Ana Carolina Conti-Silva
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Journal Articles

Storage study of cereal bars formulated with banana peel flour: Bioactive compounds and texture properties

Vania Silva Carvalho, Ana Carolina Conti-Silva
Journal: Nutrition & Food Science
Nutrition & Food Science (2018) 48 (3): 386–396.
https://doi.org/10.1108/NFS-09-2017-0193
Published: 26 April 2018
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Journal Articles

Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics

Tatiane Ferreira da Silva, Ana Carolina Conti-Silva
Journal: Nutrition & Food Science
Nutrition & Food Science (2016) 46 (3): 374–387.
https://doi.org/10.1108/NFS-11-2015-0139
Published: 09 May 2016
View article titled, Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics
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Journal Articles

Oregano essential oil: effect on sensory acceptability

Marília Gonçalves Cattelan, Maurício Bonatto Machado de Castilhos, Débora Cristina Moraes Niz da Silva, Ana Carolina Conti-Silva, Fernando Leite Hoffmann
Journal: Nutrition & Food Science
Nutrition & Food Science (2015) 45 (4): 574–582.
https://doi.org/10.1108/NFS-02-2015-0014
Published: 13 July 2015
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Journal Articles

Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour

Ana Carolina Conti-Silva, Renata Ferreira Roncari
Journal: Nutrition & Food Science
Nutrition & Food Science (2015) 45 (4): 595–605.
https://doi.org/10.1108/NFS-03-2015-0023
Published: 13 July 2015
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Journal Articles

Innovative winemaking: consumer acceptance of red table wines

Maurício Bonatto Machado de Castilhos, Marília Gonçalves Cattelan, Ana Carolina Conti‐Silva, Vanildo Luiz Del Bianchi
Journal: Nutrition & Food Science
Nutrition & Food Science (2013) 43 (4): 313–323.
https://doi.org/10.1108/NFS-01-2012-0001
Published: 12 July 2013
View article titled, Innovative winemaking: consumer acceptance of red table wines
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