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Resultado 1-10 de 67.
Ano de publicaçãoTítuloAutor(es)
2013Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.ALVES, N.; DELIZA, R.; ROSENTHAL, A.
2013Effect of packaging attributes on consumer liking of pressurized low salted cooked ham.ALVES, N.; DELIZA, R.; ROSENTHAL, A.
2013Keynote overview: consumer perception on novel technologies.DELIZA, R.
2013Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product.BONFIM, R. C.; STEPHAN, M. P.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; AZEVEDO, T. L.; MELLINGER-SILVA, C.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F.
2013How do foods affect wellbeing? Insights from a qualitative consumer study.ARES, G.; SALDAMANDO, L. de; GIMÉNEZ, A.; DELIZA, R.
2013Liking and willingness to pay for salt reduction in cooked ham.ALVES, N.; DELIZA, R.; ROSENTHAL, A.
2013Determinant attributes in consumer choice via projective technique: differences among profiles of product users.VIANA, M. M.; TRINDADE, M. A.; SILVA, V. S. L.; DELIZA, R.; RIZZO, D. L.; CARLI, A. A. de
2013Using completion test to estimate price levels for frozen hamburger.VIANA, M. M.; TRINDADE, M. A.; SILVA, V. L. S.; DELIZA, R.
2013Using comment analysis to describe sensory attributes of probiotic yogurts.CRUZ, A.; CASTRO, W.; FARIA, J.; BOLINI, H.; DELIZA, R.
2013Evaluating the impact of changes along the salmon sushi chain: the usefulness of ultra-flash profiling.ARAUJO, R.; CRUZ, A.; QUEIROZ, M.; BOLINI, H.; DELIZA, R.
Resultado 1-10 de 67.

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