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Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization.
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- Journal of Texture Studies, 2024, v. 55, n. 5, p. 1, doi. 10.1111/jtxs.12867
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- Article
Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 4124, doi. 10.1002/jsfa.8280
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- Article
EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE.
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- Journal of Sensory Studies, 2009, v. 24, n. 2, p. 243, doi. 10.1111/j.1745-459X.2009.00208.x
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- Article
SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINA.
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- Journal of Sensory Studies, 2007, v. 22, n. 5, p. 520, doi. 10.1111/j.1745-459X.2007.00123.x
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- Article
SOURNESS–SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER.
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- Journal of Sensory Studies, 2006, v. 21, n. 6, p. 601, doi. 10.1111/j.1745-459X.2006.00085.x
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- Article