| Texture profile and correlation between sensory and instrumental analyses on extruded snacks AM Paula, AC Conti-Silva Journal of food engineering 121, 9-14, 2014 | 238 | 2014 |
| Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose LF Volpini-Rapina, FR Sokei, AC Conti-Silva LWT-Food Science and Technology 48 (1), 37-42, 2012 | 104 | 2012 |
| Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts S dos Santos Harada-Padermo, LS Dias-Faceto, MM Selani, ID Alvim, ... Food Research International 137, 109540, 2020 | 53 | 2020 |
| Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization TF da Silva, AC Conti-Silva LWT 90, 172-179, 2018 | 51 | 2018 |
| Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? AC Conti-Silva, PK de Souza-Borges Food Research International 116, 184-189, 2019 | 49 | 2019 |
| Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile VS Carvalho, AC Conti‐Silva Journal of the Science of Food and Agriculture 98 (1), 134-139, 2018 | 49 | 2018 |
| Application of response surface methodology for the optimization of oxidants in wheat flour RM Junqueira, IA Castro, JAG Arêas, ACC Silva, MBS Scholz, S Mendes, ... Food chemistry 101 (1), 131-139, 2007 | 39 | 2007 |
| Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability MEC Menis, TMG Milani, A Jordano, M Boscolo, AC Conti-Silva LWT-Food Science and Technology 54 (2), 434-439, 2013 | 34 | 2013 |
| Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil AR Locali-Pereira, JS Guazi, AC Conti-Silva, VR Nicoletti Food Packaging and Shelf Life 29, 100723, 2021 | 30 | 2021 |
| Acoustic settings combination as a sensory crispness indicator of dry crispy food LS Dias‐Faceto, A Salvador, AC Conti‐Silva Journal of texture studies 51 (2), 232-241, 2020 | 29 | 2020 |
| Effects of extrusion on the emulsifying properties of rumen and soy protein ACC Silva, EPG Arêas, MA Silva, JAG Arêas Food Biophysics 5, 94-102, 2010 | 28 | 2010 |
| 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 MEC Menis-Henrique, NS Janzantti, I Andriot, E Sémon, O Berdeaux, ... Lwt 105, 30-36, 2019 | 26 | 2019 |
| Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and … MEC Menis-Henrique, NS Janzantti, M Monteiro, AC Conti-Silva Lwt 122, 109001, 2020 | 25 | 2020 |
| Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics AC Conti‐Silva, AKT Ichiba, AL Silveira, KM Albano, VR Nicoletti Journal of texture studies 49 (6), 569-577, 2018 | 25 | 2018 |
| Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil RT Fernandes, IG Rosa, AC Conti-Silva Ciência Rural 48 (5), e20180025, 2018 | 25 | 2018 |
| Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines MBM de Castilhos, MG Cattelan, AC Conti-Silva, VL Del Bianchi LWT-Food Science and Technology 54 (2), 360-366, 2013 | 25 | 2013 |
| Umami ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. SS Harada-Padermo, LS Dias-Faceto, MM Selani, AC Conti-Silva, ... | 24 | 2021 |
| Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory … TMG Milani, MEC Menis, A Jordano, M Boscolo, AC Conti-Silva Food Research International 62, 375-381, 2014 | 23 | 2014 |
| 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 … AC Conti‐Silva, DHM Bastos, JAG Arêas International journal of food science & technology 47 (9), 1896-1902, 2012 | 23 | 2012 |
| Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics TF da Silva, AC Conti-Silva Nutrition & Food Science 46 (3), 374-387, 2016 | 21 | 2016 |
José Alfredo Gomes ArêasProfessor do Departamento de Nutrição, Universidade de São Paulo在 usp.br 的电子邮件经过验证
