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1

Influence of Expectation Measure on the Sensory Acceptance ..:

Teixeira Lopes, Maria Micheline ; Passos Rodrigues, Maria do Carmo ; Souza de Araújo, Ana Maria
Journal of Food Science. 83 (2018) 3 - p. 798-803 , 2018

Link: https://doi.org/10.1111/..

2

Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE..:

Lima, Ana Carolina Viana de ; Dionisio, Ana Paula ; Abreu, Fernando Antonio Pinto de...
Food Chemistry. 330 (2020) - p. 127222 , 2020

Link: https://doi.org/10.1016/..

3

How label and nutritional claims affect consumers' acceptan..:

Rebouças, Marina Cabral ; Rodrigues, Maria do Carmo Passos ; Freitas, Silvia Maria de
Nutrition & Food Science. 49 (2019) 6 - p. 1243-1251 , 2019

Link: https://doi.org/10.1108/..

4

Effect of nutritional information and health claims related..:

Rebouças, Marina Cabral ; Rodrigues, Maria do Carmo Passos ; Freitas, Silvia Maria de..
Nutrition & Food Science. 47 (2017) 5 - p. 721-730 , 2017

Link: https://doi.org/10.1108/..

5

Modeling the Acceptability of Cashew Apple Nectar Brands Us..:

Lemos, Tatiana De Oliveira ; Rodrigues, Maria Do Carmo Passos ; De Lara, Idemauro Antônio Rodrigues...
Journal of Sensory Studies. 30 (2015) 2 - p. 136-144 , 2015

Link: https://doi.org/10.1111/..

6

Freshness retention of minimally processed melon using diff..:

Moreira, Samira Pereira ; de Carvalho, Winne Moita ; Alexandrino, Angeline Costa...
International Journal of Food Science & Technology. 49 (2014) 10 - p. 2192-2203 , 2014

Link: https://doi.org/10.1111/..

7

Optimization of the Acceptance of Prebiotic Beverage Made f..:

Rebouças, Marina Cabral ; Rodrigues, Maria do Carmo Passos ; Afonso, Marcos Rodrigues Amorim
Journal of Food Science. 79 (2014) 7 - p. , 2014

Link: https://doi.org/10.1111/..

8

Evaluation of the effect of label attributes over the purch..:

Cabral Rebouças, Marina ; do Carmo Passos Rodrigues, Maria ; Burnier Arcanjo Ferreira, Bruno.
Food Science and Technology International. 27 (2020) 2 - p. 164-171 , 2020

Link: https://doi.org/10.1177/..

9

Obtaining cashew kernel protein concentrate from nut proces..:

Janice Ribeiro Lima ; Ídila Maria da Silva Araújo ; Cláudia Oliveira Pinto...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100435&tlng=en. , 2021

Link: https://doi.org/10.1590/..

10

AVALIAÇÃO SENSORIAL DE BARRAS DE CEREAIS DE CAJU AMEIXA COM..:

Luísa Helena Ellery MOURÃO ; Dorasílvia Ferreira PONTES ; Maria do Carmo Passos RODRIGUES..
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1846/1846. , 2012

Link: https://doaj.org/article..

11

BISCOITO SALGADO COM ADIÇÃO DE CONCENTRADO PROTEICO DE PEIX..:

Marina Cabral REBOUÇAS ; Maria do Carmo Passos RODRIGUES ; Ruann Janser Soares de CASTRO
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1607/1203. , 2012

Link: https://doaj.org/article..

12

Characterization of fish protein concentrate obtained from ..:

Janaína Maria Martins Vieira ; Ruann Janser Soares de Castro ; Maria do Carmo Passos Rodrigues.
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/7826. , 2012

Link: https://doi.org/10.5433/..

13

Concentrado protéico de resíduos da filetagem de tilápia-do..:

Juliana Maria Aderaldo Vidal ; Maria do Carmo Passos Rodrigues ; Jorge Fernando Fuentes Zapata.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902011000100012. , 2011

Link: https://doi.org/10.1590/..

14

PARÂMETROS DE TEXTURA EM BARRAS DE CHOCOLATE AO LEITE:

Alessandra Pinheiro de Góes CARNEIRO ; Thatyane Vidal FONTELES ; Mayra Garcia Maia COSTA..
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1481/1481. , 2011

Link: https://doaj.org/article..

15

AVALIAÇÃO DO USO DE ADOÇANTES ALTERNATIVOS NA ACEITABILIDAD..:

Thatyane Vidal FONTELES ; Genilton da Silva FAHEINA JÚNIOR ; Simone Lopes do Rêgo OLIVEIRA.
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1254. , 2010

Link: https://doaj.org/article..

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