A G Cruz

Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.

M. Q. Freitas, A. Cruz, R. Raices, 2015, Food chemistry.

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel.

H M A Bolini, E. Esmerino, H. Bolini, 2017, Meat science.

Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique.

E. Esmerino, T. C. Pimentel, M. Q. Freitas, 2017, Food research international.