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Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/978-1-4899-2653-1openalex-snapshot
Sensory Evaluation in Quality Control
inferredcites →https://doi.org/10.1016/0950-3293(95)00032-1openalex-snapshot
Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested
inferredcites →https://doi.org/10.1016/j.appet.2008.05.060openalex-snapshot
Functional food. Product development, marketing and consumer acceptance—A review
inferredcites →https://doi.org/10.1016/j.foodqual.2009.03.001openalex-snapshot
Optimising acceptability of new prebiotic low-fat milk beverages
inferredcites →https://doi.org/10.1016/j.foodqual.2009.10.006openalex-snapshot
Comparison of two sensory profiling techniques based on consumer perception
inferredcites →https://doi.org/10.1016/j.foodres.2007.08.004openalex-snapshot
Different sweeteners in peach nectar: Ideal and equivalent sweetness
inferredcites →https://doi.org/10.1016/j.foodres.2010.12.012openalex-snapshot
Time–intensity analysis and acceptance test for traditional and light vanilla ice cream
inferredcites →https://doi.org/10.1016/j.foodres.2013.09.022openalex-snapshot
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
inferredcites →https://doi.org/10.1016/j.idairyj.2005.06.006openalex-snapshot
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.08.018openalex-snapshot
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
inferredcites →https://doi.org/10.1016/j.lwt.2012.05.014openalex-snapshot
An overview of the last advances in probiotic and prebiotic field
inferredcites →https://doi.org/10.1016/j.lwt.2013.07.014openalex-snapshot
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
inferredcites →https://doi.org/10.1016/s0308-8146(99)00254-xopenalex-snapshot
Neotame: discovery, properties, utility
inferredcites →https://doi.org/10.1111/ijfs.12123openalex-snapshot
Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance test
inferredcites →https://doi.org/10.1111/ijfs.12202openalex-snapshot
Gluten‐free bread: multiple time–intensity analysis, physical characterisation and acceptance test
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb14345.xopenalex-snapshot
Sensory Characteristics of Sucralose and other High Intensity Sweeteners
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.01949.xopenalex-snapshot
Flow behaviour of inulin‐enriched dairy desserts: influence of inulin average chain length
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02932.xopenalex-snapshot
Ideal and relative sweetness of high intensity sweeteners in mango nectar
inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00115.xopenalex-snapshot
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development
inferredcites →https://doi.org/10.1111/j.1745-459x.1988.tb00425.xopenalex-snapshot
SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS1
inferredcites →https://doi.org/10.1111/j.1745-459x.2006.00057.xopenalex-snapshot
EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTS
inferredcites →https://doi.org/10.1111/j.1745-459x.2007.00102.xopenalex-snapshot
THE JUST‐ABOUT‐RIGHT INTENSITY SCALE: FUNCTIONAL ANALYSES AND RELATION TO HEDONICS
inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00232.xopenalex-snapshot
COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS
inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00234.xopenalex-snapshot
FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMS
inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00265.xopenalex-snapshot
OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUES
inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00268.xopenalex-snapshot
COMPARING 3‐POINT VERSUS 9‐POINT JUST‐ABOUT‐RIGHT SCALES FOR DETERMINING THE OPTIMUM CONCENTRATION OF SWEETNESS IN A BEVERAGE
inferredcites →https://doi.org/10.1111/j.1745-459x.2010.00275.xopenalex-snapshot
DIFFERENT SWEETENERS IN BEVERAGES PREPARED WITH INSTANT AND ROASTED GROUND COFFEE: IDEAL AND EQUIVALENT SWEETNESS
inferredcites →https://doi.org/10.1111/j.1745-459x.2010.00319.xopenalex-snapshot
EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS
inferredcites →https://doi.org/10.1111/j.1745-459x.2011.00349.xopenalex-snapshot
ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS
inferredcites →https://doi.org/10.1111/j.1745-4603.2010.00267.xopenalex-snapshot
CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS‐CULTURAL STUDY IN THREE SPANISH‐SPEAKING COUNTRIES
inferredcites →https://doi.org/10.1146/annurev-food-022811-101236openalex-snapshot
Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers
inferredcites →https://doi.org/10.3168/jds.2010-3280openalex-snapshot
Frozen yogurt with added inulin and isomalt
inferredcites →https://doi.org/10.3168/jds.2010-3336openalex-snapshot
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
inferredcites →https://doi.org/10.3168/jds.2010-3509openalex-snapshot
Salty taste in dairy foods: Can we reduce the salt?
