Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes
Olivati, Carolina, Nishiyama-Hortense, Yara Paula, Soares Janzantti, Natália, da Silva, Roberto, Lago Vanzela, Ellen Silva, Gómez-Alonso, Sergio
Published in Molecules (Basel, Switzerland) (01.10.2023)
Published in Molecules (Basel, Switzerland) (01.10.2023)
Get full text
Journal Article
Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena
Lago-Vanzela, Ellen Silva, Da-Silva, Roberto, Gomes, Eleni, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro
Published in Journal of agricultural and food chemistry (10.08.2011)
Published in Journal of agricultural and food chemistry (10.08.2011)
Get full text
Journal Article
Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin
Soares, Ariana de Souza, Ramos, Afonso Mota, Vieira, Érica Nascif Rufino, Vanzela, Ellen Silva Lago, Oliveira, Patrícia Martins, Paula, Daniele de Almeida
Published in International journal of food science & technology (01.09.2018)
Published in International journal of food science & technology (01.09.2018)
Get full text
Journal Article
Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying
Tavares, Iasnaia Maria de Carvalho, Sumere, Beatriz Rocchetti, Gómez-Alonso, Sergio, Gomes, Eleni, Hermosín-Gutiérrez, Isidro, Da-Silva, Roberto, Lago-Vanzela, Ellen Silva
Published in Food research international (01.02.2020)
Published in Food research international (01.02.2020)
Get full text
Journal Article
Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
Martins, Eliane M. Furtado, Ramos, Afonso Mota, Vanzela, Ellen Silva Lago, Stringheta, Paulo César, de Oliveira Pinto, Cláudia Lúcia, Martins, José Manoel
Published in Food research international (01.05.2013)
Published in Food research international (01.05.2013)
Get full text
Journal Article
BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity
Maria de Carvalho Tavares, Iasnaia, Bonatto Machado de Castilhos, Maurício, Aparecida Mauro, Maria, Mota Ramos, Afonso, Teodoro de Souza, Reginaldo, Gómez-Alonso, Sergio, Gomes, Eleni, Da-Silva, Roberto, Hermosín-Gutiérrez, Isidro, Silva Lago-Vanzela, Ellen
Published in Food chemistry (15.11.2019)
Published in Food chemistry (15.11.2019)
Get full text
Journal Article
Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS
Lago-Vanzela, Ellen Silva, Da-Silva, Roberto, Gomes, Eleni, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro
Published in Journal of agricultural and food chemistry (28.12.2011)
Published in Journal of agricultural and food chemistry (28.12.2011)
Get full text
Journal Article
BRS Vitória grapes with natural surfactant pretreatment: evaluation of mineral composition, physical-chemical characteristics, and sensory characteristics after raisin production
SHIMIZU-MARIN, Victoria Diniz, SILVA, Francielli Brondani da, GARCIA-SANTOS, Mariana de Souza Leite, JANZANTTI, Natália Soares, Da SILVA, Roberto, LAGO-VANZELA, Ellen Silva Lago
Published in Ciência e tecnologia de alimentos (14.11.2023)
Published in Ciência e tecnologia de alimentos (14.11.2023)
Get full text
Journal Article
Food product preparation from the vinification of 'BRS Violeta' by-products
Nogueira, Tuany Yuri Kuboyama, Shimizu-Marin, Victoria Diniz, Gonçales, Ana Carolina, Prado, Heloíza Ferreira Alves do, Silva, Roberto da, Lago-Vanzela, Ellen Silva
Published in Pesquisa agropecuaria brasileira (01.01.2023)
Published in Pesquisa agropecuaria brasileira (01.01.2023)
Get full text
Journal Article
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
Nishiyama-Hortense, Yara Paula de Oliveira, Rossi, Maria Júlia de Paula, Shimizu-Marin, Victoria Diniz, Janzantti, Natália Soares, Gómez-Alonso, Sergio, Da-Silva, Roberto, Lago-Vanzela, Ellen Silva
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2022)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2022)
