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Ana Carolina Fernandes

Assistant Professor

Universidade Federal de Santa Catarina

Brazil

Research Interests

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Professors in Food Science

Articles (20)

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2026

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2023

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2023

Collaborators (6)

Ana Paula Gines Geraldo

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Nathalie Kliemann

Staff Scientist (Epidemiology)

Institute of Cancer Research

UNITED KINGDOM

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Yara Maria Franco Moreno

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Lana Vanderlee

Associate Professor / Professeure agrégée

Laval University

CANADA

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Rossana Pacheco da Costa Proenca

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Greyce Luci Bernardo

Professor

Universidade Federal de Santa Catarina

BRAZIL

View details

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Ana Carolina Fernandes

Research Interests

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Articles (20)

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

The Extension of Added Sugar Use in Packaged Foods Targeted at Children in Brazil

Brazilian consumers’ perceptions of traditional, original and homemade claims on food labels

A qualitative exploration of Brazilian parents' attitudes toward food additives through the lens of the Motivation and Opportunity as Determinants Model

Impact of cooking knowledge refresher classes on improving the cooking skills of university students

Declaration of Sweeteners on Food Labels: A Scoping Review of Methodological Issues and Prevalence

Flavour over preservation: a label analysis examining the use of food additives in animal-based foods marketed in Brazil

Strategies to Overcome Local Family Farmers’ Difficulties in Supplying Vegetables Through Short Food Supply Chains: A Brazilian Case Study

Barriers and facilitators to the implementation of a qualitative menu labeling in a self-service buffet restaurant: operators and employees perspectives

Substitutes for Industrial Trans Fats in Packaged Foods: A Scoping Review

Characterization of culinary preparations served in south Brazilian buffet restaurants: potential for healthier food choices

Structural Concepts, Definition, Classification, and Macronutrient and Food Composition of Carbohydrate-Restricted Diets for Individuals with Type 2 Diabetes Mellitus: A Scoping Review

Twenty years of the Postgraduate Program in Nutrition at the Federal University of Santa Catarina: analysis of dissertations and theses

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study

Market-driven fortification of vitamins and minerals in packaged foods targeted at children in Brazil

Declaration of free sugars from fruits on food labels: a scoping review

Influence of qualitative menu labeling on diners' food choices: A controlled quasi-experiment in self-service buffet restaurants

Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study

Is the List of Ingredients a Source of Nutrition and Health Information in Food Labeling? A Scoping Review

Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta-analysis

Collaborators (6)

Ana Paula Gines Geraldo

Nathalie Kliemann

Yara Maria Franco Moreno

Lana Vanderlee

Rossana Pacheco da Costa Proenca

Greyce Luci Bernardo

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