Professor HELENA M A BOLINI

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Co...

• Journal of the American Oil Chemists Society
• June 2018

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of L...

• Journal of Food Science
• April 2018

Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3

• European Journal of Lipid Science and Technology
• May 2017

Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudian...

• International Journal of Food Science & Technology
• May 2017

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Su...

• Journal of Food Science
• February 2017

Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour a...

• International Journal of Food Science & Technology
• December 2016

Assessment of antioxidant activity, lipid profile, general biochemical and immune syste...

• Food Research International
• December 2016

The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudianaBertoni) on the...

• Journal of Food Science
• November 2016

PERFIL SENSORIAL DINÂMICO E ESTUDOS COM CONSUMIDORES: DETERMINAÇÃO DE DIRECIONADORES DE...

• October 2016

Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant ac...

• International Journal of Food Science & Technology
• July 2016

Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with differe...

• Food Science and Technology International
• July 2016

The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in ...

• Food Research International
• June 2016

Novel and successful free comments method for sensory characterization of chocolate ice...

• Journal of Dairy Science
• May 2016

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential ...

• Food Research International
• March 2016

Effect of incorporation of antioxidants on the chemical, rheological, and sensory prope...

• Journal of Dairy Science
• March 2016

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

• Journal of Dairy Science
• January 2016

Consumer Driven and Consumer Perceptible Food Innovation

• January 2016

Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of...

• Food and Nutrition Sciences
• January 2016

Contributors

• January 2016

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and ...

• Journal of Food Science
• November 2015

SENSORY DYNAMIC PROFILE AND STUDIES WITH CONSUMERS: DETERMINATION OF PREFERENCE IN MILK...

• November 2015

Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sens...

• Journal of Food Science
• November 2015

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in ...

• Journal of Dairy Science
• November 2015

Low-sodium fish burgers: Sensory profile and drivers of liking

• LWT
• September 2015

Influence of Functional and Diet/Light Claims on Chocolate Dairy Dessert Consumers' Eva...

• Journal of Sensory Studies
• August 2015

Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instr...

• LWT
• July 2015

Different sweeteners in passion fruit juice: Ideal and equivalent sweetness

• LWT
• June 2015

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profili...

• LWT
• June 2015

Effect of salt reduction and washing process of fish pulp on quality characteristics of...

• Journal of Food Science and Technology
• May 2015

High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-i...

• International Journal of Food Science & Technology
• April 2015

Omega-3 enriched chocolate milk: A functional drink to improve health during exhaustive...

• Journal of Functional Foods
• April 2015

Use of cluster analysis to evaluate consumer acceptability of beef strip loin steaks

• Meat Science
• March 2015

Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweetener...

• Food Science and Technology International
• January 2015

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis ...

• Food Science & Nutrition
• January 2015

Temporal changes of tenderness and juiciness of beef strip loin steaks

• LWT
• December 2014

Influence of temperature and fat content on ideal sucrose concentration, sweetening pow...

• Journal of Dairy Science
• December 2014

Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dair...

• Journal of Sensory Studies
• September 2014

Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina

• Ciência Animal Brasileira
• June 2014

Development of chocolate dairy dessert with addition of prebiotics and replacement of s...

• Journal of Dairy Science
• May 2014

Sensory descriptive profiling and consumer preferences of beef strip loin steaks

• Food Research International
• May 2014

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp...

• Food Science and Technology (Campinas)
• March 2014

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consu...

• Food Science and Technology (Campinas)
• March 2014

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

• LWT
• January 2014

Multiple Time-Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting R...

• Journal of Sensory Studies
• December 2013

Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and dif...

• Food Science and Technology (Campinas)
• December 2013

Sensory profile and physicochemical characteristics of mango nectar sweetened with high...

• Food Research International
• December 2013

Ultra-flash profile and projective mapping for describing sensory attributes of prebiot...

• Food Research International
• December 2013

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

• CyTA - Journal of Food
• November 2013

Double emulsion stage prior to complex coacervation process for microencapsulation of s...

• Journal of Food Engineering
• November 2013

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), pr...

• Food Research International
• November 2013

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivale...

• Journal of Dairy Science
• September 2013

Microencapsulation of aspartame by double emulsion followed by complex coacervation to ...

• Food Chemistry
• August 2013

Cheese. What is its contribution to the sodium intake of Brazilians?

• Appetite
• July 2013

Gluten-free bread: multiple time-intensity analysis, physical characterisation and acce...

• International Journal of Food Science & Technology
• June 2013

Stability of probiotic yogurt added with glucose oxidase in plastic materials with diff...

• Food Research International
• May 2013

Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time...

• International Journal of Food Science & Technology
• March 2013

Evaluation of Physico-Chemical and Sensory Quality During Storage of Soybean and Canola...

• Journal of the American Oil Chemists Society
• February 2013

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspect...

• Journal of Food Engineering
• February 2013

Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to O...

• Food and Nutrition Sciences
• January 2013

Development of probiotic dairy beverages: Rheological properties and application of mat...

