RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

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

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

New trends in sensory characterization of food products

Food and wellbeing : Towards a consumer-based approach

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

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

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

Freeze-drying concentration of Rangpur lime juice

Relationship between involvement and functiona milk desserts intention to purchase. Influence on attitude towards packaging characteristics

Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics

Contenido de los ácidos grasos trans en algunos alimentos de consumo frecuente en Uruguay

Shelf life estimation of brown pan bread. A consumer approach

Preference mapping of colour of Uruguayan honeys

Diez experimentos sobre la química de los alimentos y la digestión : Una actividad interactiva para niños de diez años

Influence of cut and packaging film on sensory quality of fresh-cut butterhead lettuce (Lactuca Sativa L., cv. Wang)

Shelf-life estimation of apple-baby food

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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

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

New trends in sensory characterization of food products

Food and wellbeing : Towards a consumer-based approach

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

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

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

Freeze-drying concentration of Rangpur lime juice

Relationship between involvement and functiona milk desserts intention to purchase. Influence on attitude towards packaging characteristics

Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics

Contenido de los ácidos grasos trans en algunos alimentos de consumo frecuente en Uruguay

Shelf life estimation of brown pan bread. A consumer approach

Preference mapping of colour of Uruguayan honeys

Diez experimentos sobre la química de los alimentos y la digestión : Una actividad interactiva para niños de diez años

Influence of cut and packaging film on sensory quality of fresh-cut butterhead lettuce (Lactuca Sativa L., cv. Wang)

Shelf-life estimation of apple-baby food