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Author

Daniela Caetano

Observed name: Daniela Caetano Cardoso
ORCID: 0000-0001-5397-7331
Observed ORCID: 0000-0001-5397-7331
OpenAlex ID: A5083390979
A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control
2021 · Clara Mariana Gonçalves Lima, Paula Benoso, et al. · Journal of Food Composition and Analysis · 41
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Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network
2021 · Daniela Caetano, Clara Mariana Gonçalves Lima, et al. · Food Analytical Methods · 17
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Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks
2021 · Daniela Caetano, Clara M. G. Lima, et al. · Journal of Sensory Studies · 7
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Determination of the relative sweetness and acceptability of cyclamate/saccharin blend, aspartame, sucralose and stevia extract as compared to sucrose in mango juice
2005 · Daniela Caetano, Denise Marques Garcia, et al. · Alimentaria · 4
Different contents of fat in pork-based nuggets: a sensorial perspective
2021 · Alinton Augusto de Souza, Brena Lana Neres Barbosa, et al. · Research Society and Development · 3
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Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability
2020 · Josiane Ferreira da Silva, Rayrinne Ferreira Miranda, et al. · Research Society and Development · 3
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Sensorial quality of sugarcane juice with the addition of fruits pulp from the semi-arid
2020 · Josiane Ferreira da Silva, Clara Mariana Gonçalves Lima, et al. · Research Society and Development · 3
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Acceptance of coffee by different consumer profiles using multivariate statistics
2020 · Luiza Zazini Benedito, Clara Mariana Gonçalves Lima, et al. · Research Society and Development · 2
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Testes Descritivos
2021 · Saionara Sartor, Clara Mariana Gonçalves Lima, et al. · Mérida Publishers eBooks · 1
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Barra De Cereais Com Alto Valor Energético: Caracterização Físico-química, Microbiológica E Sensorial
2020 · Vanessa dos Reis Oliveira, Néyle Rafaela Oliveira Silva, et al. · Editora Científica Digital eBooks · 1
Caracterização Sensorial De Doces Comerciais De Marmelo (cydonia Oblonga Mill.)
2021 · Clara Mariana Gonçalves Lima, Alan Lopes Cardoso, et al. · Editora Científica Digital eBooks
Desenvolvimento De Hambúrguer Com Carne De Coelho Enriquecido Com Fibras: Uma Perspectiva Sensorial
2020 · Jaqueline Souza Guedes, Bruna Sousa Bitencourt, et al.
Análise Descritiva Quantitativa (adq) Aplicada Na Avaliação Sensorial De Cachaça: Uma Abordagem Teórica
2020 · Daniela Caetano, Clara Mariana Gonçalves Lima, et al. · Synapse Editora eBooks
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Qualidade Sensorial De Linguiça Frescal De Carne De Coelho Formulada Com Diferentes Fontes De Lipídeos
2020 · Davi Custódio de Souza, Iago Mendes, et al. · Editora Científica Digital eBooks
Maracuja-do-mato (passiflora Cincinnata Mast.) Jelly Developed With Pequi (caryocar Brasiliense Camb.) Peel Pectin and Commercial Pectin: a Comparative Study
2020 · Warley Bandeira de Silva, João Paulo Rodrigues de Sousa, et al. · Editora Científica Digital eBooks
Correlação entre a qualidade sensorial e a composição química da cachaça de alambique nova.
2013 · Daniela Caetano · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
Works count: 16
Citation count: 82
H-index: 4
I10-index: 2
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