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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Food research international, 2013-11, Vol.54 (1), p.601-610

2013

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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Journal of dairy science, 2012-09, Vol.95 (9), p.4842-4850

2012

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Prebiotic gluten-free bread: Sensory profiling and drivers of liking

Food science & technology, 2014-01, Vol.55 (1), p.248-254

2014

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Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Journal of dairy science, 2013-01, Vol.96 (1), p.16-25

2013

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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Food research international, 2013-05, Vol.51 (2), p.723-728

2013

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The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

Journal of dairy science, 2013-09, Vol.96 (9), p.5512-5521

2013

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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

Food research international, 2013-12, Vol.54 (2), p.1705-1711

2013

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Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Food science & technology, 2013-01, Vol.50 (1), p.210-214

2013

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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786

2011

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Multiple Time‐Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

Journal of sensory studies, 2014-02, Vol.29 (1), p.21-32

2014

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Cheese. What is its contribution to the sodium intake of Brazilians?

Appetite, 2013-07, Vol.66, p.84-88

2013

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Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

Journal of sensory studies, 2014-10, Vol.29 (5), p.339-350

2014

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THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

Journal of sensory studies, 2011-08, Vol.26 (4), p.291-297

2011

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Monitoring the authenticity of low-fat yogurts by an artificial neural network

Journal of dairy science, 2009-10, Vol.92 (10), p.4797-4804

2009

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Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells

Journal of dairy science, 2008-05, Vol.91 (5), p.1743-1750

2008

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Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

CYTA: journal of food, 2014-07, Vol.12 (3), p.277-281

2014

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Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

Journal of dairy science, 2014-05, Vol.97 (5), p.2600-2609

2014

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Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

Journal of dairy science, 2017-08, Vol.100 (8), p.6100-6110

2017

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The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Food research international, 2016-06, Vol.84, p.1-8

2016

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Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

Journal of dairy science, 2017-08, Vol.100 (8), p.6111-6124

2017

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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Journal of food engineering, 2013-02, Vol.114 (3), p.323-330

2013

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Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

Meat science, 2017-09, Vol.131, p.90-98

2017

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Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Journal of dairy science, 2014-12, Vol.97 (12), p.7344-7353

2014

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Use of cluster analysis to evaluate consumer acceptability of beef strip loin steaks

Meat science, 2015-03, Vol.101, p.106-106

2015

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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

Journal of dairy science, 2016-03, Vol.99 (3), p.1762-1772

2016

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Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Multiple Time‐Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

Cheese. What is its contribution to the sodium intake of Brazilians?

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

Monitoring the authenticity of low-fat yogurts by an artificial neural network

Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Use of cluster analysis to evaluate consumer acceptability of beef strip loin steaks

Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

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