R. Noronha

Impact of different emollient esters on body emulsions: Sensory, physicochemical, and biometrological characterization

H. Parekh, P. Pandey, V. R. Leite-Silva, 2021 .

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

M. A. Trindade, M. Pires, R. Noronha, 2019, Journal of Sensory Studies.

Effect of High Pressure on the Consumer Liking and Preference of Yoghurt

M. Capellas, M. Mor-Mur, E. Needs, 2002 .