Ana Carolina Conti-Silva
Overview
Explore the profile of Ana Carolina Conti-Silva including associated specialties, affiliations and a list of published articles.
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7
Citations
26
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Recent Articles
1.
Dias-Faceto L, Conti-Silva A
J Texture Stud
. 2022 Feb;
53(2):220-231.
PMID: 35184285
The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as...
2.
Harada-Padermo S, Dias-Faceto L, Selani M, Alvim I, Floh E, Macedo A, et al.
Food Res Int
. 2020 Nov;
137:109540.
PMID: 33233168
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction...
3.
Fernandes R, Garros Rosa I, Conti-Silva A
J Sci Food Agric
. 2020 Apr;
100(9):3748-3754.
PMID: 32253753
Background: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees...
4.
Conti-Silva A, Souza-Borges P
Food Res Int
. 2019 Feb;
116:184-189.
PMID: 30716935
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the...
5.
Conti-Silva A, Ichiba A, Silveira A, Albano K, Nicoletti V
J Texture Stud
. 2018 Aug;
49(6):569-577.
PMID: 30156706
Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive...
6.
Carvalho V, Conti-Silva A
J Sci Food Agric
. 2017 May;
98(1):134-139.
PMID: 28543033
Background: A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory...
7.
Conti-Silva A, Silva M, Alfredo Gomes Areas J
Meat Sci
. 2011 Mar;
88(4):652-6.
PMID: 21414726
The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity...