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Artigo de periodico
Consumer preferences for burgers and milk desserts: evaluating the importance of health claim attributes (2021)
Viana, Mayra Monteiro ; Rocha, Yana Jorge Polizer ; Trindade, Marco Antonio ; Alfinito, Solange
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: PREFERÊNCIAS ALIMENTARES, HAMBÚRGUER, LEITE
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ABNT
VIANA, Mayra Monteiro et al. Consumer preferences for burgers and milk desserts: evaluating the importance of health claim attributes. Journal of Sensory Studies, v. 36, n. 1, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/joss.12615. Acesso em: 03 jun. 2024.
APA
Viana, M. M., Rocha, Y. J. P., Trindade, M. A., & Alfinito, S. (2021). Consumer preferences for burgers and milk desserts: evaluating the importance of health claim attributes. Journal of Sensory Studies, 36( 1), 1-11. doi:10.1111/joss.12615
NLM
Viana MM, Rocha YJP, Trindade MA, Alfinito S. Consumer preferences for burgers and milk desserts: evaluating the importance of health claim attributes [Internet]. Journal of Sensory Studies. 2021 ; 36( 1): 1-11.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12615
Vancouver
Viana MM, Rocha YJP, Trindade MA, Alfinito S. Consumer preferences for burgers and milk desserts: evaluating the importance of health claim attributes [Internet]. Journal of Sensory Studies. 2021 ; 36( 1): 1-11.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12615
Artigo de periodico
Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions (2021)
Foguel, Aline ; Ract, Juliana Neves Rodrigues ; Silva, Roberta Claro da
Source: Journal of Sensory Studies. Unidade: FCF
Subjects: QUEIJO, ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMO DE ALIMENTOS
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ABNT
FOGUEL, Aline e RACT, Juliana Neves Rodrigues e SILVA, Roberta Claro da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions. Journal of Sensory Studies, v. 2021, p. 1-9 art. e12658, 2021Tradução . . Disponível em: https://doi.org/10.1111/joss.12658. Acesso em: 03 jun. 2024.
APA
Foguel, A., Ract, J. N. R., & Silva, R. C. da. (2021). Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions. Journal of Sensory Studies, 2021, 1-9 art. e12658. doi:10.1111/joss.12658
NLM
Foguel A, Ract JNR, Silva RC da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions [Internet]. Journal of Sensory Studies. 2021 ; 2021 1-9 art. e12658.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12658
Vancouver
Foguel A, Ract JNR, Silva RC da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions [Internet]. Journal of Sensory Studies. 2021 ; 2021 1-9 art. e12658.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12658
Artigo de periodico
Designing the sensory profile of sugarcane juice extracted from different cultivars (2021)
Bomdespacho, Laura de Queiroz; Lapa-Guimarães, Judite das Graças ; Petrus, Rodrigo Rodrigues
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: CANA-DE-AÇÚCAR, PASTEURIZAÇÃO, ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
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ABNT
BOMDESPACHO, Laura de Queiroz e LAPA-GUIMARÃES, Judite das Graças e PETRUS, Rodrigo Rodrigues. Designing the sensory profile of sugarcane juice extracted from different cultivars. Journal of Sensory Studies, v. 36, n. 3, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1111/joss.12654. Acesso em: 03 jun. 2024.
APA
Bomdespacho, L. de Q., Lapa-Guimarães, J. das G., & Petrus, R. R. (2021). Designing the sensory profile of sugarcane juice extracted from different cultivars. Journal of Sensory Studies, 36( 3), 1-12. doi:10.1111/joss.12654
NLM
Bomdespacho L de Q, Lapa-Guimarães J das G, Petrus RR. Designing the sensory profile of sugarcane juice extracted from different cultivars [Internet]. Journal of Sensory Studies. 2021 ; 36( 3): 1-12.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12654
Vancouver
Bomdespacho L de Q, Lapa-Guimarães J das G, Petrus RR. Designing the sensory profile of sugarcane juice extracted from different cultivars [Internet]. Journal of Sensory Studies. 2021 ; 36( 3): 1-12.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12654
Artigo de periodico
Chemical and physical damage affect the perceptions of hair attributes: a quantitative sensory assessment by a trained panel (2020)
Bloch, Leila David ; Valente, Neusa Y. S; Escudeiro, Cassiano Carlos; Sarruf, Fernanda Daud ; Velasco, Maria Valéria Robles
Source: Journal of Sensory Studies. Unidade: FCF
Assunto: CABELO
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ABNT
BLOCH, Leila David et al. Chemical and physical damage affect the perceptions of hair attributes: a quantitative sensory assessment by a trained panel. Journal of Sensory Studies, v. 2020, p. 1-9 art. e12621, 2020Tradução . . Disponível em: https://doi.org/10.1111/joss.12621. Acesso em: 03 jun. 2024.
