Helena Maria André Bolini

发表

Bolo de cenoura com e sem glúten: desenvolvimento da formulação

Artigo Científico, Angélica Aparecida Maurício, Paula Barbosa Bucharles, 2012 .

High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

Helena Maria André Bolini, José de Assis Fonseca Faria, Adriano G. Cruz, 2010 .

Perfil sensorial de iogurte light, sabor pêssego

Ligia Regina Radomille de Santana, Helena Maria André Bolini, Leila Queiroz Zepka, 2006 .

Ultra-flash Profile And Projective Mapping For Describing Sensory Attributes Of Prebiotic Mortadellas

Helena Maria André Bolini, José de Assis Fonseca Faria, Adriano G. Cruz, 2013 .

Avaliação do perfil sensorial de chá light sabor pêssego

Cibele Cristina Osawa, Helena Maria André Bolini, Cristhiane Caroline Ferrari, 2008 .

Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Helena Maria André Bolini, Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, 2021 .

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 .

Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

Helena Maria André Bolini, Adriane Elisabete Costa Antunes, H. Bolini, 2005 .

Sensory descriptive profiling and consumer preferences of beef strip loin steaks

S. B. Pflanzer, Helena Maria André Bolini, Adriano G. Cruz, 2014 .

TIME–INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM

Helena Maria André Bolini, Lauro Melo, L. Melo, 2008 .

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Helena Maria André Bolini, H. Bolini, Cristiane Ramos Voorpostel, 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 .

Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates

Helena Maria André Bolini, Lauro Melo, Priscilla Efraim, 2009 .

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 .