| Gluten-free breadmaking: Improving nutritional and bioactive compounds VD Capriles, FG dos Santos, JAG Arêas Journal of Cereal Science 67, 83-91, 2016 | 124 | 2016 |
| Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties LTB Sandri, FG Santos, C Fratelli, VD Capriles Food science & nutrition 5 (5), 1021-1028, 2017 | 91 | 2017 |
| Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges EV Aguiar, FG Santos, U Krupa-Kozak, VD Capriles Critical Reviews in Food Science and Nutrition 63 (5), 693-705, 2023 | 78 | 2023 |
| Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response C Fratelli, DG Muniz, FG Santos, VD Capriles Journal of functional foods 42, 339-345, 2018 | 78 | 2018 |
| Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread FG Santos, EV Aguiar, ACLS Centeno, CM Rosell, VD Capriles Lwt 134, 110025, 2020 | 52 | 2020 |
| Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes FG Santos, EV Aguiar, CM Rosell, VD Capriles Food Hydrocolloids 113, 106487, 2021 | 44 | 2021 |
| Psyllium improves the quality and shelf life of gluten-free bread C Fratelli, FG Santos, DG Muniz, S Habu, ARC Braga, VD Capriles Foods 10 (5), 954, 2021 | 36 | 2021 |
| Mixture design applied to the development of chickpea‐based gluten‐free bread with attractive technological, sensory, and nutritional quality FG Santos, C Fratelli, DG Muniz, VD Capriles Journal of food science 83 (1), 188-197, 2018 | 32 | 2018 |
| Innovative gluten-free breadmaking VD Capriles, FG Santos, EV Aguiar Trends in wheat and bread making, 371-404, 2021 | 30 | 2021 |
| Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil FG Santos, EV Aguiar, VD Capriles International Journal of Food Sciences and Nutrition 70 (5), 562-569, 2019 | 30 | 2019 |
| An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling FG Santos, EV Aguiar, ARC Braga, NMM Alencar, CM Rosell, ... Food Packaging and Shelf Life 28, 100659, 2021 | 25 | 2021 |
| Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability EV Aguiar, FG Santos, ACLS Centeno, VD Capriles Food Research International 150, 110762, 2021 | 22 | 2021 |
| Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls TF Drub, FG dos Santos, ACLS Centeno, VD Capriles International Journal of Gastronomy and Food Science 23, 100293, 2021 | 20 | 2021 |
| Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage FG Santos, VD Capriles Lwt 139, 110577, 2021 | 20 | 2021 |
| An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour EV Aguiar, FG Santos, L Faggian, MB da Silveira Araujo, VA Araújo, ... Food Research International 154, 110999, 2022 | 16 | 2022 |
| The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour FG Santos, C Fratelli, DG Muniz, VD Capriles International Journal of Gastronomy and Food Science 26, 100434, 2021 | 12 | 2021 |
| Innovative approaches to improve nutritional and bioactive compounds of grain-based gluten-free products VD Capriles, FG Santos, EM Reis, CF Pereira Gluten-free Diets: Food Sources, Role in Celiac Disease and Health Benefits …, 2015 | 10 | 2015 |
| Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products VD Capriles, EV de Aguiar, FG Dos Santos, MEA Fernández, BG de Melo, ... Food Research International, 113389, 2023 | 8 | 2023 |
| Defining amaranth, buckwheat and quinoa flour levels in gluten-free bread: A simultaneous improvement on physical properties, acceptability and nutrient composition through … EV Aguiar, FG Santos, ACLS Centeno, VD Capriles Foods 11 (6), 848, 2022 | 8 | 2022 |
| A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis EV Aguiar, FG Santos, VAV Queiroz, VD Capriles Foods 12 (20), 3790, 2023 | 7 | 2023 |
Vanessa Dias CaprilesProfessora de Ciência dos Alimentos e Nutrição, Universidade Federal de São PauloVerified email at unifesp.br
