CBCTA 2020

Relação entre o consumo de chocolate com diferentes teores de cacau sobre a resposta sensorial e níveis de ansiedade

SENSELATAM 2020

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

SENSELATAM 2020

CONSUMER PERCEPTIONS ON SEQUILHO BISCUITS FORMULATED WITH JABOTICABA PEEL FLOUR USING THE CHECK-ALL-THAT-APPLY (CATA) METHODOLOGY

SENSELATAM 2020

PROPOSAL OF TWO FACIAL SCALES USING EMOJIS AS TOOLS TO UNDERSTAND THE RELATED EMOTIONS IN RESEARCHES WITH BRAZILIANS CONSUMERS