SENSELATAM 2020

CONSUMERS' WILLINGNESS TO BUY INNOVATIVE FOOD PRODUCTS: THE CASE OF BRAZILIAN’S NOPAL BEVERAGE TREATED BY ULTRASOUND

SENSELATAM 2020

EFECTO DEL TOSTADO DE MALTAS EN LA COMPOSICIÓN VOLÁTIL Y PROPIEDADES SENSORIALES DE CERVEZAS DE MAÍZ ROJO Y CEBADA.

SENSELATAM 2020

NOPAL (Opuntia ficus-indica) AS A NONTRADITIONAL FOOD: A SENSORY STUDY WITH LOW-INCOME AND FOOD-INSECURE BRAZILIAN CONSUMERS AND THE ROLE OF THE NUTRITIONIST IN ITS INSERTION IN THE FOOD CULTURE

SENSELATAM 2020

BRAZILIAN’S NOPAL ULTRASOUND-TREATED BEVERAGE: PHYSICAL-CHEMICAL PROPERTIES RELATED TO SENSORY CHARACTERIZATION AND CONSUMER PERCEPTION

SENSELATAM 2020

Entendimiento del maridaje de alimentos y bebidas a través de mapas proyectivos