| Knowledge, attitudes and practices of food handlers in food safety: An integrative review LM Zanin, DT da Cunha, VV de Rosso, VD Capriles, E Stedefeldt Food research international 100, 53-62, 2017 | 355 | 2017 |
| Novel approaches in gluten-free breadmaking: interface between food science, nutrition and health. VD Capriles, JAG Arêas | 300* | |
| Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads VD Capriles, JAG Arêas Food & function 4 (1), 104-110, 2013 | 196 | 2013 |
| Effects of processing methods on amaranth starch digestibility and predicted glycemic index VD Capriles, KD Coelho, AC Guerra‐Matias, JAG Arêas Journal of food science 73 (7), H160-H164, 2008 | 152 | 2008 |
| Gluten-free breadmaking: Improving nutritional and bioactive compounds VD Capriles, FG dos Santos, JAG Arêas Journal of Cereal Science 67, 83-91, 2016 | 128 | 2016 |
| Metabolic osteopathy in celiac disease: importance of a gluten-free diet VD Capriles, LA Martini, JAG Arêas Nutrition reviews 67 (10), 599-606, 2009 | 112 | 2009 |
| Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges EV Aguiar, FG Santos, U Krupa-Kozak, VD Capriles Critical Reviews in Food Science and Nutrition 63 (5), 693-705, 2023 | 99 | 2023 |
| Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties LTB Sandri, FG Santos, C Fratelli, VD Capriles Food science & nutrition 5 (5), 1021-1028, 2017 | 95 | 2017 |
| Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response C Fratelli, DG Muniz, FG Santos, VD Capriles Journal of functional foods 42, 339-345, 2018 | 90 | 2018 |
| Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers LM Zanin, DT da Cunha, E Stedefeldt, VD Capriles Food Research International 67, 19-24, 2015 | 64 | 2015 |
| Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread FG Santos, EV Aguiar, ACLS Centeno, CM Rosell, VD Capriles Lwt 134, 110025, 2020 | 58 | 2020 |
| Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies VD Capriles, JAG Arêas Food & Function 7 (3), 1266-1272, 2016 | 57 | 2016 |
| Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes FG Santos, EV Aguiar, CM Rosell, VD Capriles Food Hydrocolloids 113, 106487, 2021 | 53 | 2021 |
| What about gluten‐free products? An insight on celiac consumers' opinions and expectations NMM Alencar, VA de Araújo, L Faggian, MB da Silveira Araújo, ... Journal of Sensory Studies 36 (4), e12664, 2021 | 51 | 2021 |
| Psyllium improves the quality and shelf life of gluten-free bread C Fratelli, FG Santos, DG Muniz, S Habu, ARC Braga, VD Capriles Foods 10 (5), 954, 2021 | 51 | 2021 |
| Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread AR Lemos, VD Capriles, MEM Pinto e Silva, JAG Arêas Food Science and Technology 32, 427-431, 2012 | 51 | 2012 |
| Physical and sensory properties of regular and reduced‐fat pound cakes with added amaranth flour VD Capriles, EL Almeida, RE Ferreira, JAG Arêas, CJ Steel, YK Chang Cereal Chemistry 85 (5), 614-618, 2008 | 45 | 2008 |
| Innovative Gluten-Free Breadmaking. EV Capriles, Vanessa Dias, Santos, Fernanda Garcia, Aguiar In Trends in Wheat and Bread Making, 371-404, 2020 | 39* | 2020 |
| Mixture design applied to the development of chickpea‐based gluten‐free bread with attractive technological, sensory, and nutritional quality FG Santos, C Fratelli, DG Muniz, VD Capriles Journal of food science 83 (1), 188-197, 2018 | 39 | 2018 |
| The role of training strategies in food safety performance: Knowledge, behavior and management. E Stedefeldt, LM Zanin, DT da Cunha, VV de Rosso, VD Capriles, ... Food Safety: Emerging Issues, Technologies and Systems., 361-391, 2015 | 39 | 2015 |
José Alfredo Gomes ArêasProfessor do Departamento de Nutrição, Universidade de São PauloVerified email at usp.br
