Fernanda Bruzzone

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

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. II – COMPARISON WITH TRAINED ASSESSORS' DATA

Gastón Ares, Ana Giménez, Fernanda Bruzzone, 2012 .

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Temporal aspects of yoghurt texture perception

Gastón Ares, Ana Giménez, Fernanda Bruzzone, 2013 .

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

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

CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. I – RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS

Gastón Ares, Ana Giménez, Eliana Budelli, 2012 .

IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE

Gastón Ares, Ana Giménez, Fernanda Bruzzone, 2011 .

Consumer Visual Processing of Food Labels: Results from an Eye‐Tracking Study

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Attentional capture and understanding of nutrition labelling: a study based on response times

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2012, International journal of food sciences and nutrition.