Carla Saraiva Gonçalves

Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

Jéssica Ferreira Rodrigues, Carla Saraiva Gonçalves, Rafaela Corrêa Pereira et al. · Journal of Dairy Science · 2014 · 63 citations · Full text

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Thayana Vilela Mattar, Carla Saraiva Gonçalves, Rafaela Corrêa Pereira et al. · British Food Journal · 2018 · 55 citations

Food Chemistry, Nutrition, Shiitake Mushroom Extract +14

Elaboration of garlic and salt spice with reduced sodium intake

Jéssica Ferreira Rodrigues, GABRIELA JUNQUEIRA, Carla Saraiva Gonçalves et al. · Anais da Academia Brasileira de Ciências · 2014 · 26 citations · Full text

Food Chemistry, Nutrition, Food Analysis +6

Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes

Tassyana Vieira Marques Freire, Dieyckson Osvani Freire, Vanessa Rios de Souza et al. · Journal of Sensory Studies · 2014 · 25 citations

Food Chemistry, Sodium Chloride, Microparticulated Sodium Chloride +11

Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

Gilma Auxiliadora Santos Gonçalves, Nathane Silva Resende, Carla Saraiva Gonçalves et al. · LWT · 2016 · 14 citations