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Fernanda Maria Vanin

CV Lattes GoogleMyCitations ORCID


Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

graduate at Engenharia de Alimentos from Universidade de São Paulo (2006) and ph.d. at Génie de Procédés from AgroParisTech (2009). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: heating rate, glycols, crust, edible films and mechanical properties. (Source: Lattes Curriculum)

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (5)

(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)

Publications5
Citations3
Cit./Article0.6
Data from Web of Science

BREDARIOL, PRISCILA; CARVALHO, ROSEMARY APARECIDA DE; VANIN, FERNANDA MARIA. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chemistry, v. 332, . Web of Science Citations: 0. (13/12693-0, 18/03324-5)

DE ALCANTARA, RAFAEL GRASSI; DE CARVALHO, ROSEMARY APARECIDA; VANIN, FERNANDA MARIA. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 326, . Web of Science Citations: 0. (13/12693-0, 18/03324-5)

CASTRO, LARISSA ALVES DE; LIZI, JAQUELINE MIRANDA; CHAGAS, EDUARDO GALVAO LEITE DAS; CARVALHO, ROSEMARY APARECIDA DE; VANIN, FERNANDA MARIA. From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy. FOODS, v. 9, n. 5, . Web of Science Citations: 3. (17/10815-2, 18/03324-5, 13/12693-0)

BREDARIOL, PRISCILA; SPATTI, MARCELA; VANIN, FERNANDA MARIA. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 737-743, . Web of Science Citations: 0. (13/12693-0, 18/03324-5)

BREDARIOL, PRISCILA; VANIN, FERNANDA MARIA. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition. FOOD REVIEWS INTERNATIONAL, . Web of Science Citations: 0. (18/03324-5, 13/12693-0)

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