Isabelle Santana

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

Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique

I. Pontual, Gabriela Vieira do Amaral, Erick A. Esmerino et al. · Food Research International · 2017 · 62 citations

Food Choice, Customer Satisfaction, Food Marketing +13

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

Avocado (<i>Persea americana</i>Mill.) oil produced by microwave drying and expeller pressing exhibits low acidity and high oxidative stability

Isabelle Santana, Luciana M.F. dos Reis, Alexandre Guedes Torres et al. · European Journal of Lipid Science and Technology · 2014 · 46 citations · Full text

Concentration of grape juice (Vitis labrusca) by reverse osmosis process

Isabelle Santana, Poliana Deyse Gurak, V. M. da Matta et al. · Desalination and Water Treatment · 2011 · 11 citations