Carla Lea de Camargo Vianna

@ital.agricultura.sp.gov.br

Cereal and Chocolate Technology Center
Food Technology Institute

Carla Lea de Camargo Vianna


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https://researchid.co/carlavianna

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science
194

Scholar Citations

3

Scholar h-index

1

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings
    V Alves, GF Furtado, MAS Roman, LMP Delboni, JA Macedo, CLC Vianna, ...
    Foods 15 (1), 178 , 2026
    2026
    Citations: 2
  • Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment
    LS Boeira, IMN Florêncio, A Miguel, K Cipolli, R Ormenese, D Ito, ...
    Brazilian Journal of Food Technology 29, 1-18 , 2026
    2026
  • Chromatographic evaluation of curcumin content in commercial samples
    S Messa, MVN Rodrigues, CLC Vianna, RAF Rodrigues
    Brazilian Journal of Food Technology 28 , 2025
    2025
    Citations: 1
  • Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars
    AC Budin, CS Wensing, CLV Cruz, CRG Ruffi, AO Garcia, ...
    LWT 215, 117245 , 2025
    2025
    Citations: 8
  • Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars. LWT. 215: 117245
    AC Budin, CS Wensing, CLV Cruz, CRG Ruffi, AO Garcia, S de Moura
    2024
    Citations: 3
  • Nutrição e funcionalidade
    ID Alvim, AL Fadini, C Cruz
    Brasil Bakery & Confectionery Trends, 119-159 , 2020
    2020
    Citations: 4
  • Controle e adequação
    AL Fadini, C CRUZ
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73-115 , 2020
    2020
    Citations: 2
  • As macrotendências dos setores de Bakery & Confecttionery
    GC QUEIROZ, RA Rego, DCP Jardim, AL Fadani, C Cruz, ...
    Brasil. Bakery & Confectionery Trends, 61-73 , 2020
    2020
    Citations: 3
  • Lipid composition and the physical and sensory characteristics of strawberry biscuit fillings
    EH Akamine, ID Alvim, AMRO Miguel, KMVAB Cipolli, CLCV Cruz
    Brazilian Journal of Food Technology 21 , 2018
    2018
    Citations: 2
  • Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos
    EH Akamine, ID Alvim, AMRO Miguel, KMVAB Cipolli, CLCV Cruz
    Brazilian Journal of Food Technology 21 , 2018
    2018
    Citations: 2
  • Estudo da obtenção de pães de forma sem glúten à base de derivados de mandioca
    S Messa, EH Nabehsim, FM Montenegro, CLCV Cruz
    2017
    Citations: 3
  • Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
    ID Alvim, MA Stein, IP Koury, FBH Dantas, CLCV Cruz
    Lwt 65, 689-694 , 2016
    2016
    Citations: 159
  • Application of blackberry pulp powder produced by spray drying in the formulation of fillings of biscuits.
    CC Ferrari, ID Alvim, C Cruz, SPM Germer
    2014
  • As macrotendências dos setores de bakery & confectionery
    Brasil Bakery & Confectionery Trends 2020, 59-71 , 2014
    2014
  • Nutrição e funcionalidade
    ID Alvim, AL Fadini, CLCV Cruz
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73 … , 2014
    2014
  • Controle e Adequação
    AL Fadini, CLV Cruz
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73 … , 2014
    2014
  • Barras de cereais com farinhas de castanha-do-brasil e de banana verde.
    CR da CUNHA, CLCV CRUZ, D DUARTE, JML de SOUZA, ...
    https://www.embrapa.br/busca-de-publicacoes/-/publicacao/1015241/barras-de … , 2014
    2014
  • Desenvolvimento de barras de farinhas de castanha-do-brasil e de banana verde.
    C Cruz, D Duarte, CR da CUNHA, EH NABESHIMA, CR Gomes-Ruffi
    2013
  • Otimização da síntese de monoacilgliceróis acetilados por via enzimática
    CLCV Cruz
    Universidade Estadual de Campinas , 2007
    2007
  • Melhoramento do sabor de amêndoas de cacau atraves de tratamento termico em forno convencional e de microondas
    CLCV Cruz
    Universidade Estadual de Campinas , 2002
    2002
    Citations: 3

