Lauro Melo
Lauro Melo
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Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates
LLMM de Melo, HMA Bolini, P Efraim
Food Quality and Preference 20 (2), 138-143, 2009
An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines
C Chrea, L Melo, G Evans, C Forde, C Delahunty, DN Cox
Journal of Sensory Studies 26 (1), 13-24, 2011
Health promoting and sensory properties of phenolic compounds in food
LL Oliveira, MV Carvalho, L Melo
Revista Ceres 61, 764-779, 2014
Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes
DN Cox, L Melo, D Zabaras, CM Delahunty
Public Health Nutrition 15 (8), 1474-1482, 2012
Optimized synthesis of citronellyl flavour esters using free and immobilized lipase from Rhizopus sp.
L Melo, GM Pastore, GA Macedo
Process Biochemistry 40 (10), 3181-3185, 2005
Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages
LL de Oliveira Pineli, LA de Aguiar, A Fiusa, RB de Assunção Botelho, ...
Appetite 96, 239-244, 2016
Equisweet milk chocolates with intense sweeteners using time‐intensity method
LLMM De Melo, HMA Bolini, P Efraim
Journal of Food Quality 30 (6), 1056-1067, 2007
Time–intensity profile and internal preference mapping of strawberry jam
LR Alves, JR Battochio, JMP Cardoso, LLMM De Melo, VS Da Silva, ...
Journal of Sensory Studies 23 (1), 125-135, 2008
Purification and characterization of lipase from Rhizopus chinensis cells
M Yasuda, H Ogino, T Kiguchi, T Kotani, S Takakura, T Ishibashi, ...
Journal of bioscience and bioengineering 88 (5), 571-573, 1999
Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance
JS Farah, CB Araujo, L Melo
International Dairy Journal 68, 17-22, 2017
Lifetime wine drinking, changing attitudes and associations with current wine consumption: A pilot study indicating how experience may drive current behaviour
L Melo, J Colin, C Delahunty, C Forde, DN Cox
Food quality and Preference 21 (7), 784-790, 2010
Influence of strawberry jam color and phenolic compounds on acceptance during storage1
LLO Pineli, CL Moretti, M Chiarello, L Melo
Revista Ceres 62, 233-240, 2015
Effect of institutional sensory test location and consumer attitudes on acceptance of foods and beverages having different levels of processing
JS Mouta, NC de Sá, E Menezes, L Melo
Food quality and preference 48, 262-267, 2016
Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages
LLO Pineli, JSQ Rodrigues, AM Costa, HC de Lima, MD Chiarello, L Melo
Journal of the Science of Food and Agriculture 95 (7), 1500-1506, 2015
Eating quality of meat from six lamb breed types raised in Brazil
CA Monaco, MTA Freire, L Melo, AF Rosa, CC Carrer, MA Trindade
Journal of the Science of Food and Agriculture 95 (8), 1747-1752, 2015
A new approach using consumers'‘drinking histories’ to explain current wine acceptance
L Melo, C Delahunty, DN Cox
Food Research International 44 (10), 3235-3242, 2011
Expectations and acceptability of diabetic and reduced‐calorie milk chocolates among nondiabetics and diabetics in the USA
L Melo, JL Childs, M Drake, HM Andre Bolini, P Efraim
Journal of sensory studies 25, 133-152, 2010
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
LA de Aguiar, DB Rodrigues, VAV Queiroz, L Melo, LL de Oliveira Pineli
Food Research International 131, 108999, 2020
Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking
LSS Mello, EL Almeida, L Melo
Food Research International 122, 599-609, 2019
Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes
L Melo, C Delahunty, C Forde, DN Cox
Food Quality and Preference 21 (7), 697-704, 2010
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