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Vanessa Dias Capriles

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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

Vanessa Dias Capriles in research grants and scholarships supported by FAPESP.

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (16)

(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)

Publications15
Citations227
Cit./Article15.1
Data from Web of Science

CAPRILES, VANESSA D.; AREAS, JOSE A. G.. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. FOOD & FUNCTION, v. 4, n. 1, p. 104-110, . Web of Science Citations: 56.

FRATELLI, CAMILLY; MUNIZ, DENISE G.; SANTOS, FERNANDA G.; CAPRILES, VANESSA D.. Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, v. 42, p. 339-345, . Web of Science Citations: 6. (12/17838-4, 14/21132-5)

CAPRILES, VANESSA D.; DOS SANTOS, FERNANDA G.; AREAS, JOSE ALFREDO G.. Gluten-free breadmaking: Improving nutritional and bioactive compounds. JOURNAL OF CEREAL SCIENCE, v. 67, p. 83-91, . Web of Science Citations: 24. (12/17838-4)

VANESSA DIAS CAPRILES; JOSÉ ALFREDO GOMES ARÊAS. Frutanos do tipo inulina e aumento da absorção de cálcio: uma revisão sistemática. REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION, v. 25, n. 1, p. -, .

SANTOS, FERNANDA G.; FRATELLI, CAMILLY; MUNIZ, DENISE G.; CAPRILES, VANESSA D.. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. Journal of Food Science, v. 83, n. 1, p. 188-197, . Web of Science Citations: 4. (12/17838-4)

CAPRILES, V. D.; AREAS, J. A. G.. Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies. FOOD & FUNCTION, v. 7, n. 3, p. 1266-1272, . Web of Science Citations: 13. (12/17838-4)

VANESSA DIAS CAPRILES; ANDRÉA CARVALHEIRO GUERRA-MATIAS; JOSÉ ALFREDO GOMES ARÊAS. Marcador in vitro da resposta glicêmica dos alimentos como ferramenta de auxílio à prescrição e avaliação de dietas. REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION, v. 22, n. 4, p. -, .

SANTOS, FERNANDA G.; AGUIAR, V, ETIENE; BRAGA, ANNA RAFAELA C.; ALENCAR, NATALIA M. M.; ROSELL, CRISTINA M.; CAPRILES, VANESSA D.. An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. FOOD PACKAGING AND SHELF LIFE, v. 28, . Web of Science Citations: 1. (12/17838-4)

FRATELLI, CAMILLY; SANTOS, FERNANDA GARCIA; MUNIZ, DENISE GARCIA; HABU, SASCHA; BRAGA, ANNA RAFAELA CAVALCANTE; CAPRILES, VANESSA DIAS. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. FOODS, v. 10, n. 5, . Web of Science Citations: 0. (14/21132-5)

DRUB, TAINA FERNANDES; DOS SANTOS, FERNANDA GARCIA; CENTENO, ANA CAROLINA LADEIA SOLERA; CAPRILES, VANESSA DIAS. Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, v. 23, . Web of Science Citations: 0. (12/17838-4)

SANTOS, FERNANDA G.; CAPRILES, VANESSA D.. Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, . Web of Science Citations: 1. (17/10843-6, 12/17838-4)

FRATELLI, CAMILLY; MUNIZ, DENISE G.; SANTOS, FERNANDA G.; CAPRILES, VANESSA D.. Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, v. 42, p. 339-345, . Web of Science Citations: 6. (14/21132-5, 12/17838-4)

CAPRILES, VANESSA D.; DOS SANTOS, FERNANDA G.; AREAS, JOSE ALFREDO G.. Gluten-free breadmaking: Improving nutritional and bioactive compounds. JOURNAL OF CEREAL SCIENCE, v. 67, p. 83-91, . Web of Science Citations: 24. (12/17838-4)

CAPRILES, V. D.; AREAS, J. A. G.. Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies. FOOD & FUNCTION, v. 7, n. 3, p. 1266-1272, . Web of Science Citations: 13. (12/17838-4)

SANTOS, FERNANDA G.; FRATELLI, CAMILLY; MUNIZ, DENISE G.; CAPRILES, VANESSA D.. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. Journal of Food Science, v. 83, n. 1, p. 188-197, . Web of Science Citations: 4. (12/17838-4)

CAPRILES, VANESSA D.; AREAS, JOSE A. G.. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. FOOD & FUNCTION, v. 4, n. 1, p. 104-110, . Web of Science Citations: 56.

Academic Publications

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

CAPRILES, Vanessa Dias. Otimização de propriedades nutricionais e sensoriais de produtos à base de amaranto enriquecidos com frutanos, para intervenção em celíacos. Tese (Doutorado) -  Faculdade de Saúde Pública.  Universidade de São Paulo (USP).  São Paulo.  (04/14127-3

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