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Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.
- Published in:
- Nutrients, 2022, v. 14, n. 3, p. 419, doi. 10.3390/nu14030419
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- Publication type:
- Article
In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits.
- Published in:
- Molecules, 2021, v. 26, n. 12, p. 3480, doi. 10.3390/molecules26123480
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- Publication type:
- Article
Olea europea and By-Products: Extraction Methods and Cosmetic Applications.
- Published in:
- Cosmetics (2079-9284), 2023, v. 10, n. 4, p. 112, doi. 10.3390/cosmetics10040112
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- Publication type:
- Article
Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales.
- Published in:
- Innotec, 2018, v. 15, p. 15, doi. 10.26461/15.03
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- Publication type:
- Article
Percepción del consumidor sobre los tipos de carne picada que se comercializan en Montevideo.
- Published in:
- Innotec, 2014, n. 9, p. 43
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- Publication type:
- Article
Efecto de la incorporación de transglutaminasa microbiana en las propiedades sensoriales de hamburguesas de desmenuzado de merluza (Merluccius hubbsi).
- Published in:
- Innotec, 2013, n. 8, p. 39
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- Publication type:
- Article
Effect of malolactic fermentation on the aroma properties of Tannat wine.
- Published in:
- Australian Journal of Grape & Wine Research, 2001, v. 7, n. 1, p. 27, doi. 10.1111/j.1755-0238.2001.tb00190.x
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- Publication type:
- Article
Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage.
- Published in:
- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010011
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- Publication type:
- Article
INFLUENCE OF TEMPERATURE ON SHELF LIFE OF BUTTERHEAD LETTUCE LEAVES UNDER PASSIVE MODIFIED ATMOSPHERE PACKAGING.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 2, p. 240, doi. 10.1111/j.1745-4557.2009.00248.x
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- Publication type:
- Article
Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt.
- Published in:
- International Journal of Dairy Technology, 2007, v. 60, n. 4, p. 263, doi. 10.1111/j.1471-0307.2007.00346.x
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- Publication type:
- Article
Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 186, doi. 10.1002/jsfa.6704
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- Publication type:
- Article
Does information about the source of functional ingredients influence consumer perception of functional milk desserts?
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 12, p. 2061, doi. 10.1002/jsfa.3313
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- Publication type:
- Article
Sensory and microbiological quality of shiitake mushrooms in modified-atmosphere packages.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 9, p. 1645, doi. 10.1002/jsfa.2848
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- Publication type:
- Article
Study of the reasons for the consumption of each type of vegetable within a population of school-aged children.
- Published in:
- 2018
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- Publication type:
- journal article
Use of completion projective technique to understand consumer's perception upon a novelty cosmetic with olive oil.
- Published in:
- Journal of Sensory Studies, 2023, v. 38, n. 1, p. 1, doi. 10.1111/joss.12800
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- Publication type:
- Article
Application of two projective techniques in the study of consumer perception of antiperspirant/deodorants.
- Published in:
- Journal of Sensory Studies, 2019, v. 34, n. 1, p. N.PAG, doi. 10.1111/joss.12478
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- Publication type:
- Article
Influence of packaging and product information on consumer perception of cosmetic creams-A case study.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 3, p. n/a, doi. 10.1111/joss.12260
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- Publication type:
- Article
Word Association Technique Applied to Cosmetic Products - a Case Study.
- Published in:
- Journal of Sensory Studies, 2014, v. 29, n. 2, p. 103, doi. 10.1111/joss.12084
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- Publication type:
- Article
APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS.
- Published in:
- Journal of Sensory Studies, 2010, v. 25, p. 67, doi. 10.1111/j.1745-459X.2010.00290.x
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- Publication type:
- Article
CONSUMER EXPECTATIONS AND PERCEPTION OF CHOCOLATE MILK DESSERTS ENRICHED WITH ANTIOXIDANTS.
- Published in:
- Journal of Sensory Studies, 2010, v. 25, p. 243, doi. 10.1111/j.1745-459X.2010.00293.x
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- Publication type:
- Article
CONSUMER ATTITUDE TOWARD SHELF-LIFE LABELING: DOES IT INFLUENCE ACCEPTANCE?
