Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

por Gupta, Mitali K., Torrico, Damir D., Ong, Lydia, Gras, Sally L., Dunshea, Frank R., Cottrell, Jeremy J.
Publicado 2022

Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study

por Gupta, Mitali, Torrico, Damir D., Hepworth, Graham, Gras, Sally L., Ong, Lydia, Cottrell, Jeremy J., Dunshea, Frank R.
Publicado 2021

Digital technologies to assess yoghurt quality traits and consumers acceptability

por Gupta, Mitali K, Viejo, Claudia Gonzalez, Fuentes, Sigfredo, Torrico, Damir D, Saturno, Patrizia Camille, Gras, Sally L, Dunshea, Frank R, Cottrell, Jeremy J
Publicado 2022

‘Bhavishya Shakti: Empowering the Future’: establishing and evaluating a pilot community mobile teaching kitchen as an innovative model, training marginalised women to become nutri...

por Buckner, Luke, Carter, Harrison, Crocombe, Dominic, Kargbo, Sento, Korre, Maria, Bhar, Somnath, Bhat, Shivani, Chakraborty, Debashis, Douglas, Pauline, Gupta, Mitali, Maitra-Nag, Sudeshna, Muhkerjee, Sagarika, Saha, Aparjita, Rajput-Ray, Minha, Tsimpli, Ianthi, Ray, Sumantra
Publicado 2021