publicações selecionadas
- Effect of presence of gluten and spreads on the oral processing behavior of breads
- Nutritional and Sensorial quality of Edamame
- Individual differences underlying food intake and liking in semisolid foods
- Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication
- Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination
- Desigining Food Structures to Enhance Sensory Responses
- Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice