Fernanda Maria Vanin
Cited by
Cited by
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films
FM Vanin, PJA Sobral, FC Menegalli, RA Carvalho, A Habitante
Food Hydrocolloids 19 (5), 899-907, 2005
Crust formation and its role during bread baking
FM Vanin, T Lucas, G Trystram
Trends in Food Science & Technology 20 (8), 333-343, 2009
Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview
AM Khaneghah, MH Moosavi, CAF Oliveira, F Vanin, AS Sant'Ana
Food and chemical toxicology 143, 111557, 2020
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery
VA dos Santos Garcia, JG Borges, VBV Maciel, MR Mazalli, ...
Food hydrocolloids 79, 127-135, 2018
Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
JG Borges, AG Silva, CM Cervi-Bitencourt, FM Vanin, RA Carvalho
International Journal of Biological Macromolecules 86, 907-916, 2016
Modeling bread baking with focus on overall deformation and local porosity evolution
V Nicolas, F Vanin, D Grenier, T Lucas, C Doursat, D Flick
AIChE Journal 62 (11), 3847-3863, 2016
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders
EGL das Chagas, FM Vanin, VA dos Santos Garcia, CMP Yoshida, ...
LWT 137, 110472, 2021
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola
VA dos Santos Garcia, JG Borges, D Osiro, FM Vanin, RA de Carvalho
Food Hydrocolloids 101, 105518, 2020
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
P Bredariol, M Spatti, FM Vanin
Lwt 111, 737-743, 2019
Simulating the formation of bread crust in a DMTA rheometer
FM Vanin, C Michon, G Trystram, T Lucas
Journal of Cereal Science 51 (3), 277-283, 2010
Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C
VA dos Santos Garcia, J Gonçalves Borges, MR Mazalli, ...
Journal of Applied Polymer Science 134 (20), 2017
Development of active gelatin-based nanocomposite films produced in an automatic spreader
FM Vanin, MH Hirano, RA Carvalho, ICF Moraes, AMQB Bittante, ...
Food Research International 63, 16-24, 2014
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
FM Vanin, C Michon, T Lucas
Journal of Cereal Science 58 (2), 290-297, 2013
From orange juice by-product in the food industry to a functional ingredient: Application in the circular economy
LA Castro, JM Lizi, EGL Chagas, RA Carvalho, FM Vanin
Foods 9 (5), 593, 2020
Characterization of low cost orally disintegrating film (ODF)
RJB Heinemann, FM Vanin, RA Carvalho, MA Trindade, ...
Polímeros 27, 48-54, 2017
Bread baking review: Insight into technological aspects in order to preserve nutrition
P Bredariol, FM Vanin
Food Reviews International 38 (sup1), 651-668, 2022
Biaxial extensional viscosity in wheat flour dough during baking
FM Vanin, T Lucas, G Trystram, C Michon
Journal of Food Engineering 236, 29-35, 2018
Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity
L Zhang, C Doursat, FM Vanin, D Flick, T Lucas
Drying Technology 35 (12), 1506-1517, 2017
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
RG Alcântara, H Fukumasu, PCF Raspantini, LER Raspantini, CJ Steel, ...
Journal of Food Quality 2020, 1-13, 2020
Production of oral films based on pre-gelatinized starch, CMC and HPMC for delivery of bioactive compounds extract from acerola industrial waste
MP Tedesco, VA dos Santos Garcia, JG Borges, D Osiro, FM Vanin, ...
Industrial Crops and Products 170, 113684, 2021
The system can't perform the operation now. Try again later.
Articles 1–20