Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scaleCRUZ, A. G; CADENA, R. S; CASTRO, W. F et al.Food research international. 2013, Vol 54, Num 1, pp 601-610, issn 0963-9969, 10 p.Article

Sensory descriptive profiling and consumer preferences of beef strip loin steaksGOMES, C. L; PFLANZER, S. B; CRUZ, A. G et al.Food research international. 2014, Vol 59, pp 76-84, issn 0963-9969, 9 p.Article

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodologyCRUZ, A. G; CAVALCANTI, R. N; GUERREIRO, L. M. R et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 323-330, issn 0260-8774, 8 p.Article

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellasSANTOS, B. A; POLLONIO, M. A. R; CRUZ, A. G et al.Food research international. 2013, Vol 54, Num 2, pp 1705-1711, issn 0963-9969, 7 p.Article

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mappingCADENA, R. S; CRUZ, A. G; FARIA, J. A. F et al.Journal of dairy science. 2012, Vol 95, Num 9, pp 4842-4850, issn 0022-0302, 9 p.Article

Prebiotic gluten-free bread: Sensory profiling and drivers of likingMORAIS, E. C; CRUZ, A. G; FARIA, J. A. F et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 248-254, issn 0023-6438, 7 p.Article

Monitoring the authenticity of low-fat yogurts by an artificial neural networkDA CRUZ, A. G; WALTER, E. H. M; CADENA, R. S et al.Journal of dairy science. 2009, Vol 92, Num 10, pp 4797-4804, issn 0022-0302, 8 p.Article

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storageCRUZ, A. G; CASTRO, W. F; FARIA, J. A. F et al.Food research international. 2013, Vol 51, Num 2, pp 723-728, issn 0963-9969, 6 p.Article

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheesesGOMES, A. A; BRAGA, S. P; CRUZ, A. G et al.Journal of dairy science. 2011, Vol 94, Num 10, pp 4777-4786, issn 0022-0302, 10 p.Article

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSISPALAZZO, A. B; CARVALHO, M. A. R; EFRAIM, P et al.Journal of sensory studies. 2011, Vol 26, Num 4, pp 291-297, issn 0887-8250, 7 p.Article

Impact of modified atmosphere packaging on the osmodehydrated papaya stabilityRODRIGUES, A. C. C; PEREIRA, L. M; SARANTOPOULOS, C. I. G. L et al.Journal of food processing and preservation. 2006, Vol 30, Num 5, pp 563-581, issn 0145-8892, 19 p.Article

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurtsCRUZ, A. G; CADENA, R. S; ALVARO, M. B. V. B et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 210-214, issn 0023-6438, 5 p.Article

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chlorideGOMES, A. P; CRUZ, A. G; CADENA, R. S et al.Journal of dairy science. 2011, Vol 94, Num 6, pp 2701-2706, issn 0022-0302, 6 p.Article

Whey beverage with acai pulp as a food carrier of probiotic bacteriaZOELLNER, S. S; CRUZ, A. G; FARIA, J. A. F et al.Australian journal of dairy technology. 2009, Vol 64, Num 2, pp 177-181, issn 0004-9433, 5 p.Article

Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic CellsVIANNA, P. C. B; MAZAL, G; SANTOS, M. V et al.Journal of dairy science. 2008, Vol 91, Num 5, pp 1743-1750, issn 0022-0302, 8 p.Article