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Ana Carolina Conti‐Silva

Observed names: A.C.C. Silva, Ana C. C. Silva, Ana C. Conti‐Silva, Ana Carolina CONTI, Ana Carolina Conti, Ana Carolina Conti e Silva, Ana Carolina Conti-Silva, Ana Conti-Silva, Conti-Silva, Ana Carolina
Observed institutions: Centre National de la Recherche Scientifique, Université de Bourgogne, Universidade de São Paulo, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Centre des Sciences du Goût et de l'Alimentation, Université Bourgogne Europe, Instituto de Biociências, Letras e Ciências Exatas, câmpus de São José do Rio Preto, Universidade Estadual Paulista (Unesp)
ORCID: 0000-0002-8139-9687
Observed ORCID: 0000-0002-8139-9687
OpenAlex ID: A5089888689
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
2013 · Amanda Maldo Paula, Ana Carolina Conti-Silva · Journal of Food Engineering · 211
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Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
2012 · Larissa Fernanda Volpini-Rapina, Fabiana Ruriko Sokei, et al. · LWT · 79
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Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
2020 · Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, et al. · Food Research International · 78
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
2023 · Vanessa Dias Capriles, Etiene Valéria de Aguiar, et al. · Food Research International · 69
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
2017 · Vania Silva Carvalho, Ana Carolina Conti‐Silva · Journal of the Science of Food and Agriculture · 66
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
2018 · Ana Carolina Conti-Silva, Patricia Kelli de Souza-Borges · Food Research International · 64
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Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
2017 · Tatiane Ferreira da Silva, Ana Carolina Conti-Silva · LWT · 59
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Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil
2021 · Adilson Roberto Locali-Pereira, Julaísa Scarpin Guazi, et al. · Food Packaging and Shelf Life · 53
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
2020 · Samara dos Santos Harada-Padermo, Liara Silva Dias-Faceto, et al. · LWT · 44
Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin
2023 · Luana Faria Silva, Tássila Nakata Sunakozawa, et al. · Metabolites · 42
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Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
2013 · Michele Eliza Cortazzo Menis, Talita Maira Goss Milani, et al. · LWT · 42
Acoustic settings combination as a sensory crispness indicator of dry crispy food
2019 · Liara S. Dias‐Faceto, Ana Salvador, et al. · Journal of Texture Studies · 39
Application of response surface methodology for the optimization of oxidants in wheat flour
2006 · R.M. Junqueira, I.A. Castro, et al. · Food Chemistry · 35
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content
2019 · Michele Eliza Cortazzo Menis-Henrique, Natália Soares Janzantti, et al. · LWT · 34
Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics
2018 · Ana Carolina Conti‐Silva, Anderson Kintaro Takenobu Ichiba, et al. · Journal of Texture Studies · 33
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
2019 · Michele Eliza Cortazzo Menis-Henrique, Natália Soares Janzantti, et al. · LWT · 32
An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour
2022 · Etiene V. Aguiar, Fernanda G. Santos, et al. · Food Research International · 31
Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals
2021 · Suzane Martins Ferreira, Vanessa Dias Capriles, et al. · Food Hydrocolloids · 24
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
2014 · Talita Maira Goss Milani, Michele Eliza Cortazzo Menis, et al. · Food Research International · 24
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
2010 · Ana C. C. Silva, Elizabeth P. G. Arêas, et al. · Food Biophysics · 23
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Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability
2015 · Héberly Fernandes Braga, Ana Carolina Conti-Silva · LWT · 22
Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil
2018 · Rachel Torquato Fernandes, Ivone Garros Rosa, et al. · Ciência Rural · 21
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Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
2013 · Maurício Bonatto Machado de Castilhos, Marília Gonçalves Cattelan, et al. · LWT · 21
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The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
2012 · Ana C. Conti‐Silva, Deborah H. M. Bastos, et al. · International Journal of Food Science & Technology · 21
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Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses
2022 · Liara Silva Dias‐Faceto, Ana Carolina Conti‐Silva · Journal of Texture Studies · 18
Works count: 72
Citation count: 1,502
H-index: 21
I10-index: 41
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