Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films FM Vanin, PJA Sobral, FC Menegalli, RA Carvalho, A Habitante Food Hydrocolloids 19 (5), 899-907, 2005 | 421 | 2005 |
Crust formation and its role during bread baking FM Vanin, T Lucas, G Trystram Trends in Food Science & Technology 20 (8), 333-343, 2009 | 146 | 2009 |
Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview AM Khaneghah, MH Moosavi, CAF Oliveira, F Vanin, AS Sant'Ana Food and chemical toxicology 143, 111557, 2020 | 83 | 2020 |
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery VA dos Santos Garcia, JG Borges, VBV Maciel, MR Mazalli, ... Food hydrocolloids 79, 127-135, 2018 | 54 | 2018 |
Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties JG Borges, AG Silva, CM Cervi-Bitencourt, FM Vanin, RA Carvalho International journal of biological macromolecules 86, 907-916, 2016 | 44 | 2016 |
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour P Bredariol, M Spatti, FM Vanin Lwt 111, 737-743, 2019 | 34 | 2019 |
Modeling bread baking with focus on overall deformation and local porosity evolution V Nicolas, F Vanin, D Grenier, T Lucas, C Doursat, D Flick AIChE Journal 62 (11), 3847-3863, 2016 | 33 | 2016 |
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola VA dos Santos Garcia, JG Borges, D Osiro, FM Vanin, RA de Carvalho Food Hydrocolloids 101, 105518, 2020 | 32 | 2020 |
Simulating the formation of bread crust in a DMTA rheometer FM Vanin, C Michon, G Trystram, T Lucas Journal of Cereal Science 51 (3), 277-283, 2010 | 32 | 2010 |
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders EGL das Chagas, FM Vanin, VA dos Santos Garcia, CMP Yoshida, ... LWT 137, 110472, 2021 | 30 | 2021 |
Development of active gelatin-based nanocomposite films produced in an automatic spreader FM Vanin, MH Hirano, RA Carvalho, ICF Moraes, AMQB Bittante, ... Food Research International 63, 16-24, 2014 | 29 | 2014 |
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking FM Vanin, C Michon, T Lucas Journal of Cereal Science 58 (2), 290-297, 2013 | 29 | 2013 |
Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C VA dos Santos Garcia, J Gonçalves Borges, MR Mazalli, ... Journal of Applied Polymer Science 134 (20), 2017 | 28 | 2017 |
From orange juice by-product in the food industry to a functional ingredient: Application in the circular economy LA Castro, JM Lizi, EGL Chagas, RA Carvalho, FM Vanin Foods 9 (5), 593, 2020 | 23 | 2020 |
Characterization of low cost orally disintegrating film (ODF) RJB Heinemann, FM Vanin, RA Carvalho, MA Trindade, ... Polímeros 27, 48-54, 2017 | 22 | 2017 |
Bread baking review: Insight into technological aspects in order to preserve nutrition P Bredariol, FM Vanin Food Reviews International 38 (sup1), 651-668, 2022 | 20 | 2022 |
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking RG de Alcântara, RA de Carvalho, FM Vanin Food chemistry 326, 126972, 2020 | 20 | 2020 |
Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity L Zhang, C Doursat, FM Vanin, D Flick, T Lucas Drying Technology 35 (12), 1506-1517, 2017 | 20 | 2017 |
Consumers’ understanding of ultra-processed foods J Sarmiento-Santos, MBN Souza, LS Araujo, JMV Pion, RA Carvalho, ... Foods 11 (9), 1359, 2022 | 19 | 2022 |
Biaxial extensional viscosity in wheat flour dough during baking FM Vanin, T Lucas, G Trystram, C Michon Journal of Food Engineering 236, 29-35, 2018 | 19 | 2018 |