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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

CYTA: journal of food, 2023-12, Vol.21 (1), p.72-81

2023

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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Foods, 2021-02, Vol.10 (3), p.499

2021

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Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Heliyon, 2023-04, Vol.9 (4), p.e15403-e15403, Article e15403

2023

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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products

Foods, 2021-12, Vol.11 (1), p.36

2021

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Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Ciência e tecnologia de alimentos, 2019-09, Vol.39 (3), p.644-651

2019

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Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

Sustainability, 2023-03, Vol.15 (5), p.3873

2023

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Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

Food science and technology international, 2019-12, Vol.25 (8), p.642-648

2019

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Green extraction of rice bran proteins and full revaluation of the remaining by‐products

Cereal chemistry, 2022-01, Vol.99 (1), p.184-193

2022

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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties

Food science and technology international, 2023-08, p.10820132231193474-10820132231193474

2023

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Blueberry by-product used as an ingredient in the development of functional cookies

Food science and technology international, 2018-06, Vol.24 (4), p.301-308

2018

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Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Food chemistry, 2014-01, Vol.143, p.231-238

2014

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New functional ingredient from orange juice byproduct through a green extraction method

Journal of food processing and preservation, 2019-05, Vol.43 (5), p.e13934-n/a

2019

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Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Frontiers in Food Science and Technology (Online), 2022-06, Vol.2

2022

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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Journal of food and nutrition research (Newark, Del. Print), 2019-10, Vol.7 (9), p.632-638

2019

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Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”

Dairy science & technology, 2013, Vol.93 (2), p.151-162

2013

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Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo

INNOTEC (Laboratorio Tecnológico del Uruguay), 2014-12 (9), p.24-30

2014

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Estudio comparativo de la estabilidad lipídica de harinas de soja, sorgo, avena, salvado y germen de trigo con y sin extrusión

INNOTEC (Laboratorio Tecnológico del Uruguay), 2013-12 (8), p.30-38

2013

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Multigrain bread processing with extruded flours

INNOTEC (Laboratorio Tecnológico del Uruguay), 2014-12 (9), p.61-69

2014

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Study of the physicochemical composition of pumpkin seeds flour as a food ingredient

INNOTEC (Laboratorio Tecnológico del Uruguay), 2013-01 (7), p.25-30

2013

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Immediate effects of the implementation of nutritional warnings in Uruguay: awareness, self-reported use and increased understanding

Public health nutrition, 2021-02, Vol.24 (2), p.364-375

2021

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Do nutritional warnings do their work? Results from a choice experiment involving snack products

Food quality and preference, 2019-10, Vol.77, p.159-165

2019

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Health-related cues on the packages of processed and ultra-processed products: prevalence and policy implications

British journal of nutrition, 2023-07, Vol.130 (1), p.174-184

2023

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Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making

Food quality and preference, 2018-09, Vol.68, p.215-225

2018

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“I don't throw away food, unless I see that it's not fit for consumption”: An in-depth exploration of household food waste in Uruguay

Food research international, 2022-01, Vol.151, p.110861-110861, Article 110861

2022

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The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond

Food quality and preference, 2022-01, Vol.95, p.104366, Article 104366

2022

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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products

Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

Green extraction of rice bran proteins and full revaluation of the remaining by‐products

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties

Blueberry by-product used as an ingredient in the development of functional cookies

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

New functional ingredient from orange juice byproduct through a green extraction method

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”

Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo

Estudio comparativo de la estabilidad lipídica de harinas de soja, sorgo, avena, salvado y germen de trigo con y sin extrusión

Multigrain bread processing with extruded flours

Study of the physicochemical composition of pumpkin seeds flour as a food ingredient

Immediate effects of the implementation of nutritional warnings in Uruguay: awareness, self-reported use and increased understanding

Do nutritional warnings do their work? Results from a choice experiment involving snack products

Health-related cues on the packages of processed and ultra-processed products: prevalence and policy implications

Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making

“I don't throw away food, unless I see that it's not fit for consumption”: An in-depth exploration of household food waste in Uruguay

The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond

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