1. Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance. (26th August 2022) Authors: Salvador‐Reyes, Rebeca; Sampaio, Ulliana Marques; de Menezes Alves Moro, Thaísa; Brito, Aline Duarte Correa de; Behrens, Jorge; Campelo, Pedro H.; Pedrosa Silva Clerici, Maria Teresa Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 2(2023) Page Start: 548 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging. Issue 1 (30th September 2022) Authors: Baptista, Iuri; Spence, Charles; Shimizu, Renata; Ferreira, Eric; Behrens, Jorge Journal: Journal of sensory studies Issue: Volume 38:Issue 1(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. How the country-of-origin impacts wine traders' mental representation about wines: A study in a world wine trade fair. (November 2020) Authors: Rodrigues, Heber; Rolaz, Julien; Franco-Luesma, Ernesto; Sáenz-Navajas, María-Pilar; Behrens, Jorge; Valentin, Dominique; Depetris-Chauvin, Nicolas Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared. Issue 5 (7th October 2021) Authors: Yudi Furukita Baptista, Iuri; Carvalho, Fabiana; Efraim, Priscilla; de Souza Silveira, Paulo Túlio; Behrens, Jorge Journal: British food journal Issue: Volume 124:Issue 5(2022) Page Start: 1697 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