Lauro Luís Martins Medeiros de Melo

Instituição:

Universidade Federal do Rio de Janeiro

Centro:

Centro de Tecnologia

Unidade:

Escola de Química

Departamento:

Gabinete do Diretor da Escola de Química

ORCID:

https://orcid.org/0000-0001-6367-8343


Formação:

  • Commonwealth Scientific and Industrial Research Organisation

    | Pós-Doutorado | 2008 - 2011

  • Universidade Estadual de Campinas

    Alimentos e Nutrição | Doutorado | 2005 - 2008

  • Universidade Estadual de Campinas

    Ciência de Alimentos | Mestrado | 2002 - 2004

  • Universidade Federal de Viçosa

    Engenharia de Alimentos | Graduação | 1997 - 2002

  • Escola Técnica Federal de Química

    Técnico de Alimentos | Ensino Profissional de nível técnico | 1992 - 1996
Laboratórios:
Nuvens de Palavras:
Artigos:

(96.97% artigos com DOI)

Titulo DOI Ano
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas 10.3390/foods13030484 2024
Consumers? acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking 10.1016/j.jcs.2020.102938 2020
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads 10.1016/j.foodres.2020.108999 2020
Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp 10.5935/1806-6690.20200035 2020
Do consumers perceive the flavors announced on food packages? 10.1007/s00217-020-03575-z 2020
Condições higiênico-sanitárias e perfil da comunidade microbiana de utensílios e mesas higienizadas de um serviço de alimentação localizado no Rio de Janeiro 10.1590/1981-6723.09718 2019
Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking 10.1016/j.foodres.2019.01.031 2019
Preharvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah 10.1002/jsfa.9118 2018
Validation of rapid descriptive sensory methods against conventional descriptive analyses: a systematic review 10.1080/10408398.2018.1459468 2018
Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance 10.1016/j.idairyj.2016.12.008 2017
Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages 10.1016/j.appet.2015.09.028 2016
EFFECT OF PASTEURIZATION CLAIM ON ACCEPTANCE AND PURCHASE INTENTION OF READY-TO-EAT AÇAÍ 10.5380/cep.v33i2.47297 2016
Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages 10.1002/jsfa.6852 2015
Influence of strawberry jam color and phenolic compounds on acceptance during storage 10.1590/0034-737x201562030002 2015
Effect of institutional sensory test location and consumer attitudes on acceptance of foods and beverages having different levels of processing 10.1016/j.foodqual.2015.10.002 2015
Health promoting and sensory properties of phenolic compounds in food 10.1590/0034-737x201461000002 2014
Eating quality of meat from six lamb breed types raised in Brazil 10.1002/jsfa.6894 2014
The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance? 10.5539/jfr.v3n1p39 2013
Using Response Surface Methodology and High-Intensity Sweeteners? Positive Synergy to Optimize Peach Nectar Acceptability 10.4236/fns.2013.45064 2013
Predicting Wine Consumption Based on Previous `Drinking History¿ and Associated Behaviours 10.5539/jfr.v1n1p79 2012
Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes 10.1017/S1368980011003442 2012
A new approach using consumers' `drinking histories¿ to explain current wine acceptance 10.1016/j.foodres.2011.08.016 2011
EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE U.S.A. 10.1111/j.1745-459X.2010.00291.x 2010
Lifetime wine drinking, changing attitudes and associations with current wine consumption: A pilot study indicating how experience may drive current behaviour 10.1016/j.foodqual.2010.07.012 2010
AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES 10.1111/j.1745-459X.2010.00316.x 2010
Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers? lifetimes 10.1016/j.foodqual.2010.05.014 2010
Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates 10.1016/j.foodqual.2008.09.001 2009
STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATES 10.1111/j.1745-4557.2009.00273.x 2009
Avaliação do perfil sensorial de chá light sabor pêssego 10.1590/S0101-20612008000500017 2008
TIME¿INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM 10.1111/j.1745-459X.2007.00146.x 2008
EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD 10.1111/j.1745-4557.2007.00177.x 2007
Optimized synthesis of citronellyl flavour esters using free and immobilized lipase from sp. 10.1016/j.procbio.2005.01.019 2005
Optimizing the Synthesis of Citronellyl Valerate Using Lipase from 2005
Eventos:

(0.00% eventos com DOI)