inferredcites →https://doi.org/10.3168/jds.2010-3873openalex-snapshot
Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology
inferredcites →https://doi.org/10.3168/jds.2012-5526openalex-snapshot
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
inferredcites →https://doi.org/10.3168/jds.2012-5763openalex-snapshot
Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels
inferredcites →https://doi.org/10.3168/jds.2013-6616openalex-snapshot
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
inferredcites →https://doi.org/10.3168/jds.2013-6695openalex-snapshot
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
inferredcites →https://doi.org/10.3168/jds.2013-6973openalex-snapshot
Sensory properties and drivers of liking for Greek yogurts
inferredcites →https://doi.org/10.32614/r.manualsopenalex-snapshot
R: A Language and Environment for Statistical Computing
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Prebiotic and Probiotic Food Formulations
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Healthy Snacks for Children
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Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding
inferred← citeshttps://doi.org/10.1007/s13197-021-05223-0openalex-snapshot
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A rapid method for analysis and evaluation of stability of solvent extracted aspartame in sports formulation of Whey
inferred← citeshttps://doi.org/10.1016/b978-0-12-802189-7.00003-4openalex-snapshot
Prebiotic Addition in Dairy Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802189-7.00023-xopenalex-snapshot
Probiotic and Prebiotic Dairy Desserts
inferred← citeshttps://doi.org/10.1016/b978-0-12-824312-1.00004-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-443-15700-4.00007-9openalex-snapshot
Prebiotic carbohydrates: structure, digestion fate, and clinical evidence
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.09.102openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.021openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodres.2015.01.014openalex-snapshot
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Cashew-apple (Anacardium occidentale L.) and yacon (Smallanthus sonchifolius) functional beverage improve the diabetic state in rats
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Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.04.034openalex-snapshot
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.10.034openalex-snapshot
Exploring the protective effects of calcium-containing carrier against drying-induced cellular injuries of probiotics using single droplet drying technique
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109235openalex-snapshot
Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e41504openalex-snapshot
Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis
inferred← citeshttps://doi.org/10.1016/j.idairyj.2020.104922openalex-snapshot
Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes
inferred← citeshttps://doi.org/10.1016/j.ifset.2015.12.023openalex-snapshot
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2017.09.002openalex-snapshot
The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.12.003openalex-snapshot
Effects of pulsed electric energy on sucrose nucleation in supersaturated solutions
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.12.015openalex-snapshot
Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.09.021openalex-snapshot
Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.039openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.lwt.2016.08.026openalex-snapshot
Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.02.013openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.meatsci.2015.02.002openalex-snapshot
Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose
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Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk
inferred← citeshttps://doi.org/10.1016/j.tifs.2017.01.010openalex-snapshot
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Sensory optimization of nutritionally enriched strawberry yogurt
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Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese
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Comparative stability of aspartame and neotame in yoghurt
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Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts
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Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?
