Fernanda G. Santos

1.1k total citations
27 papers, 725 citations indexed

About

Fernanda G. Santos is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Fernanda G. Santos has authored 27 papers receiving a total of 725 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Nutrition and Dietetics, 18 papers in Food Science and 6 papers in Plant Science. Recurrent topics in Fernanda G. Santos's work include Food composition and properties (22 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Polysaccharides Composition and Applications (8 papers). Fernanda G. Santos is often cited by papers focused on Food composition and properties (22 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Polysaccharides Composition and Applications (8 papers). Fernanda G. Santos collaborates with scholars based in Brazil, Spain and Poland. Fernanda G. Santos's co-authors include Vanessa Dias Capriles, Etiene Valéria de Aguiar, Camilly Fratelli, José Alfredo Gomes Arêas, Cristina M. Rosell, Urszula Krupa‐Kozak, Anna Rafaela Cavalcante Braga, Ana Carolina Conti‐Silva, Natália Manzatti Machado Alencar and Salatiér Buzetti and has published in prestigious journals such as Journal of Dairy Science, Critical Reviews in Food Science and Nutrition and Food Hydrocolloids.

In The Last Decade

Fernanda G. Santos

26 papers receiving 697 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Fernanda G. Santos Brazil	17	578	435	172	113	32	27	725
M. Ross New Zealand	12	420 0.7×	307 0.7×	169 1.0×	57 0.5×	6 0.2×	14	543
Mehak Katyal India	13	459 0.8×	275 0.6×	338 2.0×	46 0.4×	5 0.2×	30	603
Maneka Malalgoda Canada	12	155 0.3×	174 0.4×	188 1.1×	75 0.7×	13 0.4×	27	443
D. Sgrulletta Italy	16	328 0.6×	165 0.4×	335 1.9×	45 0.4×	18 0.6×	31	613
María Ángeles Bustamante Spain	16	298 0.5×	318 0.7×	58 0.3×	298 2.6×	49 1.5×	42	848
W.J. Lichtendonk Netherlands	10	427 0.7×	211 0.5×	277 1.6×	119 1.1×	8 0.3×	14	601
Arnaud Messager France	6	367 0.6×	169 0.4×	260 1.5×	24 0.2×	23 0.7×	6	544
Fred Gates Finland	11	231 0.4×	137 0.3×	106 0.6×	40 0.4×	14 0.4×	19	417
L. D. Simmons New Zealand	9	296 0.5×	168 0.4×	164 1.0×	30 0.3×	8 0.3×	12	391
Mekonnen M. Gebremariam Germany	8	171 0.3×	180 0.4×	83 0.5×	26 0.2×	7 0.2×	11	317

Countries citing papers authored by Fernanda G. Santos

Since Specialization

Citations

This map shows the geographic impact of Fernanda G. Santos's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Fernanda G. Santos with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fernanda G. Santos more than expected).

Fields of papers citing papers by Fernanda G. Santos

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Fernanda G. Santos. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Fernanda G. Santos. The network helps show where Fernanda G. Santos may publish in the future.

Co-authorship network of co-authors of Fernanda G. Santos

This figure shows the co-authorship network connecting the top 25 collaborators of Fernanda G. Santos. A scholar is included among the top collaborators of Fernanda G. Santos based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Fernanda G. Santos. Fernanda G. Santos is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Aguiar, Etiene Valéria de, et al.. (2024). Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal. Applied Food Research. 4(2). 100520–100520. 3 indexed citations

Santos, Fernanda G., et al.. (2024). Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking. Future Foods. 10. 100475–100475.

Moura, Marta Casal, Sanjeev Sethi, María José Soler, et al.. (2024). Predictive Factors of Renal Recovery and Progression to End-Stage Kidney Disease in Patients With Antineutrophil Cytoplasmic Autoantibody-Associated Vasculitis With Severe Kidney Disease. Kidney International Reports. 9(5). 1284–1297. 3 indexed citations

Belanche, Alejandro, A. Bannink, J. Dijkstra, et al.. (2024). Feed additives for methane mitigation: A guideline to uncover the mode of action of antimethanogenic feed additives for ruminants. Journal of Dairy Science. 108(1). 375–394. 9 indexed citations

Capriles, Vanessa Dias, Etiene Valéria de Aguiar, Fernanda G. Santos, et al.. (2023). Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Research International. 173(Pt 2). 113389–113389. 28 indexed citations

Aguiar, Etiene Valéria de, Fernanda G. Santos, Valéria Aparecida Vieira Queiróz, & Vanessa Dias Capriles. (2023). A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods. 12(20). 3790–3790. 11 indexed citations

Aguiar, Etiene Valéria de, et al.. (2022). Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods. 11(6). 848–848. 13 indexed citations

Moura, Marta Casal, Ulrich Specks, Shahrzad Tehranian, et al.. (2022). Maintenance of Remission and Risk of Relapse in Myeloperoxidase-Positive ANCA-Associated Vasculitis with Kidney Involvement. Clinical Journal of the American Society of Nephrology. 18(1). 47–59. 18 indexed citations

Aguiar, Etiene Valéria de, et al.. (2022). An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International. 154. 110999–110999. 18 indexed citations

10.

Santos, Fernanda G., et al.. (2021). The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. International Journal of Gastronomy and Food Science. 26. 100434–100434. 9 indexed citations

11.

Aguiar, Etiene Valéria de, et al.. (2021). Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Research International. 150(Pt A). 110762–110762. 22 indexed citations

12.

Santos, Fernanda G., Etiene Valéria de Aguiar, Anna Rafaela Cavalcante Braga, et al.. (2021). An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. Food Packaging and Shelf Life. 28. 100659–100659. 25 indexed citations

13.

Santos, Fernanda G., et al.. (2020). Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT. 134. 110025–110025. 45 indexed citations

14.

Santos, Fernanda G., et al.. (2020). Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. International Journal of Gastronomy and Food Science. 23. 100293–100293. 27 indexed citations

15.

Santos, Fernanda G. & Vanessa Dias Capriles. (2020). Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. LWT. 139. 110577–110577. 21 indexed citations

16.

Santos, Fernanda G., Camilly Fratelli, Natália Manzatti Machado Alencar, & Vanessa Dias Capriles. (2020). Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread. Research Society and Development. 9(11). e77591110589–e77591110589. 2 indexed citations

17.

Santos, Fernanda G., Etiene Valéria de Aguiar, & Vanessa Dias Capriles. (2019). Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. International Journal of Food Sciences and Nutrition. 70(5). 562–569. 27 indexed citations

18.

Fratelli, Camilly, et al.. (2018). Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods. 42. 339–345. 68 indexed citations

19.

Santos, Fernanda G., et al.. (2017). Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality. Journal of Food Science. 83(1). 188–197. 33 indexed citations

20.

Costa, Nídia Raquel, et al.. (2014). Acúmulo de macronutrientes e decomposição da palhada de braquiárias em razão da adubação nitrogenada durante e após o consórcio com a cultura do milho. Revista Brasileira de Ciência do Solo. 38(4). 1223–1233. 24 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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