Publications in other proceedings
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SLACAN 2025
ANÁLISE SENSORIAL DE PEIXINHO-DA-HORTA FRITO: ACEITAÇÃO E POTENCIAL CULINÁRIO
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SLACA 2021
DEVELOPMENT OF GUMMY CANDIES WITH FRUITS AND VEGETABLES SOURCES OF NATURAL PIGMENTS AND SUGAR REDUCTION
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SENSELATAM 2020
CONSUMER PERCEPTIONS ON SEQUILHO BISCUITS FORMULATED WITH JABOTICABA PEEL FLOUR USING THE CHECK-ALL-THAT-APPLY (CATA) METHODOLOGY
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SENSELATAM 2020
PROPOSAL OF TWO FACIAL SCALES USING EMOJIS AS TOOLS TO UNDERSTAND THE RELATED EMOTIONS IN RESEARCHES WITH BRAZILIANS CONSUMERS
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