RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Composition of the essential oil of Tagetes maxima Kuntze from Bolivia

Tags: Aceites esenciales, Bolivia, Tagetes Maxima Kuntze

Consumer perceived healthhiness and willingness to try functional milk desserts : Influence of ingredient, ingredient name and health claim

Tags: Alimentos, Antioxidantes, Fibras

Influence of Subjective Knowledge, Objective Knowledge and Health Consciousness on Olive Oil Consumption—A Case Study

Tags: Aceite de Oliva, Comportamiento del consumidor

Virgin Olive Oil Acceptability in Emerging Olive Oil-Producing Countries

Tags: Aceite de Oliva, Aceite de Oliva virgen, Comportamiento del consumidor

Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects

Tags: 2002, Análisis sensorial, Bibliografía Nacional Química, Leche en polvo, Vida util

Textural quality of white pan bread by sensory and instrumental measurements

Tags: Análisis sensorial, Pan, Texturas

Shelf-life estimation of apple-baby food

Tags: Alimentos, Lactantes, Vida util

Survival analysis to estimate sensory shelf life using acceptability scores

Tags: Alimementos, Análisis sensorial, Vida util

Virgin olive oil color and perceived quality among consumers in emerging olive growing countries

Tags: Aceite de Oliva, Comportamiento del consumidor, Evaluación sensorial

Instrumental methods to characterize nonoral texture of dulce de leche

Tags: Dulce de leche, Evaluación sensorial, Textura

Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers´decision-making process

Tags: Análisis sensorial, Lechugas, Vida util

Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods

Tags: Alimentos, Nutrición

Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods

Tags: Alimentos

Preference mapping of texture of dulce de leche

Tags: Dulce de leche, Evaluación sensorial

Projective techniques to uncover consumer perception : Application of three methodologies to ready-to-eat salads

Tags: Comportamiento del consumidor, Vegetales

Understanding consumers' preception of conventional and functional yogurts using word association and hard laddering

Tags: Alimentos, Yogures

Uruguayan consumers´perception of functional foods

Tags: Alimentos, Uruguay

New trends in sensory characterization of food products

Tags: Alimentos, Evaluación sensorial

Influence of enzymes on the texture of brown pan bread

Tags: Enzimas, Pan negro, Texturas

Consumer attitude toward shelf-life labeling: Does it influence acceptance?

Tags: Comportamiento del consumidor, Evaluación sensorial

New trends in sensory characterization of food products

Tags: Alimentos, Evaluación sensorial

Comparison of check-all-that-apply and forced-choice Yes/No question formats for sensory characterisation

Tags: Comportamiento del consumidor, Metodología de la investigación

Polarized Projective Mapping : Comparison with Polarized Sensory Positioning approaches

Tags: Bebidas en polvo, Comportamiento de los consumidores, Evaluación sensorial

Initial antimicrobial activity studies of plants of the riverside forests of the southern Uruguay river

Tags: Antiinfecciosos, Mycobacterium Candida, Plantas medicinales

Electrochemical behavior of flavonoids in the presence of metal ions

Tags: Electroquímica, Flavonoides, Libros-Analítica, Metales, Química

Browse Items (5420 total)

Featured Item

Aislamiento, propiedades y aplicaciones de lectinas

Composition of the essential oil of Tagetes maxima Kuntze from Bolivia

Consumer perceived healthhiness and willingness to try functional milk desserts : Influence of ingredient, ingredient name and health claim

Influence of Subjective Knowledge, Objective Knowledge and Health Consciousness on Olive Oil Consumption—A Case Study

Virgin Olive Oil Acceptability in Emerging Olive Oil-Producing Countries

Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects

Textural quality of white pan bread by sensory and instrumental measurements

Shelf-life estimation of apple-baby food

Survival analysis to estimate sensory shelf life using acceptability scores

Virgin olive oil color and perceived quality among consumers in emerging olive growing countries

Instrumental methods to characterize nonoral texture of dulce de leche

Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers´decision-making process

Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods

Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods

Preference mapping of texture of dulce de leche

Projective techniques to uncover consumer perception : Application of three methodologies to ready-to-eat salads

Understanding consumers' preception of conventional and functional yogurts using word association and hard laddering

Uruguayan consumers´perception of functional foods

New trends in sensory characterization of food products

Influence of enzymes on the texture of brown pan bread

Consumer attitude toward shelf-life labeling: Does it influence acceptance?

New trends in sensory characterization of food products

Comparison of check-all-that-apply and forced-choice Yes/No question formats for sensory characterisation

Polarized Projective Mapping : Comparison with Polarized Sensory Positioning approaches

Initial antimicrobial activity studies of plants of the riverside forests of the southern Uruguay river

Electrochemical behavior of flavonoids in the presence of metal ions