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Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time‐Intensity Methodology
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Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert
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Süt ve Ürünlerinde Tatlandırıcıların Kullanımı
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Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes
inferred← citeshttps://doi.org/10.3168/jds.2014-7995openalex-snapshot
Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage
inferred← citeshttps://doi.org/10.3168/jds.2014-8290openalex-snapshot
Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat
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Preference mapping of dulce de leche commercialized in Brazilian markets
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Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream
inferred← citeshttps://doi.org/10.3168/jds.2015-10072openalex-snapshot
Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
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Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
inferred← citeshttps://doi.org/10.3168/jds.2015-9651openalex-snapshot
Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse
inferred← citeshttps://doi.org/10.3168/jds.2015-9701openalex-snapshot
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese
inferred← citeshttps://doi.org/10.3168/jds.2015-9880openalex-snapshot
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
inferred← citeshttps://doi.org/10.3168/jds.2016-11056openalex-snapshot
Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil
inferred← citeshttps://doi.org/10.3168/jds.2017-14347openalex-snapshot
Invited review: Sugar reduction in dairy products
inferred← citeshttps://doi.org/10.3168/jds.2019-17995openalex-snapshot
Role of sweeteners on temporality and bar hardening of protein bars
inferred← citeshttps://doi.org/10.31965/infokes.vol19.iss2.545openalex-snapshot
The Effectiveness of Chocolate in Reducing the Number of Methicillin-Resistant Staphylococcus aureus Colonies in Rattus norvegicus
inferred← citeshttps://doi.org/10.33448/rsd-v10i4.13959openalex-snapshot
Gluten free pasta with natural ingredient of color and carotene source
inferred← citeshttps://doi.org/10.33448/rsd-v12i4.40782openalex-snapshot
Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans
inferred← citeshttps://doi.org/10.33448/rsd-v9i4.2969openalex-snapshot
Efeitos dos probióticos sobre a microbiota intestinal e metabolismo de idosos
inferred← citeshttps://doi.org/10.3390/beverages6040073openalex-snapshot
Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples
inferred← citeshttps://doi.org/10.3390/foods9101400openalex-snapshot
Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example
inferred← citeshttps://doi.org/10.36718/1819-4036-2026-8-278-290openalex-snapshot
CURRENT STATE AND PROSPECTS FOR THE USE OF CEREAL RAW MATERIALS IN WHIPPED CONFECTIONERY MASSES PRODUCTION
inferred← citeshttps://doi.org/10.37885/230713906openalex-snapshot
UTILIZAÇÃO DE SUBPRODUTOS DO PROCESSAMENTO DE SUCO MISTO DE LARANJA E BETERRABA NA ELABORAÇÃO DE NOVOS PRODUTOS ALIMENTÍCIOS
inferred← citeshttps://doi.org/10.4067/s0717-75182017000200004openalex-snapshot
Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado.
inferred← citeshttps://doi.org/10.47749/t/unicamp.2017.1045315openalex-snapshot
Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose
inferred← citeshttps://doi.org/10.47749/t/unicamp.2018.1080875openalex-snapshot
Perfil sensorial, influência da informação na análise de aceitação e direcionadores de preferência em sorvete simbiótico light sabor chocolate com diferentes edulcorantes de alta intensidade
inferred← citeshttps://doi.org/10.47749/t/unicamp.2019.1157293openalex-snapshot
Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana
inferred← citeshttps://doi.org/10.47749/t/unicamp.2020.1258883openalex-snapshot
Perfil sensorial de iogurte tipo Skyr adicionado de estévia (Stevia rebaudiana Bertoni) e xilitol em substituição à sacarose
inferred← citeshttps://doi.org/10.47749/t/unicamp.2021.1234389openalex-snapshot
Mango flavor prebiotic skyr yogurt sweetened natural sweeteners
inferred← citeshttps://doi.org/10.5296/jfs.v6i1.10655openalex-snapshot
Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation
inferred← citeshttps://doi.org/10.5539/jfr.v9n2p7openalex-snapshot
Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar
inferred← citeshttps://doi.org/10.7717/peerj.17502openalex-snapshot
Utilization of ripe coconut water in the development of probiotic gelatin
inferred← citeshttps://doi.org/10.9755/ejfa.2020.v32.i1.2059openalex-snapshot
Hibiscus sabdariffa L. Extract: Characterization (FTIR-ATR), Storage Stability and Food Application
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