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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): ALENCAR, N. M. M.; RIBEIRO, T. G.; BARONE, B.; BARROS, A. P. A.; BIASOTO, A. C. T.; BEHRENS, J. H. 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.; SOUSA, C. R. V.; LAGUNA, L. E.; VASCONCELOS, A. S. do E. Repository: BDPA Publication year: 2016
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
Sensory profiling and acceptance of maturated nelore (Bos Indicus) beef using Check-All-That-Apply question. Author(s): CABRAL NETO, O.; ROSENTHAL, A.; LEAL JUNIOR, W. F.; DELIZA, R.; ARES, G.; GASPAR, A. Repository: BDPA Publication year: 2013
Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology. Author(s): ALVES, N.; DELIZA, R.; ROSENTHAL, A. Repository: BDPA Publication year: 2013
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
Impact of chemical profile on sensory evaluation of tropical red wines. Author(s): VERÍSSIMO, C. M.; ALCANTARA, R. L.; ANDRADE LIMA, L. L. DE; PEREIRA, G. E.; MACIEL, M. I. S. 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
A short training as an enhancer of sensory ability: the case of red wine consumers. Author(s): VERÍSSIMO, C. M.; MORAIS, S. de M.; LIMA, L. L. de A.; PEREIRA, G. E.; MACIEL, M. I. S. The need for rapid and low-cost methods has made consumer-based methodologies, such as check-all-that-apply (CATA), a reality in sensory science instead of the traditional tools, namely, descriptive a... ... Repository: BDPA Publication year: 2020
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

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