Get started
Author

Aline de Oliveira Garcia

Observed names: Aline De Oliveira Garcia, Aline O. Garcia, Aline Oliveira Garcia, Aline de Oliveira GARCIA, Aline de Oliveira Garcia, Garcia, Aline De Oliveira, Garcia, Aline de Oliveira
ORCID: 0000-0001-7075-9889
Observed ORCID: 0000-0001-7075-9889
OpenAlex ID: A5000554201
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
2018 · Sílvia C.S.R. de Moura, Carolina L. Berling, et al. · Food Research International · 129
Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt
2019 · Sílvia C. S. R. de Moura, Gabriela N. Schettini, et al. · Food and Bioprocess Technology · 74
A sensometric approach to the development of mortadella with healthier fats
2017 · Erick Saldaña, Aline de Oliveira Garcia, et al. · Meat Science · 59
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
2018 · Raquel Facco Stefanello, Elizabeth Harumi Nabeshima, et al. · Food Research International · 27
Development and characterization of probiotic fermented smoothie beverage
2019 · Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa, et al. · Ciência Agronômica/Revista ciência agronômica · 23
PDF
Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
2021 · Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, et al. · PLoS ONE · 21
PDF
Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools
2023 · Adriano Freitas Lima, Wellington da Silva Oliveira, et al. · Food Research International · 19
Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil
2013 · Priscilla Efraim, José Luis Pires, et al. · European Food Research and Technology · 19
Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
2011 · Priscilla Efraim, Gabriela C. Marson, et al. · Procedia Food Science · 15
PDF
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product
2022 · Simone de Nazaré Melo Ramos, Juliana Weltman Glezer, et al. · Food Research International · 14
PDF
Consumers' perception of different brewed coffee extractions using the sorting technique
2020 · Juliana Lustosa Ferini, Michele Veiga Morales, et al. · Journal of Sensory Studies · 13
PDF
Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
2018 · André Luiz Buzzo Mori, Aline de Oliveira Garcia, et al. · Pesquisa Agropecuária Brasileira · 13
PDF
Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products
2025 · Tiago Negrão Andrade, Clara Takayama Arbach, et al. · Food Research International · 11
Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars
2024 · Ana Caroline Budin, Cristiane Silvano Wensing, et al. · LWT · 10
Iogurte probiótico com polpa de frutas vermelhas: caracterização físico química e microbiológica, aceitabilidade sensorial e viabilidade dos probióticos
2019 · Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, et al. · Revista do Instituto de Latícinios Cândido Tostes · 10
PDF
Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model
2020 · Laricia Oliveira Cardoso Domingues, Aline de Oliveira Garcia, et al. · Coffee Science · 7
PDF
Use of the Kano model and sensory evaluation in the development of an iron supplement for women
2021 · Heidy Lorena Ferrari Audiverth, Aline de Oliveira Garcia, et al. · Journal of Sensory Studies · 4
PDF
Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese
2024 · Cristian Mauricio Barreto Pinilla, Wellington da Silva Oliveira, et al. · Letters in Applied Microbiology · 2
Caracterização Dos Cafés Produzidos Em Solos Basálticos E Arenosos Do Paraná
2012 · Carla Adriana Pizarro Schmidt, Édison Miglioranza, et al. · Revista Brasileira de Tecnologia Agroindustrial · 2
PDF
Analysis of PAHs in Brazilian coffee by combining QuEChERS and LD-DLLME
2025 · Edilaine Alves, Lucas Caldeirão, et al. · Journal of Food Composition and Analysis · 1
Aceitabilidade De Bebidas Do Café Com Diferentes Classificações Quanto À Qualidade Global (tradicional, Superior E Gourmet) E Avaliação Dos Hábitos De Consumo
2011 · Natália Machado Dias Junqueira, Aline de Oliveira Garcia · 1
Uso do metodo DFQ (Desdobramento da Função Qualidade) para melhoria da qualidade do leite fluido
2010 · Aline de Oliveira Garcia · 1
O perfil do consumidor de queijos de Campinas-SP
2003 · Aline de Oliveira Garcia · 1
PDF
Unveiling the Role of Furanic Compounds in Coffee Quality
2026 · Valentina Chaves Tognocchi, Aline de Oliveira Garcia, et al. · ACS Omega
PDF
Antioxidant and Antimicrobial Activity of Yerba Mate Extract (Ilex paraguariensis) in Vienna Sausage
2025 · Silvia Cristina Sobottka Rolim de Moura, Cristiane Silvano Wensing, et al. · International Journal of Food Studies
PDF
Works count: 34
Citation count: 476
H-index: 12
I10-index: 15
Year
Topic
Type