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Vanessa Dias Capriles (Vanessa D Capriles)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 7

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Food science & nutrition

Molecules (Basel, Switzerland)

Universidade Federal de São Paulo

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidade Federal de São Paulo Oct 28o 2010

Brazil

Professor :: Biociências

Publications

Etiene Valéria Aguiar, Fernanda Garcia Santos, Valéria Aparecida Vieira Queiroz, Vanessa Dias Capriles
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods (Basel, Switzerland) 12 (20) (2023)
Etiene Valéria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods (Basel, Switzerland) 11 (6) (2022)
Urszula Krupa-Kozak, Natalia Bączek, Vanessa Dias Capriles, Łukasz Łopusiewicz
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules (Basel, Switzerland) 27 (9) (2022)
Etiene V Aguiar, Fernanda Garcia Santos, Urszula Krupa-Kozak, Vanessa Dias Capriles
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical reviews in food science and nutrition (2021)
Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, Vanessa Dias Capriles
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. Foods (Basel, Switzerland) 10 (5) (2021)
Luciana T B Sandri, Fernanda G Santos, Camilly Fratelli, Vanessa Dias Capriles
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. Food science & nutrition 5 (5) (2017)
Fernanda G Santos, Camilly Fratelli, Denise G Muniz, Vanessa Dias Capriles
Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. Journal of food science 83 (1) (2017)

Vanessa Dias Capriles.css-eqlu8i{font-size:small;padding-left:4px;} (Vanessa D Capriles)

Publication Activity (10 Years)

Top Topics

Top Venues

Vanessa Dias Capriles (Vanessa D Capriles)