Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders
2020 · LWT · 50 citations
https://doi.org/10.1016/j.lwt.2020.110472
F
Fernanda Maria Vanin
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Fernanda Maria Vanin is an academic researcher from Universidade de São Paulo. The author has contributed to research in topics: Food composition and properties & Agricultural and Food Sciences & Microencapsulation and Drying Processes. The author has an h-index of 21, co-authored 72 publications.
ORCID: 0000-0001-5583-7092Papers by this author
worksVitamin C stability in acerola and camu-camu powder obtained by spray drying
2021 · Figshare · 0 citations
https://doi.org/10.6084/m9.figshare.14269637
Chayote and cucumber peels as raw material for edible leathers (pestils): valorization of vegetable residues
2025 · LWT · 0 citations
https://doi.org/10.1016/j.lwt.2025.118430
Effect of Agar–Agar Concentration on Structured Products Based on Carrot Peels
2026 · ACS Food Science & Technology · 0 citations
https://doi.org/10.1021/acsfoodscitech.5c00692
Characterization of defatted flour from Black Soldier Fly (Hermetia illucens L.) larvae and its application as an alternative protein source in whole-wheat bread formulations
2026 · SSRN Electronic Journal · 0 citations
https://doi.org/10.2139/ssrn.6238283
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