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1	Material Type: Article	Chicken nuggets packaging attributes impact on consumer purchase intention Ciência e tecnologia de alimentos, 2019-06, Vol.39 (suppl 1), p.152-158 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.41317 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
2	Material Type: Article	Chinese consumers’ purchase intention of fresh cherries: Modeling of relations between satisfaction and perceived quality Revista de la Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, 2021-12, Vol.53 (2), p.204-213 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 0370-4661 ;ISSN: 1853-8665 ;EISSN: 1853-8665 ;DOI: 10.48162/rev.39.053 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
3	Material Type: Article	Efficacy of different front-of-package labeling systems in changing purchase intention and product healthfulness perception for food products in Argentina Revista panamericana de salud pública, 2022-01, Vol.46 (137), p.1-e137 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 1020-4989 ;ISSN: 1680-5348 ;EISSN: 1680-5348 ;DOI: 10.26633/RPSP.2022.137 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
4	Material Type: Article	FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS Ciência e agrotecnologia, 2015-12, Vol.39 (6), p.613-623 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1413-7054 ;ISSN: 1981-1829 ;EISSN: 1981-1829 ;DOI: 10.1590/S1413-70542015000600008 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
5	Material Type: Article	Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis Ciência e tecnologia de alimentos, 2022-01, Vol.42 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.13521 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
6	Material Type: Article	Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study Scientia Agropecuaria, 2021-04, Vol.24 (2), p.193-202 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 2077-9917 ;EISSN: 2306-6741 ;DOI: 10.17268/sci.agropecu.2021.022 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
7	Material Type: Article	Performance and perception on front-of-package nutritional labeling models in Brazil Revista de saúde pública, 2021-01, Vol.55, p.19-19 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0034-8910 ;ISSN: 1518-8787 ;EISSN: 1518-8787 ;DOI: 10.11606/s1518-8787.2021055002395 ;PMID: 33978115 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
8	Material Type: Article	Non-sensory factors driving the packaging design of ready-to-eat mazamorra morada based on consumer perception Scientia Agropecuaria, 2021-07, Vol.12 (3), p.421-428 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 2077-9917 ;EISSN: 2306-6741 ;DOI: 10.17268/sci.agropecu.2021.046 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
9	Material Type: Article	Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly Ciência e tecnologia de alimentos, 2022-01, Vol.42 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.03421 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
10	Material Type: Article	Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design Ciência e tecnologia de alimentos, 2018-07, Vol.38 (3), p.413-420 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.07017 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
11	Material Type: Article	Consumers value healthy eating and environmental responsibility: how negative food contexts aid decision-making Ciência e tecnologia de alimentos, 2021-12 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.28120 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
12	Material Type: Article	Addition of powdered shrimp in the formulation of snacks Ciência agronômica, 2019, Vol.50 (3), p.387-393 [Peer Reviewed Journal] 2019. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1806-6690 ;ISSN: 0045-6888 ;EISSN: 1806-6690 ;DOI: 10.5935/1806-6690.20190046 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
13	Material Type: Article	Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond Ciência rural, 2017, Vol.47 (9) [Peer Reviewed Journal] 2017. This work is published under http://creativecommons.org/licenses/by/4.0/deed.en (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0103-8478 ;ISSN: 1678-4596 ;EISSN: 1678-4596 ;DOI: 10.1590/0103-8478cr20151646 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
14	Material Type: Article	Spices as natural additives for beef burger production Ciência e tecnologia de alimentos, 2020-12, Vol.40 (4), p.817-821 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.21019 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
15	Material Type: Article	Sensory characteristics of Musculus longissimus thoracis et lumborum of bovine Nelore adult matured Ciência e tecnologia de alimentos, 2019-06, Vol.39 (2), p.372-377 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.31217 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
16	Material Type: Article	Powdered tucupi condiment: sensory and hygroscopic evaluation Ciência e tecnologia de alimentos, 2018-01, Vol.38 (1), p.33-40 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.36816 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
17	Material Type: Article	Physical, biochemical, and sensory properties of strawberries grown in high-altitude tropical climate Ciência e agrotecnologia, 2021-01, Vol.45 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1413-7054 ;ISSN: 1981-1829 ;EISSN: 1981-1829 ;DOI: 10.1590/1413-7054202145008221 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
18	Material Type: Article	Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour Pesquisa agropecuaria brasileira, 2020-01, Vol.55 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0100-204X ;ISSN: 1678-3921 ;EISSN: 1678-3921 ;DOI: 10.1590/s1678-3921.pab2020.v55.02288 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
19	Material Type: Article	Tucupi creamy paste: development, sensory evaluation and rheological characterization Ciência e tecnologia de alimentos, 2017-12, Vol.37 (suppl 1), p.115-124 [Peer Reviewed Journal] This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.34516 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
20	Material Type: Article	Formulation of fishburgers with the addition of different protein sources and taro flour Ciência rural, 2021, Vol.51 (2) [Peer Reviewed Journal] 2021. This work is published under https://creativecommons.org/licenses/by/4.0/deed.en (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0103-8478 ;ISSN: 1678-4596 ;EISSN: 1678-4596 ;DOI: 10.1590/0103-8478cr20200380 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by

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Results 1 - 20 of 74 for All Library Resources

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.41317

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 0370-4661 ;ISSN: 1853-8665 ;EISSN: 1853-8665 ;DOI: 10.48162/rev.39.053

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 1020-4989 ;ISSN: 1680-5348 ;EISSN: 1680-5348 ;DOI: 10.26633/RPSP.2022.137

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1413-7054 ;ISSN: 1981-1829 ;EISSN: 1981-1829 ;DOI: 10.1590/S1413-70542015000600008

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.13521

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 2077-9917 ;EISSN: 2306-6741 ;DOI: 10.17268/sci.agropecu.2021.022

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0034-8910 ;ISSN: 1518-8787 ;EISSN: 1518-8787 ;DOI: 10.11606/s1518-8787.2021055002395 ;PMID: 33978115

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 2077-9917 ;EISSN: 2306-6741 ;DOI: 10.17268/sci.agropecu.2021.046

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.03421

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.07017

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.28120

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.21019

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.31217

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.36816

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1413-7054 ;ISSN: 1981-1829 ;EISSN: 1981-1829 ;DOI: 10.1590/1413-7054202145008221

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0100-204X ;ISSN: 1678-3921 ;EISSN: 1678-3921 ;DOI: 10.1590/s1678-3921.pab2020.v55.02288

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/1678-457x.34516

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