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Sensory evaluation of tropical grape juices elaborated in Northeast Brazil. Author(s): BIASOTO, A. C. T.; PEREIRA, G. E. The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were... ... Repository: BDPA Publication year: 2011
Análise sensorial de genótipos de banana = Sensory evaluation of banana genotypes. Author(s): CASTRICINI, A.; SANTOS, L. O.; DELIZA, R.; RODIGUES, M. G. V.; COELHO, E. F. Repository: BDPA Publication year: 2013
Beef sensory evaluation from steers of different genotypes. Author(s): LEMES, J. S.; NUNES, M. H. G.; FERREIRA, F. R.; TEIXEIRA, B. B. M.; NALERIO, E. S.; CARDOSO, F. F. Repository: BDPA Publication year: 2011
Sensory evaluation of 'Rocha' pears grown in Brazil. Author(s): ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C. he quality of fruits is a condition to satisfy the consumers. Consumer satisfaction is attained when the harvesting, storage and retail periods are adequately performed. Repository: BDPA Publication year: 2010
Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculenta crantz). Author(s): SANTOS, M. R. A. dos Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gl... ... Repository: BDPA Publication year: 2017
Sensory evaluation of mineral salts for reducing sodium in food products. Author(s): FREITAS, D. G. C.; SILVA, F. T.; SOUZA, A. L. Repository: BDPA Publication year: 2010
Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté. Author(s): TORREZAN, R.; FURTADO, A. A. L.; ANTONIASSI, R.; FREITAS, D. de G. C.; FREITAS, S. C. de; PENTEADO, A. L. This study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all... ... Repository: BDPA Publication year: 2014
Impact of chemical profile on sensory evaluation of tropical red wines. Author(s): PEREIRA, G. E. This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical... ... Repository: BDPA Publication year: 2021
Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition. Author(s): MONTEIRO, L. K.; ZANELLA, O.; SILVA, A. A. da; MIRANDA, M. Z. de; BILIBIO, D. The objective of this work was to partially replace wheat flour by using carob powder. Repository: BDPA Publication year: 2018
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. Author(s): CHAGAS, E. A.; DURIGAN, M. F. B. The objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance... ... Repository: BDPA Publication year: 2022

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