Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies

Author:

Portel Carolina de Souto,da Silva Wanessa Pires,Tavares Filho Elson Rogério,Pagani Mônica Marques,Pimentel Tatiana Colombo,Mársico Eliane Teixeira,de Freitas Mônica Queiroz,Cruz Adriano Gomes da,Esmerino Erick Almeida

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

1. Sensory characterization of coffee beverage using consumers profile: A comparison with the conventional descriptive analysis;de Alcantara;Federal Rural University of Rio de Janeiro.,2017

2. Methodological challenges in sensory characterization;Ares;Current Opinion in Food Science,2015

3. Consumer-Based Methodologies for Sensory Characterization. Methods in Consumer Research, Volume 1: New Approaches to Classic;Ares;Methods,2018

4. The sensory space of wines: From concept to evaluation and description. a review;Barbe;Foods,2021

5. Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort;Beslay;PLoS Medicine,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3