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Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models.
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- Journal of Food Science & Technology, 2022, v. 59, n. 4, p. 1520, doi. 10.1007/s13197-021-05162-w
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- Article
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs.
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- Journal of Food Science & Technology, 2022, v. 59, n. 1, p. 46, doi. 10.1007/s13197-021-04977-x
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- Article
Application of the nutrient profile model in the development of food bars with functional potential.
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- Journal of Food Science & Technology, 2021, v. 58, n. 11, p. 4313, doi. 10.1007/s13197-020-04909-1
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- Article
Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3920, doi. 10.1007/s13197-020-04590-4
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- Article
Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study.
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- Ciência Rural, 2019, v. 49, n. 6, p. 1, doi. 10.1590/0103-8478cr20181048
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- Article
DIAGNÓSTICO DO CONSUMO E PROCESSO PRODUTIVO DE DOCES DE FRUTAS PRODUZIDOS ARTESANALMENTE.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, v. 23, n. 4, p. 589
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- Article
OPINIONS AND ATTITUDES OF WINE CONSUMERS UTILIZING FOCUS GROUP.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 4, p. 503
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- Article
Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite.
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- Journal of Food Process Engineering, 2021, v. 44, n. 11, p. 1, doi. 10.1111/jfpe.13843
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- Article
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.
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- Journal of Dairy Research, 2013, v. 80, n. 3, p. 319, doi. 10.1017/S0022029913000204
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- Article
Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 7, p. 501, doi. 10.9755/ejfa.2019.v31.i7.1982
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- Article
The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16291
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- Article
QUALITY ALTERATIONS DURING STORAGE OF SUGAR-FREE GUAVA JAM WITH ADDED PREBIOTICS.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 806, doi. 10.1111/j.1745-4549.2012.00703.x
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- Article
NEW PRODUCTS DEVELOPMENT: A MARKETING STUDY OF A POPSICLE PRODUCED WITH WHEY.
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- Organizações Rurais & Agroindustriais, 2018, v. 20, n. 1, p. 1, doi. 10.21714/2238-68902018v20n1p1
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- Article
Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?
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- Journal of Sensory Studies, 2024, v. 39, n. 5, p. 1, doi. 10.1111/joss.12952
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- Article
Integration of the optimized descriptive profile and temporal dominance of sensations methodologies.
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- Journal of Sensory Studies, 2021, v. 36, n. 3, p. 1, doi. 10.1111/joss.12651
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- Article
The impact of varying educational intervention on consumer understanding and attitude toward reducing sodium in food: Implications for marketing strategies.
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- Journal of Sensory Studies, 2020, v. 35, n. 2, p. 1, doi. 10.1111/joss.12558
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- Article
SALTING POTENCY AND TIME-INTENSITY PROFILE OF MICROPARTICULATED SODIUM CHLORIDE IN SHOESTRING POTATOES.
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- Journal of Sensory Studies, 2015, v. 30, n. 1, p. 1, doi. 10.1111/joss.12129
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- Article
ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS.
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- Journal of Sensory Studies, 2011, v. 26, n. 5, p. 339, doi. 10.1111/j.1745-459X.2011.00349.x
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- Article
Optimization of texture profile analysis parameters for commercial guava preserve.
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- Revista Ceres, 2021, v. 68, n. 6, p. 530, doi. 10.1590/0034-737X202168060004
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- Article
Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 73, doi. 10.1177/1082013220932355
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- Article