| Health promoting and sensory properties of phenolic compounds in food LL Oliveira, MV Carvalho, L Melo Revista Ceres 61, 764-779, 2014 | 145 | 2014 |
| 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 | 135 | 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 | 125 | 2011 |
| 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 | 99 | 2012 |
| 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 | 65 | 2016 |
| 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 | 44 | 2008 |
| 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 | 42 | 2017 |
| 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 | 39 | 2007 |
| 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 | 30 | 2020 |
| 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 | 28 | 2010 |
| 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 | 25 | 2019 |
| Influence of strawberry jam color and phenolic compounds on acceptance during storage LLO Pineli, CL Moretti, M Chiarello, L Melo Revista Ceres 62, 233-240, 2015 | 24 | 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 | 23 | 2016 |
| Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking CA Cayres, JLR Ascheri, MAPG Couto, EL Almeida, L Melo Journal of cereal science 93, 102938, 2020 | 22 | 2020 |
| Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review LA Aguiar, L Melo, L de Lacerda de Oliveira Critical reviews in food science and nutrition 59 (16), 2535-2552, 2019 | 22 | 2019 |
| 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 | 22 | 2015 |
| 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 | 21 | 2015 |
| 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 | 19 | 2010 |
| 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 | 17 | 2011 |
| 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 | 13 | 2010 |
