Personal information

Brazil

Biography

Dr. Vanessa Dias Capriles is an Associate Professor in the Department of Biosciences at the Federal University of São Paulo in Brazil, where she teaches undergraduate and postgraduate courses. All her teaching, research and university extension activities are related to the interface between food science, nutrition, and health. Her research is focused on gluten-free bakery products and aimed at simultaneously improving their technological, sensory, and nutritional quality, providing solutions to meet both consumer and producer demands. Her research has been awarded prestigious scientific prizes and grants, including the Young Scientist Prize (2015) from the National Council for Scientific and Technological Development (CNPq), a grant-making foundation linked to the Ministry of Science and Technology to support Brazilian research, and the Young Investigator Grant Phase 1 (2013-2017) and Phase 2 (2022-2027) from the Sao Paulo Research Foundation (FAPESP). In the framework of national and international cooperation, she is conducting complex, interdisciplinary research using innovative approaches to improve the nutritional quality of gluten-free bakery products, and to assess their potential health benefits through in vitro, in vivo, and clinical studies. The work also involves sensory and consumer research, and the monitoring of nutrition facts and food labels, to support food legislation and food policies in the field of gluten-free products.

Activities

Employment (1)

Universidade Federal de São Paulo: Santos, SP, BR

2010-10-28 to present | Professor (Biociências)
Employment
Source: Self-asserted source
Vanessa Capriles

Education and qualifications (3)

Universidade Federal de São Paulo: Santos, São Paulo, BR

2022-08-02 to 2022-11-22 | Habilitation in Food Science (Biosciences)
Qualification
Source: Self-asserted source
Vanessa Capriles

Universidade de São Paulo: São Paulo, São Paulo, BR

2005-02 to 2009-12 | Ph.D. (Nutrition in Public Health) (Nutrition)
Education
Source: Self-asserted source
Vanessa Capriles

Universidade de São Paulo: Sao Paulo, São Paulo, BR

2000-02 to 2004-12 | B.Sc. in Nutrition
Education
Source: Self-asserted source
Vanessa Capriles

Professional activities (1)

Universidade de São Paulo: São Paulo, São Paulo, BR

2010 to 2010 | Postdoctoral fellow (Food Science) (Nutrition)
Invited position
Source: Self-asserted source
Vanessa Capriles

Funding (3)

Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies

2022-08 to 2027-07 | Grant
São Paulo Research Foundation (São Paulo, BR)
GRANT_NUMBER:

21/06643-7

Source: Self-asserted source
Vanessa Capriles

Multi-user equipment: Mixolab2-Chopin technologies

2017 to 2024 | Grant
São Paulo Research Foundation (São Paulo, BR)
GRANT_NUMBER:

2017/10843-6

Source: Self-asserted source
Vanessa Capriles

Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations

2013-01 to 2017-12 | Grant
São Paulo Research Foundation (São Paulo, BR)
GRANT_NUMBER:

2012/17838-4

Source: Self-asserted source
Vanessa Capriles

Works (50 of 60)

Items per page:
Page 1 of 2

Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance

Foods
2024-08 | Journal article | Author
Contributors: Luiz Eliel Pinheiro da Silva; Sander Rodrigues Moreira; Nathalia de Andrade Neves; Etiene Valéria de Aguiar; Vanessa Capriles; Tatiana Nunes Amaral; Schmiele, Marcio.
Source: check_circle
Multidisciplinary Digital Publishing Institute

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Foods
2023 | Journal article
Contributors: Aguiar, Etiene Valeria; Santos, Fernanda Garcia; Queiroz, Valeria Aparecida Vieira; Capriles, Vanessa Dias
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

Designing Gluten Free Bakery and Pasta Products
2023-05-26 | Book chapter
Part of ISBN: 9783031283437
Part of ISBN: 9783031283444
Contributors: Vanessa Dias Capriles; Etiene Valéria de Aguiar; Fernanda Garcia Santos; Marión Elizabeth Aguilar Fernández; Bruna Guedes de Melo; Bruna Lago Tagliapietra; Michele Scarton; Maria Teresa Pedrosa Silva Clerici; Ana Carolina Conti
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Critical Reviews in Food Science and Nutrition
2023-02-17 | Journal article | Author
Part of ISSN: 1040-8398
Part of ISSN: 1549-7852
Contributors: Etiene Aguiar; Fernanda Garcia Santos; Urszula KRUPA-KOZAK; Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

