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Jorge Behrens
Jorge Behrens
Universidade Estadual de Campinas - University of Campinas
在 unicamp.br 的电子邮件经过验证
标题
引用次数
引用次数
年份
Consumer purchase habits and views on food safety: A Brazilian study
JH Behrens, MN Barcellos, LJ Frewer, TP Nunes, BDGM Franco, ...
Food control 21 (7), 963-969, 2010
1692010
Atitude do consumidor em relação à soja e produtos derivados
JH Behrens, MAAP Silva
Food Science and Technology 24, 431-439, 2004
1392004
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp …
KG de Carvalho Lima, MF Kruger, J Behrens, MT Destro, M Landgraf, ...
LWT-Food Science and Technology 42 (2), 491-495, 2009
1272009
Brazilian consumer views on food irradiation
JH Behrens, MN Barcellos, LJ Frewer, TP Nunes, M Landgraf
Innovative Food Science & Emerging Technologies 10 (3), 383-389, 2009
1002009
Genetically modified foods and their social representation
TG Ribeiro, B Barone, JH Behrens
Food Research International 84, 120-127, 2016
712016
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
E Saldaña, L Saldarriaga, J Cabrera, R Siche, JH Behrens, MM Selani, ...
Food Research International 119, 839-849, 2019
702019
Effect of nutrition and health claims on the acceptability of soyamilk beverages
JH Behrens, NDM Villanueva, MAAP Da Silva
International Journal of Food Science & Technology 42 (1), 50-56, 2007
692007
Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella
E Saldaña, JH Behrens, JS Serrano, F Ribeiro, MA de Almeida, ...
Food Structure 6, 13-20, 2015
652015
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture
CHB De Souza, FCA Buriti, JH Behrens, SMI Saad
International journal of food science & technology 43 (5), 871-877, 2008
612008
A study on the acceptability and consumer attitude towards parboiled rice
RJB Heinemann, JH Behrens, UM Lanfer‐Marquez
International journal of food science & technology 41 (6), 627-634, 2006
612006
Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips
NMM Alencar, TG Ribeiro, B Barone, APA Barros, ATB Marques, ...
Food Research International 124, 156-164, 2019
602019
Sustainable diet from the urban Brazilian consumer perspective
B Barone, RM Nogueira, JH Behrens
Food research international 124, 206-212, 2019
582019
Gamma radiation in the reduction of Salmonella spp. inoculated on minimally processed watercress (Nasturtium officinalis)
CG Martins, JH Behrens, MT Destro, BDGM Franco, DM Vizeu, B Hutzler, ...
Radiation Physics and Chemistry 71 (1-2), 89-93, 2004
522004
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France
I Baptista, D Valentin, E Saldaña, J Behrens
International Journal of Gastronomy and Food Science 24, 100340, 2021
512021
What about sustainability? Understanding consumers' conceptual representations through free word association
B Barone, H Rodrigues, RM Nogueira, KRLSLQ Guimarães, JH Behrens
International Journal of Consumer Studies 44 (1), 44-52, 2020
512020
Sixty years of the national food program in Brazil
RM Nogueira, B Barone, TT BARROS, KRLSLQ GUIMARÃES, ...
Revista de Nutrição 29 (2), 253-267, 2016
482016
Avaliação da aceitação de vinhos brancos varietais brasileiros através de testes sensoriais afetivos e técnica multivariada de mapa de preferência interno
JH Behrens, MAAP SILVA, IN Wakeling
Food Science and Technology 19 (2), 214-220, 1999
481999
Adherence to food hygiene and personal protection recommendations for prevention of COVID-19
JAFF Finger, EMF Lima, KS Coelho, JH Behrens, M Landgraf, ...
Trends in food science & technology 112, 847-852, 2021
472021
“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar
A Bisconsin-Júnior, H Rodrigues, JH Behrens, MAAP da Silva, ...
Appetite 173, 106001, 2022
462022
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
E Saldaña, LS Castillo, JC Sánchez, R Siche, MA de Almeida, ...
Meat Science 140, 44-50, 2018
442018
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