All Stories

  1. Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

    Article • Journal of the American Oil Chemists Society, June 2018, Wiley

    Professor HELENA M A BOLINI

  2. Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream

    Article • Journal of Food Science, April 2018, Wiley

    Professor HELENA M A BOLINI

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

    Article • European Journal of Lipid Science and Technology, May 2017, Wiley

    Professor HELENA M A BOLINI, helena godoy

  4. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudianaBertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics

    Article • International Journal of Food Science & Technology, May 2017, Wiley

    Professor HELENA M A BOLINI

  5. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

    Article • Journal of Food Science, February 2017, Wiley

    Professor HELENA M A BOLINI

  6. Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

    Article • International Journal of Food Science & Technology, December 2016, Wiley

    Professor HELENA M A BOLINI

  7. Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

    Article • Food Research International, December 2016, Elsevier

    Professor HELENA M A BOLINI

  8. The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudianaBertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis

    Article • Journal of Food Science, November 2016, Wiley

    Professor HELENA M A BOLINI

  9. PERFIL SENSORIAL DINÂMICO E ESTUDOS COM CONSUMIDORES: DETERMINAÇÃO DE DIRECIONADORES DE PREFERÊNCIA EM CHOCOLATES NACIONAIS E IMPORTADOS

    Article • October 2016, PIBIC Unicamp

    Professor HELENA M A BOLINI

  10. Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties

    Article • International Journal of Food Science & Technology, July 2016, Wiley

    Professor HELENA M A BOLINI

  11. Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

    Article • Food Science and Technology International, July 2016, SAGE Publications

    HELENA BOLINI, Professor HELENA M A BOLINI, Mirian Luisa Faria Freitas

  12. The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

    Article • Food Research International, June 2016, Elsevier

    HELENA BOLINI, Professor HELENA M A BOLINI

  13. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis

    Article • Journal of Dairy Science, May 2016, American Dairy Science Association

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • Food Research International, March 2016, Elsevier

    HELENA BOLINI, Professor HELENA M A BOLINI

  15. Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

    Article • Journal of Dairy Science, March 2016, American Dairy Science Association

    HELENA BOLINI, Professor HELENA M A BOLINI

  16. Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

    Article • Journal of Dairy Science, January 2016, American Dairy Science Association

    HELENA BOLINI, Professor HELENA M A BOLINI

  17. Consumer Driven and Consumer Perceptible Food Innovation

    Article • January 2016, Elsevier

    Professor HELENA M A BOLINI

  18. Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

    Article • Food and Nutrition Sciences, January 2016, Scientific Research Publishing, Inc,

    Professor HELENA M A BOLINI

  19. Contributors

    Article • January 2016, Elsevier

    Professor HELENA M A BOLINI

  20. Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

    Article • Journal of Food Science, November 2015, Wiley

    HELENA BOLINI, Professor HELENA M A BOLINI

  21. SENSORY DYNAMIC PROFILE AND STUDIES WITH CONSUMERS: DETERMINATION OF PREFERENCE IN MILK DRINK PREPARED USING SWEETENER STEVIA REBAUDIOSIDE ON DIFFERENT CONCENTRATIONS

    Article • November 2015, PIBIC Unicamp

    HELENA BOLINI, Professor HELENA M A BOLINI

  22. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology

    Article • Journal of Food Science, November 2015, Wiley

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • Journal of Dairy Science, November 2015, American Dairy Science Association

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • LWT, September 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  25. Influence of Functional and Diet/Light Claims on Chocolate Dairy Dessert Consumers' Evaluations: Bilinear and Multilinear Decomposition Methods

    Article • Journal of Sensory Studies, August 2015, Wiley

    HELENA BOLINI, Professor HELENA M A BOLINI

  26. Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

    Article • LWT, July 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  27. Different sweeteners in passion fruit juice: Ideal and equivalent sweetness

    Article • LWT, June 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  28. Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

    Article • LWT, June 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  29. Effect of salt reduction and washing process of fish pulp on quality characteristics of Serra Spanish mackerel (Scomberomorus brasiliensis) fish burgers for school meals

    Article • Journal of Food Science and Technology, May 2015, Springer Science + Business Media

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • International Journal of Food Science & Technology, April 2015, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of Functional Foods, April 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Meat Science, March 2015, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  33. Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness

    Article • Food Science and Technology International, January 2015, SAGE Publications

    Professor HELENA M A BOLINI, HELENA BOLINI, Mirian Luisa Faria Freitas

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

    Article • Food Science & Nutrition, January 2015, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  35. Temporal changes of tenderness and juiciness of beef strip loin steaks

