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1

Baru almonds (Dipteryx alata Vog.) and baru almond paste pr..:

Campidelli, Marina Leopoldina Lamounier ; Carneiro, João de Deus de Souza ; Souza, Ellen Cristina de...
Innovative Food Science & Emerging Technologies. 80 (2022) - p. 103068 , 2022

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

2

The effect of different sugar substitute sweeteners on sens..:

Souza, Poliana Bergamin Athayde ; Santos, Maria de Fátima ; Carneiro, João de Deus Souza..
Journal of Food Processing and Preservation. 46 (2022) 3 - p. , 2022

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

3

Influence of intrinsic and extrinsic factors on the sensory..:

Andrade, Bruna Fernandes ; Paula, Marielle Maria de Oliveira ; Carneiro, João de Deus Souza...
Brazilian Journal of Food Technology. 25 (2022) - p. , 2022

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

4

Integration of the optimized descriptive profile and tempor..:

Crepalde, Ludmylla Tamara ; Vidigal, Márcia Cristina Teixeira Ribeiro ; Carneiro, João de Deus Souza.
Journal of Sensory Studies. 36 (2021) 3 - p. , 2021

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

5

Optimization of texture profile analysis parameters for com..:

Vieira, Mariele Antunes ; Schiass, Maria Cecília Evangelista Vasconcelos ; Dias, Ana Clara Costa...
Revista Ceres. 68 (2021) 6 - p. 530-538 , 2021

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

6

Nutritional and functional potential of pumpkin (Cucurbita ..:

Bemfeito, Carla Martino ; Carneiro, João de Deus Souza ; Carvalho, Elisângela Elena Nunes...
Journal of Food Science and Technology. 57 (2020) 10 - p. 3920-3925 , 2020

Link: https://doi.org/10.1007/..

7

Application of the nutrient profile model in the developmen..:

Bemfeito, Carla Martino ; Vilas Boas, Eduardo Valério de Barros ; de Angelis-Pereira, Michel Cardoso..
Journal of Food Science and Technology. 58 (2020) 11 - p. 4313-4322 , 2020

Link: https://doi.org/10.1007/..

8

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP..:

Rocha, Renata Abadia Reis ; Ribeiro, Michele Nayara ; Silva, Gabriela Alvarenga...
Journal of Food Science. 85 (2020) 5 - p. 1565-1575 , 2020

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

9

Study of the nutritional, sensory and microbiological prope..:

Campidelli, Marina Leopoldina Lamounier ; Naves, Maica de Paula ; Andrade, Grayce Kelly de...
Research, Society and Development. 9 (2020) 8 - p. e199985612 , 2020

Link: https://doi.org/10.33448..

10

Rheological, Physico-chemical and Sensorial Properties of I..:

Campidelli, Marina Leopoldina Lamounier ; Salgado, Jocelem Mastrodi ; Carneiro, João De Deus Souza...
Journal of Culinary Science & Technology. 19 (2020) 4 - p. 331-351 , 2020

Link: https://doi.org/10.1080/..

11

Development of a functional food bar containing coffee:

Lara, Nathália de Souza ; de Sousa, Maísa Mancini Matioli ; Paola de Pádua Gandra, Fernanda...
British Food Journal. 121 (2019) 2 - p. 441-453 , 2019

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

12

Exploring claims and marketing techniques in Brazilian food..:

Pereira, Rafaela Corrêa ; de Angelis-Pereira, Michel Cardoso ; Carneiro, João de Deus Souza
British Food Journal. 121 (2019) 7 - p. 1550-1564 , 2019

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

13

Protein concentrates obtained from pig by-products using pH..:

Costa, Claudine Garcia Chaves da ; Paula, Marielle Maria de Oliveira ; Massingue, Armando Abel...
Ciência Rural. 49 (2019) 6 - p. , 2019

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

14

Development of cheese wrapped in barks of reforestation tre..:

Correa, Frederico Teixeira ; van Mullem, Joshua Johannes ; Correa, Patrícia Teixeira...
Journal of Culinary Science & Technology. 18 (2018) 2 - p. 124-137 , 2018

Link: https://doi.org/10.1080/..

15

Consumer preferences for Cerrado fruit preserves: a study u..:

Rodrigues, Daniela Maria ; Rodrigues, Jéssica Ferreira ; Souza, Vanessa Rios de..
British Food Journal. 120 (2018) 4 - p. 827-838 , 2018

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

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