• Journal of Dairy Science
• January 2013

Assessing the use of different chemometric techniques to discriminate low-fat and full-...

• LWT
• January 2013

Avaliação do perfil sensorial e teste de consumidor de batata palha

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2012

Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto.

• Revista Agro mbiente On-line
• December 2012

Correlation of quantitative sensorial descriptors and chromatographic signals of beer u...

• Food Chemistry
• October 2012

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference map...

• Journal of Dairy Science
• September 2012

Sensory Profile and Stability of a New Ready-to-Drink Passion Fruit Juice Beverage with...

• September 2012

Perfil sensorial e teste de consumidor de biscoito wafer tipo tradicional, light e diet...

• Revista Ambiência
• August 2012

Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alph...

• Revista Brasileira de Zootecnia
• August 2012

Low-Calorie Chocolates and Acceptability/Sensory Properties

• June 2012

Ideal and relative sweetness of high intensity sweeteners in mango nectar

• International Journal of Food Science & Technology
• March 2012

Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Differ...

• Journal of Food Science
• January 2012

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

• Food Research International
• January 2012

Evaluation of the use ofSyzygium cuminifruit extract as an antioxidant additive in oran...

• International Journal of Food Sciences and Nutrition
• October 2011

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the...

• Journal of Dairy Science
• October 2011

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxid...

• International Journal of Dairy Technology
• September 2011

THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME...

• Journal of Sensory Studies
• July 2011

Cheeses with reduced sodium content: Effects on functionality, public health benefits a...

• Trends in Food Science & Technology
• June 2011

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodi...

• Journal of Dairy Science
• June 2011

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

• Food Research International
• April 2011

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT

• Journal of Food Quality
• March 2011

High pressure processing and pulsed electric fields: potential use in probiotic dairy f...

• Trends in Food Science & Technology
• October 2010

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

• Comprehensive Reviews in Food Science and Food Safety
• August 2010

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

• Food Research International
• June 2010

EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NO...

• Journal of Sensory Studies
• May 2010

DIFFERENT SWEETENERS IN BEVERAGES PREPARED WITH INSTANT AND ROASTED GROUND COFFEE: IDEA...

• Journal of Sensory Studies
• April 2010

OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIM...

• Journal of Sensory Studies
• March 2010

Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1...

• Ciência e Agrotecnologia
• March 2010

Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melo...

• International Journal of Food Properties
• January 2010

IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (P...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2009

MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATIN

• Journal of Sensory Studies
• October 2009

STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATES

• Journal of Food Quality
• October 2009

FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMS

• Journal of Sensory Studies
• October 2009

Monitoring the authenticity of low-fat yogurts by an artificial neural network

• Journal of Dairy Science
• October 2009

Development of goat cheese whey-flavoured beverages

• International Journal of Dairy Technology
• August 2009

Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage

• Journal of the American Oil Chemists Society
• July 2009

Sensory profile, acceptability, and their relationship for diabetic/reduced calorie cho...

• Food Quality and Preference
• March 2009

Sensory evaluation of black instant coffee beverage with some volatile compounds presen...

• Food Science and Technology (Campinas)
• March 2009

DESCRIPTIVE PROFILE OF PEACH NECTAR SWEETENED WITH SUCROSE AND DIFFERENT SWEETENERS

• Journal of Sensory Studies
• December 2008

Avaliação do perfil sensorial de chá light sabor pêssego

• Food Science and Technology (Campinas)
• December 2008

PERCEPÇÃO TEMPORAL DE DOÇURA, AMARGOR E SABOR DE FRUTA EM NÉCTAR DE GOIABA ADOÇADO COM ...

• Revista Brasileira de Tecnologia Agroindustrial
• July 2008

ANÁLISE DA ACEITAÇÃO DE NÉCTARES DE GOIABA POR TESTES AFETIVOS E MAPA DE PREFERÊNCIA IN...

• Revista Brasileira de Tecnologia Agroindustrial
• July 2008

CARACTERIZAÇÃO FÍSICO-QUÍMICA, ENZIMÁTICA E ACEITAÇÃO SENSORIAL DE TRÊS CULTIVARES DE A...

• Revista Brasileira de Tecnologia Agroindustrial
• July 2008

Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk wi...

• Journal of Dairy Science
• May 2008

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical...

• Food Science and Technology (Campinas)
• March 2008

TIME–INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM

• Journal of Sensory Studies
• February 2008

EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD

• Journal of Food Quality
• December 2007

Different sweeteners in peach nectar: Ideal and equivalent sweetness

• Food Research International
• December 2007

EQUIVALÊNCIA DE DULÇOR E PODER EDULCORANTE DE NÉCTARES DE GOIABA ADOÇADOS COM DIFERENTE...

• Revista Brasileira de Tecnologia Agroindustrial
• December 2007

PERFIL SENSORIAL E ACEITAÇÃO DE NÉCTARES DE GOIABA INDUSTRIALIZADOS

• Revista Brasileira de Tecnologia Agroindustrial
• December 2007

Effect of calcium salts on the texture, structure and sensory acceptance of osmotically...

