A. Palazzo

发表

The accuracy of calcium-carbonate-based saturation indices in predicting the corrosivity of hot brackish water towards mild steel

J. Merwe, A. Palazzo, G. Combrink, 2015 .

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

H. Bolini, P. Efraim, A. Palazzo, 2011 .

Comparison of linear polarization resistance corrosion monitoring probe readings and immersion test results for typical cooling water conditions

J. Merwe, A. Palazzo, 2015 .

Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

H. Bolini, A. Palazzo, V. M. Caselato, 2016 .

Multiple time-intensity analysis: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotame

H. Bolini, A. Palazzo, 2014 .

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

H. Bolini, A. Palazzo, 2017 .

Label Claims Influences on Acceptance: Consumers’ Changes Expectation and Intention in a Case Study with Functional Chocolate Ice Cream

H. Bolini, A. Palazzo, 2017 .