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Sensitivity Comparison of Sequential Monadic and Side-by-Side Presentation Protocols in Affective Consumer Testing.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. S322, doi. 10.1111/j.1750-3841.2009.01284.x
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- Article
Recommendations for optimization of fortified and blended food aid products from the United States.
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- Nutrition Reviews, 2010, v. 68, n. 5, p. 290, doi. 10.1111/j.1753-4887.2010.00288.x
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- Article
Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: A field study report.
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- Food & Nutrition Bulletin, 2008, v. 29, n. 3, p. 213, doi. 10.1177/156482650802900307
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- Article
Stability of key micronutrients added to fortified maize flours and corn meal.
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- Annals of the New York Academy of Sciences, 2014, v. 1312, n. 1, p. 15, doi. 10.1111/nyas.12310
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- Article
Multiple Comparison Procedures for Analysis of Ranked Data.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S132, doi. 10.1111/j.1365-2621.2006.tb08916.x
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- Article
Optimization of a Convective Air Flow Solar Food Dryer.
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- International Journal of Food Engineering, 2009, v. 5, n. 1, p. 1, doi. 10.2202/1556-3758.1500
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- Article
Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing.
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- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1272, doi. 10.1002/fsn3.3161
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- Article
Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 8, p. 771, doi. 10.1007/s11746-008-1256-4
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- Article
Chemical, physical, and sensory properties of nixtamalized oat tortillas.
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- Cereal Chemistry, 2024, v. 101, n. 2, p. 299, doi. 10.1002/cche.10749
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- Article
Optimization of oat amylase activity during sprouting to enhance sugar production.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 784, doi. 10.1002/cche.10421
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- Article
Folate Stability in Folic Acid Enriched Corn Masa Flour, Tortillas, and Tortilla Chips over the Expected Shelf Life.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 917, doi. 10.1094/CCHEM-02-17-0037-R
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- Article
Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour.
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- Cereal Chemistry, 2016, v. 93, n. 5, p. 508, doi. 10.1094/CCHEM-11-15-0238-R
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- Article