Ellen S. Vanzela-Lago

Sao Jose Do Rio Preto, SP 15054000, Brazil

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 11 publications

Hydroxymethylfurfural Formation and Sensory Implications in Raisins: Effects of Cultivar, Extra Virgin Olive Oil Pretreatment, and Storage Temperature.

Hydroxymethylfurfural Formation and Sensory Implications in Raisins: Effects of Cultivar, Extra Virgin Olive Oil Pretreatment, and Storage Temperature.

Journal: Plants (Basel, Switzerland)

Published: April 01, 2026

Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance.

Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance.

Journal: Foods (Basel, Switzerland)

Published: December 19, 2025

BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance.

BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance.

Journal: Molecules (Basel, Switzerland)

Published: April 01, 2025

'BRS Vitoria' Grapes Across Four Production Cycles: Morphological, Mineral, and Phenolic Changes.

'BRS Vitoria' Grapes Across Four Production Cycles: Morphological, Mineral, and Phenolic Changes.

Journal: Plants (Basel, Switzerland)

Published: February 17, 2025

Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.

Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.

Journal: Molecules (Basel, Switzerland)

Published: September 14, 2024

Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.

Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.

Journal: Molecules (Basel, Switzerland)

Published: July 24, 2023

Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.

Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.

Journal: Foods (Basel, Switzerland)

Published: May 28, 2023

The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase.

The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase.

Journal: Journal of food science and technology

Published: November 21, 2019

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].

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].

Journal: Food research international (Ottawa, Ont.)

Published: February 13, 2018

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Journal: Food research international (Ottawa, Ont.)

Published: June 15, 2017

Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.

Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.

Journal: Journal of agricultural and food chemistry

Published: November 25, 2011

Showing 1-11 of 11

Last Updated: 09/26/2026