Fernanda Maria Vanin

Author

Also Known As

F. M. Vanin, F. Vanin, F.M. Vanin, Fernanda M. Vanin, Fernanda M. Vanin, Fernanda Maria VANIN, Fernanda Maria Vanin, Fernanda Vanin, Vanin, F., Vanin, F.M.

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo Universidade Federal de São Paulo AgroParisTech Universidade Estadual de Campinas (UNICAMP)Université Européenne de Bretagne

About

Fernanda Maria Vanin is an author at Universidade de São Paulo specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	13	802
2	Health Sciences	10	10	487
3	Medicine	4	4	284
4	Public Health	3	3	128
5	Biochemistry	1	1	50

Fernanda Maria Vanin

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films Fernanda Maria Vanin, Paulo José do Amaral Sobral, Florência Cecília Menegalli, Food Hydrocolloids Materials ScienceBiopolymer GelFunctional PropertiesEngineeringEdible Film	2005	337
Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Mônica Roberta Mazalli, Journal of Applied Polymer Science Materials ScienceFood ChemistryBiopolymer GelEdible FilmEdible Packaging	2017	198
Crust formation and its role during bread baking Fernanda Maria Vanin, T. Lucas, G. Trystram Trends in Food Science & Technology Plate TectonicsEngineeringStructural GeologyCrust FormationGeology	2009	111
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Vinícius Borges Vieira Maciel, Food Hydrocolloids Food ChemistryNanomedicineEdible FilmEngineeringHealth Sciences	2017	71
From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy Larissa Alves de Castro, Jaqueline Miranda Lizi, Eduardo Galvão Leite das Chagas, Foods NutritionNovel FoodChemical CompositionFood AnalysisNutritive Value	2020	66
Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties Josiane Gonçalves Borges, A.G. Silva, C.M. Cervi-Bitencourt, International Journal of Biological Macromolecules Tissue EngineeringBiopolymer GelFunctional PropertiesEngineeringBiomaterials Design	2016	53
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders Eduardo Galvão Leite das Chagas, Fernanda Maria Vanin, Vitor Augusto dos Santos Garcia, LWT Food ChemistryPolyphenolicsFood Bioactive CompoundAntioxidants CompoundsBiochemistry	2020	50
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Denise Osiro, Food Hydrocolloids Food ChemistryBiopolymer GelEdible FilmNatural PolymerEdible Packaging	2019	46
Consumers’ Understanding of Ultra-Processed Foods Juliana S. Santos, Melissa B. N. Souza, Lydia S. Araujo, Foods NutritionNovel FoodAgricultural EconomicsConsumer ResearchFood Classification Systems	2022	45
Modeling bread baking with focus on overall deformation and local porosity evolution Nicolas Vincent, Fernanda Maria Vanin, D. Grenier, AIChE Journal EngineeringFood PhysicMechanical EngineeringDimensional ModelFood Engineering	2016	39

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