K. L. Sampaio

Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds.

M. Gallani, J. Giguère, Paula de Moura Piovesana, 2016, Chemical senses.

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

N. S. Janzantti, D. Garruti, K. L. Sampaio, 2011, Journal of the science of food and agriculture.

Comparison of techniques for the isolation of volatiles from cashew apple juice.

K. L. Sampaio, A. Biasoto, M. D. da Silva, 2015, Journal of the science of food and agriculture.

Odor potency, aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues

M. E. D. Silva, K. L. Sampaio, K. M. Leão, 2014 .

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

M. E. D. Silva, Leila Q. Zepka, A. Mercadante, 2014 .

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

M. Gallani, Paula de Moura Piovesana, K. L. Sampaio, 2012, ISRN nutrition.

Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.)

E. J. N. Marques, M. E. D. Silva, E. Batista, 2013 .

Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease

C. Coy, K. L. Sampaio, M. Vilela, 2013, ISRN nutrition.