RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Chemical Communication in Schizocosa malitiosa: Evidence of a Female Contact Sex Pheromone and Persistence in the Field.

Tags: Araneae, Ecología, Espectroscopía de masa, Lycosidae, Química, Schizocosa malitiosa

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en la vinificación

Tags: Levaduras, Saccharomyces cerevisiae, Vinos

Disfrutar de comer una fruta puede contribuir a mejorar la salud? Por qué son interesantes las frutas nativas del Uruguay

Tags: Alimentos, Frutas, Frutas Nativas

Impacto sensorial del procesamiento de la yerba mate sobre la composición volátil

Tags: Composición química, Yerba mate

New trends in sensory characterization of food products

Tags: Alimentos, Evaluación sensorial

Food and wellbeing : Towards a consumer-based approach

Tags: Alimentos, Comportamiento del consumidor

Evaluation of a rating-based variant of check-all-that-apply questions : Rate-all-that-apply (RATA)

Tags: Comportamiento del consumidor, Evaluación sensorial, Metodología de investigación

New heteroaryl nitrones with spin trap properties: Identification of a 4-furoxanyl derivative with excellent properties to be used in biological systems.

Tags: Cinetica, Compuestos heterociclicos, Experimentos con animales, Resonancia de spin electrónico, Tripanosomiasis

Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers

Tags: Comportamiento del consumidor, Evaluación sensorial

Prospección química y microbiológica del bosque de galería del río Uruguay

Tags: Bosques, Microbiología, Química, Rio Uruguay

Lead exposure stimulates VEGF expression in the spinal cord and extends survival in a mouse model of ALS.

Tags: Contaminación, Efectos ambientales, Plomo

Importancia de las plantas aromáticas en el contexto internacional.

Tags: Oferta y demanda, Plantas Aromáticas

Efeito fungicida dos oleos essenciais de schinus molle L., e schinus terebinthifolius raddi, anacardiaceae, do rio grande do sul.

Tags: Aceites esenciales, Anacardiaceae, Fungicidas, Schinus molle L, Schinus Terebinthifolius Raddi

Spectroscopic Behavior and Biological Activity of K2[VO(O2)NTA]∙2H2O.

Tags: Biologia, Espectroscopía

Comparison of two sensory profiling techniques based on consumer perception.

Tags: Evaluación sensorial, Postres, Productos lácteos

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones.

Tags: Alimentos, Antioxidantes, Comportamiento del consumidor, Consumidores, Evaluación sensorial, Productos lácteos, Yogur

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

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

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

Tags: Alimentos, Postres de leche, Productos lácteos

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

Identifying important package features of milk desserts using free listing and word association

Tags: Alimentos, Embalaje, Etiquetado, Postres lácteos, Productos lácteos

Influence of rational and intuitive thinking styles on food choice : Preliminary evidence from an eye-tracking study with yogurt labels

Tags: Alimentos, Etiquetas de alimentos, Yogurt

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Tags: Comportamiento del consumidor, Evaluación sensorial, Leche, Postres lácteos, Productos lácteos

Application of a check-all-that-apply question to the development of chocolate milk desserts

Tags: Evaluación sensorial, Leche, Postres de leche

Identifying consumers´texture vocabulary of milk desserts

Tags: Evaluación sensorial, Leche, Postres de leche

Browse Items (6737 total)

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Características físicas y químicas de residuos sólidos

Chemical Communication in Schizocosa malitiosa: Evidence of a Female Contact Sex Pheromone and Persistence in the Field.

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en la vinificación

Disfrutar de comer una fruta puede contribuir a mejorar la salud? Por qué son interesantes las frutas nativas del Uruguay

Impacto sensorial del procesamiento de la yerba mate sobre la composición volátil

New trends in sensory characterization of food products

Food and wellbeing : Towards a consumer-based approach

Evaluation of a rating-based variant of check-all-that-apply questions : Rate-all-that-apply (RATA)

New heteroaryl nitrones with spin trap properties: Identification of a 4-furoxanyl derivative with excellent properties to be used in biological systems.

Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers

Prospección química y microbiológica del bosque de galería del río Uruguay

Lead exposure stimulates VEGF expression in the spinal cord and extends survival in a mouse model of ALS.

Importancia de las plantas aromáticas en el contexto internacional.

Efeito fungicida dos oleos essenciais de schinus molle L., e schinus terebinthifolius raddi, anacardiaceae, do rio grande do sul.

Spectroscopic Behavior and Biological Activity of K2[VO(O2)NTA]∙2H2O.

Comparison of two sensory profiling techniques based on consumer perception.

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones.

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

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

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

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

Identifying important package features of milk desserts using free listing and word association

Influence of rational and intuitive thinking styles on food choice : Preliminary evidence from an eye-tracking study with yogurt labels

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Application of a check-all-that-apply question to the development of chocolate milk desserts

Identifying consumers´texture vocabulary of milk desserts