Ellen Silva Lago‐Vanzela

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

Eliane Maurício Furtado Martins, Afonso Mota Ramos, Ellen Silva Lago‐Vanzela et al. · Food Research International · 2013 · 260 citations

Probiotic, Food Function, Food Fermentation +10

Production of xylanase and CMCase on solid state fermentation in different residues by Thermoascus aurantiacus miehe

Roberto da Silva, Ellen Silva Lago‐Vanzela, Carolina W. Merheb et al. · Brazilian Journal of Microbiology · 2005 · 157 citations · Full text

Engineering, Biosynthesis, Solid State Fermentation +17

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (<i>Vitis labrusca</i>) Using HPLC–DAD–ESI-MS/MS

Ellen Silva Lago‐Vanzela, Roberto da Silva, Eleni Gomes et al. · Journal of Agricultural and Food Chemistry · 2011 · 127 citations

Food Chemistry, Polyphenolics, South Brazil +15

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Iasnaia Maria de Carvalho Tavares, Ellen Silva Lago‐Vanzela, Ligia Portugal Gomes Rebello et al. · Food Research International · 2016 · 121 citations · Full text

Food Chemistry, Jambolan Fruit, Edible Parts +4

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS

Ligia Portugal Gomes Rebello, Ellen Silva Lago‐Vanzela, Milene Teixeira Barcia et al. · Food Research International · 2013 · 111 citations