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Capriles, Vanessa Dias
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1

Educational actions about good manufacturing practices of c..:

Tomé, Luana Leal ; Zanin, Laís Mariano ; Stedefeldt, Elke.
International Journal of Food Science & Technology.  59 (2024)  4 - p. 2458-2471 , 2024
Link: https://doi.org/10.1111/..
 
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2

A Decade of Evidence of Sorghum Potential in the Developmen..:

Aguiar, Etiene Valéria ; Santos, Fernanda Garcia ; Queiroz, Valéria Aparecida Vieira.
Foods.  12 (2023)  20 - p. 3790 , 2023
Link: https://doi.org/10.3390/..
 
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3

Current status and future prospects of sensory and consumer..:

Capriles, Vanessa Dias ; Valéria de Aguiar, Etiene ; Garcia dos Santos, Fernanda...
Food Research International.  173 (2023)  - p. 113389 , 2023
Link: https://doi.org/10.1016/..
 
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4

Do Brazilian consumers intend to use food labels to make he..:

Sousa, Isabel Costa ; Mucinhato, Raísa Moreira Dardaque ; Prates, Carolina Bottini...
Food Research International.  172 (2023)  - p. 113107 , 2023
Link: https://doi.org/10.1016/..
 
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5

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Glu..:

Aguiar, Etiene Valéria ; Santos, Fernanda Garcia ; Centeno, Ana Carolina Ladeia Solera.
Foods.  11 (2022)  6 - p. 848 , 2022
Link: https://doi.org/10.3390/..
 
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6

Psyllium Improves the Quality and Shelf Life of Gluten-Free..:

Fratelli, Camilly ; Santos, Fernanda Garcia ; Muniz, Denise Garcia...
Foods.  10 (2021)  5 - p. 954 , 2021
Link: https://doi.org/10.3390/..
 
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7

Sorghum, millet and pseudocereals as ingredients for gluten..:

Drub, Tainá Fernandes ; Garcia dos Santos, Fernanda ; Ladeia Solera Centeno, Ana Carolina.
International Journal of Gastronomy and Food Science.  23 (2021)  - p. 100293 , 2021
Link: https://doi.org/10.1016/..
 
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8

What about gluten‐free products? An insight on celiac consu..:

Alencar, Natália Manzatti Machado ; de Araújo, Vitoria Alves ; Faggian, Letícia..
Journal of Sensory Studies.  36 (2021)  4 - p. , 2021
Link: https://doi.org/10.1111/..
 
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9

Correlations among SRC, Mixolab®, process, and technologica..:

Nogueira, Amanda de Cássia ; Aguiar, Etiene Valéria de ; Capriles, Vanessa Dias.
Cereal Chemistry.  98 (2021)  3 - p. 716-728 , 2021
Link: https://doi.org/10.1002/..
 
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10

Inulin as an ingredient for improvement of glycemic respons..:

Ferreira, Suzane Martins ; Capriles, Vanessa Dias ; Conti-Silva, Ana Carolina
Food Hydrocolloids.  114 (2021)  - p. 106582 , 2021
Link: https://doi.org/10.1016/..
 
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11

Breakfast cereals with inulin obtained through thermoplasti..:

Ferreira, Suzane Martins ; Capriles, Vanessa Dias ; Conti-Silva, Ana Carolina
LWT.  137 (2021)  - p. 110390 , 2021
Link: https://doi.org/10.1016/..
 
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12

Modelling the effects of psyllium and water on dough parame..:

Santos, Fernanda Garcia ; Fratelli, Camilly ; Alencar, Natália Manzatti Machado.
Research, Society and Development.  9 (2020)  11 - p. e77591110589 , 2020
Link: https://doi.org/10.33448..
 
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13

Potencial da farinha de feijão no desenvolvimento de pão se..:

Faggian, Letícia ; Aguiar, Etiene Valéria de ; Araujo, Marielle Batista da Silveira..
Research, Society and Development.  9 (2020)  11 - p. e98991110929 , 2020
Link: https://doi.org/10.33448..
 
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14

Knowledge, attitudes and practices of food handlers in food..:

Zanin, Laís Mariano ; da Cunha, Diogo Thimoteo ; de Rosso, Veridiana Vera..
Food Research International.  100 (2017)  - p. 53-62 , 2017
Link: https://doi.org/10.1016/..
 
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15

The Role of Training Strategies in Food Safety Performance:

, In: Food Safety,
Stedefeldt, Elke ; Zanin, Laís Mariano ; da Cunha, Diogo Thimoteo... - p. 365-394 , 2015
Link: https://doi.org/10.1016/..
 
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