Food Research International
2022-04 | Journal article
Part of ISSN: 0963-9969
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Molecules
2022-04-21 | Journal article
Part of ISSN: 1420-3049
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 3)‎

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

Foods
2022-03-16 | Journal article | Conceptualization, Funding acquisition, Data curation, Project administration, Methodology, Supervision, Validation, Writing - original draft, Writing - review & editing
Part of ISSN: 2304-8158
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Food Research International
2021-12 | Journal article
Part of ISSN: 0963-9969
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Innovative Gluten-Free Breadmaking

Trends in Wheat and Bread Making
2021-12 | Book chapter
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

International Journal of Gastronomy and Food Science
2021-12 | Journal article
Part of ISSN: 1878-450X
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Food Hydrocolloids
2021-11 | Journal article
Part of ISSN: 0268-005X
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage

LWT
2021-11 | Journal article
Part of ISSN: 0023-6438
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks

Food Bioscience
2021-10 | Journal article
Part of ISSN: 2212-4292
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Applied Sciences
2021-09-03 | Journal article
Part of ISSN: 2076-3417
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 3)‎

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Journal of Sensory Studies
2021-08 | Journal article
Part of ISSN: 0887-8250
Part of ISSN: 1745-459X
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Food Packaging and Shelf Life
2021-06 | Journal article
Part of ISSN: 2214-2894
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Correlations among SRC, Mixolab <sup>®</sup> , process, and technological parameters of protein‐enriched biscuits

Cereal Chemistry
2021-05 | Journal article
Part of ISSN: 0009-0352
Part of ISSN: 1943-3638
Contributors: Vanessa Capriles
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals

Food Hydrocolloids
2021-05 | Journal article
Part of ISSN: 0268-005X
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Foods
2021-04 | Journal article | Author
Contributors: Camilly Fratelli; Fernanda Garcia Santos; Denise Garcia Muniz; Sascha Habu; Anna Braga; Vanessa Capriles
Source: check_circle
Multidisciplinary Digital Publishing Institute

Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls

International Journal of Gastronomy and Food Science
2021-04 | Journal article
Part of ISSN: 1878-450X
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties

LWT
2021-02 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Vanessa Capriles

Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado

Research, Society and Development
2020-12-10 | Journal article
Part of ISSN: 2525-3409
Source: Self-asserted source
Vanessa Capriles

Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread

Research, Society and Development
2020-12-03 | Journal article
Part of ISSN: 2525-3409
Source: Self-asserted source
Vanessa Capriles

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

LWT
2020-08 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

International Journal of Food Sciences and Nutrition
2019-07-04 | Journal article
Part of ISSN: 0963-7486
Part of ISSN: 1465-3478
Source: Self-asserted source
Vanessa Capriles
grade
Preferred source (of 2)‎

Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality

J Food Sci
2018 | Journal article
Contributors: Santos, F. G.; Fratelli, C.; Muniz, D. G.; Capriles, V. D.
Source: Self-asserted source
Vanessa Capriles via ResearcherID
grade
Preferred source (of 2)‎

Modelling the effects of psyllium and water in gluten-free bread: An  approach to improve the bread quality and glycemic response  

Journal of Functional Foods
2018 | Journal article
Contributors: Fratelli, C; Muniz, DG; Santos, FG; Capriles, VD
Source: Self-asserted source
Vanessa Capriles via ResearcherID
grade
Preferred source (of 2)‎

Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties

Food Science and Nutrition
2017 | Journal article
EID:

2-s2.0-85021360193

Contributors: Sandri, L.T.B.; Santos, F.G.; Fratelli, C.; Capriles, V.D.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Knowledge, attitudes and practices of food handlers in food safety: An integrative review

Food Research International
2017 | Journal article
EID:

2-s2.0-85027254626

Contributors: Zanin, L.M.; da Cunha, D.T.; de Rosso, V.V.; Capriles, V.D.; Stedefeldt, E.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies

Food and Function
2016 | Journal article
EID:

2-s2.0-84961720233

Contributors: Capriles, V.D.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Gluten-free breadmaking: Improving nutritional and bioactive compounds

Journal of Cereal Science
2016 | Journal article
EID:

2-s2.0-84940061527

Contributors: Capriles, V.D.; dos Santos, F.G.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Innovative approaches to improve nutritional and bioactive compounds of grain-based gluten-free products. 

Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits
2015 | Book chapter
SOURCE-WORK-ID:

0215181257317-41

Contributors: Capriles, VD; Santos, FG; Reis, EM; Pereira, CM.
Source: Self-asserted source
Vanessa Capriles via ResearcherID

Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers

Food Research International
2015 | Journal article
EID:

2-s2.0-84918514023

Contributors: Zanin, L.M.; da Cunha, D.T.; Stedefeldt, E.; Capriles, V.D.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

The role of training strategies in food safety performance: Knowledge, behavior, and management

Food Safety: Emerging Issues, Technologies and Systems
2015 | Book
EID:

2-s2.0-84940886728

Contributors: Stedefeldt, E.; Zanin, L.M.; Da Cunha, D.T.; De Rosso, V.V.; Capriles, V.D.; De Freitas Saccol, A.L.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier

Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health

Comprehensive Reviews in Food Science and Food Safety
2014 | Journal article
EID:

2-s2.0-84906092462

Contributors: Capriles, V.D.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Saberes e sabores: ciência dos alimentos e trabalho em saúde.

Revista Ciência em Extensão
2014 | Journal article
Source: Self-asserted source
Vanessa Capriles

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

Food and Function
2013 | Journal article
EID:

2-s2.0-84871729564

Contributors: Capriles, V.D.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread | Efeito da incorporação de amaranto nas propriedades físicas e no valor nutritivo do pão de queijo

Ciencia e Tecnologia de Alimentos
2012 | Journal article
EID:

2-s2.0-84868014398

Contributors: Lemos, A.R.; Capriles, V.D.; Pinto e Silva, M.E.M.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Inulin-type fructans and calcium absorption enhancement: A systematic review | Frutanos do tipo inulina e aumento da absorção de cálcio: Uma revisão sistemática1

Revista de Nutricao
2012 | Journal article
EID:

2-s2.0-84863113526

Contributors: Capriles, V.D.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Quality assessment of snacks obtained by extrusion of whole amaranth grains or defatted amaranth flour and their mixtures with corn grits/ Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho

Brazilian Journal of Food Technology
2012-03 | Journal article
Part of ISSN: 1981-6723
Source: Self-asserted source
Vanessa Capriles

ADVANCES IN THE FORMULATION OF GLUTEN-FREE BREADS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS

Boletim do Centro de Pesquisa de Processamento de Alimentos
2011 | Journal article
Contributors: Capriles, Vanessa Dias; Gomes Areas, Jose Alfredo
Source: check_circle
Web of Science Researcher Profile Sync

Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais.

Boletim do Centro de Pesquisa e Processamento de Alimentos
2011 | Journal article
Source: Self-asserted source
Vanessa Capriles

Redução da razão comprimento/diâmetro da extrusora e aumento da aceitabilidade de snacks à base de amaranto.

Brazilian Journal of Food Technology
2011 | Journal article
Source: Self-asserted source
Vanessa Capriles

Amaranth bars enriched with fructans: acceptability and nutritional value

Archivos Latinoamericanos de Nutricion
2010 | Journal article
Contributors: Capriles, Vanessa Dias; Gomes Areas, Jose Alfredo
Source: check_circle
Web of Science Researcher Profile Sync

Amaranth bars enriched with fructans: Acceptability and nutritional value | Barras de amaranto enriquecidas com frutanos: Aceitabilidade e valor nutricional

Archivos Latinoamericanos de Nutricion
2010 | Journal article
EID:

2-s2.0-79960935363

Contributors: Capriles, V.D.; Gomes Arêas, J.A.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

International Journal of Food Science and Technology
2009 | Journal article
EID:

2-s2.0-70349211766

Contributors: Capriles, V.D.; Soares, R.A.M.; Pinto E Silva, M.E.M.; Arêas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of processing on the antioxidant activity of amaranth grain