    Article • LWT, December 2014, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  36. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

    Article • Journal of Dairy Science, December 2014, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

  37. Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners

    Article • Journal of Sensory Studies, September 2014, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Ciência Animal Brasileira, June 2014, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  39. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

    Article • Journal of Dairy Science, May 2014, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

  40. Sensory descriptive profiling and consumer preferences of beef strip loin steaks

    Article • Food Research International, May 2014, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  41. Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

    Article • Food Science and Technology, March 2014, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, March 2014, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • LWT, January 2014, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  44. Multiple Time-Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

    Article • Journal of Sensory Studies, December 2013, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  45. Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners

    Article • Food Science and Technology, December 2013, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  46. Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

    Article • Food Research International, December 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  47. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

    Article • Food Research International, December 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  48. Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

    Article • CyTA - Journal of Food, November 2013, Taylor & Francis

    Professor HELENA M A BOLINI, HELENA BOLINI

  49. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose

    Article • Journal of Food Engineering, November 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  50. Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

    Article • Food Research International, November 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  51. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

    Article • Journal of Dairy Science, September 2013, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

  52. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness

    Article • Food Chemistry, August 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Appetite, July 2013, Elsevier

    Professor ADRIANO GOMES CRUZ, Professor HELENA M A BOLINI, HELENA BOLINI

  54. Gluten-free bread: multiple time-intensity analysis, physical characterisation and acceptance test

    Article • International Journal of Food Science & Technology, June 2013, Wiley

    HELENA BOLINI, Professor HELENA M A BOLINI

  55. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

    Article • Food Research International, May 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  56. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test

    Article • International Journal of Food Science & Technology, March 2013, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  57. Evaluation of Physico-Chemical and Sensory Quality During Storage of Soybean and Canola Oils Packaged in PET Bottles

    Article • Journal of the American Oil Chemists Society, February 2013, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  58. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

    Article • Journal of Food Engineering, February 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  59. Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

    Article • Food and Nutrition Sciences, January 2013, Scientific Research Publishing, Inc,

    Professor HELENA M A BOLINI, HELENA BOLINI

  60. Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

    Article • Journal of Dairy Science, January 2013, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • LWT, January 2013, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  62. Avaliação do perfil sensorial e teste de consumidor de batata palha

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2012, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Revista Agro mbiente On-line, December 2012, Universidade Federal de Roraima

    HELENA BOLINI, Professor HELENA M A BOLINI

  64. Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategies

    Article • Food Chemistry, October 2012, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of Dairy Science, September 2012, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • September 2012, Centrum Catolica

    HELENA BOLINI, Professor HELENA M A BOLINI

  67. Perfil sensorial e teste de consumidor de biscoito wafer tipo tradicional, light e diet sabor chocolate / Sensorial profile and test of consumer type in traditional light, and diet flavor chocolate wafers

    Article • Revista Ambiência, August 2012, GN1 Genesis Network

    Professor HELENA M A BOLINI, HELENA BOLINI

  68. Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol

    Article • Revista Brasileira de Zootecnia, August 2012, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  69. Low-Calorie Chocolates and Acceptability/Sensory Properties

    Article • June 2012, Springer Science + Business Media

    Professor HELENA M A BOLINI, HELENA BOLINI

  70. Ideal and relative sweetness of high intensity sweeteners in mango nectar

    Article • International Journal of Food Science & Technology, March 2012, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  71. Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

    Article • Journal of Food Science, January 2012, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Research International, January 2012, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  73. Evaluation of the use ofSyzygium cuminifruit extract as an antioxidant additive in orange juice and its sensorial impact

    Article • International Journal of Food Sciences and Nutrition, October 2011, Taylor & Francis

    Professor HELENA M A BOLINI, HELENA BOLINI

  74. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

    Article • Journal of Dairy Science, October 2011, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

  75. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

    Article • International Journal of Dairy Technology, September 2011, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  76. THE DETERMINATION OF ISOSWEETNESS CONCENTRATIONS OF SUCRALOSE, REBAUDIOSIDE AND NEOTAME AS SUCROSE SUBSTITUTES IN NEW DIET CHOCOLATE FORMULATIONS USING THE TIME-INTENSITY ANALYSIS

    Article • Journal of Sensory Studies, July 2011, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  77. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

    Article • Trends in Food Science & Technology, June 2011, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  78. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

    Article • Journal of Dairy Science, June 2011, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Research International, April 2011, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  80. SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT

    Article • Journal of Food Quality, March 2011, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Trends in Food Science & Technology, October 2010, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2010, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Research International, June 2010, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  84. EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE U.S.A.

