Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Physical and Thermal Stability of Spray-Dried Swiss Cheese Bioaroma Powder

(2015) Joyce Maria Gomes da Costa et al.   DRYING TECHNOLOGY

Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles

(2015) Joyce Maria Gomes da Costa et al.   POWDER TECHNOLOGY

SensoMaker: a tool for sensorial characterization of food products

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

Performance of hedonic scales in sensory acceptability of strawberry yogurt

(2013) Alexandre Navarro da Silva et al.   FOOD QUALITY AND PREFERENCE

An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

(2013) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

(2011) Sidsel Jensen et al.   JOURNAL OF CEREAL SCIENCE

Efeito do congelamento nas características físicas e químicas do pão de queijo

(2010) Rossana Pierangeli Godinho Silva et al.   CIENCIA E AGROTECNOLOGIA

Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo

(2010) Antônio Vitor Machado et al.   CIENCIA E AGROTECNOLOGIA

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

(2009) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY