Advanced search
Start date

Luiz Antonio Gioielli

CV Lattes

Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Graduate at Farmácia e Bioquímica from Universidade de São Paulo (1974), Master at Biochemical-Pharmaceutical Technology from Universidade de São Paulo (1979) and PhD. at Food Science from Universidade de São Paulo (1985). Has experience in Food Science and Technology, focusing on Dietetic and Nutricional Food Technology, acting on the following subjects: interesterification, structured lipids and fat modification techniques. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher
Articles published in other media outlets (0 total):
More itemsLess items
Research grants
Scholarships in Brazil
Scholarships abroad
FAPESP support in numbers * Updated January 15, 2022
Total / Available in English
Most frequent collaborators in research granted by FAPESP
Contact researcher

Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.





Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (2)

(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)

Data from Web of Science

KOMATSU, TIEMY R.; BURITI, FLAVIA C. A.; DA SILVA, ROBERTA C.; LOBO, ALEXANDRE R.; COLLI, CELIA; GIOIELLI, LUIZ A.; SAAD, SUSANA M. I.. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 2, p. 755-765, . Web of Science Citations: 14. (09/07160-8)

SCHAFER DE MARTINI SOARES, FABIANA ANDREIA; OSORIO, NATALIA M.; DA SILVA, ROBERTA CLARO; GIOIELLI, LUIZ ANTONIO; FERREIRA-DIAS, SUZANA. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 115, n. 4, p. 413-428, . Web of Science Citations: 8. (11/20809-3)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

RACT, Juliana Neves Rodrigues. Reestruturação da gordura do leite por mistura e interesterificação com óleo de milho.  118 f. Dissertação (Mestrado) -  Faculdade de Ciências Farmacêuticas.  Universidade de São Paulo (USP).  São Paulo.  (00/09882-6

Please report errors in researcher information by writing to:

Report errors in this page

Error details: