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Journal of Food Science|October 11, 2025
Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut OilDaniel Batista, Gabriela Alves Macedo, Valdecir Luccas, et al.Journal of Food Science|February 10, 2017
Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas, et al.Journal of Food Science|November 5, 2016
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity AnalysisBruna M Azevedo, Janaína M M Ferreira, Valdecir Luccas, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 6, 2023
The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Raquel L de Freitas, Pedro P C Augusto, Valdecir Luccas, et al.Journal of the Science of Food and Agriculture|May 5, 2025
Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside AGabriel Almeida Rodrigues Martins, Pedro Pio Campregher Augusto, Valdecir Luccas, et al.Journal of Food Science|February 6, 2025
Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumersPatrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, et al.Food Research International (Ottawa, Ont.)|August 15, 2024
Structuration of lipid bases zero-trans and palm oil-free for food applicationsVanessa Alves, Guilherme de Figueiredo Furtado, Valdecir Luccas, et al.Foods (Basel, Switzerland)|December 17, 2024
Encapsulation of Chasteberry (Vitex agnus castus L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark ChocolateMariana Alejandra Echalar Barrientos, Juliana Peralta, Fabrício Luiz Tulini, et al.Foods (Basel, Switzerland)|January 10, 2026
Palm Oil-Free Structured Lipids: A Novel Structuring Fat for Sandwich Cookie FillingsVanessa Alves, Guilherme de Figueiredo Furtado, Matheus Augusto Silva Roman, et al.Journal of the American Nutrition Association|January 9, 2025
Could New Palm-Free Structured Lipids Mitigate Postprandial Hyperlipidemia and Inflammation Induced by High-Fat Meals in Swiss Mice?Alice da Silva Malveira, Vanessa Alves, Gabriela de Matuoka E Chiocchetti, et al.Pageof 1