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Ana Carolina Conti

CV Lattes ResearcherID ORCID


Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Under Graduation in Nutrition from the University of São Paulo (2002), Direct Doctorate in Public Health (concentration area: Nutrition) from the University of São Paulo (2008), Post-Doctorate in Food Science and Technology from the University of São Paulo (2009) , Associate Professor in Sensory Analysis of Food from the Universidade Estadual Paulista "Júlio de Mesquita Filho" (2017) and Post-Doctorate at the Centre des Sciences du Goût et de l'Alimentation (CSGA) of the Institut national de la recherche pour l'agriculture , l'alimentation et l'environnement (INRAE), Dijon/France. Associate Professor at the São José State University "Júlio de Mesquita Filho", in the Department of Food Engineering and Technology at the São José do Rio Preto campus, with experience in Food Science and Technology, focusing on sensory analysis and thermoplastic extrusion. (Source: Lattes Curriculum)

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FAPESP support in numbers * Updated January 15, 2022
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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (19)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GOSS MILANI, TALITA MAIRA; CORTAZZO MENIS, MICHELE ELIZA; JORDANO, AMANDA; BOSCOLO, MAURICIO; CONTI-SILVA, ANA CAROLINA. 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. Food Research International, v. 62, p. 375-381, . (10/09998-6, 11/04007-4)

PATRICIA KELLI DE SOUZA-BORGES; ANA CAROLINA CONTI-SILVA. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. Brazilian Journal of Food Technology, v. 21, p. -, . (10/00996-0)

DA SILVA, TATIANE FERREIRA; CONTI-SILVA, ANA CAROLINA. Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics. NUTRITION & FOOD SCIENCE, v. 46, n. 3, p. 374-387, . (12/16379-6)

CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; ANDRIOT, ISABELLE; SEMON, ETIENNE; BERDEAUX, OLIVIER; SCHLICH, PASCAL; CONTI-SILVA, ANA CAROLINA. 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. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 105, p. 30-36, . (13/00944-9, 16/08519-3)

PAULA, AMANDA MALDO; CONTI-SILVA, ANA CAROLINA. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, v. 121, p. 9-14, . (11/08492-4)

VOLPINI-RAPINA, LARISSA FERNANDA; SOKEI, FABIANA RURIKO; CONTI-SILVA, ANA CAROLINA. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 48, n. 1, p. 37-42, . (10/00996-0)

CARVALHO, VANIA SILVA; CONTI-SILVA, ANA CAROLINA. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, v. 98, n. 1, p. 134-139, . (12/08852-3)

CARVALHO, VANIA SILVA; CONTI-SILVA, ANA CAROLINA. Storage study of cereal bars formulated with banana peel flour Bioactive compounds and texture properties. NUTRITION & FOOD SCIENCE, v. 48, n. 3, p. 386-396, . (12/08852-3)

CONTI-SILVA, ANA C.; BASTOS, DEBORAH H. M.; AREAS, JOSE A. G.. 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. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 47, n. 9, p. 1896-1902, . (08/05797-6)

CAROLINA CONTI-SILVA, ANA; FERREIRA RONCARI, RENATA. Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour. NUTRITION & FOOD SCIENCE, v. 45, n. 4, p. 595+, . (12/07914-5)

CONTI E SILVA, ANA CAROLINA; DA CRUZ, ROBISON JOSE; GOMES AREAS, JOSE ALFREDO. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein. MEAT SCIENCE, v. 84, n. 3, p. 409-412, .

CONTI-SILVA, ANA CAROLINA; MACHADO PINTO E SILVA, MARIA ELISABETH; GOMES AREAS, JOSE ALFREDO. Sensory acceptability of raw and extruded bovine rumen protein in processed meat products. MEAT SCIENCE, v. 88, n. 4, p. 652-656, .

DA SILVA, TATIANE FERREIRA; CONTI-SILVA, ANA CAROLINA. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 90, p. 172-179, . (12/16379-6)

FERREIRA, SUZANE MARTINS; CAPRILES, VANESSA DIAS; CONTI-SILVA, ANA CAROLINA. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 137, . (17/21951-4)

PANZARINI, ALINE CATHARINA; MENIS-HENRIQUE, MICHELE ELIZA CORTAZZO; CONTI-SILVA, ANA CAROLINA. Effect of salt and monosodium glutamate on the sensory characteristics of low-sodium cheese-flavored corn grits expanded snacks. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 12, . (18/09847-0)

FERREIRA, SUZANE MARTINS; CAPRILES, VANESSA DIAS; CONTI-SILVA, ANA CAROLINA. Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. FOOD HYDROCOLLOIDS, v. 114, . (17/21951-4)

CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; MONTEIRO, MAGALI; CONTI-SILVA, ANA CAROLINA. 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. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 122, . (13/00944-9, 14/24119-0)

CORTAZZO MENIS-HENRIQUE, MICHELE ELIZA; JANZANTTI, NATALIA SOARES; CONTI-SILVA, ANA CAROLINA. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. JOURNAL OF SENSORY STUDIES, v. 32, n. 6, . (14/24119-0)

DIAS-FACETO, LIARA S.; SALVADOR, ANA; CONTI-SILVA, ANA C.. Acoustic settings combination as a sensory crispness indicator of dry crispy food. JOURNAL OF TEXTURE STUDIES, v. 51, n. 2, . (14/24822-2, 17/06713-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

FACETO, Liara Silva Dias. Correlação entre análise sensorial e instrumental de textura de cereais matinais expandidos e em formato de floco.  181 f. Tese (Doutorado) -  Universidade Estadual Paulista "Júlio de Mesquita Filho" Instituto de Biociências, Letras e Ciências Exatas.  (14/24822-2

SILVA, Tatiane Ferreira da. Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose : características químicas, físicas e sensoriais.  128 f. Tese (Doutorado) -  Universidade Estadual Paulista "Júlio de Mesquita Filho" Instituto de Biociências, Letras e Ciências Exatas.  (12/16379-6

SILVA, Ana Carolina Conti e. Efeito da extrusão termoplástica nas características físico-químicas e nutricionais do rúmen bovino e sua aplicação na alimentação humana. Tese (Doutorado) -  Faculdade de Saúde Pública.  Universidade de São Paulo (USP).  São Paulo.  (02/13178-8

MILANI, Talita Maira Goss. Adição pré-extrusão de tiamina como precursor de odor e sabor de carne em proteína texturizada de soja : do desenvolvimento à aplicação.  174 f. Tese (Doutorado) -  Universidade Estadual Paulista "Júlio de Mesquita Filho" Instituto de Biociências, Letras e Ciências Exatas.  (13/24590-1

MILANI, Talita Maira Goss. Estudo da aromatização pré-extrusão e das condições de extrusão sobre as características físicas e retenção de aroma em proteína isolada de soja.  68 f. Dissertação (Mestrado) -  Universidade Estadual Paulista "Júlio de Mesquita Filho" Instituto de Biociencias, Letras e Ciencias Exatas.  (11/04007-4

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