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Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips. Author(s): BIASOTO, A. C. T. Aging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use of oak chips gain interest of winemakers i... ... Repository: BDPA Publication year: 2019
Application of the check-all-that-apply (CATA) method in beef produced in three different grazing systems. Author(s): CARVALHO, S. C. S.; FRANCISCO, V. C.; CHAMILETE, S. A. M.; SILVA, K. F.; SILVA, G. V.; RODRIGUES, P. H. M.; NASSU, R. T. The intercropping of grasses with pigeon pea (Cajanus cajan cv. BRS Mandarin) is an alternative to mitigate greenhouse gas emissions (GHG), increase forage availability throughout the seasons, enhance... ... Repository: BDPA Publication year: 2024
Aceitação e avaliação sensorial de queijos caprinos pelo método CATA (check-all-that-apply). Author(s): BENEVIDES, S. D.; GARRUTI, D. dos S.; ARAUJO, I. M. da S.; SAUSA, C. R. V. de; LAGUNA, L. E.; VASCONCELOS, A. S. do E. Repository: BDPA Publication year: 2019
Aceitação e avaliação sensorial de queijos caprinos pelo método CATA (Check-All-That-Apply). Author(s): BENEVIDES, S. D.; GARRUTI, D. dos S.; ARAUJO, I. M. da S.; SOUSA, C. R. V.; LAGUNA, L. E.; VASCONCELOS, A. S. do E. Repository: BDPA Publication year: 2016
Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology. Author(s): DELIZA, R.; ROSENTHAL, A. Repository: BDPA Publication year: 2013
Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Author(s): CRUZ, A. G.; CADENA, R. S.; CASTRO, W. F.; ESMERINO, E. A.; RODRIGUES, J. B.; GAZE, L.; FARIA, J. A. F.; FREITAS, M. Q.; DELIZA, R.; BOLINI, H. M. A. Repository: BDPA Publication year: 2013
Descriptive analysis, overall acceptance and CATA (Check All That Apply) of Iamb meat from different genetic groups. Author(s): NASSU, R. T.; BRITO, G.; SILVA, E.; TULLIO, R. R.; ESTEVES, S. N.; ALENCAR, M. M. de Lamb meat consumption has been increasing in Brazil and consumers have been expecting a high quality product. In the meat production system, the genotype is an important factor that affects the quanti... ... Repository: BDPA Publication year: 2018
Effect of CATA questions presentation order on sensory characterization of fruit smoothie by children and adolescents. Author(s): ROCHA, W. S. da; ALCANTARA, M. de; BARROS, V. V. F.; OLIVEIRA, D. C. R. de; DELIZA, R. Sensory product characterization by consumer using check-all-that-apply (CATA) questions is increasing. However, there are still some methodological issues to sort out, and the order of presentation o... ... Repository: BDPA Publication year: 2017
Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Author(s): BENEVIDES, S. D.; GARRUTI, D. dos S.; LAGUNA, L. E.; EGITO, A. S. do; SANTOS, K. M. O. dos; DELIZA, R.; QUEIROGA, R. de C. R. do E. Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o ob... ... Repository: BDPA Publication year: 2021
The potential of umbuzeiro genotypes for the development of preserves. Author(s): SANTOS, C. A. F.; OLIVEIRA, V. R. de; AIDAR, S. de T.; RYBKA, A. C. P.; CASTRO, C. D. P. da C.; BIASOTO, A. C. T. One of the relevant economic importances of the ?umbuzeiro? (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are... ... Repository: BDPA Publication year: 2021

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