RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Etiquetas: Alimentos, Alimentos saciantes, Evaluación sensorial

Artículo

Reliability of polarized projective mapping with consumers

Etiquetas: Alimentos, Comportamiento del Consumidor, Mapeo Proyectivo

Capítulo de Libro

¿Cómo seleccionamos los alimentos que consumimos? : Aportes al diseño de estrategias orientadas a modificar los hábitos alimentarios

Etiquetas: Alimentos, Hábitos alimentarios

Artículo

Effect of acid treatment on interfacial and foam properties of Soy proteins

Etiquetas: Alimentos, Espumas, Proteínas de soja, Tratamiento ácido

Artículo

Marine fish digestive proteases. Relevance to food industry and the South West Atlantic region.

Etiquetas: Alimentos, Enzimas

Artículo

Pole selection in Polarized Sensory Positioning :Insights from the cognitive aspects behind the task

Etiquetas: Alimentos, Evaluación sensorial

Artículo

Influence of cognitive style on information processing and selection of yogurt labels : Insights from an eye-tracking study

Etiquetas: Alimentos, Etiquetas de los alimentos, Seleccion de alimentos, Yogur

Artículo

Comparison of partial and global projective mapping with consumers : A case study with satiating cheese pies

Etiquetas: Alimentos, Pasteles de queso, Queso

Artículo

Antifeedant activity and effects of fruits and seeds extracts of Cabralea canjerana canjerana (Vell.) Mart. (Meliaceae) on the immature stages of the fall armyworm Spodoptera frugiperda (JE Smith) (Lepidoptera: Noctuidae)

Etiquetas: Actividad larvicida, Actividad ovicida, Alimentos, Cabralea Canjerana, Productos Naturales

Artículo

Biodegradable films used as barriers for gas and vapor transfer in foods.

Etiquetas: Alimentos, Envasado de alimentos

Artículo

Yeast diversity and native vigor for flavor phenotypes

Etiquetas: Alimentos, Biotecnología, Sabores, Vino

Artículo

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Etiquetas: Alimentos, Evaluación sensorial, Investigación del consumidor

Artículo

Sobre una reacción de floculación de la miel de abejas

Etiquetas: Alimentos, Miel de abejas

Artículo

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts

Etiquetas: Alimentos, Evaluación sensorial, Postres de leche

Capítulo de libro

Check-all-that-apply (CATA) 1 1 questions with consumers in practice : experimental considerations and impact on outcome

Etiquetas: Alimentos, Comportamiento del Consumidor, Evaluación sensorial

Artículo

Methodological challenges in sensory characterization.

Etiquetas: Alimentos, Evaluación sensorial

Artículo

Consumers’ associations with wellbeing in a food-related context : A cross-cultural study

Etiquetas: Alimentos, Comportamiento del Consumidor

Artículo

Proceso de fritura de alimentos y normativa en Uruguay

Etiquetas: Alimentos, Frituras de Alimentos, Normativa, Uruguay

Artículo

Sensory and instrumental evaluation of strawberry yogurt color.

Etiquetas: Alimentos, Evaluación sensorial, Yogurt

Artículo

Glycoside based adjuvants

Etiquetas: Alimentos, Reacciones Alimenticias, Saponinas

Artículo

Bone-bound enzymes for food industry application

Etiquetas: Alimentos, Enzimas, Tecnologóa química

Artículo

Sensory shelf-life estimation of alfajor by survival analysis.

Etiquetas: Alfajores, Alimentos, Análisis sensorial, Vida util

Artículo

Grasas trans en chocolates o en alimentos con cobertura de chocolate.

Etiquetas: Alimentos, Chocolate, Grasas transgénicas

Artículo

Influence of context on motives underlying food choice

Etiquetas: Alimentos, Comportamiento del Consumidor

Artículo

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case studywith breakfast cereal packages

Etiquetas: Alimentos, Cereales, Evaluación sensorial

Navegue los elementos (159 total)

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Reliability of polarized projective mapping with consumers

¿Cómo seleccionamos los alimentos que consumimos? : Aportes al diseño de estrategias orientadas a modificar los hábitos alimentarios

Effect of acid treatment on interfacial and foam properties of Soy proteins

Marine fish digestive proteases. Relevance to food industry and the South West Atlantic region.

Pole selection in Polarized Sensory Positioning :Insights from the cognitive aspects behind the task

Influence of cognitive style on information processing and selection of yogurt labels : Insights from an eye-tracking study

Comparison of partial and global projective mapping with consumers : A case study with satiating cheese pies

Antifeedant activity and effects of fruits and seeds extracts of Cabralea canjerana canjerana (Vell.) Mart. (Meliaceae) on the immature stages of the fall armyworm Spodoptera frugiperda (JE Smith) (Lepidoptera: Noctuidae)

Biodegradable films used as barriers for gas and vapor transfer in foods.

Yeast diversity and native vigor for flavor phenotypes

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Sobre una reacción de floculación de la miel de abejas

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts

Check-all-that-apply (CATA) 1 1 questions with consumers in practice : experimental considerations and impact on outcome

Methodological challenges in sensory characterization.

Consumers’ associations with wellbeing in a food-related context : A cross-cultural study

Proceso de fritura de alimentos y normativa en Uruguay

Sensory and instrumental evaluation of strawberry yogurt color.

Glycoside based adjuvants

Bone-bound enzymes for food industry application

Sensory shelf-life estimation of alfajor by survival analysis.

Grasas trans en chocolates o en alimentos con cobertura de chocolate.

Influence of context on motives underlying food choice

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case studywith breakfast cereal packages

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