Archivos Latinoamericanos de Nutricion
2009 | Journal article
Contributors: de Queiroz, Yara Severino; Monolio Soares, Rosana Aparecida; Capriles, Vanessa Dias; Ferraz da Silva Torres, Elizabeth Aparecida; Gomes Areas, Jose Alfredo
Source: check_circle
Web of Science Researcher Profile Sync

Effect of processing on the antioxidant activity of amaranth grain | Efeito do processamento na atividade antioxidante do grão de amaranto (Amaranthus cruentus L. BRS-Alegria)

Archivos Latinoamericanos de Nutricion
2009 | Journal article
EID:

2-s2.0-77953074716

Contributors: De Queiroz, Y.S.; Soares, R.A.M.; Capriles, V.D.; Da Silva Torres, E.A.F.; Áreas, J.A.G.
Source: Self-asserted source
Vanessa Capriles via Scopus - Elsevier

Formulating Functional Popsicle with Wine and Grape Juice By-Products

Acta Horticulturae
2009 | Journal article
Contributors: Ishimoto, E. Y.; Capriles, V. D.; Matias, A. G.; Baccarin, A.; Torres, E. A. F. S.
Source: check_circle
Web of Science Researcher Profile Sync

Formulating functional popsicle with wine and grape juice by-products.

Acta Horticulturae
2009 | Journal article
Source: Self-asserted source
Vanessa Capriles
Items per page:
Page 1 of 2

Peer review (262 reviews for 64 publications/grants)

Review activity for ACS food science & technology. (1)
Review activity for Agronomy. (3)
Review activity for Appetite. (2)
Review activity for Applied food research. (7)
Review activity for British food journal. (1)
Review activity for Bulletin gizi. (1)
Review activity for Cereal chemistry. (2)
Review activity for Comprehensive reviews in food science and food safety. (9)
Review activity for Critical reviews in food science & nutrition. (6)
Review activity for Current opinion in food science. (1)
Review activity for European food research & technology. (3)
Review activity for Food & function. (4)
Review activity for Food and bioprocess technology. (2)
Review activity for Food and bioprocess technology. (6)
Review activity for Food bioengineering. (1)
Review activity for Food bioscience. (1)
Review activity for Food chemistry (4)
Review activity for Food chemistry advances. (14)
Review activity for Food chemistry. (4)
Review activity for Food chemistry. (22)
Review activity for Food hydrocolloids for health. (6)
Review activity for Food hydrocolloids. (9)
Review activity for Food hydrocolloids. (12)
Review activity for Food production, processing and nutrition. (2)
Review activity for Food quality and preference. (2)
Review activity for Food quality and preference. (2)
Review activity for Food research international. (4)
Review activity for Food research international. (11)
Review activity for Food reviews international. (5)
Review activity for Food science & nutrition. (2)
Review activity for Foods. (5)
Review activity for Future foods. (9)
Review activity for Heliyon. (4)
Review activity for Innovative food science and emerging technologies. (3)
Review activity for International journal of biological macromolecules. (2)
Review activity for International journal of biological macromolecules. (2)
Review activity for International journal of dairy technology. (1)
Review activity for International journal of food science & technology. (6)
Review activity for International journal of food science. (1)
Review activity for International journal of food sciences and nutrition (1)
Review activity for International journal of gastronomy and food science. (1)
Review activity for Journal of agriculture and food research. (4)
Review activity for Journal of cereal science. (1)
Review activity for Journal of cereal science. (3)
Review activity for Journal of culinary science & technology. (2)
Review activity for Journal of food composition and analysis. (1)
Review activity for Journal of food composition and analysis. (4)
Review activity for Journal of food science. (2)
Review activity for Journal of functional foods. (5)
Review activity for Journal of human nutrition and dietetics. (2)
Review activity for Journal of the science of food and agriculture. (3)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (22)
Review activity for Molecules. (2)
Review activity for Nutrients. (2)
Review activity for Nutrition research. (1)
Review activity for Nutrition reviews (1)
Review activity for Plant foods for human nutrition. (4)
Review activity for Plants. (2)
Review activity for Polish Journal of Food and Nutrition Sciences. (1)
Review activity for Revista de Saúde Pública. (1)
Review activity for SN Applied Sciences (2)
Review activity for Starch. (2)
Review activity for Trends in food science & technology. (2)
Review activity for Trends in food science & technology. (9)