| Products of vegetable origin: A new alternative for the consumption of probiotic bacteria EMF Martins, AM Ramos, ESL Vanzela, PC Stringheta, ... Food Research International 51 (2), 764-770, 2013 | 304 | 2013 |
| Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS ES Lago-Vanzela, R Da-Silva, E Gomes, E García-Romero, ... Journal of agricultural and food chemistry 59 (24), 13136-13146, 2011 | 140 | 2011 |
| Edible coatings from native and modified starches retain carotenoids in pumpkin during drying ES Lago-Vanzela, P Do Nascimento, EAF Fontes, MA Mauro, M Kimura LWT-Food Science and Technology 50 (2), 420-425, 2013 | 136 | 2013 |
| Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea× IAC 1398-21) using HPLC–DAD–ESI-MS/MS LPG Rebello, ES Lago-Vanzela, MT Barcia, AM Ramos, PC Stringheta, ... Food Research International 54 (1), 354-366, 2013 | 123 | 2013 |
| Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels) IM de Carvalho Tavares, ES Lago-Vanzela, LPG Rebello, AM Ramos, ... Food Research International 82, 1-13, 2016 | 106 | 2016 |
| Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity ES Lago-Vanzela, DP Procópio, EAF Fontes, AM Ramos, PC Stringheta, ... Food Research International 56, 182-189, 2014 | 87 | 2014 |
| Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds TIM de Carvalho, TYK Nogueira, MA Mauro, S Gómez-Alonso, E Gomes, ... Food Research International 102, 32-42, 2017 | 73 | 2017 |
| Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena ES Lago-Vanzela, R Da-Silva, E Gomes, E Garcia-Romero, ... Journal of Agricultural and Food Chemistry 59 (15), 8314-8323, 2011 | 70 | 2011 |
| Chemical and sensory characteristics of pulp and peel'cajá-manga'(Spondias cytherea Sonn.) jelly ES Lago-Vanzela, P Ramin, MA Umsza-Guez, GV Santos, E Gomes, ... Food Science and Technology 31, 398-405, 2011 | 69 | 2011 |
| Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea”דIAC 1398-21”) ES Lago-Vanzela, LPG Rebello, AM Ramos, PC Stringheta, R Da-Silva, ... Food Research International 54 (1), 33-43, 2013 | 59 | 2013 |
| Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying IM de Carvalho Tavares, BR Sumere, S Gómez-Alonso, E Gomes, ... Food Research International 128, 108750, 2020 | 49 | 2020 |
| Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar C Olivati, YP de Oliveira Nishiyama, RT de Souza, NS Janzantti, ... Food research international 116, 190-199, 2019 | 38 | 2019 |
| BRS Violeta (BRS Rúbea× IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity IM de Carvalho Tavares, MBM de Castilhos, MA Mauro, AM Ramos, ... Food chemistry 298, 124971, 2019 | 32 | 2019 |
| Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly ES Lago-Vanzela, GV Santos, FA Lima, E Gomes, R da Silva Food Science and Technology 31, 666-673, 2011 | 24 | 2011 |
| Morphological characterization of pequi extract microencapsulated through spray drying AI Alves, MZ Rodrigues, MRM Ribeiro Pinto, ES Lago Vanzela, ... International journal of food properties 20 (sup2), 1298-1305, 2017 | 23 | 2017 |
| Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah. WRM Machado, LG Silva, ESL Vanzela, VL Del Bianchi International food research journal 26 (4), 2019 | 18 | 2019 |
| Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin AS Soares, AM Ramos, ÉNR Vieira, ESL Vanzela, PM de Oliveira, ... International journal of food science & technology 53 (9), 2229-2238, 2018 | 18 | 2018 |
| Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp MA Umsza-Guez, R Rinaldi, ES Lago-Vanzela, N Martin, R Silva, ... Food Science and Technology 31, 517-526, 2011 | 18 | 2011 |
| Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying JS Guazi, ES Lago‐Vanzela, AC Conti‐Silva International journal of food science & technology 54 (1), 54-61, 2019 | 15 | 2019 |
| Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409 WRC Machado, LG Silva, ESL Vanzela, VL Del Bianchi Brazilian Journal of Food Technology 22, e2018267, 2019 | 12 | 2019 |
