RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Coupled cluster and density functional investigation of the hydrogen bond between halides, paraffines, olefins, and alkynes

Chemical reactivity and band-gap opening of graphene doped with gallium, germanium, arsenic, and selenium atoms

Tags: Grafeno, Metales

Organic nanotubes and belt shaped molecules based on norbornadiene tethers

Tags: Nanotecnología, Nanotubos orgánicos

Theoretical characterization of hydrogen polyoxides : HOOH, HOOOH, HOOOOH, and HOOO

Tags: Hidrógeno, Nanotecnología, Nanotecnología Computacional

Hydrogenated double wall carbon nanotubes

Tags: Carbon, Nanotubos

Theoretical investigation of the stability, electronic and magnetic of thiolated single-wall carbon nanotubes

Tags: Carbon, Nanotecnología, Nanotubos

Density functional investigation of thioepoxidated and thiolated graphene

Tags: Nanotecnología, Nanotubos

Hybrid compounds based on fullerene and polycyclic aromatic hydrocarbons with absorption in the near infrared region

Tags: Fullereno, Hidrocarburos

Design and characterization of two strong fullerene receptors based on ball-socket interactions

Polarized sensory positioning : Do conclusions depend on the poles?

Tags: Alimentos, Bebidas en polvo, Evaluación sensorial

Check-all-that-apply questions : Influence of attribute order on sensory product characterization

Tags: Comportamiento del consumidor, Evaluación sensorial, Fresas, Manzanas

CATA questions for sensory product characterization : Raising awareness of biases

Tags: Comportamiento del consumidor, Evaluación sensorial

Does information about the source of functional ingredients influence consumer perception of functional milk desserts?

Tags: Alimentos, Leche, Postres

Food choice and food consumption frequency for Uruguayan consumers

Tags: Alimentos, Consumidores, Uruguay

Influence of temperature on accelerated lactose crystallization in dulce de leche

Tags: Cristalización, Dulce de leche, Lactosa, Productos lácteos

CATA questions for sensory product characterization : Raising awareness of biases

Tags: Comportamiento del consumidor, Evaluación sensorial

Measurement of firmness of stirred yogurt in routine quality control

Tags: Control de calidad, Evaluación sensorial, Yogur

Consumer perception of sandiness in dulce de leche

Tags: Análisis sensorial, Dulce de leche

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions

Tags: Consumidores, Evaluación sensorial, Metodología de la investigación

Visual attention by consumers to check-all-that-apply questions : Insights to support methodological development

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Tags: Caraterización sensorial, Edulcorantes, Zumo de naranja

Assessment of global and individual reproducibility of projective mapping with consumers

Tags: Consumidores, Evaluación sensorial, Muestreo

Screening of mucoadhesive vaginal gel formulations

Tags: Geles, Productos naturales, Productos vaginales

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

Tags: Alimentos, Habitos alimenticios

Browse Items (6657 total)

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Hydrogen production via steam reforming of small organic compounds present in the aqueous fraction of bio-oil over Ni-La-Me catalysts (Me = Ce, Ti, Zr)

Coupled cluster and density functional investigation of the hydrogen bond between halides, paraffines, olefins, and alkynes

Chemical reactivity and band-gap opening of graphene doped with gallium, germanium, arsenic, and selenium atoms

Organic nanotubes and belt shaped molecules based on norbornadiene tethers

Theoretical characterization of hydrogen polyoxides : HOOH, HOOOH, HOOOOH, and HOOO

Hydrogenated double wall carbon nanotubes

Theoretical investigation of the stability, electronic and magnetic of thiolated single-wall carbon nanotubes

Density functional investigation of thioepoxidated and thiolated graphene

Hybrid compounds based on fullerene and polycyclic aromatic hydrocarbons with absorption in the near infrared region

Design and characterization of two strong fullerene receptors based on ball-socket interactions

Polarized sensory positioning : Do conclusions depend on the poles?

Check-all-that-apply questions : Influence of attribute order on sensory product characterization

CATA questions for sensory product characterization : Raising awareness of biases

Does information about the source of functional ingredients influence consumer perception of functional milk desserts?

Food choice and food consumption frequency for Uruguayan consumers

Influence of temperature on accelerated lactose crystallization in dulce de leche

CATA questions for sensory product characterization : Raising awareness of biases

Measurement of firmness of stirred yogurt in routine quality control

Consumer perception of sandiness in dulce de leche

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions

Visual attention by consumers to check-all-that-apply questions : Insights to support methodological development

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Assessment of global and individual reproducibility of projective mapping with consumers

Screening of mucoadhesive vaginal gel formulations

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