Browsing by Author Bolini, H. M. A.

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2009Monitoring the authenticity of low-fat yogurts by an artificial neural networkCruz, A. G. da; Walter, E. H. M.; Cadena, R. S.; Faria, J. A. F.; Bolini, H. M. A.; Fileti, A. M. Frattini-Artigo
2014Prebiotic gluten-free bread: sensory profiling and drivers of likingMorais, E. C.; Cruz, A. G.; Faria, J. A. F.; Bolini, H. M. A.-Artigo
2011Manufacture of low-sodium minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chlorideGomes, A. P.; Cruz, A. G.; Cadena, R. S.; Celeghini, M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.; Granato, D.-Artigo
2017Label claims influences on acceptance: consumers’ changes expectation and intention in a case study with functional chocolate ice creamPalazzo, A. B.; Bolini, H. M. A.-Artigo
2017Sweeteners in diet chocolate ice cream: penalty analysis and acceptance evaluationPalazzo, A. B.; Bolini, H. M. A.-Artigo
2015Influence of functional and diet/light claims on chocolate dairy dessert consumers' evaluations: bilinear and multilinear decomposition methodsMorais, E. C.; Pinheiro, A. C. M.; Nunes, C. A.; Bolini, H. M. A.-Artigo
2017Reformulating minas frescal cheese using consumers' perceptions: insights from intensity scales and check-all-that-apply questionnairesOliveira, E. W.; Esmerino, E. A.; Carr, B. Thomas; Pinto, L. P. F.; Silva, H. L. A.; Pimentel, T. C.; Bolini, H. M. A.; Cruz, A. G.; Freitas, M. Q.-Artigo
2017Sensory profiling of low sodium frankfurter containing garlic products: adequacy of polarized projective mapping compared with trained panelHorita, C. N.; Esmerino, E. A.; Vidal, V. A. S.; Farah, J. S.; Amaral, G. V.; Bolini, H. M. A.; Cruz, A. G.; Pollonio, M. A. R.-Artigo
2015Survival analysis: a consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisseEsmerino, E. A.; Paixão, J. A.; Cruz, A. G.; Garitta, L.; Hough, G.; Bolini, H. M. A.-Artigo
2017Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: performance of new statistical approaches to evaluate check-all-that-apply dataTorres, F. R.; Esmerino, E. A.; Carr, B. Thomas; Ferrão, L. L.; Granato, D.; Pimentel, T. C.; Bolini, H. M. A.; Freitas, M. Q.; Cruz, A. G.-Artigo
2014Multiple time-intensity analysis: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotamePalazzo, A. B.; Bolini, H. M. A.-Artigo
2011Effect of the inoculation level of Lactobacillus Acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheesesGomes, A. A.; Braga, S. P.; Cruz, A. G.; Cadena, R. S.; Lollo, P. C. B.; Carvalho, C.; Amaya-Farfán, J.; Faria, J. A. F.; Bolini, H. M. A.-Artigo
2014Multiple time‐intensity analysis and temporal dominance of sensations of chocolate dairy dessert using prebiotic and different high‐intensity sweetenerMorais, E. C.; Pinheiro, A. C. M.; Nunes, C. A.; Bolini, H. M. A.-Artigo
2014Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beveragePaixão, J. A.; Rodrigues, J. B.; Esmerino, E. A.; Cruz, A. G.; Bolini, H. M. A.-Artigo
2016Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheesePereira, E. P. R.; Cavalcanti, R. N.; Esmerino, E. A.; Silva, R.; Guerreiro, L. R. M.; Cunha, R. L.; Bolini, H. M. A.; Meireles, M. A.; Faria, J. A. F.; Cruz, A. G.-Artigo
2015Chocolate milk with Chia oil: ideal sweetness, sweeteners equivalence, and dynamic sensory evaluation using a time-intensity methodologyRodrigues, J. B.; Paixão, J. A.; Cruz, A. G.; Bolini, H. M. A.-Artigo
2008Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cellsVianna, P. C. B.; Mazal, G.; Santos, M. V.; Bolini, H. M. A.; Gigante, M. L.-Artigo
2013Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluationCastro, W. F.; Cruz, A. G.; Bisinotto, M. S.; Guerreiro, L. M. R.; Faria, J. A. F.; Bolini, H. M. A.; Cunha, R. L.; Deliza, R.-Artigo
2012Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mappingCadena, R. S.; Cruz, A. G.; Faria, J. A. F.; Bolini, H. M. A.-Artigo
2014Multiple time‐intensity analysis: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotamePalazzo, A. B.; Bolini, H. M. A.-Artigo