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Journal Abstract Search

882 related items for PubMed ID: 31546291

  • 1. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
    de Medeiros AC, Filho ERT, Bolini HMA.
    J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
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  • 2. Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream.
    Peres J, Esmerino E, da Silva AL, Racowski I, Bolini H.
    J Food Sci; 2018 May; 83(5):1350-1359. PubMed ID: 29660810
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  • 4. Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso.
    Cusielo KVC, da Silva ACML, Tavares-Filho ER, Bolini HMA.
    J Food Sci; 2019 Sep; 84(9):2628-2637. PubMed ID: 31441950
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  • 5. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.
    Rodrigues JB, Paixão JA, Cruz AG, Bolini HM.
    J Food Sci; 2015 Dec; 80(12):S2944-9. PubMed ID: 26523944
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  • 8. Consumer perception of ice cream and frozen desserts in the "better-for-you" category.
    Sipple LR, Racette CM, Schiano AN, Drake MA.
    J Dairy Sci; 2022 Jan; 105(1):154-169. PubMed ID: 34763919
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  • 10. Preference Drivers for Blackberry Nectar (Rubus spp., Rosaceae) with Different Sweeteners.
    Bolini HMA, Lima RS, Freitas RL, Medeiros AC.
    Foods; 2023 Jan 26; 12(3):. PubMed ID: 36766077
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  • 11. The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.
    Azevedo BM, Ferreira JM, Luccas V, Bolini HM.
    J Food Sci; 2016 Dec 26; 81(12):S3006-S3014. PubMed ID: 27813105
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  • 12. Sucrose replacement: a sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners.
    Sousa Lima R, Cazelatto de Medeiros A, André Bolini HM.
    J Sci Food Agric; 2021 Jan 30; 101(2):593-602. PubMed ID: 32683712
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  • 14. Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.
    Freitas ML, Dutra MB, Bolini HM.
    Food Sci Technol Int; 2016 Dec 30; 22(8):720-731. PubMed ID: 27118767
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  • 16. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.
    Rocha IF, Bolini HM.
    Food Sci Nutr; 2015 Mar 30; 3(2):129-39. PubMed ID: 25838891
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  • 18. Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.
    Morais EC, Esmerino EA, Monteiro RA, Pinheiro CM, Nunes CA, Cruz AG, Bolini HM.
    J Food Sci; 2016 Jan 30; 81(1):S156-64. PubMed ID: 26613361
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  • 20. Identifying ideal product composition of chocolate-flavored milk using preference mapping.
    Mahato DK, Oliver P, Keast R, Liem DG, Russell CG, Mohebbi M, Cicerale S, Mahmud MC, Gamlath S.
    J Food Sci; 2021 Jul 30; 86(7):3205-3218. PubMed ID: 34155639
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