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Results 1-10 of 11 (Search time: 0.015 seconds).
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PreviewIssue DateTitleAuthor(s)AdvisorType
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
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
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
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: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotamePalazzo, A. B.; Bolini, H. M. A.-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