Concepedia

Gabriela Fernanda Mandro

GF

3

Publications

85

Citations

3

H-Index

2018

Active since

Affiliations

Universidade de São Paulo(Current)

Gabriela Fernanda Mandro is an author at Universidade de São Paulo specializing in health sciences, food processing, and food quality.

Top concepts

HealthFood QualityFood ChemistryFood ProcessingFood EngineeringFood SafetyMicrobiologyPublic HealthFood TechnologyFood Microbiology

Publications per year

2018–2020

3

Publications

3

UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage

Joana F. Fundo, Fátima A. Miller, Gabriela Fernanda Mandro et al. · LWT · 2019 · 46 citations

Quality Characteristics, Uv-c Light Processing, Shelf Life +10

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

Fernanda Papa Spada, Paula Porrelli Moreira da Silva, Gabriela Fernanda Mandro et al. · PLoS ONE · 2018 · 26 citations · Full text

Food Chemistry, Physicochemical Characteristics, Food Analysis +9

Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder

Fernanda Papa Spada, Gabriela Fernanda Mandro, Manoel Divino da Matta et al. · Food Bioscience · 2020 · 13 citations

Food Chemistry, Functional Properties, Commercial Chocolate Powder +3

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