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- Journal of Sensory Studies, 2008, v. 23, n. 6, p. 871, doi. 10.1111/j.1745-459X.2008.00192.x
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- Publication type:
- Article
SURVIVAL ANALYSIS TO ESTIMATE SENSORY SHELF LIFE USING ACCEPTABILITY SCORES.
- Published in:
- Journal of Sensory Studies, 2008, v. 23, n. 5, p. 571, doi. 10.1111/j.1745-459X.2008.00173.x
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- Publication type:
- Article
URUGUAYAN CONSUMERS' PERCEPTION OF FUNCTIONAL FOODS.
- Published in:
- Journal of Sensory Studies, 2008, v. 23, n. 5, p. 614, doi. 10.1111/j.1745-459X.2008.00176.x
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- Publication type:
- Article
SENSORY CHARACTERIZATION OF EMOLLIENTS.
- Published in:
- Journal of Sensory Studies, 2008, v. 23, n. 2, p. 149, doi. 10.1111/j.1745-459X.2007.00136.x
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- Publication type:
- Article
CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHE.
- Published in:
- Journal of Sensory Studies, 2008, v. 23, n. 2, p. 171, doi. 10.1111/j.1745-459X.2007.00148.x
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- Publication type:
- Article
PREFERENCE MAPPING OF COLOR OF URUGUAYAN HONEYS.
- Published in:
- Journal of Sensory Studies, 2007, v. 22, n. 5, p. 507, doi. 10.1111/j.1745-459X.2007.00125.x
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- Publication type:
- Article
PREFERENCE MAPPING OF TEXTURE OF DULCE DE LECHE.
- Published in:
- Journal of Sensory Studies, 2006, v. 21, n. 6, p. 553, doi. 10.1111/j.1745-459X.2006.00082.x
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- Publication type:
- Article
SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENT.
- Published in:
- Journal of Sensory Studies, 2006, v. 21, n. 2, p. 203, doi. 10.1111/j.1745-459X.2006.00061.x
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- Publication type:
- Article
SHELF-LIFE ESTIMATION OF APPLE-BABY FOOD.
- Published in:
- Journal of Sensory Studies, 2006, v. 21, n. 1, p. 101, doi. 10.1111/j.1745-459X.2006.00053.x
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- Publication type:
- Article
SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSIS.
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- Journal of Sensory Studies, 2004, v. 19, n. 6, p. 500, doi. 10.1111/j.1745-459X.2004.050704.x
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- Publication type:
- Article
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2405, doi. 10.3390/foods13152405
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- Publication type:
- Article
Strawberry jams enriched with Acca sellowiana extract.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 6, p. 497, doi. 10.1177/1082013219835318
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- Publication type:
- Article
Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 8, p. 699, doi. 10.1177/1082013217717612
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- Publication type:
- Article
Acceptability of Aloysia citriodora-supplemented peach jams.
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- Food Science & Technology International, 2015, v. 21, n. 1, p. 64, doi. 10.1177/1082013213513030
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- Publication type:
- Article
Sensory characteristics of antioxidant extracts from Uruguayan native plants: Influence of deodorization by steam distillation.
- Published in:
- Food Science & Technology International, 2013, v. 19, n. 6, p. 485, doi. 10.1177/1082013212455348
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- Publication type:
- Article
Development of functional milk desserts enriched with resistant starch based on consumers’ perception.
- Published in:
- Food Science & Technology International, 2012, v. 18, n. 5, p. 465, doi. 10.1177/1082013211433070
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- Publication type:
- Article
INSTRUMENTAL METHODS TO CHARACTERIZE NONORAL TEXTURE OF DULCE DE LECHE.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 5, p. 553, doi. 10.1111/j.1745-4603.2006.00068.x
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- Publication type:
- Article
INFLUENCE OF ENZYMES ON THE TEXTURE OF BROWN PAN BREAD.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 3, p. 300, doi. 10.1111/j.1745-4603.2006.00053.x
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- Publication type:
- Article
Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 5, p. 1081, doi. 10.1007/s00217-007-0635-7
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- Publication type:
- Article