Battochio, J.R., Cardoso, J.M., Kikuchi, M., Macchione, M., Modolo, J.S., Paixão, A.L., Pinchelli, A.M., Silva, A.R., Sousa, V.C., Wada, J.K.A., Wada, J.K.A. and Bolini, H.M. (2006) Perfil Sensorial de pão de forma integral. Brazilian Food Science and Technology, 26, 428-433.

has been cited by the following article:

• TITLE: Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

  AUTHORS: A. A. Mauricio, A. B. Palazzo, V. M. Caselato, H. M. A. Bolini

  KEYWORDS: Gluten-Free, Correlation, Partial Least Square, Procrustes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.9, July 25, 2016

  ABSTRACT: In order to study correlations between sensory properties and acceptance, regular and gluten-free carrot cakes (sweetened with sucrose and sucralose) were evaluated. Appearance, aroma, flavor, texture and overall liking were analyzed by 120 carrot cake consumers using a 9-cm hedonic scale. Quantitative Descriptive Analysis (QDA) was carried out with 11 assessors among 16 attributes. Data were analyzed by ANOVA, Tukey test (p