Vanessa Naciuk Castelo‐Branco

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

Juliana Nunes, Mabel G. Lago, Vanessa Naciuk Castelo‐Branco et al. · Food Chemistry · 2015 · 156 citations

Agriculture, Food Science, Food Analysis +8

Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

Gabriela B. Brito, Vanessa Oliveira Di Sarli Peixoto, Matheus T. Martins et al. · Food Structure · 2022 · 78 citations · Full text

Natural Sciences, Food Science, Materials Science +13

Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils

Vanessa Naciuk Castelo‐Branco, Isabelle Santana, Vanessa Oliveira Di‐Sarli et al. · European Journal of Lipid Science and Technology · 2015 · 68 citations

Agriculture, Food Science, Food Analysis +14

Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short‐Term Deep‐Frying of French Fries

Emília Akil, Vanessa Naciuk Castelo‐Branco, André Mesquita Magalhães Costa et al. · Journal of the American Oil Chemists Society · 2015 · 62 citations

Agriculture, Food Science, Nutritional Sciences +17

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Vanessa Naciuk Castelo‐Branco, Janaína Nogueira Guimarães, Lívia Maria de Aragão Souza et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 2017 · 55 citations · Full text

Agriculture, Food Science, Food Analysis +10