Personal information

Lipid oxidation, Oleogels, Vegetable oils, Solid fat, Bioaccessibility, Bigels, Nanoemulsion, Tropical oils
Brazil

Activities

Employment (1)

Fluminense Federal University: Niterói, Rio de Janeiro, BR

2014-06-22 to present | Professor (Food Science)
Employment
Source: Self-asserted source
Vanessa N. Castelo-Branco

Education and qualifications (1)

Fluminense Federal University: Niterói, Rio de Janeiro, BR

2009-03-01 to 2013-10-13 | Doctorate (Food Science)
Education
Source: Self-asserted source
Vanessa N. Castelo-Branco

Works (17)

Lipase Production Through Solid-State Fermentation: Partial Purification and Application for Omega-6 Enrichment in Fish Oil

Waste and Biomass Valorization
2025-01-25 | Journal article
Contributors: Aparecida Selsiane Sousa Carvalho; Filipe Smith Buarque; Vanessa Naciuk Castelo Branco; Célio Santos de Faria Júnior; Rachel de Moraes Ferreira; Bernardo Dias Ribeiro; Ailton Cesar Lemes; Maria Alice Zarur Coelho
Source: check_circle
Crossref

Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds

Food Chemistry Advances
2024-06 | Journal article
Contributors: Aline Gabrielle Alves de Carvalho; Laís de Oliveira Silva; Mariana Monteiro; Daniel Perrone; Vanessa Naciuk Castelo-Branco; Alexandre Guedes Torres
Source: check_circle
Crossref

Baru (<i>Dipteryx alata</i> Vogel) Oil Extraction by Supercritical-CO<sub>2</sub>: Improved Composition by Using Water as Cosolvent

Journal of Oleo Science
2022 | Journal article
Contributors: Vanessa Oliveira Di-Sarli Peixoto; Laís de Oliveira Silva; Vanessa Naciuk Castelo-Branco; Alexandre Guedes Torres
Source: check_circle
Crossref

Preliminary Discrimination of Commercial Extra Virgin Olive Oils from Brazil by Geographical Origin and Olive Cultivar: A Call for Broader Investigations

Proceedings
2020-11 | Journal article | Author
Contributors: Aline Carvalho; Lucía Olmo-García; Bruna Rachel Antunes Gaspar; Alegria Carrasco Pancorbo; Vanessa N. Castelo-Branco; Alexandre Torres
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

Molecules
2020-09 | Journal article | Author
Contributors: Aline Carvalho; Lucía Olmo-García; Bruna Rachel Antunes Gaspar; Alegria Carrasco Pancorbo; Vanessa N. Castelo-Branco; Alexandre Torres
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Antioxidative effect of Arthrospira platensis biomass on the lipid oxidation

Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia
2017 | Journal article
Source: Self-asserted source
Vanessa N. Castelo-Branco

Ethanol extraction renders a phenolic compounds-enriched and highly stable jussara fruit (Euterpe edulis M.) oil

European Journal of Lipid Science and Technology
2017 | Journal article
EID:

2-s2.0-85032819900

Contributors: de O. Silva, L.; N. Castelo-Branco, V.; A. de Carvalho, A.G.; C. Monteiro, M.; Perrone, D.; G. Torres, A.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta.

Brazilian Journal of Food and Technology
2017 | Journal article
Source: Self-asserted source
Vanessa N. Castelo-Branco

Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils

European Journal of Lipid Science and Technology
2016 | Journal article
EID:

2-s2.0-84956730007

Contributors: Castelo-Branco, V.N.; Santana, I.; Di-Sarli, V.O.; Freitas, S.P.; Torres, A.G.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

Journal of Food Science and Technology
2016 | Journal article
EID:

2-s2.0-85006476316

Contributors: Castelo-Branco, V.N.; Lago, M.G.; Minuzzo, D.A.; Moura-Nunes, N.; Torres, A.G.; Nunes, J.C.; Monteiro, M.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

Food Chemistry
2016 | Journal article
EID:

2-s2.0-84947234319

Contributors: Nunes, J.C.; Lago, M.G.; Castelo-Branco, V.N.; Oliveira, F.R.; Torres, A.G.; Perrone, D.; Monteiro, M.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of French fries

JAOCS, Journal of the American Oil Chemists' Society
2015 | Journal article
EID:

2-s2.0-85027925151

Contributors: Akil, E.; Castelo-Branco, V.N.; Costa, A.M.M.; Do Amaral Vendramini, A.L.; Calado, V.; Torres, A.G.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

The chemistry of imidazole dipeptides

Food and Nutritional Components in Focus
2015 | Book
EID:

2-s2.0-84952932636

Contributors: Perrone, D.; Monteiro, M.; Castelo-Branco, V.N.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Brown and golden flaxeed: Chemical and functional properties of the seeds and the cold-pressed oils | Linhaça marrom e dourada Propriedades químicas e funcionais das sementes e dos óleos prensados a frio

Ciencia Rural
2014 | Journal article
EID:

2-s2.0-84892419979

Contributors: Barroso, A.K.M.; Torres, A.G.; Castelo-Branco, V.N.; Ferreira, A.; Freitas, S.P.; da Rocha-Leão, M.H.M.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Generalized linear model describes determinants of total antioxidant capacity of refined vegetable oils

European Journal of Lipid Science and Technology
2012 | Journal article
EID:

2-s2.0-84858255181

Contributors: Castelo-Branco, V.N.; Torres, A.G.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Total antioxidant capacity of edible vegetable oils: Chemical determinants and associations with oil quality | Capacidade antioxidante total de óleos vegetais comestíveis: Determinantes químicos e sua relação com a qualidade dos óleos

Revista de Nutricao
2011 | Journal article
EID:

2-s2.0-79959235208

Contributors: Castelo-Branco, V.N.; Torres, A.G.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Potential application of antioxidant capacity assays to assess the quality of edible vegetable oils

Lipid Technology
2009 | Journal article
EID:

2-s2.0-72049119875

Contributors: Castelo-Branco, V.N.; Torres, A.G.
Source: Self-asserted source
Vanessa N. Castelo-Branco via Scopus - Elsevier

Peer review (1 review for 1 publication/grant)

Review activity for Food hydrocolloids. (1)