| 1 | Chemical characterization and sensory potential of Brazilian vanilla species | 0.5 | 4 | Citations (PDF) |
| 2 | Extraction, purification by cation exchange supermacroporous cryogel and physico‐chemical characterization of γ‐conglutin from lupin seeds (<i>Lupinus albus</i> L.) | 2.9 | 2 | Citations (PDF) |
| 3 | Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold | 1.3 | 1 | Citations (PDF) |
| 4 | Development, modeling and simulation of extraction and purification of bixin from annatto seeds (Bixa orellana L.) | 6.3 | 10 | Citations (PDF) |
| 5 | Cheirar, lembrar, sentir e gostar: relações entre aromas, emoções e aceitação | 0.2 | 0 | Citations (PDF) |
| 6 | Market research: characterization of the vanilla consumer and non-consumer market | 0.2 | 4 | Citations (PDF) |
| 7 | COVID-19 social vulnerability as a lethality conditioning factor | 0.2 | 0 | Citations (PDF) |
| 8 | The effect of background music on sensory evaluation of craft beer | 0.2 | 2 | Citations (PDF) |
| 9 | Random presentation minimizes the effect of expectation on the hedonic threshold methodology | 4.5 | 4 | Citations (PDF) |
| 10 | Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods | 2.6 | 13 | Citations (PDF) |
| 11 | Integration of the optimized descriptive profile and temporal dominance of sensations methodologies | 1.3 | 3 | Citations (PDF) |
| 12 | Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides | 9.7 | 22 | Citations (PDF) |
| 13 | Effect of a health claim on consumer acceptance of milk-based dessert containing omega-3 | 0.2 | 0 | Citations (PDF) |
| 14 | Hydrodynamics and dynamic capacity of cryogels produced with different monomer compositions | 2.7 | 8 | Citations (PDF) |
| 15 | Performance of different scales in the hedonic threshold methodology | 1.3 | 15 | Citations (PDF) |
| 16 | The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications | 4.5 | 15 | Citations (PDF) |
| 17 | Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters | 4.7 | 16 | Citations (PDF) |
| 18 | Preference mapping to assess the effect of information on the acceptability of snack bars | 1.2 | 11 | Citations (PDF) |
| 19 | Directional hedonic thresholds for sodium concentration in hamburger | 4.5 | 21 | Citations (PDF) |
| 20 | Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol | 8.2 | 33 | Citations (PDF) |
| 21 | W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception | 6.4 | 14 | Citations (PDF) |
| 22 | The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert | 6.4 | 18 | Citations (PDF) |
| 23 | Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour | 0.5 | 4 | Citations (PDF) |
| 24 | Validation of the hedonic threshold methodology in determining the hedonic rejection threshold | 1.3 | 20 | Citations (PDF) |
| 25 | Characterization of the consumer market and motivations for the consumption of craft beer | 4.2 | 58 | Citations (PDF) |
| 26 | Alternatives for characterizing macroporous polyacrylamide monolithic ion exchanger columns | 3.5 | 19 | Citations (PDF) |
| 27 | Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols | 5.2 | 21 | Citations (PDF) |
| 28 | What Grabs Our Attention Most to Consume A Snack Bar In Brazil? Following Trends In Choice of Snack Bars To Boost Market For Healthier Options | 0.3 | 1 | Citations (PDF) |
| 29 | Development of an affinity cryogel for one step purification of lysozyme from chicken egg white | 2.6 | 45 | Citations (PDF) |
| 30 | Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability | 12.4 | 36 | Citations (PDF) |
| 31 | Preparation of an affinity cryogel column for lysozyme purification | 2.3 | 21 | Citations (PDF) |
| 32 | Validation of the hedonic threshold methodology in determining the compromised acceptance threshold | 1.3 | 19 | Citations (PDF) |
| 33 | Influence of package and health-related claims on perception and sensory acceptability of snack bars | 7.4 | 58 | Citations (PDF) |
| 34 | Emulsifying properties of β-lactoglobulin and <i>Quillaja</i> bark saponin mixtures: Effects of number of homogenization passes, pH, and NaCl concentration | 3.9 | 9 | Citations (PDF) |
| 35 | Beverages formulated with whey protein and added lutein | 0.7 | 11 | Citations (PDF) |
| 36 | Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold | 7.4 | 42 | Citations (PDF) |
| 37 | Integrated production of whey protein concentrate and lactose derivatives: What is the best combination? | 7.4 | 25 | Citations (PDF) |
| 38 | A discriminant function for validation of the cluster analysis and behavioral prediction of the coffee market | 7.4 | 26 | Citations (PDF) |
| 39 | Adsorptive behavior of α-lactalbumin on cation-exchange supermacroporous monolithic column | 2.6 | 26 | Citations (PDF) |
| 40 | Bebida eletrolítica a base de permeado da ultrafiltração de leite: avaliação física, química e microbiológica durante o armazenamento | 0.7 | 10 | Citations (PDF) |