MOST CITED SCHOLAR PUBLICATIONS

  • Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
    ID Alvim, MA Stein, IP Koury, FBH Dantas, CLCV Cruz
    Lwt 65, 689-694 , 2016
    2016.0
    Citations: 159
  • Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars
    AC Budin, CS Wensing, CLV Cruz, CRG Ruffi, AO Garcia, ...
    LWT 215, 117245 , 2025
    2025.0
    Citations: 8
  • Nutrição e funcionalidade
    ID Alvim, AL Fadini, C Cruz
    Brasil Bakery & Confectionery Trends, 119-159 , 2020
    2020.0
    Citations: 4
  • Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars. LWT. 215: 117245
    AC Budin, CS Wensing, CLV Cruz, CRG Ruffi, AO Garcia, S de Moura
    2024.0
    Citations: 3
  • As macrotendências dos setores de Bakery & Confecttionery
    GC QUEIROZ, RA Rego, DCP Jardim, AL Fadani, C Cruz, ...
    Brasil. Bakery & Confectionery Trends, 61-73 , 2020
    2020.0
    Citations: 3
  • Estudo da obtenção de pães de forma sem glúten à base de derivados de mandioca
    S Messa, EH Nabehsim, FM Montenegro, CLCV Cruz
    2017.0
    Citations: 3
  • Melhoramento do sabor de amêndoas de cacau atraves de tratamento termico em forno convencional e de microondas
    CLCV Cruz
    Universidade Estadual de Campinas , 2002
    2002.0
    Citations: 3
  • Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie Fillings
    V Alves, GF Furtado, MAS Roman, LMP Delboni, JA Macedo, CLC Vianna, ...
    Foods 15 (1), 178 , 2026
    2026.0
    Citations: 2
  • Controle e adequação
    AL Fadini, C CRUZ
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73-115 , 2020
    2020.0
    Citations: 2
  • Lipid composition and the physical and sensory characteristics of strawberry biscuit fillings
    EH Akamine, ID Alvim, AMRO Miguel, KMVAB Cipolli, CLCV Cruz
    Brazilian Journal of Food Technology 21 , 2018
    2018.0
    Citations: 2
  • Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos
    EH Akamine, ID Alvim, AMRO Miguel, KMVAB Cipolli, CLCV Cruz
    Brazilian Journal of Food Technology 21 , 2018
    2018.0
    Citations: 2
  • Carla Léa De Camargo Vianna Cruz.(2016). Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
    ID Alvim, MA Stein, IP Koury, FBH Dantas
    LWT-Food Science and Technology 65, 689-694 , 0
    Citations: 2
  • Chromatographic evaluation of curcumin content in commercial samples
    S Messa, MVN Rodrigues, CLC Vianna, RAF Rodrigues
    Brazilian Journal of Food Technology 28 , 2025
    2025.0
    Citations: 1
  • Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment
    LS Boeira, IMN Florêncio, A Miguel, K Cipolli, R Ormenese, D Ito, ...
    Brazilian Journal of Food Technology 29, 1-18 , 2026
    2026.0
  • Application of blackberry pulp powder produced by spray drying in the formulation of fillings of biscuits.
    CC Ferrari, ID Alvim, C Cruz, SPM Germer
    2014.0
  • As macrotendências dos setores de bakery & confectionery
    Brasil Bakery & Confectionery Trends 2020, 59-71 , 2014
    2014.0
  • Nutrição e funcionalidade
    ID Alvim, AL Fadini, CLCV Cruz
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73 … , 2014
    2014.0
  • Controle e Adequação
    AL Fadini, CLV Cruz
    QUEIROZ, GC; REGO, RA; JARDIM, DCP Brasil bakery & confectionery trends, 73 … , 2014
    2014.0
  • Barras de cereais com farinhas de castanha-do-brasil e de banana verde.
    CR da CUNHA, CLCV CRUZ, D DUARTE, JML de SOUZA, ...
    https://www.embrapa.br/busca-de-publicacoes/-/publicacao/1015241/barras-de … , 2014
    2014.0
  • Desenvolvimento de barras de farinhas de castanha-do-brasil e de banana verde.
    C Cruz, D Duarte, CR da CUNHA, EH NABESHIMA, CR Gomes-Ruffi
    2013.0