Browsing by Subject CATA
Showing results 1 to 9 of 9
| Issue Date | Title | Author(s) |
| 2013 | Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale. | CRUZ, A. G.  ; CADENA, R. S.; CASTRO, W. F.; ESMERINO, E. A.; RODRIGUES, J. B.; GAZE, L.; FARIA, J. A. F.; FREITAS, M. Q.; DELIZA, R.; BOLINI, H. M. A. |
| 2017 | Consumer perception of sugar-reduced orange/pomegranate juices. | REIS, F.; DELIZA, R.; ARES, G. |
| 2016 | Desenvolvimento de leite achocolatado com probiótico utilizando metodologia baseada no consumidor. | OLIVEIRA, D. C. R.; CAIMI, D.; JAUNARENA, I.; LORENZO, I.; ARES. G.; DELIZA, R.; GIMÉNEZ, A. |
| 2017 | Developing fruit smoothie for children and adolescents. | ROCHA, W. S.; FONSECA, V. V.; OLIVEIRA, D.; MARTINS, I. B. A.; ALCANTARA, M.; DELIZA, R. |
| 2020 | Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses. | SOARES, A.; BARROS, N. M.; COSTA, L.; SAINT'PIERRE, T. D.; DONANGELO, C.; DELIZA, R.; FARAH, A. |
| 2016 | Recommendations for gradual sugar reduction in probiotic chocolate-flavoured milk. | OLIVEIRA, D. C. R. de; DELIZA, R.; REIS, F. R.; ROSENTHAL, A.; GIMÉNEZ, A.; ARES, G. |
| 2013 | Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology. | ALVES, N.; DELIZA, R.; ROSENTHAL, A. |
| 2013 | Sensory profiling and acceptance of maturated nelore (Bos Indicus) beef using Check-All-That-Apply question. | CABRAL NETO, O.; ROSENTHAL, A.; LEAL JUNIOR, W. F.; DELIZA, R.; ARES, G.; GASPAR, A. |
| 2018 | Utilização de casca de uva como ingrediente no desenvolvimento de barras de cereais. | MACHADO, A. M. R. |
