Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Laura Fernandes Melo Cabral"'
Autor:
Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, Magnus Luiz Emmendoerfer, Márcia Cristina Teixeira Ribeiro Vidigal, Samuel José Silva Soares da Rocha, Suzana Maria Della Lucia, Laura Fernandes Melo Cabral, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100056- (2021)
Perceived healthiness (PH) has been the subject of intensive research over the last years, mainly due to its huge impact on food choice. Nonetheless, consumers’ perceptions of healthiness have predominantly been investigated from the quantitative p
Externí odkaz:
https://doaj.org/article/6b20e83158a84b9da114a816c508030c
Autor:
Vinícius Rodrigues Arruda Pinto, Laura Fernandes Melo Cabral, Jéssica Bevenuto Mattar, Josefina Bressan
Publikováno v:
Brazilian Journal of Development. 5:24076-24081
E consolidado que o efeito de fontes extrinsecas ao alimento exerce efeito significativo na sua percepcao sensorial. Entretanto, estudos que mostram o efeito da preocupacao com a saude e sua relacao com estas fontes ainda sao escassos. O objetivo do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2691558f5bb361d006fab862b11148cf
https://doi.org/10.34117/bjdv5n11-098
https://doi.org/10.34117/bjdv5n11-098
Autor:
Márcia Cristina Teixeira Ribeiro Vidigal, Magnus Luiz Emmendoerfer, Antônio Fernandes de Carvalho, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Suzana Maria Della Lucia, Ítalo Tuler Perrone, Felipe Rocha
Publikováno v:
Future Foods, Vol 4, Iss, Pp 100056-(2021)
Perceived healthiness (PH) has been the subject of intensive research over the last years, mainly due to its huge impact on food choice. Nonetheless, consumers’ perceptions of healthiness have predominantly been investigated from the quantitative p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09da96dd9febfa1edd5b11ed683e0e8a
https://doi.org/10.1016/j.fufo.2021.100056
https://doi.org/10.1016/j.fufo.2021.100056
Autor:
Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Laura Fernandes Melo Cabral, Suzana Maria Della Lucia, Vinícius Rodrigues Arruda Pinto, Samuel José Silva Soares da Rocha, Douglas Fernando Balbino, Márcia Cristina Teixeira Ribeiro Vidigal, Gustavo Leite Milião
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100271
This paper aims to provide a broad view of how contemporary foods have altered the conception of comfort foods. Can ‘green’ foods be comfort foods? Moreover, are modern trends producing new comfort foods? To answer these questions, we conducted q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23d6e8de60cc0901e7db7d509fc2dd03
https://doi.org/10.1016/j.ijgfs.2020.100271
https://doi.org/10.1016/j.ijgfs.2020.100271