135 related articles for article (PubMed ID: 28571992)
1. Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data.
Torres FR; Esmerino EA; Carr BT; Ferrão LL; Granato D; Pimentel TC; Bolini HMA; Freitas MQ; Cruz AG
J Dairy Sci; 2017 Aug; 100(8):6100-6110. PubMed ID: 28571992
[TBL] [Abstract][Full Text] [Related]
2. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage.
Soares MB; Almada CN; Almada CN; Martinez RCR; Pereira EPR; Balthazar CF; Cruz AG; Ranadheera CS; Sant'Ana AS
Int J Food Microbiol; 2019 Oct; 307():108288. PubMed ID: 31421399
[TBL] [Abstract][Full Text] [Related]
3. The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Ferrão LL; Ferreira MVS; Cavalcanti RN; Carvalho AFA; Pimentel TC; Silva HLA; Silva R; Esmerino EA; Neto RPC; Tavares MIB; Freitas MQ; Menezes JCV; Cabral LM; Moraes J; Silva MC; Mathias SP; Raices RSL; Pastore GM; Cruz AG
Food Res Int; 2018 May; 107():137-147. PubMed ID: 29580471
[TBL] [Abstract][Full Text] [Related]
4. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide.
Belsito PC; Ferreira MVS; Cappato LP; Cavalcanti RN; Vidal VAS; Pimentel TC; Esmerino EA; Balthazar CF; Neto RPC; Tavares MIB; Zacarchenco PB; Freitas MQ; Silva MC; Raices RSL; Pastore GM; Pollonio MAR; Cruz AG
Carbohydr Polym; 2017 Oct; 174():869-875. PubMed ID: 28821142
[TBL] [Abstract][Full Text] [Related]
5. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
da Cunha CR; Alcântara MR; Viotto WH
J Food Sci; 2012 Aug; 77(8):E176-81. PubMed ID: 22809121
[TBL] [Abstract][Full Text] [Related]
6. Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.
Costa GS; Rocha RS; Freitas MQ; Mársico ET; Clerici MTPS; Prudêncio ES; Pimentel TC; Esmerino EA; Cruz AG
Food Res Int; 2024 Jul; 188():114457. PubMed ID: 38823859
[TBL] [Abstract][Full Text] [Related]
7. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
Cunha CR; Viotto WH
J Food Sci; 2010; 75(1):C113-20. PubMed ID: 20492141
[TBL] [Abstract][Full Text] [Related]
8. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.
Moura RS; Guimarães JT; Scudino H; Freitas MQ; Mársico ET; Esmerino EA; Sant'Anna C; Henrique Campelo Félix P; Pimentel TC; Paulino BN; Cauduro VH; Flores EMM; Ricardo H Lopes J; Cruz AG
Ultrason Sonochem; 2024 May; 105():106867. PubMed ID: 38581799
[TBL] [Abstract][Full Text] [Related]
9. The Step of Incorporation of
Soares MB; Santos-Junior VA; Tavares Filho ER; Lollo PCB; Morato PN; Amaya-Farfan J; Pereira EPR; Balthazar CF; Cruz AG; Martinez RCR; Sant'Ana AS
Front Microbiol; 2019; 10():2332. PubMed ID: 31695686
[TBL] [Abstract][Full Text] [Related]
10. Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers.
Gámbaro A; Maceiras L; Erramouspe F; Nógues L; Callejas N; Vieitez I
Food Sci Technol Int; 2017 Dec; 23(8):699-707. PubMed ID: 28649866
[TBL] [Abstract][Full Text] [Related]
11. Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.
Marcano J; Varela P; Fiszman S
Food Funct; 2015 Feb; 6(2):532-41. PubMed ID: 25504480
[TBL] [Abstract][Full Text] [Related]
12. Development of functional milk desserts enriched with resistant starch based on consumers' perception.
Ares F; Arrarte E; De León T; Ares G; Gámbaro A
Food Sci Technol Int; 2012 Oct; 18(5):465-75. PubMed ID: 23144240
[TBL] [Abstract][Full Text] [Related]
13. Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
Lipkowitz JB; Ross CF; Diako C; Smith DM
J Dairy Sci; 2018 Mar; 101(3):1990-2004. PubMed ID: 29331463
[TBL] [Abstract][Full Text] [Related]
14. Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform.
Vidal L; Antúnez L; Ares G; Cuffia F; Lee PY; Le Blond M; Jaeger SR
Food Res Int; 2019 Nov; 125():108510. PubMed ID: 31554131
[TBL] [Abstract][Full Text] [Related]
15. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
[TBL] [Abstract][Full Text] [Related]
16. Direct acidification of
Cardoso T; Dias MCGC; Dagostin JLA; Masson ML
J Food Sci Technol; 2021 Feb; 58(2):660-671. PubMed ID: 33568860
[TBL] [Abstract][Full Text] [Related]
17. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
Torri L; Piochi M; Marchiani R; Zeppa G; Dinnella C; Monteleone E
J Dairy Sci; 2016 Jan; 99(1):194-204. PubMed ID: 26585476
[TBL] [Abstract][Full Text] [Related]
18. "A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice.
Lahne J; Trubek AB
Appetite; 2014 Jul; 78():129-38. PubMed ID: 24681405
[TBL] [Abstract][Full Text] [Related]
19. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking.
Mello LSS; Almeida EL; Melo L
Food Res Int; 2019 Aug; 122():599-609. PubMed ID: 31229119
[TBL] [Abstract][Full Text] [Related]
20. Application of Check-All-That-Apply (CATA) Questions for Sensory Characterization of Cosmetic Emulsions by Untrained Consumers.
Baki G; Szoboszlai M; Liberatore MW; Chandler M
J Cosmet Sci; 2018; 69(2):83-100. PubMed ID: 29799807
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
