Amanda Dupas de Matos

Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

Sara R. Jaeger, Amanda Dupas de Matos, Ama Frempomaa Oduro et al. · Food Research International · 2024 · 74 citations · Full text

Agriculture, Food Science, Nutrition +15

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

Wilson José Fernandes Lemos, Chiara Nadai, L. T. Crepalde et al. · International Journal of Food Microbiology · 2019 · 54 citations

Agriculture, Biotechnology, Food Science +15

Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study

Claudia Honisch, Alice Osto, Amanda Dupas de Matos et al. · Food Chemistry · 2019 · 47 citations · Full text

Agriculture, Enology, Food Science +10

Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

Amanda Dupas de Matos, Andrea Curioni, Alan T. Bakalinsky et al. · Innovative Food Science & Emerging Technologies · 2017 · 44 citations

Agriculture, Food Science, Nutritional Sciences +15

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Amanda Dupas de Matos, Matteo Marangon, Massimiliano Magli et al. · Food Chemistry · 2019 · 41 citations · Full text

Agriculture, Food Science, Horticultural Sciences +11