| 41 | Conjoint analysis as a tool to identify improvements in the packaging for irradiated strawberries | 7.4 | 19 | Citations (PDF) |
| 42 | How many assessors are necessary for the Optimized Descriptive Profile when associated with training? | 4.5 | 6 | Citations (PDF) |
| 43 | Use of relative risk test to evaluate the influence of the brand on beer acceptability | 0.3 | 12 | Citations (PDF) |
| 44 | Consumer attitude regarding products containing probiotics | 0.7 | 8 | Citations (PDF) |
| 45 | Number of judges necessary for descriptive sensory tests | 4.5 | 14 | Citations (PDF) |
| 46 | Partitioning of α-lactalbumin and β-lactoglobulin from cheese whey in aqueous two-phase systems containing poly (ethylene glycol) and sodium polyacrylate | 3.7 | 22 | Citations (PDF) |
| 47 | Optimized Descriptive Profile: How many judges are necessary? | 4.5 | 17 | Citations (PDF) |
| 48 | Validation of Optimized Descriptive Profile (ODP) technique: Accuracy, precision and robustness | 7.4 | 6 | Citations (PDF) |
| 49 | Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile | 7.4 | 9 | Citations (PDF) |
| 50 | Consumer rejection threshold for strawberry radiation doses | 6.8 | 9 | Citations (PDF) |
| 51 | Study of the perception of consumers in relation to different ice cream concepts | 4.5 | 58 | Citations (PDF) |
| 52 | Tradução e validação para a língua portuguesa da escala de neofobia em relação à tecnologia de alimentos: food technology neophobia scale | 0.7 | 13 | Citations (PDF) |
| 53 | Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolate | 4.5 | 34 | Citations (PDF) |
| 54 | Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels | 12.4 | 26 | Citations (PDF) |
| 55 | Aqueous two-phase poly(ethylene glycol)–sodium polyacrylate system for amyloglucosidase purification: Equilibrium diagrams and partitioning studies | 8.8 | 18 | Citations (PDF) |
| 56 | Performance of hedonic scales in sensory acceptability of strawberry yogurt | 4.5 | 41 | Citations (PDF) |
| 57 | Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers | 1.2 | 13 | Citations (PDF) |
| 58 | Artificial neural networks (ANN): prediction of sensory measurements from instrumental data | 1.2 | 25 | Citations (PDF) |
| 59 | Development and validation of the high performance liquid chromatography–ion exclusion method for detection of lactic acid in milk | 9.7 | 43 | Citations (PDF) |
| 60 | Optimized Descriptive Profile: A rapid methodology for sensory description | 4.5 | 69 | Citations (PDF) |
| 61 | Sensory stability of whole mango juice: influence of temperature and storage time | 1.2 | 17 | Citations (PDF) |
| 62 | Yogur bajo en calorías añadido con harina de yacón: desarrollo y evaluación físico-química | 0.3 | 8 | Citations (PDF) |
| 63 | Sugarcane spirit market share simulation: an application of conjoint analysis | 1.2 | 3 | Citations (PDF) |
| 64 | Concentrado proteico do soro melhora a qualidade sensorial de sobremesa láctea diet | 0.7 | 2 | Citations (PDF) |
| 65 | Otimização da aceitabilidade sensorial de requeijão cremoso light | 0.7 | 10 | Citations (PDF) |
| 66 | Application of the response surface methodology for optimization of whey protein partitioning in PEG/phosphate aqueous two-phase system | 2.6 | 35 | Citations (PDF) |
| 67 | Estresse oxidativo: conceito, implicações e fatores modulatórios | 0.4 | 276 | Citations (PDF) |
| 68 | Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage | 1.2 | 6 | Citations (PDF) |
| 69 | Use of response surface methodology to evaluate the extraction of Debaryomyces hansenii xylose reductase by aqueous two-phase system | 2.6 | 19 | Citations (PDF) |
| 70 | Capacidade dos biomarcadores inflamatórios em predizer a síndrome metabólica: Inflammation biomarkers capacity in predicting the metabolic syndrome | 1.6 | 64 | Citations (PDF) |
| 71 | Influência da embalagem na aceitação de diferentes marcas comerciais de cerveja tipo Pilsen | 1.2 | 4 | Citations (PDF) |
| 72 | Density, Electrical Conductivity, Kinematic Viscosity, and Refractive Index of Binary Mixtures Containing Poly(ethylene glycol) 4000, Lithium Sulfate, and Water at Different Temperatures | 2.2 | 32 | Citations (PDF) |
| 73 | Fatores da embalagem de café orgânico torrado e moído na intenção de compra do consumidor | 1.2 | 20 | Citations (PDF) |
| 74 | THERMAL PROCESS CALCULATION USING ARTIFICIAL NEURAL NETWORKS AND OTHER TRADITIONAL METHODS | 2.8 | 10 | Citations (PDF) |
| 75 | Size-exclusion chromatography applied to the purification of whey proteins from the polymeric and saline phases of aqueous two-phase systems | 3.9 | 32 | Citations (PDF) |
| 76 | Avaliação da influência dos milhos QPM nas características sensoriais de bolo | 1.2 | 4 | Citations (PDF) |
