Fernanda Leal Leães
Biographic Data
| ID | 8570613 |
|---|---|
| NAME | Fernanda Leal Leães |
| GIVEN NAMES | Fernanda Leal |
| FAMILY NAME | Leães |
| SIGNATURE | LEÃES F L |
| AFFILIATIONS | Hospital de l'Esperança |
| ORCID | 0000-0002-9216-6838 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier
Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two comm…
Exploring consumers’ perception of stingless bee honey using projective techniques
Purpose The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice. Design/methodology/approach Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task. Findings The results showe…
Aspectos higiênico-sanitários de pescado comercializado na cidade de Cururupu-MA
A segurança alimentar apresenta-se como um tema que abrange os aspectos sociais relacionados a produção e acesso de alimentos que afeta grande parte da população mundial. Para suprir as dificuldades com a alimentação, famílias maranhenses residentes nas ilhas de Cururupu, exercem a atividade pesqueira, além de garantir o próprio acesso ao alimento integram essa atividade a comercialização através de cadeias curtas e geram renda para sua comunidad…
Consumers' sensory perception and technological properties of whole foods utilization in bakery products
Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored thei…
No prominent works on this page.
Consumers' sensory perception and technological properties of whole foods utilization in bakery products
Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored thei…
Exploring consumers’ perception of stingless bee honey using projective techniques
Purpose The objective of this study was to evaluate Brazilian consumers’ perceptions of stingless bee honey and the drivers involved in this product choice. Design/methodology/approach Three projective techniques were applied to 480 consumers who answered a rating task about liking, health, sustainability, quality taste, and utilization as ingredients, fulfilled completion sentences, and performed a hard laddering task. Findings The results showe…
Aspectos higiênico-sanitários de pescado comercializado na cidade de Cururupu-MA
A segurança alimentar apresenta-se como um tema que abrange os aspectos sociais relacionados a produção e acesso de alimentos que afeta grande parte da população mundial. Para suprir as dificuldades com a alimentação, famílias maranhenses residentes nas ilhas de Cururupu, exercem a atividade pesqueira, além de garantir o próprio acesso ao alimento integram essa atividade a comercialização através de cadeias curtas e geram renda para sua comunidad…
Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier
Purpose This study aimed to evaluate verjuice as a novel acidifier to vinegar and lemon juice in a popular sauce (mayonnaise) and to identify the sensory characteristics best suited for this use-case scenario. A secondary, exploratory objective was to examine how food neophobia (FN) impacts affective responses and sensory perception of mayonnaise prepared with traditional and novel acidifiers. Design/methodology/approach Three verjuices (two comm…
Sensory Analysis and Statistical Methods (3 works) · Business (2 works) · Perception (2 works) · Apidae (1 work) · Art (1 work) · Bee Products Chemical Analysis (1 work) · Biochemical Analysis and Sensing Techniques (1 work) · Biology (1 work) · Chemistry (1 work) · Chewiness (1 work)