R. Cadena

发表

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Rosires Deliza, Márcia M. C. Ferreira, Rafael Silva Cadena, 2012 .

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Rosires Deliza, Rafael Silva Cadena, Helena Maria André Bolini, 2013 .

Assessment of global and individual reproducibility of projective mapping with consumers

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Gastón Ares, Leticia Vidal, Ana Giménez, 2014, Food research international.

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Evandro Bona, R. N. Cavalcanti, Rafael Silva Cadena, 2011 .

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

R. Cadena, A. G. Cruz, H. Bolini, 2013 .

Ideal and relative sweetness of high intensity sweeteners in mango nectar

R. Cadena, H. Bolini, 2012 .

A review of the fruit nutritional and biological activities of three Amazonian species: bacuri (Platonia insignis), murici (Byrsonima spp.), and taperebá (Spondias mombin)

R. Cadena, A. Teodoro, J. Montenegro, 2017 .

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

Daniel Granato, Eduardo H M Walter, Helena M A Bolini, 2010, Comprehensive reviews in food science and food safety.

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.

R. Cadena, H. Bolini, P. Lollo, 2011, Journal of dairy science.

Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.

R. Cadena, H. Bolini, D. Granato, 2011, Journal of dairy science.

Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

R. Cadena, H. Bolini, M. Q. Freitas, 2012, Journal of food science.

Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Márcia M. C. Ferreira, Rafael Silva Cadena, Anderson S. Sant'Ana, 2013 .

Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

R. Cadena, H. Bolini, A. Cruz, 2012, Journal of dairy science.

Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

R. Cadena, O. Freitas-Silva, P. S. Marcellini, 2020, Food science & nutrition.

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

Rafael Silva Cadena, Anderson S. Sant'Ana, Helena Maria André Bolini, 2010 .

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

R. Cadena, A. Teodoro, J. Montenegro, 2021, Molecules.

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Ana Cláudia Campos, Roberta Fontanive Miyahira, R. Cadena, 2022, Journal of Culinary Science & Technology.

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour

R. Cadena, B. Postingher, A. Teodoro, 2019, International Journal of Food Science & Technology.

Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low‐Calorie Sweeteners in Orange Juice

Lucía Antúnez, Leticia Vidal, R. Cadena, 2014 .

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

R. Cadena, H. Bolini, 2011 .

Monitoring the authenticity of low-fat yogurts by an artificial neural network.

A G da Cruz, E H M Walter, R S Cadena, 2009, Journal of dairy science.

Comparison of check-all-that-apply and forced-choice Yes/No question formats for sensory characterisation

Gastón Ares, Lucía Antúnez, Ana Giménez, 2014 .

Stability of sample configurations from projective mapping: How many consumers are necessary?

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

R. Cadena, H. Bolini, D. Granato, 2010, Comprehensive reviews in food science and food safety.

ASSESSMENT OF GLOBAL AND INDIVIDUAL REPRODUCIBILITY OF PROJECTIVE 1 MAPPING WITH CONSUMERS 2 3

Leticia Vidal, R. Cadena, A. Giménez, 2018 .

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.

R. Cadena, H. Bolini, P. Lollo, 2011, Journal of dairy science.

Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Leticia Vidal, R. Cadena, A. Giménez, 2014, Food research international.