RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

Impact on sensory and aromatic profile of low ethanol malbec wines fermented by sequential culture of Hanseniaspora uvarum and Saccharomyces cerevisiae native yeasts

Etiquetas: Etanol, Evaluación sensorial, Fermentación, Vino

Artículo

Sensory product characterisations based on check-all-that-apply questions : Further insights on how the static (CATA) and dynamic (TCATA) approaches perform

Etiquetas: Cata, Comportamiento del Consumidor, Evaluación sensorial

Artículo

Strawberry jams enriched with Acca sellowiana extract

Etiquetas: Antioxidantes, Comportamiento del Consumidor, Evaluación sensorial, Frutas, Mermeladas

Artículo

Sensory product characterization by consumers using check-all-that-apply questions :Investigations linked to term development using kiwifruit as a case study

Etiquetas: Conportamiento del Consumidor, Evaluación sensorial, Frutas, Kiwis

Artículo

Global Profile : Going beyond liking to better understand product experience

Etiquetas: Emociones, Entrevista en linea, Evaluación sensorial

Artículo

Using the emotion circumplex to uncover sensory drivers of emotional associations to products : six case studies

Etiquetas: Comportamiento del Consumidor, Emociones, Evaluación sensorial

Artículo

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector

Etiquetas: Alimentos, Comportamiento del Consumidor, Evaluación sensorial, Sustentabilidad

Artículo

Visual attention to rate-all-that-apply (RATA) questions : A case study with apple images as food stimuli

Etiquetas: Alimentos, Cata, Comportamiento del consumidor, Evaluación sensorial

Artículo

Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

Etiquetas: Astringencia, Evaluación sensorial, Vino, Vino Tannat

Artículo

A comparison of RATA questions with descriptive analysis : Insights from three studies with complex/similar products

Etiquetas: Comportamiento del Consumidor, Evaluación sensorial, Metodo Rata

Tesis

Aplñicación de métodos descriptivos rápidos en el desarrollo de bebidas a partír de subproductos de la industria láctea

Etiquetas: Ciencia de los alimentos, Evaluación sensorial, Suero Lácteo

Artículo

Partial replacement of NaCl with KCl in bread : Effect on sensory characteristics and consumer perception

Etiquetas: Alimentos, Evaluación sensorial, Pan, Sodio Reducción

Capitulo de Libro

Consumer-Based Methodologies for Sensory Characterization. Capítulo 8

Etiquetas: Comportamiento del consumidor, Evaluación sensorial, Metodologia basada en el consumidor, Metodologias holisticas

Capitulo de Libro

Recent Advances in Consumer Science. Capítulo 1

Etiquetas: Ciencia del Consumidor, Comportamiento del Consumidor, Evaluación sensorial

Artículo

Análisis de datos sensoriales de tomate triturado con lógica difusa y técnicas multivariadas

Etiquetas: Evaluación sensorial, Tomates

Artículo

Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers

Etiquetas: Cata, Comportamiento del Consumidor, Evaluación sensorial

Artículo

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

Etiquetas: Consumidores, Evaluación sensorial, Metodos Temporales

Artículo

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Etiquetas: Comportamiento del consumidor, Evaluación sensorial, Metodologia de la informacion

Artículo

Sensory evaluation of high-quality virgin olive oil : panel analysis versus consumer perception

Etiquetas: Aceite de Oliva virgen, Comportamiento del consumidor, Evaluación sensorial

Artículo

Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales

Etiquetas: Carnes, Comportamiernto del Consumidor, Evaluación sensorial, Nutrición, Vegetales

Artículo

Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal : Five consumer studies

Etiquetas: Comportamiento del Consumidor, Evaluación sensorial, Investigacion del Producto, Medicion de la emocion

Artículo

Influence of consumers' cognitive style on results from projective mapping

Etiquetas: Comportamiento del consumidor, Evaluación sensorial, Mapeo Proyectivo

Artículo

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Etiquetas: Evaluación sensorial, Vino, Vinos Tannat

Artículo

Warnings as a directive front-of-pack nutrition labelling scheme : comparison with the Guideline Daily Amount and traffic-light systems

Etiquetas: Alimentos, Etiquetas Nutricionales, Evaluación sensorial

Artículo

Authors’ reply to commentaries on Ares and Varela

Etiquetas: Evaluación sensorial, Metodología

Navegue los elementos (123 total)

Impact on sensory and aromatic profile of low ethanol malbec wines fermented by sequential culture of Hanseniaspora uvarum and Saccharomyces cerevisiae native yeasts

Sensory product characterisations based on check-all-that-apply questions : Further insights on how the static (CATA) and dynamic (TCATA) approaches perform

Strawberry jams enriched with Acca sellowiana extract

Sensory product characterization by consumers using check-all-that-apply questions :Investigations linked to term development using kiwifruit as a case study

Global Profile : Going beyond liking to better understand product experience

Using the emotion circumplex to uncover sensory drivers of emotional associations to products : six case studies

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector

Visual attention to rate-all-that-apply (RATA) questions : A case study with apple images as food stimuli

Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

A comparison of RATA questions with descriptive analysis : Insights from three studies with complex/similar products

Aplñicación de métodos descriptivos rápidos en el desarrollo de bebidas a partír de subproductos de la industria láctea

Partial replacement of NaCl with KCl in bread : Effect on sensory characteristics and consumer perception

Consumer-Based Methodologies for Sensory Characterization. Capítulo 8

Recent Advances in Consumer Science. Capítulo 1

Análisis de datos sensoriales de tomate triturado con lógica difusa y técnicas multivariadas

Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Sensory evaluation of high-quality virgin olive oil : panel analysis versus consumer perception

Aceptabilidad sensorial de una hamburguesa de carne vacuna y vegetales

Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal : Five consumer studies

Influence of consumers' cognitive style on results from projective mapping

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Warnings as a directive front-of-pack nutrition labelling scheme : comparison with the Guideline Daily Amount and traffic-light systems

Authors’ reply to commentaries on Ares and Varela

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