    Article • Journal of Sensory Studies, May 2010, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  85. DIFFERENT SWEETENERS IN BEVERAGES PREPARED WITH INSTANT AND ROASTED GROUND COFFEE: IDEAL AND EQUIVALENT SWEETNESS

    Article • Journal of Sensory Studies, April 2010, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  86. OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUES

    Article • Journal of Sensory Studies, March 2010, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  87. Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) - qualidade sensorial e física

    Article • Ciência e Agrotecnologia, March 2010, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  88. Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melon Pieces with Sucrose and Calcium Lactate Solutions

    Article • International Journal of Food Properties, January 2010, Taylor & Francis

    Professor HELENA M A BOLINI, HELENA BOLINI

  89. IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2009, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of Sensory Studies, October 2009, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of Food Quality, October 2009, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  92. FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMS

    Article • Journal of Sensory Studies, October 2009, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of Dairy Science, October 2009, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

  94. Development of goat cheese whey-flavoured beverages

    Article • International Journal of Dairy Technology, August 2009, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Journal of the American Oil Chemists Society, July 2009, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Quality and Preference, March 2009, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  97. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee

    Article • Food Science and Technology, March 2009, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  98. DESCRIPTIVE PROFILE OF PEACH NECTAR SWEETENED WITH SUCROSE AND DIFFERENT SWEETENERS

    Article • Journal of Sensory Studies, December 2008, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  99. Avaliação do perfil sensorial de chá light sabor pêssego

    Article • Food Science and Technology, December 2008, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Revista Brasileira de Tecnologia Agroindustrial, July 2008, Universidade Tecnologica Federal do Parana (UTFPR)

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • Revista Brasileira de Tecnologia Agroindustrial, July 2008, Universidade Tecnologica Federal do Parana (UTFPR)

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • Revista Brasileira de Tecnologia Agroindustrial, July 2008, Universidade Tecnologica Federal do Parana (UTFPR)

    HELENA BOLINI, Professor HELENA M A BOLINI

  103. Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells

    Article • Journal of Dairy Science, May 2008, American Dairy Science Association

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, March 2008, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  105. TIME–INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM

    Article • Journal of Sensory Studies, February 2008, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  106. EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD

    Article • Journal of Food Quality, December 2007, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  107. Different sweeteners in peach nectar: Ideal and equivalent sweetness

    Article • Food Research International, December 2007, Elsevier

    Professor HELENA M A BOLINI, HELENA BOLINI

  108. EQUIVALÊNCIA DE DULÇOR E PODER EDULCORANTE DE NÉCTARES DE GOIABA ADOÇADOS COM DIFERENTES EDULCORANTES

    Article • Revista Brasileira de Tecnologia Agroindustrial, December 2007, Universidade Tecnologica Federal do Parana (UTFPR)

    HELENA BOLINI, Professor HELENA M A BOLINI

  109. PERFIL SENSORIAL E ACEITAÇÃO DE NÉCTARES DE GOIABA INDUSTRIALIZADOS

    Article • Revista Brasileira de Tecnologia Agroindustrial, December 2007, Universidade Tecnologica Federal do Parana (UTFPR)

    HELENA BOLINI, Professor HELENA M A BOLINI

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

    Article • Journal of the Science of Food and Agriculture, January 2007, Wiley

    Dr Rosiane Lopes Cunha, Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2006, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  112. Correlation Between Human Panel and Electronic Tongue Responses on the Analysis of Commercial Sweeteners

    Article • Sensor Letters, December 2006, American Scientific Publishers

    Professor HELENA M A BOLINI, HELENA BOLINI

  113. IMPACT OF MODIFIED ATMOSPHERE PACKAGING ON THE OSMODEHYDRATED PAPAYA STABILITY

    Article • Journal of Food Processing and Preservation, October 2006, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  114. Perfil sensorial de iogurte light, sabor pêssego

    Article • Food Science and Technology, September 2006, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  115. Perfil sensorial de pão de forma integral

    Article • Food Science and Technology, June 2006, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, March 2006, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  117. COMPARAÇÃO DA PERCEPÇÃO TEMPORAL DE DOÇURA, AMARGOR E SABOR DE FRUTA EM SUCO DE MANGA RECONSTITUÍDO E ADOÇADO COM SACAROSE, MISTURA CICLAMATO/SACARINA 2:1, ASPARTAME, SUCRALOSE E ESTÉVIA

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2005, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, December 2005, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI

