CV Lattes
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Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Instituto de Saúde e Sociedade (ISS) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Federal do Rio Grande (2001) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2006). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: carotenoids, anthocyanins, antioxidant activity, açaí, natural extracts, exotic fruits. (Source: Lattes Curriculum)
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The application of ionic liquids (IL) in extraction processes is a viable alternative, which follows the principles of green chemistry, minimizing contamination and optimizing the achievement of these natural compounds. Thus, the aim of this study will be establish a new method of extraction using IL for achievement of carotenoids from orange peel and pupunha pulp (Bactrys gasipaes), whic…
The worldwide tendency related to functional food consumption with bioactive compounds has increased greatly for the last years, due to the results obtained from the association of the ingestion of fruits and vegetables and the consequent decreasing of the risk for some chronicle degenerative diseases development. The value of antioxidant activity of plant source food has been showed an i…
Consumer requirements for purchasing processed food have increased considerably, especially speaking about food additives, searching for "clean label" and/or 100% natural food has been a trend. In this context, finding alternatives to synthetic dyes has become urgent. In order to achieve this objective, different strategies are set as goals aiming the application of natural dyes in indust…
"Green Chemistry" is based on the development of processes that eliminate or reduce the use of toxic substances and their release into the environment. Conventional organic solvents (SOC) are present in several steps in the chemical industry processes. Although they are commonly used for the extraction of organic compounds, such solvents generate environmental and social damages due to th…
The application of ionic liquids (LI) in extraction processes is a viable alternative that follows the principles of green chemistry, optimizing the obtaining of industrial interest molecules in sustainable processes with lower generation of toxic waste. The Ministry of Health regulates the use of organic solvents Convention for the extraction of bioactive compounds in food, allowing the …
The nutritional profile of brazilian population has been significantly changing during the past decades, with na increase of overweight/obesity and a decrease on cases of malnutrition. Obesity etiology is multifactor and it is associated with behavioral factores, as sedentary behavior and unhealthy eating habits. The knowledge about the factors which predisposes to engage on these behavio…
Orange is among the most produced and consumed fruits in the world, and Brazil is responsible for 50% of world production of orange juice. However, the high production of orange juice involves generation of large amounts of residue from orange peel, which in turn is a source of antioxidants compounds such as carotenoids that fight against reactive oxygen species, reflecting in reducing th…
(Only some records are available in English at this moment)
In the global scenario, due to the growth of renewable production demands that can mitigate the impacts on the environment and health, green chemistry flourishes as one of the novelties of modern science. Among the protagonists of this science, ionic liquids (IL) and surfactants stand out as being highly efficient solvents in the extraction of bioactive compounds. Therefore, the applicati…
Orange is one of the most worldwide produced and consumed fruit, and Brazil is responsible for about 50% of the world production of orange juice. The high production of orange juice implies in large amounts of residues, being the peel, the principal by-product generated and underutilized. However, citrus fruits, particularly orange, are commonly regarded as the most complex natural source…
| 4 / 2 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 13 / 6 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 21 / 12 | All research grants and scholarships |
