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List of works by BOLINI, Helena Maria Andre, BOLINI, HMA, BOLINI, H, BOLINI-CARDELLO, HMA

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

article published in 2013

Application of time-intensity analysis in model system submitted to homogenization

scientific article published on 26 February 2019

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

scientific article

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

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

scientific article

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

scientific article published on 2 November 2015

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

scientific article published on 29 March 2012

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

scientific article published on 5 March 2014

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

article

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

scientific article published on 24 October 2012

Does the indoor thermal environment influence the dominant sensation in a functional beverage attribute?

scientific article published on 03 September 2020

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

scientific article published on 30 March 2020

Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality

scientific article published on October 2003

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

scientific article published on 21 January 2016

Effect of the homogenization process on the sensory and rheological properties in model system

scientific article published on 17 October 2019

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

scientific article published in October 2011

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

article

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

scientific article published on 10 October 2011

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor

scientific article published on 23 September 2019

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

scientific article published on 20 November 2014

Low-Calorie Chocolates and Acceptability/Sensory Properties

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

scientific article published on 01 June 2011

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.

scientific article published on 28 October 2015

Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

scientific article published on 01 January 1999

Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.

scientific article published in May 2008

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

scientific article published on 11 February 2013

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

scientific article

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

scientific article

Perfil sensorial de iogurtes comerciais sabor morango nas versões tradicional e light

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

scientific article published on 27 November 2015

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

scientific article

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

scientific article published in September 2012

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires.

scientific article

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

scientific article published on 01 January 2012

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

scientific article published on 23 August 2019

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

scientific article

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

scientific article published on 16 April 2018

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

article

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)

scientific article published on 04 March 2019

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

scientific article published on 26 April 2016

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

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

article

Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel

scientific article published on 4 May 2017

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

Sucrose replacement: A sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners

scientific article published on 19 July 2020

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

scientific article published on 16 September 2015

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

scientific article published on 3 November 2016

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

scientific article published on 26 January 2015

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