Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate von Breternitz, Nirse Ruscheinsky, Bolini, Helena Maria André, Hubinger, Miriam Dupas

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Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp von Pereira, Cecília Teresa Muniz, Pereira, Dalva Muniz, Bolini, Helena Maria André

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Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Fla... von Medeiros, Alessandra Cazelatto, Filho, Elson Rogério Tavares, Bolini, Helena Maria André

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Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) von Morais Ferreira, Janaína Madruga, Azevedo, Bruna Marcacini, Luccas, Valdecir, Bolini, Helena Maria André

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Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations von Pereira, Cecília Teresa Muniz, Pereira, Dalva Muniz, Bolini, Helena Maria André

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Temporal sweet taste dominance according to adult body mass index classification von Lima, Rafael Sousa, Ramos, Lizandra Mesquita, Medeiros Sousa, Vinícius, Tonucci, Livia Bordalo, Pereira, Cecília Teresa Muniz, Pereira, Dalva Muniz, Medeiros, Alessandra Cazelatto, Bolini, Helena Maria André

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Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis von de Medeiros, Alessandra Cazelatto, Tavares Filho, Elson Rogério, Bolini, Helena Maria André

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Time–intensity analysis and acceptance test for traditional and light vanilla ice cream von Cadena, Rafael Silva, Bolini, Helena Maria André

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Gluten-free rice & bean biscuit: characterization of a new food product von David Wesley, Silva, Helena Maria André, Bolini, Clerici, Maria Teresa Pedrosa Silva

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Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients von Alencar, Natália Manzatti Machado, Morais, Elisa Carvalho, Steel, Caroline Joy, Bolini, Helena Maria André

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Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso von Cusielo, Kalinca Vitoria Cardoso, da Silva, Alessandra Cazelatto de Medeiros Lins, Tavares‐Filho, Elson Rogerio, Bolini, Helena Maria André

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Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance von Rocha, Izabela Furtado de Oliveira, Bolini, Helena Maria André

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Different sweeteners in passion fruit juice: Ideal and equivalent sweetness von de Oliveira Rocha, Izabela Furtado, Bolini, Helena Maria André

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High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing von da Cruz, Adriano Gomes, Fonseca Faria, José de Assis, Isay Saad, Susana Marta, André Bolini, Helena Maria, Sant′Ana, Anderson Souza, Cristianini, Marcelo

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Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physi... von Azevedo, Bruna Marcacini, Morais‐Ferreira, Janaína Madruga, Luccas, Valdecir, Bolini, Helena Maria André

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Ideal and relative sweetness of high intensity sweeteners in mango nectar von Cadena, Rafael Silva, Bolini, Helena Maria André

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Preference Drivers for Blackberry Nectar ( Rubus spp., Rosaceae) with Different Sweeteners von Bolini, Helena Maria André, Lima, Rafael Sousa, Freitas, Raquel Linhares de, Medeiros, Alessandra Cazelatto de

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Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates von de Melo, Lauro Luís Martins Medeiros, Bolini, Helena Maria André, Efraim, Priscilla

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Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt von Pereira, Cecília Teresa Muniz, de Medeiros, Alessandra Cazelatto, Ventura, Marcella Benetti, Pereira, Dalva Muniz, Bolini, Helena Maria André

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Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties von Morais Ferreira, Janaína Madruga, Azevedo, Bruna Marcacini, Silva, Fernanda Guimarães Drummond e, Luccas, Valdecir, Bolini, Helena Maria André

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