1. Characterisation and jelly processing potential of different fig cultivars. Issue 8 (26th June 2019) Authors: Curi, Paula Nogueira; Albergaria, Francielly Corrêa; Pio, Rafael; Schiassi, Maria Cecília Evangelista Vasconcelos; Tavares, Bruna de Sousa; Souza, Vanessa Rios de Journal: British food journal Issue: Volume 121:Issue 8(2019) Page Start: 1686 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation and jelly processing potential of different fig cultivars. Issue 8 (5th August 2019) Authors: Curi, Paula Nogueira; Albergaria, Francielly Corrêa; Pio, Rafael; Schiassi, Maria Cecília Evangelista Vasconcelos; Tavares, Bruna de Sousa; Souza, Vanessa Rios de Journal: British food journal Issue: Volume 121:Issue 8(2019) Page Start: 1686 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis. Issue 4 (3rd April 2018) Authors: Rodrigues, Daniela Maria; Rodrigues, Jéssica Ferreira; Souza, Vanessa Rios de; Carneiro, João de Deus Souza; Borges, Soraia Vilela Journal: British food journal Issue: Volume 120:Issue 4(2018) Page Start: 827 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. (July 2022) Authors: Rodrigues, Jessica Ferreira; Andrade, Rafaela da Silva; Souza, Vanessa Rios de; Abreu, Luiz Ronaldo de; Barcelos, Alessandra de Fatima; Cruz, Adriano Gomes da; Esmerino, Erick Almeida; Pinheiro, Ana Carla Marques Journal: Food science and technology international Issue: Volume 28:Number 5(2022) Page Start: 379 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation. (15th April 2018) Authors: Schiassi, Maria Cecília Evangelista Vasconcelos; Souza, Vanessa Rios de; Lago, Amanda Maria Teixeira; Campos, Letícia Gabrielle; Queiroz, Fabiana Journal: Food chemistry Issue: Volume 245(2018) Page Start: 305 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of storage time and packaging on the sensory profile of functional diet guava preserve. Issue 2 (6th February 2017) Authors: Mesquita, Karina Scatolino; Souza, Vanessa Rios de; Rodrigues, Jéssica Ferreira; Menezes, Camila Carvalho; Borges, Soraia Vilela; Carneiro, João de Deus Souza; Pinheiro, Ana Carla Marques Journal: British food journal Issue: Volume 119:Issue 2(2017) Page Start: 311 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents. Issue 9 (24th July 2019) Authors: Farias, Taísa Rezende Teixeira; Schiassi, Maria Cecília Evangelista Vasconcelos; Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Lago, Amanda Maria Teixeira; Borges, Soraia Vilela; Queiroz, Fabiana Journal: British food journal Issue: Volume 121:Issue 9(2019) Page Start: 1969 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Mixed fruit juices from Cerrado: Optimization based on sensory properties, bioactive compounds and antioxidant capacity. Issue 10 (19th July 2018) Authors: Schiassi, Maria Cecília Evangelista Vasconcelos; Lago, Amanda Maria Teixeira; Souza, Vanessa Rios de; Meles, Juliana dos Santos; Resende, Jaime Vilela de; Queiroz, Fabiana Journal: British food journal Issue: Volume 120:Issue 10(2018) Page Start: 2334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Mixed fruit juices from Cerrado: Optimization based on sensory properties, bioactive compounds and antioxidant capacity. Issue 10 (1st October 2018) Authors: Schiassi, Maria Cecília Evangelista Vasconcelos; Lago, Amanda Maria Teixeira; Souza, Vanessa Rios de; Meles, Juliana dos Santos; Resende, Jaime Vilela de; Queiroz, Fabiana Journal: British food journal Issue: Volume 120:Issue 10(2018) Page Start: 2334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Order and session size effects on treatment discrimination: Case study liking for Dulce de Leche. (December 2017) Authors: Rodrigues, Jéssica Ferreira; da Silveira, Andreza Pereira Lage; Bueno Filho, Júlio Silviode de Sousa; Souza, Vanessa Rios de; da Silva, André Barbosa Ventura; Pinheiro, Ana Carla Marques Journal: Food research international Issue: Volume 102(2017) Page Start: 387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