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Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

Food research international, 2011-04, Vol.44 (3), p.677-683

2011

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Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Food quality and preference, 2014-09, Vol.36, p.87-95

2014

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Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Food research international, 2013-12, Vol.54 (2), p.1670-1679

2013

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Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages

Food research international, 2014-10, Vol.64, p.701-710

2014

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Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

International journal of food science & technology, 2022-09, Vol.57 (9), p.6112-6121

2022

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Ideal and relative sweetness of high intensity sweeteners in mango nectar

International journal of food science & technology, 2012-05, Vol.47 (5), p.991-996

2012

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Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici ( Byrsonima crassifolia (L.) Kunth) and Taperebá ( Spondias mombin L.) Beverages

Molecules (Basel, Switzerland), 2021-01, Vol.26 (2), p.332

2021

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Development of fruit beverages with coconut water: Physicochemical characterization, antioxidant potential, and sensory properties

Applied Research, 2023-12, Vol.2 (6), p.n/a

2023

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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Journal of culinary science & technology, 2023-09, Vol.21 (5), p.829-843

2023

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Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Food quality and preference, 2015-06, Vol.42, p.154-164

2015

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Stability of sample configurations from projective mapping: How many consumers are necessary?

Food quality and preference, 2014-06, Vol.34, p.79-87

2014

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Time-intensity profile and relationship with consumer acceptability of processed cheese spread

Research, Society and Development, 2023-07, Vol.12 (7), p.e17612742672

2023

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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Food research international, 2010-06, Vol.43 (5), p.1444-1448

2010

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Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low-Calorie Sweeteners in Orange Juice

Journal of sensory studies, 2014-12, Vol.29 (6), p.474-479

2014

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Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

Journal of sensory studies, 2014-02, Vol.29 (1), p.74-87

2014

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REPENSANDO A RELAÇÃO COM O LIXO: RELATO DE EXPERIÊNCIA EM DUAS ESCOLAS DO MUNICÍPIO DE SÃO GABRIEL DA CACHOEIRA-AM

Nexus - Revista de Extensão do IFAM, 2022-12, Vol.8 (12)

2022

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HOLOCENE EVOLUTION OF A WAVE-DOMINATED BARRIER-LAGOON SYSTEM IN RIO DE JANEIRO, BRAZIL

Radiocarbon, 2021-08, Vol.63 (4), p.1175-1191

2021

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The tribe Dysoniini part IV: New species of Quiva Hebard, 1927 (Orthoptera: Tettigoniidae: Phaneropterinae) from Brazilian rainforest and some clarifications

Zootaxa, 2015-06, Vol.3972 (1), p.75

2015

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New species of Microcentrum Scudder, 1862 (Orthoptera: Tettigonioidea: Phaneropteridae) from Amazon rainforest

Zootaxa, 2015-03, Vol.3937 (3), p.591

2015

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Dinâmica erosiva e progradacional das praias de Atafona e Grussaí (RJ), 1954-2019

Revista da ANPEGE (Online), 2021-12, Vol.17 (33), p.162-182

2021

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Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

International journal of dairy technology, 2011-11, Vol.64 (4), p.549-556

2011

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Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

Food science & nutrition, 2020-05, Vol.8 (5), p.2341-2347

2020

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Perfil sensorial e aceitação de bebida láctea achocolatada

Ciência e tecnologia de alimentos, 2010, Vol.30 (2), p.391-398

2010

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Perfil sensorial e aceitação de bebida láctea achocolatada

Ciência e tecnologia de alimentos, 2010-06, Vol.30 (2), p.391-398

2010

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Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages

Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

Ideal and relative sweetness of high intensity sweeteners in mango nectar

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici ( Byrsonima crassifolia (L.) Kunth) and Taperebá ( Spondias mombin L.) Beverages

Development of fruit beverages with coconut water: Physicochemical characterization, antioxidant potential, and sensory properties

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Stability of sample configurations from projective mapping: How many consumers are necessary?

Time-intensity profile and relationship with consumer acceptability of processed cheese spread

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low-Calorie Sweeteners in Orange Juice

Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

REPENSANDO A RELAÇÃO COM O LIXO: RELATO DE EXPERIÊNCIA EM DUAS ESCOLAS DO MUNICÍPIO DE SÃO GABRIEL DA CACHOEIRA-AM

HOLOCENE EVOLUTION OF A WAVE-DOMINATED BARRIER-LAGOON SYSTEM IN RIO DE JANEIRO, BRAZIL

The tribe Dysoniini part IV: New species of Quiva Hebard, 1927 (Orthoptera: Tettigoniidae: Phaneropterinae) from Brazilian rainforest and some clarifications

New species of Microcentrum Scudder, 1862 (Orthoptera: Tettigonioidea: Phaneropteridae) from Amazon rainforest

Dinâmica erosiva e progradacional das praias de Atafona e Grussaí (RJ), 1954-2019

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

Perfil sensorial e aceitação de bebida láctea achocolatada

Perfil sensorial e aceitação de bebida láctea achocolatada

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