  119. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

    Article • International Journal of Dairy Technology, August 2005, Wiley

    Professor HELENA M A BOLINI, HELENA BOLINI

  120. AVALIAÇÃO DA ACEITAÇÃO DE CHÁ-MATE ADOÇADO COM ASPARTAME, EXTRATO DE ESTÉVIA [Stevia reabaudiana (Bert.) Bertoni] E SACAROSE, ANTES E APÓS EXERCÍCIO FÍSICO

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, August 2005, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • World Journal of Microbiology and Biotechnology, July 2005, Springer Science + Business Media

    Professor HELENA M A BOLINI, HELENA BOLINI

  122. Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabilizada e sucos de frutas ácidas

    Article • Food Science and Technology, March 2005, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  123. ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2004, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  124. ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2004, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  125. AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2004, Universidade Federal do Parana

    Professor HELENA M A BOLINI

  126. Equivalência de dulçor e poder edulcorante de edulcorantes em função da temperatura de consumo em bebidas preparadas com chá-mate em pó solúvel

    Article • Food Science and Technology, September 2004, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, June 2004, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  128. Practice Talk: To Profess Or Not To Profess

    Article • January 2004, American Psychological Association (APA)

    Professor Marco d'Ischia, Professor HELENA M A BOLINI, Professor Torben Clausen

  129. PERFIL SENSORIAL DE EXTRATO HIDROSSOLÚVEL DE SOJA ( Glicine Max L. Merril) COMERCIAL ADOÇADO COM SACAROSE E COM SUCRALOSE

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2003, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  130. INFLUÊNCIA DA ADIÇÃO DE ÁCIDO ASCÓRBICO NA COMPOSIÇÃO E NAS CARACTERÍSTICAS SENSORIAIS DA GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E ESTOCADA SOB REFRIGERAÇÃO

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2003, Universidade Federal do Parana

    Professor HELENA M A BOLINI

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

    Article • Food Science and Technology, December 2003, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • European Food Research and Technology, December 2003, Springer Science + Business Media

    Professor HELENA M A BOLINI

  133. INFLUÊNCIA DO ENVELHECIMENTO NO TEOR DE COBRE EM CACHAÇAS

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, June 2003, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  134. AVALIAÇÃO TEMPO-INTENSIDADE DE DOÇURA E AMARGOR DE ASPARTAME E CICLAMATO/SACARINA EM EQUIVALÊNCIA À SACAROSE EM ALTAS CONCENTRAÇÕES

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 2001, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, December 2001, FapUNIFESP (SciELO)

    HELENA BOLINI, Professor HELENA M A BOLINI

  136. Análise descritiva quantitativa de edulcorantes em diferentes concentrações

    Article • Food Science and Technology, December 2000, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

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

    Article • Food Science and Technology, April 2000, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  138. SELEÇÃO DE PARÂMETROS DE CURVAS TEMPO-INTENSIDADE DE AGUARDENTES DE CANA SEM ENVELHECIMENTO E ENVELHECIDAS EM TONÉIS DE CARVALHO (Quercus alba L.) POR ANÁLISE DISCRIMINANTE POR PASSOS E ANÁLISE DE CORRELAÇÃO

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 1999, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  139. Análise tempo-intensidade dos estímulos doce e amargo de extrato de folhas de estévia [Stevia rebaudiana (Bert.) Bertoni] em doçura equivalente a sacarose

    Article • Food Science and Technology, May 1999, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  140. Análise tempo-intensidade dos gostos doce e amargo de extrato de folhas de estévia (Stévia rebaudiana Bertoni) em doçura equivalente a sacarose

    Article • Food Science and Technology, January 1999, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI, HELENA BOLINI

  141. TEORES DE ENXOFRE E ACEITABILIDADE DE AGUARDENTES DE CANA BRASILEIRAS

    Article • Food Science and Technology, August 1998, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI

  142. ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)

    Article • Food Science and Technology, May 1998, FapUNIFESP (SciELO)

    HELENA BOLINI, Professor HELENA M A BOLINI

  143. TEOR DE VITAMINA C, ATIVIDADE DE ASCORBATO OXIDASE E PERFIL SENSORIAL DE MANGA (Mangífera índica L.) VAR. HADEN, DURANTE O AMADURECIMENTO

    Article • Food Science and Technology, May 1998, FapUNIFESP (SciELO)

    Professor HELENA M A BOLINI

  144. MODIFICAÇÕES FÍSICO-QUÍMICAS E SENSORIAIS DE AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)

    Article • Boletim do Centro de Pesquisa de Processamento de Alimentos, December 1997, Universidade Federal do Parana

    Professor HELENA M A BOLINI, HELENA BOLINI

  145. Helena

    Article • Brill

    Professor HELENA M A BOLINI