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Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Journal of sensory studies, 2018-04, Vol.33 (2), p.n/a

2018

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Food and wellbeing. Towards a consumer-based approach

Appetite, 2014-03, Vol.74, p.61-69

2014

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How do processing technology and formulation influence consumers’ choice of fruit juice?

International journal of food science & technology, 2020-06, Vol.55 (6), p.2660-2668

2020

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Comparison of two sensory profiling techniques based on consumer perception

Food quality and preference, 2010-06, Vol.21 (4), p.417-426

2010

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The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review

Foods, 2021-09, Vol.10 (9), p.2206

2021

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Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

Journal of functional foods, 2019-05, Vol.56, p.276-285

2019

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Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

Food quality and preference, 2016-09, Vol.52, p.62-73

2016

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How Do Nutritional Warnings Work on Commercial Products? Results From a Hypothetical Choice Experiment

Frontiers in nutrition (Lausanne), 2022-06, Vol.9, p.921515-921515

2022

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Consumers' Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

Foods, 2022-01, Vol.11 (3), p.323

2022

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Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions

Food quality and preference, 2017-03, Vol.56, p.138-148

2017

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Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Journal of sensory studies, 2024-02, Vol.39 (1), p.n/a

2024

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Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

PloS one, 2018-05, Vol.13 (5), p.e0196665-e0196665

2018

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Editorial: Strengthening food labeling policies in Brazil

Frontiers in nutrition (Lausanne), 2023-05, Vol.10, p.1196243-1196243

2023

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Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies

Journal of sensory studies, 2021-04, Vol.36 (2), p.n/a

2021

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Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness

Food science and human wellness, 2019-12, Vol.8 (4), p.368-374

2019

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Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk

Food science and technology international, 2021-09, Vol.27 (6), p.539-553

2021

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What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Foods, 2022-02, Vol.11 (3), p.434

2022

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Packagings for the transportation of persimmon and their effects on sensory characteristics

Pesquisa agropecuaria brasileira, 2019-01, Vol.54

2019

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Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars

Brazilian Journal of Food Technology, 2023, Vol.26

2023

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Fruit Preservation: Novel and Conventional Technologies

1, 2018

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Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Food quality and preference, 2010-12, Vol.21 (8), p.930-937

2010

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Multivariate Nature of Fish Freshness Evaluation by Consumers

Foods, 2022-07, Vol.11 (14), p.2144

2022

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Fermented milk beverage: formulation and process

Ciência rural, 2019-01, Vol.49 (3)

2019

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Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

Food science & technology, 2009, Vol.42 (1), p.303-306

2009

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Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Food science & nutrition, 2019-04, Vol.7 (4), p.1328-1336

2019

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Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Food and wellbeing. Towards a consumer-based approach

How do processing technology and formulation influence consumers’ choice of fruit juice?

Comparison of two sensory profiling techniques based on consumer perception

The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review

Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

How Do Nutritional Warnings Work on Commercial Products? Results From a Hypothetical Choice Experiment

Consumers' Attitudes toward the Use of an Edible Coating for Lamb Meat According to Label Information

Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

Editorial: Strengthening food labeling policies in Brazil

Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies

Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness

Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

Packagings for the transportation of persimmon and their effects on sensory characteristics

Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars

Fruit Preservation: Novel and Conventional Technologies

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Multivariate Nature of Fish Freshness Evaluation by Consumers

Fermented milk beverage: formulation and process

Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

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