTRITION & FOOD RESEARCH.
  • Roberta Silva, Schaefer De Martini Soares, Fabiana Andreia, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Guilherme Calligaris, Badan Ribeiro, Ana Paula, Lisandro Cardoso, Luiz Gioielli (2014). (Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols). 55, pp. 436-444. FOOD RESEARCH INTERNATIONAL.
  • Jessica Maruyama, Schafer De Martini Soares, Fabiana Andreia, Natalia D'Agostinho, Almeida Goncalves, Maria Ines, Luiz Gioielli, da Silva, Roberta Claro (2014). (Effects of Emulsifier Addition on the Crystallization and Melting Behavior of Palm Olein and Coconut Oil). (10) 62, pp. 2253-2263. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
  • Maciel Guedes, Andrea Madalena, Chiu Ming, Ribeiro, Ana Paula Badan, da Silva, Roberta Claro, Luiz Gioielli, Guaraldo Goncalves, Lireny Aparecida (2014). (Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil). (1) 91, pp. 111-123. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • Rodrigues Florence, Ana Carolina, Catherine Beal, da Silva, Roberta Claro, Marice Oliveira (2014). (Survival of three Bifidobacterium animalis subsp lactis strains is related to trans-vaccenic and alpha-linolenic acids contents in organic fermented milks). (2) 56, pp. 290-295. LWT-FOOD SCIENCE AND TECHNOLOGY.
  • Schafer De Martini Soares, Fabiana Andreia, Natalia Osorio, da Silva, Roberta Claro, Luiz Gioielli, Suzana Ferreira-Dias (2013). (Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines). (4) 115, pp. 413-428. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
  • da Silva, Roberta Claro, Badan Ribeiro, Ana Paula, Schafer De Martini Soares, Fabiana Andreia, Isabele Capacla, Marcia Hazzan, dos Santos, Adenilson Oliveira, Lisandro Cardoso, Luiz Gioielli (2013). (Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification). (5) 90, pp. 631-639. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.