Lorena O. Coimbra

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

Adriano G. Cruz, Mônica Queiroz de Freitas, Jéssica Ferreira Rodrigues, 2020 .

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.

Lorena O. Coimbra, E. Esmerino, A. Cruz, 2020, Food research international.

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

Lorena O. Coimbra, E. Esmerino, D. Granato, 2020 .

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.

Lorena O. Coimbra, E. Esmerino, M. Q. Freitas, 2019, Meat science.