• Journal of the Science of Food and Agriculture
• January 2007

AVALIAÇÃO DE CATCHUP LIGHT BRASILEIROS I: CARACTERÍSTICAS TEMPO-INTENSIDADE E ACEITAÇÃO...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2006

Correlation Between Human Panel and Electronic Tongue Responses on the Analysis of Comm...

• Sensor Letters
• December 2006

IMPACT OF MODIFIED ATMOSPHERE PACKAGING ON THE OSMODEHYDRATED PAPAYA STABILITY

• Journal of Food Processing and Preservation
• October 2006

Perfil sensorial de iogurte light, sabor pêssego

• Food Science and Technology (Campinas)
• September 2006

Perfil sensorial de pão de forma integral

• Food Science and Technology (Campinas)
• June 2006

Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino

• Food Science and Technology (Campinas)
• March 2006

COMPARAÇÃO DA PERCEPÇÃO TEMPORAL DE DOÇURA, AMARGOR E SABOR DE FRUTA EM SUCO DE MANGA R...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2005

Perfil sensorial da bebida café (Coffea arabica L.) determinado por análise tempo-inten...

• Food Science and Technology (Campinas)
• December 2005

Viability of probiotic micro-organisms during storage, postacidification and sensory an...

• International Journal of Dairy Technology
• August 2005

AVALIAÇÃO DA ACEITAÇÃO DE CHÁ-MATE ADOÇADO COM ASPARTAME, EXTRATO DE ESTÉVIA [Stevia re...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• August 2005

The influence of different yeasts on the fermentation, composition and sensory quality ...

• World Journal of Microbiology and Biotechnology
• July 2005

Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabiliza...

• Food Science and Technology (Campinas)
• March 2005

ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2004

ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CL...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2004

AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2004

Equivalência de dulçor e poder edulcorante de edulcorantes em função da temperatura de ...

• Food Science and Technology (Campinas)
• September 2004

PERFIL SENSORIAL DE AGUARDENTE DE CANA EM FUNÇÃO DA DILUIÇÃO E VARIAÇÃO DA ACIDEZ DA AM...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• June 2004

Practice Talk: To Profess Or Not To Profess

• January 2004

PERFIL SENSORIAL DE EXTRATO HIDROSSOLÚVEL DE SOJA ( Glicine Max L. Merril) COMERCIAL AD...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2003

INFLUÊNCIA DA ADIÇÃO DE ÁCIDO ASCÓRBICO NA COMPOSIÇÃO E NAS CARACTERÍSTICAS SENSORIAIS ...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2003

Vida-de-prateleira de goiabas minimamente processadas acondicionadas em embalagens sob ...

• Food Science and Technology (Campinas)
• December 2003

Evaluation of Brazilian woods as an alternative to oak for cacha�as aging

• European Food Research and Technology
• December 2003

INFLUÊNCIA DO ENVELHECIMENTO NO TEOR DE COBRE EM CACHAÇAS

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• June 2003

AVALIAÇÃO TEMPO-INTENSIDADE DE DOÇURA E AMARGOR DE ASPARTAME E CICLAMATO/SACARINA EM EQ...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 2001

ASPECTOS TECNOLÓGICOS E SENSORIAIS DO "IOGURTE" DE SOJA ENRIQUECIDO COM CÁLCIO

• Food Science and Technology (Campinas)
• December 2001

Análise descritiva quantitativa de edulcorantes em diferentes concentrações

• Food Science and Technology (Campinas)
• December 2000

Análise da aceitação de aguardentes de cana por testes afetivos e mapa de preferência i...

• Food Science and Technology (Campinas)
• April 2000

SELEÇÃO DE PARÂMETROS DE CURVAS TEMPO-INTENSIDADE DE AGUARDENTES DE CANA SEM ENVELHECIM...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 1999

Análise tempo-intensidade dos estímulos doce e amargo de extrato de folhas de estévia [...

• Food Science and Technology (Campinas)
• May 1999

Análise tempo-intensidade dos gostos doce e amargo de extrato de folhas de estévia (Sté...

• Food Science and Technology (Campinas)
• January 1999

TEORES DE ENXOFRE E ACEITABILIDADE DE AGUARDENTES DE CANA BRASILEIRAS

• Food Science and Technology (Campinas)
• August 1998

ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL...

• Food Science and Technology (Campinas)
• May 1998

TEOR DE VITAMINA C, ATIVIDADE DE ASCORBATO OXIDASE E PERFIL SENSORIAL DE MANGA (Mangífe...

• Food Science and Technology (Campinas)
• May 1998

MODIFICAÇÕES FÍSICO-QUÍMICAS E SENSORIAIS DE AGUARDENTE DE CANA DURANTE O ENVELHECIMENT...

• Boletim do Centro de Pesquisa de Processamento de Alimentos
• December 1997

Helena