APA
Bloch, L. D., Valente, N. Y. S., Escudeiro, C. C., Sarruf, F. D., & Velasco, M. V. R. (2020). Chemical and physical damage affect the perceptions of hair attributes: a quantitative sensory assessment by a trained panel. Journal of Sensory Studies, 2020, 1-9 art. e12621. doi:10.1111/joss.12621
NLM
Bloch LD, Valente NYS, Escudeiro CC, Sarruf FD, Velasco MVR. Chemical and physical damage affect the perceptions of hair attributes: a quantitative sensory assessment by a trained panel [Internet]. Journal of Sensory Studies. 2020 ; 2020 1-9 art. e12621.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12621
Vancouver
Bloch LD, Valente NYS, Escudeiro CC, Sarruf FD, Velasco MVR. Chemical and physical damage affect the perceptions of hair attributes: a quantitative sensory assessment by a trained panel [Internet]. Journal of Sensory Studies. 2020 ; 2020 1-9 art. e12621.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12621
Artigo de periodico
QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel (2019)
Godoy, Nathalia Tiyo de; Veneziano, Andre Luis; Rodrigues, Larissa da Cunha; Enke, Dariane Beatriz Schoffen; Lapa-Guimarães, Judite das Graças
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, TAÍNHA, PESCADO
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ABNT
GODOY, Nathalia Tiyo de et al. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel. Journal of Sensory Studies, v. 34, n. 2, p. 1-14, 2019Tradução . . Disponível em: https://doi.org/10.1111/joss.12482. Acesso em: 03 jun. 2024.
APA
Godoy, N. T. de, Veneziano, A. L., Rodrigues, L. da C., Enke, D. B. S., & Lapa-Guimarães, J. das G. (2019). QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel. Journal of Sensory Studies, 34( 2), 1-14. doi:10.1111/joss.12482
NLM
Godoy NT de, Veneziano AL, Rodrigues L da C, Enke DBS, Lapa-Guimarães J das G. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel [Internet]. Journal of Sensory Studies. 2019 ; 34( 2): 1-14.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12482
Vancouver
Godoy NT de, Veneziano AL, Rodrigues L da C, Enke DBS, Lapa-Guimarães J das G. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel [Internet]. Journal of Sensory Studies. 2019 ; 34( 2): 1-14.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12482
Artigo de periodico
Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group (2019)
Pires, Manoela Alves ; Noronha, Regina Lúcia Firmento de ; Trindade, Marco Antonio
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: CARNES E DERIVADOS, MORTADELA, ANÁLISE SENSORIAL DE ALIMENTOS, PERCEPÇÃO DO PALADAR, ÁCIDOS GRAXOS OMEGA 3, COMPORTAMENTO DO CONSUMIDOR
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ABNT
PIRES, Manoela Alves e NORONHA, Regina Lúcia Firmento de e TRINDADE, Marco Antonio. Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group. Journal of Sensory Studies, v. 34, n. 3, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1111/joss.12495. Acesso em: 03 jun. 2024.
APA
Pires, M. A., Noronha, R. L. F. de, & Trindade, M. A. (2019). Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group. Journal of Sensory Studies, 34( 3), 1-10. doi:10.1111/joss.12495
NLM
Pires MA, Noronha RLF de, Trindade MA. Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group [Internet]. Journal of Sensory Studies. 2019 ; 34( 3): 1-10.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12495
Vancouver
Pires MA, Noronha RLF de, Trindade MA. Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group [Internet]. Journal of Sensory Studies. 2019 ; 34( 3): 1-10.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12495
Artigo de periodico
Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes (2018)
Rocha, Yana Jorge Polizer ; Lapa-Guimarães, Judite das Graças ; Noronha, Regina Lúcia Firmento de ; Trindade, Marco Antonio
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS, SALSICHA, EMBUTIDOS
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ABNT
ROCHA, Yana Jorge Polizer et al. Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes. Journal of Sensory Studies, v. 33, n. 6, p. 1-14, 2018Tradução . . Disponível em: https://doi.org/10.1111/joss.12468. Acesso em: 03 jun. 2024.
