Lauro Melo
Lauro Melo
E-mail confirmado em eq.ufrj.br
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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
1162009
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
952011
Health promoting and sensory properties of phenolic compounds in food
LL Oliveira, MV Carvalho, L Melo
Revista Ceres 61, 764-779, 2014
912014
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
792012
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
722005
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
502016
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
362007
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
342008
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
261999
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
252017
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
242010
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
182015
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
162016
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
162015
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
152015
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
152011
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
142010
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
122020
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
112019
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
112010
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