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Aline de Oliveira Garcia

Observed names: Aline Oliveira Garcia, Aline De Oliveira Garcia, Aline 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 · 127
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 · 69
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 · 24
Development and characterization of probiotic fermented smoothie beverage
2019 · Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa, et al. · Ciência Agronômica/Revista ciência agronômica · 22
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 · 18
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 · 18
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 · 16
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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
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Consumers' perception of different brewed coffee extractions using the sorting technique
2020 · Juliana Lustosa Ferini, Michele Veiga Morales, et al. · Journal of Sensory Studies · 11
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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 · 11
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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 · 10
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 · 10
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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 · 8
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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 · 7
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 · 6
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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 · 3
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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
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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
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Unveiling the Role of Furanic Compounds in Coffee Quality
2026 · Valentina Chaves Tognocchi, Aline de Oliveira Garcia, et al. · ACS Omega
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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
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Works count: 37
Citation count: 442
H-index: 11
I10-index: 13
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