Sage Journals: Discover world-class research

Retricted access

Research article

First published 2022-7

Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools

Jessica Ferreira Rodrigues, Rafaela da Silva Andrade, Vanessa Rios de Souza [...]

Food Science and Technology International

Retricted access

Research article

First published 2022-7

Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects

Inayara Beatriz Araujo Martins, Isadora de Carvalho Costa Barbosa, Amauri Rosenthal [...]

Food Science and Technology International

Retricted access

Research article

First published 2025

Check-All-That-Apply and Storyworld Possible Selves: What Consumer Research Methods can do for the Study of Narrative Engagement

María-Ángeles Martínez, David Orden, Encarnación Fernández-Fernández

Empirical Studies of the Arts

Retricted access

Research article

First published 2017-11

Processing Forced-choice versus Check-all-that-apply Question Formats

Cornelia E. Neuert

Field Methods

Open access

Research article

First published 2025-10

CATAcode : A Principled Approach for Coding Check-All-That-Apply Demographic Items

Gabriel J. Merrin, Kyle Nickodem, Nickholas Grant [...]

Advances in Methods and Practices in Psychological Science

Retricted access

Research article

First published 2020

Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk

Denize Oliveira, Rosires Deliza

Food Science and Technology International

Retricted access

Research article

First published 2024-4

Ice cream with sucralose,stevioside,and erythritol as sugar substitutes: Sensory profile and customer preference

Men Long, Yanling Wei, Shoukui Tao [...]

Food Science and Technology International

Retricted access

Research article

First published 2023-1

Psyllium ( Plantago ovata Forsk) in frozen banana pulp: Influence on rheological,nutritional and sensory characteristics

Elisangela Aparecida Nazario Franco, Davy William Hidalgo Chávez, Antonia Barbosa de Lima [...]

Food Science and Technology International

Retricted access

Research article

First published 2022-1

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki [...]

Food Science and Technology International

Search results