114 results on '"Varela, Paula"'
Search Results
2. Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
3. Why use component-based methods in sensory science?
4. Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
5. Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
6. Children’s reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study
7. Taste perception and oral microbiota: recent advances and future perspectives
8. Expert evaluation of co-created snack ideas by children in two settings: Creative focus group and online platform
9. Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]
10. Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance
11. Meat consumption and consumer attitudes – A Norwegian perspective
12. Thinking outside the booth: when Covid-19 pushed sensory testing to remote options
13. Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples
14. Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform
15. Pairing beer and food in social media: Is it an image worth more than a thousand words?
16. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information
17. A food and beverage map: Exploring food-beverage pairing through projective mapping
18. Co-creation of a healthy dairy product with and for children
19. Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
20. Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
21. Effect of Scalding Temperature on Sensory and Biochemical Properties in a Hard Goat Milk Cheese
22. Editorial: Sensometrics meeting 2020
23. The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond
24. The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test
25. Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers
26. Meat analogues from a faba bean concentrate can be generated by high moisture extrusion
27. Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings
28. Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception
29. Individual differences underlying food intake and liking in semisolid foods
30. Can children use temporal sensory methods to describe visual and food stimuli?
31. How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children
32. Perspectives on personalised food
33. SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations
34. Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts
35. Portion size selection as related to product and consumer characteristics studied by PLS path modelling
36. Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization
37. Understanding children's healthiness and hedonic perception of school meals via structured sorting
38. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
39. Connecting flavors in social media: A cross cultural study with beer pairing
40. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
41. Segmentation in projective mapping
42. When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
43. White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
44. What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
45. Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread
46. Projective mapping based on choice or preference: An affective approach to projective mapping
47. Authors’ reply to commentaries on Ares and Varela
48. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field
49. Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods
50. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.