| Associated processes | |
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 21 |
| Citations | 143 |
| Cit./Article | 6.8 |
| Data from Web of Science | |
OYAMA, L. M.; SILVA, F. P.; CARNIER, J.; DE MIRANDA, D. A.; SANTAMARINA, A. B.; RIBEIRO, E. B.; OLLER DO NASCIMENTO, C. M.; DE ROSSO, V. V.. Jucara pulp supplementation improves glucose tolerance in mice. DIABETOLOGY & METABOLIC SYNDROME, v. 8, JAN 22 2016. Web of Science Citations: 10. (13/12325-1, 09/53884-8)
CAVALCANTE BRAGA, ANNA RAFAELA; DE SOUZA MESQUITA, LEONARDO MENDES; GARCIA MARTINS, PAULA LARANGEIRA; HABU, SASCHA; DE ROSSO, VERIDIANA VERA. Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity. Journal of Food Composition and Analysis, v. 69, p. 162-170, JUN 2018. Web of Science Citations: 6. (14/09301-6)
DE SOUZA MESQUITA, LEONARDO M.; MARTINS, MARGARIDA; MARICATO, ELIA; NUNES, CLAUDIA; QUINTEIRO, PAULA S. G. N.; DIAS, V, ANA C. R.; COUTINHO, JOAO A. P.; PISANI, LUCIANA P.; DE ROSSO, VERIDIANA V.; VENTURA, SONIA P. M.. Ionic Liquid-Mediated Recovery of Carotenoids from the Bactris gasipaes Fruit Waste and Their Application in Food-Packaging Chitosan Films. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 8, n. 10, p. 4085-4095, MAR 16 2020. Web of Science Citations: 0. (18/10705-5, 16/23242-8, 16/18910-1)
MURADOR, DANIELLA C.; SALAFIA, FABIO; ZOCCALI, MARIOSIMONE; MARTINS, PAULA L. G.; FERREIRA, ANTONIO G.; DUGO, PAOLA; MONDELLO, LUIGI; DE ROSSO, VERIDIANA V.; GIUFFRIDA, DANIELE. Green Extraction Approaches for Carotenoids and Esters: Characterization of Native Composition from Orange Peel. ANTIOXIDANTS, v. 8, n. 12, DEC 2019. Web of Science Citations: 0. (17/20861-1, 15/26789-5, 16/18910-1)
MURADOR, DANIELLA C.; MESQUITA, LEONARDO M. DE SOUZA; NEVES, V, BRUNA; BRAGA, ANNA RC; MARTINS, PAULA L. G.; ZEPKA, LEILA Q.; DE ROSSO, VERIDIANA V.. Bioaccessibility and cellular uptake by Caco-2 cells of carotenoids and chlorophylls from orange peels: A comparison between conventional and ionic liquid mediated extractions. Food Chemistry, v. 339, MAR 1 2021. Web of Science Citations: 1. (15/26789-5, 16/18910-1)
DE SOUZA MESQUITA, LEONARDO M.; VENTURA, SONIA P. M.; BRAGA, ANNA R. C.; PISANI, LUCIANA P.; DIAS, V, ANA C. R.; DE ROSSO, VERIDIANA V.. Ionic liquid-high performance extractive approach to recover carotenoids from Bactris gasipaes fruits. GREEN CHEMISTRY, v. 21, n. 9, p. 2380-2391, MAY 7 2019. Web of Science Citations: 2. (16/23242-8, 16/18910-1)
DE CARVALHO-FERREIRA, JOANA PEREIRA; DA CUNHA, DIOGO THIMOTEO; FINLAYSON, GRAHAM; CALDAS, GABRIELE; JAMAR, GIOVANA; BANDONI, DANIEL HENRIQUE; PISANI, LUCIANA PELLEGRINI; DE ROSSO, VERIDIANA VERA. Differential impact of consuming foods perceived to be high or low in fat on subsequent food reward. FOOD QUALITY AND PREFERENCE, v. 85, OCT 2020. Web of Science Citations: 0. (16/17230-7)
RAMOS, SERGIANA DOS P.; GIACONIA, MICHELE A.; DO MARCO, JONAS T.; PAIVA, ROBERT DA S.; DE ROSSO, VERIDIANA V.; LEMES, AILTON C.; EGEA, MARIANA B.; ASSIS, MARCELO; MAZZO, TATIANA M.; LONGO, ELSON; et al. Development and Characterization of Electrospun Nanostructures Using Polyethylene Oxide: Potential Means for Incorporation of Bioactive Compounds. COLLOIDS AND INTERFACES, v. 4, n. 2, JUN 2020. Web of Science Citations: 0. (19/08975-7, 18/01550-8, 13/07296-2, 18/13408-1)
DE SOUZA MESQUITA, LEONARDO M.; NEVES, BRUNA VITRIA; PISANI, LUCIANA PELLEGRINI; DE ROSSO, VERIDIANA VERA. Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 122, MAR 2020. Web of Science Citations: 0. (16/23242-8, 16/18910-1)
CAVALCANTE BRAGA, ANNA RAFAELA; MURADOR, DANIELLA CARISA; DE SOUZA MESQUITA, LEONARDO MENDES; DE ROSSO, VERIDIANA VERA. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research. Journal of Food Composition and Analysis, v. 68, n. SI, p. 31-40, MAY 2018. Web of Science Citations: 20. (14/09301-6)
DE SOUZA MESQUITA, LEONARDO M.; MARTINS, MARGARIDA; MARICATO, ELIA; NUNES, CLAUDIA; QUINTEIRO, PAULA S. G. N.; DIAS, V, ANA C. R.; COUTINHO, JOAO A. P.; PISANI, LUCIANA P.; DE ROSSO, VERIDIANA V.; VENTURA, SONIA P. M.. Ionic Liquid-Mediated Recovery of Carotenoids from the Bactris gasipaes Fruit Waste and Their Application in Food-Packaging Chitosan Films. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 8, n. 10, p. 4085-4095, MAR 16 2020. Web of Science Citations: 0. (18/10705-5, 16/23242-8, 16/18910-1)
DE SOUZA MESQUITA, LEONARDO M.; MARTINS, MARGARIDA; PISANI, LUCIANA P.; VENTURA, SONIA P. M.; DE ROSSO, VERIDIANA V.. Insights on the use of alternative solvents and technologies to recover bio-based food pigments. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 20, n. 1, DEC 2020. Web of Science Citations: 1. (18/10705-5, 16/23242-8, 16/18910-1)
DE CARVALHO-FERREIRA, JOANA PEREIRA; DA CUNHA, DIOGO THIMOTEO; FINLAYSON, GRAHAM; CALDAS, GABRIELE; JAMAR, GIOVANA; BANDONI, DANIEL HENRIQUE; PISANI, LUCIANA PELLEGRINI; DE ROSSO, VERIDIANA VERA. Differential impact of consuming foods perceived to be high or low in fat on subsequent food reward. FOOD QUALITY AND PREFERENCE, v. 85, OCT 2020. Web of Science Citations: 0. (16/17230-7)
DE SOUZA MESQUITA, LEONARDO M.; MENNITTI, V, LAIS; DE ROSSO, VERIDIANA V.; PISANI, LUCIANA P.. The role of vitamin A and its pro-vitamin carotenoids in fetal and neonatal programming: gaps in knowledge and metabolic pathways. NUTRITION REVIEWS, v. 79, n. 1, p. 76-87, JAN 2021. Web of Science Citations: 1. (16/23242-8, 16/14133-0, 16/18910-1, 19/09359-8)
DE SOUZA MESQUITA, LEONARDO M.; NEVES, BRUNA VITRIA; PISANI, LUCIANA PELLEGRINI; DE ROSSO, VERIDIANA VERA. Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 122, MAR 2020. Web of Science Citations: 6. (16/18910-1, 16/23242-8)
DE SOUZA MESQUITA, LEONARDO M.; CASAGRANDE, BRENO P.; SANTAMARINA, ALINE B.; SERTORIO, MARCELA N.; DE SOUZA, DANIEL VITOR; MENNITTI, LAIS V.; JUCA, ANDREA; JAMAR, GIOVANA; ESTADELLA, DEBORA; RIBEIRO, DANIEL ARAKI; et al. Carotenoids obtained from an ionic liquid-mediated process display anti-inflammatory response in the adipose tissue-liver axis. FOOD & FUNCTION, JUN 2021. Web of Science Citations: 0. (16/18910-1, 16/23242-8)
VANNUCHI, NICHOLAS; JAMAR, GIOVANA; PISANI, LUCIANA; BRAGA, ANNA RAFAELA CAVALCANTE; DE ROSSO, VERIDIANA VERA. Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 20, n. 4, JUN 2021. Web of Science Citations: 0. (18/04265-2)
MURADOR, DANIELLA C.; DE SOUZA MESQUITA, LEONARDO M.; VANNUCHI, NICHOLAS; BRAGA, ANNA RAFAELA C.; DE ROSSO, VERIDIANA V.. Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents. CURRENT OPINION IN FOOD SCIENCE, v. 26, n. SI, p. 25-34, APR 2019. Web of Science Citations: 9. (15/26789-5, 16/18910-1)
MURADOR, DANIELLA C.; BRAGA, ANNA RAFAELA C.; MARTINS, PAULA L. G.; MERCADANTE, ADRIANA Z.; DE ROSSO, VERIDIANA V.. Ionic liquid associated with ultrasonic-assisted extraction: A new approach to obtain carotenoids from orange peel. Food Research International, v. 126, DEC 2019. Web of Science Citations: 1. (15/26789-5, 16/18910-1)
DE CARVALHO-FERREIRA, JOANA PEREIRA; FINLAYSON, GRAHAM; DA CUNHA, DIOGO THIMOTEO; CALDAS, GABRIELE; BANDONI, DANIEL; DE ROSSO, VERIDIANA VERA. Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds food preference questionnaire. APPETITE, v. 133, p. 174-183, FEB 1 2019. Web of Science Citations: 1. (16/17230-7)
DE CARVALHO-FERREIRA, JOANA PEREIRA; FINLAYSON, GRAHAM; DA CUNHA, DIOGO THIMOTEO; CALDAS, GABRIELE; BANDONI, DANIEL; DE ROSSO, VERIDIANA VERA. Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds food preference questionnaire. APPETITE, v. 133, p. 174-183, FEB 1 2019. Web of Science Citations: 1. (16/17230-7)
DA SILVA, NATHALIA AZEVEDO; RODRIGUES, ELISEU; MERCADANTE, ADRIANA ZERLOTTI; DE ROSSO, VERIDIANA VERA. Phenolic Compounds and Carotenoids from Four Fruits Native from the Brazilian Atlantic Forest. Journal of Agricultural and Food Chemistry, v. 62, n. 22, p. 5072-5084, JUN 4 2014. Web of Science Citations: 48. (09/53884-8)
(References retrieved automatically from State of São Paulo Research Institutions)
ROSSO, Veridiana Vera de. Composição de carotenoides e antocianinas em acerola : estabilidade e atividade antioxidante em sistemas-modelo de extratos antocianicos de acerola e de açai.. Dissertação (Mestrado) - Faculdade de Engenharia de Alimentos. Universidade Estadual de Campinas (UNICAMP). (01/12552-0)