M. H. Damásio

Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey.

Susana Fiszman, M. H. Damásio, S. Fiszman, 2000 .

SUITABILITY OF SINGLE‐COMPRESSION AND TPA TESTS TO DETERMINE ADHESIVENESS IN SOLID AND SEMI‐SOLID FOODS

M. H. Damásio, S. Fiszman, 2000 .

NEW PARAMETERS FOR INSTRUMENTAL TEXTURE PROFILE ANALYSIS: INSTANTANEOUS AND RETARDED RECOVERABLE SPRINGINESS

M. H. Damásio, S. Fiszman, M. Pons, 1998 .

Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

M. H. Damásio, M. D. da Silva, H. Cardello, 1999, Plant foods for human nutrition.

Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements

M. H. Damásio, S. Fiszman, E. Costell, 1990 .

Influence of composition on non-oral texture of kappa-carrageenan—locust bean gum—guar gum mixed gels

M. H. Damásio, E. Costell, L. Durán, 1994 .

Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition

M. H. Damásio, E. Costell, L. Durán, 1992 .

Non-Oral Texture Evaluation of Mixed Gels. Selection of Parameters

M. H. Damásio, E. Costell, L. Durán, 1989 .