Get full text
Journal Article
The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase
de Carvalho Tavares, Iasnaia Maria, Umsza-Guez, Marcelo Andrés, Martin, Natália, Tobal, Thaise Mariá, Boscolo, Maurício, Gomes, Eleni, Da-Silva, Roberto, Lago-Vanzela, Ellen Silva
Published in Journal of food science and technology (01.04.2020)
Published in Journal of food science and technology (01.04.2020)
Get full text
Journal Article
Evaluation of the process conditions for the production of microbial carotenoids by the recently isolated Rhodotorula mucilaginosa URM 7409
Machado, Whallans Raphael Couto, da Silva, Lucas Gomes, Vanzela, Ellen Silva Lago, Del Bianchi, Vanildo Luiz
Published in Brazilian Journal of Food Technology (01.01.2019)
Published in Brazilian Journal of Food Technology (01.01.2019)
Get full text
Journal Article
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
Olivati, Carolina, de Oliveira Nishiyama, Yara Paula, de Souza, Reginaldo Teodoro, Janzantti, Natália Soares, Mauro, Maria Aparecida, Gomes, Eleni, Hermosín-Gutiérrez, Isidro, da Silva, Roberto, Lago-Vanzela, Ellen Silva
Published in Food research international (01.02.2019)
Published in Food research international (01.02.2019)
Get full text
Journal Article
Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds
Iasnaia Maria de Carvalho, Tavares, Nogueira, Tuany Yuri Kuboyama, Mauro, Maria Aparecida, Gómez-Alonso, Sergio, Gomes, Eleni, Da-Silva, Roberto, Hermosín-Gutiérrez, Isidro, Lago-Vanzela, Ellen Silva
Published in Food research international (01.12.2017)
Published in Food research international (01.12.2017)
Get full text
Journal Article
Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)
Tavares, Iasnaia Maria de Carvalho, Lago-Vanzela, Ellen Silva, Rebello, Ligia Portugal Gomes, Ramos, Afonso Mota, Gómez-Alonso, Sergio, García-Romero, Esteban, Da-Silva, Roberto, Hermosín-Gutiérrez, Isidro
Published in Food research international (01.04.2016)
Published in Food research international (01.04.2016)
Get full text
Journal Article
Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS
Rebello, Ligia Portugal Gomes, Lago-Vanzela, Ellen Silva, Barcia, Milene Teixeira, Ramos, Afonso Mota, Stringheta, Paulo César, Da-Silva, Roberto, Castillo-Muñoz, Noelia, Gómez-Alonso, Sergio, Hermosín-Gutiérrez, Isidro
Published in Food research international (01.11.2013)
Published in Food research international (01.11.2013)
Get full text
Journal Article
Natural pre-treatment in raisins production: Effects on quality during storage
Shimizu-Marin, Victoria Diniz, Nishiyama-Hortense, Yara Paula, Olivati, Carolina, Gonçales, Ana Carolina, Garcia-Santos, Mariana de Souza Leite, Janzantti, Natália Soares, Taboga, Sebastião Roberto, Lago-Vanzela, Ellen Silva
Published in Journal of stored products research (01.06.2024)
Published in Journal of stored products research (01.06.2024)
Get full text
Journal Article
Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity
Lago-Vanzela, Ellen Silva, Procópio, Dielle Pierotti, Fontes, Edimar Aparecida Filomeno, Ramos, Afonso Mota, Stringheta, Paulo César, Da-Silva, Roberto, Castillo-Muñoz, Noelia, Hermosín-Gutiérrez, Isidro
Published in Food research international (01.02.2014)
Published in Food research international (01.02.2014)
Get full text
Journal Article
Corrigendum to “Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds” [Food Research International 102 (2017) 32–42]
Tavares, Iasnaia Maria de Carvalho, Nogueira, Tuany Yuri Kuboyama, Mauro, Maria Aparecida, Gómez-Alonso, Sergio, Gomes, Eleni, Da-Silva, Roberto, Hermosín-Gutiérrez, Isidro, Lago-Vanzela, Ellen Silva
Published in Food research international (01.03.2018)
Published in Food research international (01.03.2018)
Get full text
Journal Article