A5087770571- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Multisensory perception and integration
- Biochemical Analysis and Sensing Techniques
- Obesity, Physical Activity, Diet
- Olfactory and Sensory Function Studies
- Color perception and design
- Consumer Packaging Perceptions and Trends
- Digital Communication and Language
- Eating Disorders and Behaviors
- Child Nutrition and Feeding Issues
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Breastfeeding Practices and Influences
- Aquatic Ecosystems and Phytoplankton Dynamics
- Behavioral Health and Interventions
- Nutritional Studies and Diet
- Horticultural and Viticultural Research
- Psychological Well-being and Life Satisfaction
- Wine Industry and Tourism
- Consumer Behavior in Brand Consumption and Identification
- Culinary Culture and Tourism
- Sodium Intake and Health
- Digital Marketing and Social Media
- Marine and coastal ecosystems
Universidad de la República
2016-2025
Federal Institute of São Paulo
2023
Universidade de Santiago de Compostela
2019
Administracion de los Servicios de Salud del Estado
2011-2015
Plant & Food Research
2013
Instituto de Investigaciones Biológicas Clemente Estable
2011
Institut de Recherche pour le Développement
2002
Abstract Food labels play a key role in attracting consumers' attention and providing information that could largely influence their purchase decisions. The aim of the present work was to evaluate how consumers acquire from food using eye‐tracking measures. Fifty‐three completed two tasks which they evaluated perceived healthfulness products willingness by looking at three unknown different (mayonnaise, pan bread yogurt). Participants' eye movements were recorded an tracker while evaluating...
Functional food development is a long, complex, expensive and risky process. Methodologies that provide reliable information about the sensory characteristics of developed products in short time frames can speed up product process contribute to success marketplace. In this context, aim present work was compare three rapid methodologies for characterization with descriptive analysis during low-fat functional yogurts, enriched probiotics prebiotics. Eight probiotic yogurts prebiotic ingredient...