Espaces et Sociétés Lab

https://www.researchgate.net/profile/Frederic-Fortunel

Publicações

Fruit and vegetable by-products as functional ingredients: what are the limitations for large scale industrial processing as powder? Cadernos de Ciência e Tecnologia, v.40, 2023. http://dx.doi.org/10.35977/0104-1096.cct2023.v40.27272

Consumer and Sensory Sciences

https://www.researchgate.net/profile/Valerie-Almli-2; 

https://nofima.com/employee/valerie-lengard-almli/

Publicações

Innovative and neophobic profile influence teenagers’ perception towards cake with banana peel: a case of study. In: 15th Pangborn Sensory Science Symposium, Nantes, France, 2023.

https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550210

https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4550210

GOULART, F.; SANT ANNA, V.; MASCHIO, G.; ALMLI, V.L. Can children and artificial intelligence be sources of ideas for school meal preparations based on whole food utilization? Food Quality and Preference, v. 123, p. 105349, 2025.

Department for Sustainable Food Process 

https://orcid.org/0000-0003-2950-5881

https://www.researchgate.net/profile/Alessandra-Fontana-4

Publicações

DALL'ACUA, K.; KLEIN, M.P.; TECH, B.I.; FONTANA, A.; CREPALDE, L.T.; WAGNER, R.; CANDIDO, F.; SANT'ANNA, V. Understating the utilization of wasted bread as a brewing adjunct to produce a sustainable wheat craft beer. Microorganisms, 2024. 

School of Food Technology and Natural Sciences

Food Experience and Sensory Testing (Feast) Lab

https://orcid.org/0000-0001-8801-8739

https://www.massey.ac.nz/massey/expertise/profile.cfm?stref=121322

Publicações

PINTO, S.T.S.; LEAES, F. L.; NUNES, M. R. S.; DUPAS DE MATOS, A.; SANT ANNA, V. Exploring consumer affective response and sensory perception of a popular composite-food made with a novel acidifier: a case study using verjuice in mayonnaise. British Food Journal, Aceito para publicações em 2026.

SOARES, L.S.; LEAES, F. L.; WEBER, F.H.; CREPALDE, L.T.; FURLAN, J.M.; BRANDELLI, A.; CLERICI, N.J.; SANT ANNA, V. Chemical and Biochemical Properties of Verjuice Obtained from Vitis labrusca Grapes by Using Different Extraction Methods. Applied Sciences-Basel, v. 15, p. 11531, 2025.

LASSEN, R.S.; LEAES, F. L.; DUPAS DE MATOS, A.; SANT ANNA, V.; LIMA FILHO, T. Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. Journal Of Sensory Studies, v. 40, p. e70030, 2025.

LASSEN, R.S.; SOARES, L.S.; DUPAS DE MATOS, A.; LEAES, F.L.; SANT’ANNA, V.  Thinning grapes to win: exploring the use of unripe grapes for reduced-sodium pickle production. In: 11 Eurosense, 2024, Dublin. Anais 11 Eurosense, 2024. v. 1. p. 1.

SOARES, L.S.; LASSEN, R.S.; PINTO, S.T.S.; WEBER, F.H.; DUPAS DE MATOS, A.; LEAES, F.L.; SANT ANNA, V. Avaliação de métodos de extração de verjuice de variedades de uva de suco. In: 29 Congresso Brasileiro de Ciência e Tecnologia de Alimentos, 2024, Florianópolis. Anais do 29 CBTA, 2024. v. 1. p. 1

 Co-orientação de Rúbia Selmira Lassen, Sônia Teresinha Pinto e Letícia Silva Soares, turma 2023

Department of Marketing and Consumer Studies

https://orcid.org/0000-0001-5944-5467

https://experts.uoguelph.ca/sunghwan-yi

Publicações

DE SOUZA, L.D.D.; YI, S.; SANT ANNA, V. Levantamento de estratégias para aumentar o consumo integral de alimentos usando nudging como estratégia: grupos focais. In: III SenseLatam, 2024, Medellin. Anais do SenseLatam. Medellin: Antioquia, 2024. v. 1. p. 2.

Co-orientação de Liege Deferrari, turma 2023

Departmento de Ciências Química

https://orcid.org/0000-0002-6767-6596

https://sigarra.up.pt/ffup/pt/func_geral.formview?p_codigo=212808

Publicações

AZEVEDO, G.D.; OLIVEIRA, W.C.; STROHER, J.A.; RICHARDS, N.S.P.S.; OLIVEIRA, M.B.P.P.; SANT ANNA, V. Exploring the marination of colonial cheese into wine and vinegar through ripening: physicochemical characteristics, sensorial attributes and emotions evoked. International Journal of Gastronomy and Food Science, v. 38, p. 101066, 2024.

AZEVEDO, G.D.; OLIVEIRA, W.C.; STROHER, J.A.; OLIVEIRA, M.B.P.P.; SANT’ANNA, V. Queijo colonial marinado no vinho e no vinagre: efeito em parâmetros físico-químicos e microbiológicos durante a maturação. In: 29 Congresso Brasileiro de Ciência e Tecnologia de Alimentos, 2024, Florianópolis. Anais do CBCTA, 2024. v. 1. p. 2.

Dr. Mariana Peñuela-Vasquez 

UNIVERSIDAD DE ANTIOQUIA - COLÔMBIA

Chemical Engineering Department

https://orcid.org/0000-0002-7270-984X

https://www.udea.edu.co/wps/portal/udea/web/generales/interna/investigacion/Grupos+de+investigaci%21c3%21b3n/Ingenier%21c3%21ada+y+tecnolog%21c3%21ada/Bioprocesos/asContenidos/asListado/integrantes

Publications

Participation in internal Summits