Aline de Oliveira Garcia

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Sílvia Cristina Sobottka Rolim de Moura, Carolina L. Berling, Aline de Oliveira Garcia et al. · Food Research International · 2018 · 120 citations

Food Chemistry, Hibiscus Extract, Ionic Gelation +1

Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

Sílvia Cristina Sobottka Rolim de Moura, Gabriela Nicoluci Schettini, Aline de Oliveira Garcia et al. · Food and Bioprocess Technology · 2019 · 66 citations

Food Chemistry, Biopolymer Gel, Food Colloid +7

A sensometric approach to the development of mortadella with healthier fats

Erick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani et al. · Meat Science · 2017 · 57 citations · Full text

Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Raquel Stefanello, Elizabeth Harumi Nabeshima, Aline de Oliveira Garcia et al. · Food Research International · 2018 · 23 citations

Sensory Attributes, Food Fermentation, Biochemistry +5

Development and characterization of probiotic fermented smoothie beverage

Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa, Rita de Cássia Salvucci Celeste Ormenese et al. · Ciência Agronômica/Revista ciência agronômica · 2019 · 22 citations · Full text