Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lorena O. Coimbra"'
Autor:
Jéssica Ferreira Rodrigues, Ana Carla Marques Pinheiro, Adriano G. Cruz, Jonas Guimarães e Silva, Erick Almeida Esmerino, Lorena O. Coimbra, Bruna A. Mangia, Gustavo Augusto Lacorte, Mônica Q. Freitas
Publikováno v:
Journal of Sensory Studies. 35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2005ca76b3e350e72c63daaa55ca542f
https://doi.org/10.1111/joss.12562
https://doi.org/10.1111/joss.12562
Autor:
Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, Erick A. Esmerino, Vitor Andre Silva Vidal, Mônica Q. Freitas, Lorena O. Coimbra, Adriano G. Cruz
Publikováno v:
Meat science. 161
The conceptual representation and sensory profiling of low sodium salted meat containing different flavor enhancers (n = 9) were investigated using the Q methodology. Seventy consumers performed a Q-sorting task having in mind the health concept, usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c281af63aefe51d2663b3e50260ba934
https://pubmed.ncbi.nlm.nih.gov/31707157
https://pubmed.ncbi.nlm.nih.gov/31707157
Autor:
Ramon Silva, Marise Aparecida Rodrigues Pollonio, Lorena O. Coimbra, Jonas T. Guimarães, Daniel Granato, Adriano G. Cruz, Marcia C. Silva, Tatiana Colombo Pimentel, Ramon S. Rocha, Erick A. Esmerino, Celso F. Balthazar, Mônica Q. Freitas, Vitor Andre Silva Vidal
Publikováno v:
LWT. 134:110052
The conceptual representation and consumer sensory profiling (100 consumers) of acerola flavored whey beverages manufactured using ohmic heating at different operational conditions were investigated using the Q methodology, having in mind the concept
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cc086b74a7868c501a76184348708aa
https://doi.org/10.1016/j.lwt.2020.110052
https://doi.org/10.1016/j.lwt.2020.110052
Autor:
Mirian dos Santos, Vitor Andre Silva Vidal, Lorena O. Coimbra, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini, Adriano Gomes da Cruz, Erick Almeida Esmerino
Publikováno v:
Food Research International. 132:109066
Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4901932788eb6b3e8da2eedd095878f2
https://doi.org/10.1016/j.foodres.2020.109066
https://doi.org/10.1016/j.foodres.2020.109066