Understanding the sensory profile of cheese ripeness description by trained and untrained assessors-Reference-Cited by-同舟云学术

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LIMA Caroline Quevedo de¹,BECKER Jaqueline¹,STEINBACH Juliana¹,BURGARDT Vânia de Cássia da Fonseca¹,MACHADO-LUNKES Alessandra¹,MARCHI João Francisco¹,CISLAGHI Fabiane Picinin de Castro¹,MITTERER-DALTOÉ Marina Leite¹^ORCID

Affiliation:

1. Universidade Tecnológica Federal do Paraná, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101249&tlng=en

Reference25 articles.

1. Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants;Ali M. B.;Food Science and Technology,2022

2. Comparison of consumer-based methodologies for sensory characterization: case study with four sample sets of powdered drinks;Antúnez L.;Food Quality and Preference,2017

3. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: four case studies with complex and/or similar samples;Ares G.;Food Quality and Preference,2015

4. Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers;Ares G.;Food Quality and Preference,2014

5. Santo Giorno: um queijo de alta qualidade – história de uma experiência de cooperação entre Brasil/Itália;Attorni B.,2014

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