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Rita de Cássia dos Santos Navarro da Silva

Universidade Federal de Viçosa

29

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233

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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods

2021 Journal of Food Science and Technology-mysore
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Citations (1)
BLENDS FOR AN ALTERNATIVE TO DARK CHOCOLATE: APPROACH WITH SENSORY PANEL AND CONSUMERS

2020 Boletim Do Centro De Pesquisa De Processamento De Alimentos
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Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

2018 Journal of Sensory Studies
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Optimized Descriptive Profile: How many judges are necessary?

2014 Food Quality and Preference
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Validation of Optimized Descriptive Profile (ODP) technique: Accuracy, precision and robustness

2014 Food Research International
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Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile

2014 Food Research International
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A spreadsheet for calculation of ingredients for standardization of requeijão cremoso

2013 Arquivo Brasileiro De Medicina Veterinaria E Zootecnia
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Artificial neural networks (ANN): prediction of sensory measurements from instrumental data

2013 Food Science and Technology International
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ACEITAÇÃO SENSORIAL DE IOGURTE SABOR PÊSSEGO ACRESCIDO DE DIFERENTES CONCENTRAÇÕES DE AROMA E POLPA POR MEIO DA TÉCNICA DE MAPA DE PREFERÊNCIA

2013
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A spreadsheet for calculation of ingredients for standardization of requeijão cremoso (Planilha eletrônica para cálculos de ingredientes visando à padronização de requeijão cremoso)

2013
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