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INFLUENCE OF THE CLAIMS "WHOLE-WHEAT," "SOURCE OF FIBER" AND "RICH IN FIBER" ON BRAZILIAN CONSUMER'S PERCEPTION OF SANDWICH BREAD: A STUDY USING A CATA QUESTIONNAIRE WITH IMAGES
Vol 1, 2020 -131064 -
HOW BUYER-FOCUSED PROJECTIVE TECHNIQUES CAN HELP GAIN INSIGHTS INTO CONSUMER PERCEPTIONS AND CONSUMPTION BEHAVIOR ABOUT DIFFERENT TYPES OF EGGS
Vol 1, 2020 -131080 -
ARE HEALTHINESS AND PLEASURE DIMENSIONS PERCEIVED IN THE SAME WAY BY FOOD ADDICT CONSUMERS? A CASE STUDY USING FOOD IMAGES IN A STRUCTURED PROJECTIVE MAPPING
Vol 1, 2020 -131086 -
ARE HYPERPALATABLE AND HEALTHY FOODS PERCEIVED DIFFERENTLY BY PEOPLE WITH SYMPTOMS OF FOOD ADDICTION? INSIGHTS OF FREE SORTING TASKS
Vol 1, 2020 -131050 -
IS THE STORY COMPLETION TECHNIQUE ADEQUATE TO ASSESS THE RISK PERCEPTION OF CHEESES SOLD AT STREET MARKETS? A CASE STUDY AMONG BRAZILIAN REGIONS
Vol 1, 2020 -131094
Publicações em outros proceedings
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: BIOACTIVE COMPOUNDS, MICROBIAL REDUCTION, AND CONSUMER ACCEPTANCE.
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ICBC 2022
THERMOSONICATION EXTENDS THE MICROBIAL SHELF LIFE AND CONSERVES THE BIOACTIVE COMPOUNDS AND VOLATILE PROFILING OF JAMUN FRUIT DAIRY DESSERT
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ICBC 2022
THERMOSONICATION IN JAMUN FRUIT DAIRY DESSERT: ENGINEERING FACTORS AND PHYSICAL PARAMETERS
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ICBC 2022
MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: ENGINEERING FACTORS, GROSS COMPOSITION, AND PHYSICAL PARAMETERS
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ICBC 2022
OHMIC HEATING TREATMENT IN HIGH-PROTEIN VANILLA FLAVORED MILK: ENGINEERING FACTORS AND PHYSICAL ASPECTS
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