Titulo DOI Ano
Aproveitamento do albúmen sólido do coco verde como ingrediente para produção de sorbet 2022
Otimizações das condições de preparo da bebida de café cold brew, produzida por imersão dos grãos, através de avaliações sensoriais por experts 2022
Influência das informações em rótulos de bebidas de laranja sobre a expectativa de aceitação dos consumidores 2022
Bebidas lácteas fermentadas e a influência das informações contidas nos seus rótulos sobre as escolhas dos consumidores 2022
Desenvolvimento de iogurtes desnatados sem lactose e açúcar e com adição de proteína do soro de leite 2021
A gordura de tucumã, fruto da biodiversidade brasileira, associada ao extrato da casca de abacate tem potencial para produção de biocosméticos 2021
Development of low-fat lactose-free yogurts enriched with whey protein 2021
Strategically exploring cashew powdered soft drink using descriptive panel data: flavor strategic mapping & flavor equity approaches 2020
Sugar reduction in biscuits without sweetener replacement balanced by aroma increase 2019
Redução de açúcares em biscoitos sem substituição por adoçantes e edulcorantes e com compensação de aromas 2019
Criando um canal para questionar informações divulgadas na internet sobre indústrias e processamento de alimentos 2019
Prevalência de Salmonella spp. E. E. coli em alface (Lactuca sativa L.) orgânica e sua relação com os indicadores: enterobactérias e coliformes totais 2017
Do consumers recognize falvors announced on food packages? 2017
Importance of consumer segmentation on evaluation of sensory acceptance profiles 2017
Caracterização do perfil sensorial de vinhos tintos elaborados a partir de uvas 'Syrah' cultivadas sob diferentes manejos agronômicos 2016
Effects of sensory evaluation laboratory institutional locations and consumers? attitudes on foods and beverages with different industrialization levels 2015
Checking the effect of pasteurization claim on acceptance and purchase intention of ready-to-eat açaí 2015
Sweetness and its effects on CATA sensory profile and acceptance of peach nectar 2015
Sensory profile and acceptance of traditional and diet ?doces de leite? 2015
Simultaneous optimization of jabuticaba nectar acceptance based on pulp and sucrose concentrations using surface response methodology 2015
Acceptance of ready-to-drink jabuticaba nectar added with lyophilized jussara pulp 2015
Analysis of yogurts, whey-based beverages and fermented milks labels compliance to legislation and differences on their sensory profiles and acceptance 2015
Microbiological and sensory evaluation of dark chocolate with different concentrations of polysaccharide 2014
The Brazilian way to consume açaí: do guaraná and sugar concentrations influence on acceptance? 2013
Brazilian cashew tree gum used as nectar stabilizer 2013
Sensory profile and consumer acceptance of tropical grape juice produced in Brazil 2013
Influence of Partially deffated baru flour and xanthun gum on the acceptance of breads 2013
Physical, chemical and sensory characteristics of six lamb breed types raised in Brazil 2013
Using evaluative conditioning to change young adults' liking of vegetables 2011
A New Approach Using Consumers? ?Drinking Histories? to Explain Current Wine Acceptance 2011
Evaluative conditioning using food-food pairings to increase adolescents? acceptance of vegetables 2011
Acceptance of health promoting brassica vegetables: the influence of taste perception, information and attitudes 2011
Alcohol and wine consumptions? patterns over consumers? lifetimes 2010
Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers' lifetimes 2010
Age and gender longitudinal differences in the consumption of alcoholic beverages 2010
Past alcoholic beverage consumption, behaviour and attitudes: age effects and associations with current wine consumption 2010
Predicting wine consumption and expenditure based on the previous drinking phase 2010
Longitudinal alcohol and wine drinking changes and current wine consumption for two age groups 2010
Differences in alcohol drinking, attitudinal and behavioural history are associated with differences in current wine expenditure 2010
Factor analysis of attitudes towards wine, beer and spirits consumption at three different drinking age phases 2010
Alcohol drinking history patterns: consumer's drinking profiles and alcohol consumption changes over the years 2010
Longitudinal wine consumption, attitudes and associations over consumers' drinking histories 2010
Importance of non-sensory attributes of Australian red wine concepts 2009
Segmentation of consumers for Australian wines based on price utility 2009
Expectations and acceptability of diabetic- and reduced-calorie milk chocolate among non-diabetics and diabetics in the United States 2008
Comparing Brazilian and USA panels for descriptive sensory evaluation of diabetic and reduced-calorie milk chocolates 2008
Comparing acceptance of sugar-free milk chocolates among diabetic and non-diabetic consumers 2007
Sensory profile of conventional, dietetic and dietetic/low-calorie milk chocolates 2007
Response surface methodology applied to analyze aspartame/acesulfame K blends in peach nectar 2007
Acceptance and preference mapping of peach nectar using aspartame, acesulfame K and blends 2007
Time-intensity data collection as a tool to equi-sweet milk chocolate production 2006
Perfil Tempo-Intensidade e Análise de Aceitação de Geléia de Morango 2006
Análise Descritiva Quantitativa de Chá Light Sabor Pêssego 2005
Testes de Aceitação, Intensidade de Doçura e Atitude de Compra de Chá Gelado Light Sabor Pêssego 2005
Otimização da Síntese do Éster de Aroma Butirato de Citronelila por Lipase de "Rhizopus" sp 2004
Síntese Enzimática de Ésteres de Citronelila por Lipase de "Rhizopus" sp 2003
Publicações:
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