Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

(2014) E.C. Morais et al.   JOURNAL OF DAIRY SCIENCE

SensoMaker: a tool for sensorial characterization of food products

(2013) Ana Carla Marques Pinheiro et al.   CIENCIA E AGROTECNOLOGIA

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

(2013) Rafael Silva Cadena et al.   FOOD RESEARCH INTERNATIONAL

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

(2013) Vanessa Rios de Souza et al.   JOURNAL OF DAIRY RESEARCH

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

(2013) Roger Philip Aidoo et al.   JOURNAL OF FOOD ENGINEERING

Multiple Time-Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

(2013) A.B. Palazzo et al.   JOURNAL OF SENSORY STUDIES

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

(2013) Roger Philip Aidoo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

(2013) Meriel Harwood et al.   Nutrients

Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

(2012) Martina Sokolowsky et al.   ANALYTICA CHIMICA ACTA

Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

(2012) Daniel Granato et al.   Food Science and Technology

Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis

(2012) Caterina Dinnella et al.   FOOD QUALITY AND PREFERENCE

Development of functional milk desserts enriched with resistant starch based on consumers’ perception

(2012) Florencia Ares et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners

(2012) Barbara Heikel et al.   JOURNAL OF SENSORY STUDIES

Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI

(2012) R. Di Monaco et al.   JOURNAL OF SENSORY STUDIES

How Texture Influences Aroma and Taste Perception Over Time in Candies

(2011) Anne Saint-Eve et al.   Chemosensory Perception

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

(2011) A. Albert et al.   FOOD QUALITY AND PREFERENCE

Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology

(2011) P.L. Arcia et al.   JOURNAL OF DAIRY SCIENCE

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT

(2011) RONIELLI C. REIS et al.   JOURNAL OF FOOD QUALITY

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

(2011) A.B. PALAZZO et al.   JOURNAL OF SENSORY STUDIES

ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS

(2011) VANESSA RIOS DE SOUZA et al.   JOURNAL OF SENSORY STUDIES

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

(2010) Daniel Granato et al.   FOOD CHEMISTRY

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

(2010) Rafael Silva Cadena et al.   FOOD RESEARCH INTERNATIONAL

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

(2010) Sonia Ventanas et al.   MEAT SCIENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATIN

(2009) ALESSANDRA B. PALAZZO et al.   JOURNAL OF SENSORY STUDIES

Temporal dominance of sensations and sensory profiling: A comparative study

(2008) D. Labbe et al.   FOOD QUALITY AND PREFERENCE

TIME–INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM

(2008) LEONARDO RANGEL ALVES et al.   JOURNAL OF SENSORY STUDIES