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Understanding consumers' underlying motives for purchasing cheese with health benefits.
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- Innotec, 2018, n. 16, p. 35, doi. 10.26461/16.05
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- Article
Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.
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- Journal of Food Science & Technology, 2015, v. 52, n. 10, p. 6435, doi. 10.1007/s13197-015-1756-9
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- Article
Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts.
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- Food Biophysics, 2015, v. 10, n. 2, p. 116, doi. 10.1007/s11483-014-9371-2
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- Article
Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert.
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- Journal of Sensory Studies, 2013, v. 28, n. 6, p. 483, doi. 10.1111/joss.12073
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- Article
Impact of Structural Differences on Perceived Sweetness in Semisolid Dairy Matrices.
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- Journal of Texture Studies, 2013, v. 44, n. 5, p. 346, doi. 10.1111/jtxs.12019
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- Article
Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties.
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- Food Biophysics, 2013, v. 8, n. 2, p. 122, doi. 10.1007/s11483-013-9287-2
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- Article
IDENTIFYING DRIVERS OF LIKING FOR COMMERCIAL SPREADABLE CHEESES WITH DIFFERENT FAT CONTENT.
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- Journal of Sensory Studies, 2012, v. 27, n. 1, p. 1, doi. 10.1111/j.1745-459X.2011.00362.x
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- Article
Dark chocolate acceptability: influence of cocoa origin and processing conditions.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 2, p. 404, doi. 10.1002/jsfa.4592
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- Article
Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts.
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- Food Biophysics, 2011, v. 6, n. 4, p. 440, doi. 10.1007/s11483-011-9224-1
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- Article
FLOW PROPERTIES OF CARBOXYMETHYLCELLULOSE DAIRY SYSTEMS WITH DIFFERENT FAT CONTENT.
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- Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1903, doi. 10.1111/j.1745-4530.2009.00383.x
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- Article
TEXTURE PERCEIVED ON INULIN-ENRICHED LOW-FAT SEMISOLID DAIRY DESSERTS. RHEOLOGICAL AND STRUCTURAL BASIS.
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- Journal of Texture Studies, 2011, v. 42, n. 3, p. 174, doi. 10.1111/j.1745-4603.2010.00280.x
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- Article
ACCEPTABILITY OF YOGURT AND YOGURT-LIKE PRODUCTS: INFLUENCE OF PRODUCT INFORMATION AND CONSUMER CHARACTERISTICS AND PREFERENCES.
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- Journal of Sensory Studies, 2010, v. 25, p. 171, doi. 10.1111/j.1745-459X.2009.00271.x
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- Article
Flow behaviour of inulin-enriched dairy desserts: influence of inulin average chain length.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1214, doi. 10.1111/j.1365-2621.2009.01949.x
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- Article
Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages.
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- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 14, p. 2426, doi. 10.1002/jsfa.3347
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- Article
CONSUMER ATTITUDES AND OPINIONS TOWARD FUNCTIONAL FOODS: A FOCUS GROUP STUDY.
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- Journal of Sensory Studies, 2008, v. 23, n. 4, p. 514, doi. 10.1111/j.1745-459X.2008.00169.x
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- Article
Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements.
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- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 3, p. 397, doi. 10.1002/jsfa.3099
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- Article
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA.
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- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 377, doi. 10.1111/j.1745-459X.2007.00111.x
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- Article
Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 980, doi. 10.1111/j.1365-2621.2005.01156.x
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- Article
SENSORY EVALUATION OF VANILLA-DAIRY DESSERTS BY REPERTORY GRID METHOD AND FREE CHOICE PROFILE.
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- Journal of Sensory Studies, 2006, v. 21, n. 1, p. 20, doi. 10.1111/j.1745-459X.2006.00050.x
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- Article
Rheology and microstructure of custard model systems with cross-linked waxy maize starch.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 30, doi. 10.1002/ffj.1698
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- Article
Rheology of dairy custard model systems: Influence of milk -fat and hydrocolloid type.
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- European Food Research & Technology, 2005, v. 221, n. 3/4, p. 342
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- Article
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems.
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- European Food Research & Technology, 2005, v. 220, n. 1, p. 25
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- Article
Sensory Profiling of Cooked Gilthead Sea Bream (Sparus aurata): Sensory Evaluation Procedures and Panel Training.
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- Food Science & Technology International, 2002, v. 8, n. 3, p. 169, doi. 10.1177/1082013202008003641
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- Article
Optimising acceptability of low-sugar strawberry gels segmenting consumers by internal preference mapping.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 4, p. 626, doi. 10.1002/(SICI)1097-0010(19990315)79:4<626::AID-JSFA236>3.0.CO;2-6
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- Article