SLACA 2021

DEVELOPMENT OF GUMMY CANDIES WITH FRUITS AND VEGETABLES SOURCES OF NATURAL PIGMENTS AND SUGAR REDUCTION

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

SLACA 2019

Avaliação das condições higiênico-sanitárias de restaurantes comerciais no município de Sete Lagoas, MG