APA
Rocha, Y. J. P., Lapa-Guimarães, J. das G., Noronha, R. L. F. de, & Trindade, M. A. (2018). Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes. Journal of Sensory Studies, 33( 6), 1-14. doi:10.1111/joss.12468
NLM
Rocha YJP, Lapa-Guimarães J das G, Noronha RLF de, Trindade MA. Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes [Internet]. Journal of Sensory Studies. 2018 ; 33( 6): 1-14.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12468
Vancouver
Rocha YJP, Lapa-Guimarães J das G, Noronha RLF de, Trindade MA. Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes [Internet]. Journal of Sensory Studies. 2018 ; 33( 6): 1-14.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12468
Artigo de periodico
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks (2017)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Silva, Ana Carolina Conti e
Source: Journal of Sensory Studies. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMO DE ALIMENTOS, EXTRUSÃO, MILHO, PRESUNTO, QUEIJO
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ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo e JANZANTTI, Natália Soares e SILVA, Ana Carolina Conti e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, v. 32, n. 6, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1111/joss.12299. Acesso em: 03 jun. 2024.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., & Silva, A. C. C. e. (2017). Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, 32( 6), 1-8. doi:10.1111/joss.12299
NLM
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12299
Vancouver
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/joss.12299
Artigo de periodico
Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests (2010)
Montes-Villanueva, N. D; Ginther, O. J
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BISCOITOS, VIDA-DE-PRATELEIRA
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ABNT
MONTES-VILLANUEVA, N. D e GINTHER, O. J. Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests. Journal of Sensory Studies, v. 25, n. 2, p. 260-279, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-459X.2009.00256.x. Acesso em: 03 jun. 2024.
APA
Montes-Villanueva, N. D., & Ginther, O. J. (2010). Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests. Journal of Sensory Studies, 25( 2), 260-279. doi:10.1111/j.1745-459X.2009.00256.x
NLM
Montes-Villanueva ND, Ginther OJ. Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests [Internet]. Journal of Sensory Studies. 2010 ; 25( 2): 260-279.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1745-459X.2009.00256.x
Vancouver
Montes-Villanueva ND, Ginther OJ. Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests [Internet]. Journal of Sensory Studies. 2010 ; 25( 2): 260-279.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1745-459X.2009.00256.x
Artigo de periodico
Sensory approach to measure fragrance intensity on the skin (2009)
Pereira, Cláudia Silva Cortez; Baby, André Rolim ; Kaneko, Telma Mary ; Velasco, Maria Valéria Robles
Source: Journal of Sensory Studies. Unidade: FCF
Subjects: COSMÉTICOS, PELE
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ABNT
PEREIRA, Cláudia Silva Cortez et al. Sensory approach to measure fragrance intensity on the skin. Journal of Sensory Studies, v. 24, n. 6, p. 871-901, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1745-459X.2009.00242.x. Acesso em: 03 jun. 2024.
APA
Pereira, C. S. C., Baby, A. R., Kaneko, T. M., & Velasco, M. V. R. (2009). Sensory approach to measure fragrance intensity on the skin. Journal of Sensory Studies, 24( 6), 871-901. doi:10.1111/j.1745-459X.2009.00242.x
NLM
Pereira CSC, Baby AR, Kaneko TM, Velasco MVR. Sensory approach to measure fragrance intensity on the skin [Internet]. Journal of Sensory Studies. 2009 ; 24( 6): 871-901.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1745-459X.2009.00242.x
Vancouver
Pereira CSC, Baby AR, Kaneko TM, Velasco MVR. Sensory approach to measure fragrance intensity on the skin [Internet]. Journal of Sensory Studies. 2009 ; 24( 6): 871-901.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1745-459X.2009.00242.x
Artigo de periodico
Influence of storage temperature on cooling intensity of topical emulsions containing encapsulated menthol (2008)
Zague, Vivian; Nishikawa, Deborah de Oliveira; Silva, Diego de Almeida; Baby, André Rolim ; Behrens, Jorge Herman; Kaneko, Telma Mary ; Velasco, Maria Valéria Robles
Source: Journal of Sensory Studies. Unidade: FCF
Subjects: EMULSÕES COSMÉTICAS, MENTA
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ABNT
ZAGUE, Vivian et al. Influence of storage temperature on cooling intensity of topical emulsions containing encapsulated menthol. Journal of Sensory Studies, v. 23, n. 1, p. 26-34, 2008Tradução . . Acesso em: 03 jun. 2024.
APA
Zague, V., Nishikawa, D. de O., Silva, D. de A., Baby, A. R., Behrens, J. H., Kaneko, T. M., & Velasco, M. V. R. (2008). Influence of storage temperature on cooling intensity of topical emulsions containing encapsulated menthol. Journal of Sensory Studies, 23( 1), 26-34.
NLM
Zague V, Nishikawa D de O, Silva D de A, Baby AR, Behrens JH, Kaneko TM, Velasco MVR. Influence of storage temperature on cooling intensity of topical emulsions containing encapsulated menthol. Journal of Sensory Studies. 2008 ;23( 1): 26-34.[citado 2024 jun. 03 ]
Vancouver
Zague V, Nishikawa D de O, Silva D de A, Baby AR, Behrens JH, Kaneko TM, Velasco MVR. Influence of storage temperature on cooling intensity of topical emulsions containing encapsulated menthol. Journal of Sensory Studies. 2008 ;23( 1): 26-34.[citado 2024 jun. 03 ]

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