| Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association P Judacewski, PR Los, LS Lima, A Alberti, AAF Zielinski, A Nogueira International Journal of Dairy Technology 72 (4), 585-590, 2019 | 98 | 2019 |
| Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies AR Karnopp, AM Figueroa, PR Los, JC Teles, DRS Simões, AC Barana, ... Food Science and Technology (Campinas) 35 (4), 750-756, 2015 | 75 | 2015 |
| Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses PR Los, DRS Simões, L Benvenutti, AAF Zielinski, A Alberti, A Nogueira International Journal of Dairy Technology 74 (2), 371-382, 2021 | 38 | 2021 |
| Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup PR Los, DRS Simões, RS Leone, BC Bolanho, T Cardoso, EDG Danesi Pesquisa Agropecuária Brasileira 53 (11), 1259-1267, 2018 | 22 | 2018 |
| Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties H Jaster, P Judacewski, JCB RIBEIRO, AAF ZIELINSKI, IM Demiate, ... Food Science and Technology 39 (1), 50-58, 2018 | 22 | 2018 |
| Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures P Judacewski, PR Los, L Benvenutti, A Alberti, DRS Simões, A Nogueira Journal of the Science of Food and Agriculture 96 (11), 3831-3837, 2016 | 15 | 2016 |
| Optimization of beef patties produced with vegetable oils: A mixture design approach and sensory evaluation PR Los, GV Marson, SD Dutcosky, A Nogueira, MT Marinho, DRS Simões Food Science and Technology 40 (Suppl. 1), 12-20, 2020 | 13 | 2020 |
| Biscoitos tipo cookie sem glúten formulados com farelo de feijão, farinha de arroz e amido de mandioca DI de Oliveira, AP Kolakowski, DRS Simões, PR Los, IM Demiate Revista Brasileira de Tecnologia Agroindustrial 11 (2), 2017 | 9 | 2017 |
| Traditional sour cassava starch obtained with alterations in the solar drying stage DI Oliveira, L Demogalski, AH Dias, LAA Pereira, A Alberti, PR Los, ... Food Science and Technology 41, 319-327, 2020 | 8 | 2020 |
| Desenvolvimento e Avaliação de Iogurte Adicionado de Colágeno e Goma Xantana A Chuproski, GDF Pereira, PR Los, P Judacewski, DRS Simões, ... Brazilian Journal of Animal and Environmental Research 3 (4), 3579-3589, 2020 | 6 | 2020 |
| Application of sensory analyses in the development of a new apple cider PR Los, CM Braga, JR Carvalho, DRS Simões, A Nogueira Revista Brasileira de Tecnologia Agroindustrial 11 (1), 2017 | 6 | 2017 |
| An overview of Brazilian smoothies: from consumer profile to evaluation of their physicochemical composition, bioactive compounds, antioxidant activity and sensory description LS Yassin, AAF Zielinski, A Alberti, PR Los, IM Demiate, DRS Simões, ... Journal of Food Bioactives 10, 2020 | 5 | 2020 |
| High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix GK Contini, DRS Simões, PR Los, V Kotovicz, AC Bedin, A Martins, ... Food Science and Technology 42, e30022, 2022 | 4 | 2022 |
| Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice RG da Silva, TE Fischer, DM Zardo, PR Los, IM Demiate, A Nogueira, ... Journal of Food Processing and Preservation 45 (12), e15989, 2021 | 4 | 2021 |
| Characterization of variables related to high stability of raw cow milk FA Martins, MT Marinho, V Fischer, JRA Pereira, PR Los, ... Journal of Dairy Research 91 (1), 89-95, 2024 | 1 | 2024 |
| Application of ultrasound in wood chips on the accelerated aging of apple liqueur RT Krüger, A Alberti, PR Los, E Schnitzler, A Nogueira International Journal of Food Science & Technology 59 (1), 95-104, 2024 | 1 | 2024 |
| AVALIAÇÃO SENSORIAL POR DOMINÂNCIA TEMPORAL DE SENSAÇÕES (DTS) EM QUEIJOS ADICIONADOS DE ESPECIARIAS CRAVO (Syzygium aromaticum) E COMINHO (Cuminum cyminum) P Los, LA de Mattos, P Judacewski, NC Cravo, D Simões, A Nogueira Galoá, 2020 | | 2020 |
| AVALIAÇÃO SENSORIAL DE QUEIJOS SEMIDUROS DE DIFERENTES DIMENSÕES POR CATA P Los, P Judacewski, LA de Mattos, D Simões, A Nogueira Galoá, 2020 | | 2020 |
| AVALIAÇÃO DE ACHOCOLATADOS COMERCIAIS POR FICHA SENSORIAL DIGITAL MF Silvestre, LA de Mattos, P Los, D Simões Galoá, 2020 | | 2020 |
| AVALIAÇÃO SENSORIAL POR TEMPO-INTENSIDADE (TI) DOS EFEITOS DA AÇÃO DE MICRO-ONDAS NA DESCONTAMINAÇÃO DE ESPECIARIAS CRAVO (Syzygium aromaticum) E COMINHO (Cuminum cyminum) P Los, P Judacewski, LA de Mattos, D Simões, A Nogueira Galoá, 2020 | | 2020 |
