The impact of varying educational intervention on consumer understanding and attitude toward reducing sodium in food: Implications for marketing strategies
Saraiva Gonçalves, Carla, Souza Carneiro, João de Deus, Abadia Reis Rocha, Renata, Carvalho de Rezende, Daniel
Published in Journal of sensory studies (01.04.2020)
Published in Journal of sensory studies (01.04.2020)
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Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter
de Souza, Vanessa Rios, Freire, Tassyana Vieira Marques, Saraiva, Carla Gonçalves, de Deus Souza Carneiro, João, Pinheiro, Ana Carla Marques, Nunes, Cleiton Antônio
Published in Journal of dairy research (01.08.2013)
Published in Journal of dairy research (01.08.2013)
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Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?
Rocha, Renata Abadia Reis, Rocha, Lenízy Cristina Reis, Gonçalves, Carla Saraiva, Abrahão, Fernanda Rezende, Rocha, Roney Alves, Carneiro, João de Deus Souza
Published in Journal of sensory studies (01.10.2024)
Published in Journal of sensory studies (01.10.2024)
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A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective
Mattar, Thayana Vilela, Gonçalves, Carla Saraiva, Pereira, Rafaela Corrêa, Faria, Michelle Aparecida, de Souza, Vanessa Rios, Carneiro, João de Deus Souza
Published in British food journal (1966) (04.07.2018)
Published in British food journal (1966) (04.07.2018)
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Sensory study of different sodium chloride substitutes in aqueous solution
Feltrin, Ana Carolina, de Souza, Vanessa Rios, Saraiva, Carla Gonçalves, Nunes, Cleiton Antônio, Pinheiro, Ana Carla Marques
Published in International journal of food science & technology (01.03.2015)
Published in International journal of food science & technology (01.03.2015)
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How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp
Gonçalves, Gilma Auxiliadora Santos, Resende, Nathane Silva, Gonçalves, Carla Saraiva, Carvalho, Elisângela Elena Nunes de, Resende, Jaime Vilela de, Boas, Eduardo Valério de Barros Vilas
Published in Ciência e agrotecnologia (01.01.2020)
Published in Ciência e agrotecnologia (01.01.2020)
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Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods
Santos Gonçalves, Gilma Auxiliadora, Resende, Nathane Silva, Gonçalves, Carla Saraiva, de Alcântara, Emanuelle Mara, Nunes Carvalho, Elisângela Elena, de Resende, Jaime Vilela, Cirillo, Marcelo Ângelo, de Barros Vilas Boas, Eduardo Valério
Published in Food science & technology (01.04.2017)
Published in Food science & technology (01.04.2017)
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Journal Article
Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes
Freire, Tassyana Vieira Marques, Freire, Dieyckson Osvani, de Souza, Vanessa Rios, Gonçalves, Carla Saraiva, Carneiro, João de Deus Souza, Nunes, Cleiton Antônio, Pinheiro, Ana Carla Marques
Published in Journal of sensory studies (01.02.2015)
Published in Journal of sensory studies (01.02.2015)
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Journal Article
A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers
Mattar, Thayana Vilela, Gonçalves, Carla Saraiva, Pereira, Rafaela Corrêa, Faria, Michelle Aparecida, de Souza, Vanessa Rios, Carneiro, João de Deus Souza
Published in British food journal (1966) (04.07.2018)
Published in British food journal (1966) (04.07.2018)
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Journal Article