Bruna Marcacini Azevedo

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry ( <i>Lycium barbarum</i> )

Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas et al. · Journal of Food Science · 2017 · 35 citations · Full text

High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

Bruna Marcacini Azevedo, Flávio L. Schmidt, Helena María André Bolini · International Journal of Food Science & Technology · 2015 · 30 citations · Full text

Food Chemistry, Nutrition, Flavoromics +15

Bittersweet chocolates containing prebiotic and sweetened with stevia (<i>Stevia rebaudiana</i> Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

Bruna Marcacini Azevedo, Janaína Madruga Morais‐Ferreira, Valdecir Luccas et al. · International Journal of Food Science & Technology · 2017 · 21 citations · Full text

Nutrition, Multiple Time–intensity Analysis, Flavoromics +20

The Influence of the Rebaudioside A Content of Stevia ( <i>Stevia rebaudiana</i> Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time‐Intensity Analysis

Bruna Marcacini Azevedo, Janaína Madruga Morais Ferreira, Valdecir Luccas et al. · Journal of Food Science · 2016 · 19 citations

Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional properties

Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Fernanda Guimarães Drummond e Silva et al. · International Journal of Food Science & Technology · 2016 · 17 citations

Nutrition, Functional Properties, Nutraceutical Ingredient +16