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 · 152 citations

Food Chemistry, Volatile Compounds, Food Analysis +4

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 · 73 citations · Full text

Structural Characterization, Engineering, Natural Polymer +7

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 · 66 citations

Food Chemistry, Shelf Life, Food Bioactive Compound +13

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 · 61 citations

Food Chemistry, Nutrition, French Fries +11

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit

Isabelle Santana, Vanessa Naciuk Castelo‐Branco, Bárbara Mello Guimarães et al. · Food Chemistry · 2019 · 54 citations