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AVALIAÇÃO SENSORIAL DE VINHAS RIESLING ITÁLICO NACIONAIS UTILIZANDO PERFIL LIVRESENSORY EVALUATION OF BRAZILIAN WELCHRIESLING WINES BY FREE-CHOICE PROFILING
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998)
Avaliação do perfil sensorial de chá light sabor pêssegoSensory profile evaluation of light peach tea
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008)
Sensory detection limits of avocado oil in mixtures with olive oil.
(Revista Española de Ciencia y Tecnología de Alimentos, Valencia, v. 32, n. 5, p. 509-516, oct. 1992., 2011)
Aspectos tecnológicos e sensoriais do guandu [Cajanus cajan (L.) Millsp.] enlatado em diferentes estádios de maturaçãoTechnological and sensorial aspects of pigeon pea [Cajanus cajan (L.) Millsp.] canned at different stages of maturation
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1999)
Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus
(São Paulo - Escola Superior de Agricultura "Luiz de Queiroz", 2009)
Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing ...