Elisa Carvalho de Morais

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

Elisa Carvalho de Morais, Augusto Ramalho de Morais, Adriano G. Cruz et al. · Journal of Dairy Science · 2014 · 122 citations · Full text

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

Elisa Carvalho de Morais, Adriano G. Cruz, J.A.F. Faria et al. · LWT · 2013 · 106 citations

Food Choice, Nutrition, Behavioral Sciences +6

Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

Natália Manzatti Machado Alencar, Caroline Joy Steel, Izabela Dutra Alvim et al. · LWT · 2015 · 102 citations

Gluten-free Breads, Agricultural Economics, Instrumental Analysis +2

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

Elisa Carvalho de Morais, Ana Carla Marques Pinheiro, Cleiton Antônio Nunes et al. · Journal of Sensory Studies · 2014 · 46 citations

Nutrition, Flavoromics, Food Analysis +18

Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Natália Manzatti Machado Alencar, Elisa Carvalho de Morais, Caroline Joy Steel et al. · International Journal of Food Science & Technology · 2016 · 41 citations

Nutrition, Flavoromics, Gastroenterology +23