Rafael Silva Cadena

发表

Sensory Profile And Acceptance Of Milk Chocolate Beverage [perfil Sensorial E Aceitação De Bebida Láctea Achocolatada]

S. B. Pflanzer, A G da Cruz, Camila Lie Hatanaka, 2010 .

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

Gastón Ares, Lucía Antúnez, Ana Giménez, 2014 .

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 .

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

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

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 .

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 .

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

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

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

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