| Consumer purchase habits and views on food safety: A Brazilian study JH Behrens, MN Barcellos, LJ Frewer, TP Nunes, BDGM Franco, ... Food control 21 (7), 963-969, 2010 | 170 | 2010 |
| Atitude do consumidor em relação à soja e produtos derivados JH Behrens, MAAP Silva Food Science and Technology 24, 431-439, 2004 | 139 | 2004 |
| Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp … KG de Carvalho Lima, MF Kruger, J Behrens, MT Destro, M Landgraf, ... LWT-Food Science and Technology 42 (2), 491-495, 2009 | 125 | 2009 |
| Brazilian consumer views on food irradiation JH Behrens, MN Barcellos, LJ Frewer, TP Nunes, M Landgraf Innovative Food Science & Emerging Technologies 10 (3), 383-389, 2009 | 100 | 2009 |
| Genetically modified foods and their social representation TG Ribeiro, B Barone, JH Behrens Food Research International 84, 120-127, 2016 | 73 | 2016 |
| Effect of nutrition and health claims on the acceptability of soyamilk beverages JH Behrens, NDM Villanueva, MAAP Da Silva International Journal of Food Science & Technology 42 (1), 50-56, 2007 | 68 | 2007 |
| Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods E Saldaña, L Saldarriaga, J Cabrera, R Siche, JH Behrens, MM Selani, ... Food Research International 119, 839-849, 2019 | 67 | 2019 |
| Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella E Saldaña, JH Behrens, JS Serrano, F Ribeiro, MA de Almeida, ... Food Structure 6, 13-20, 2015 | 65 | 2015 |
| A study on the acceptability and consumer attitude towards parboiled rice RJB Heinemann, JH Behrens, UM Lanfer‐Marquez International journal of food science & technology 41 (6), 627-634, 2006 | 62 | 2006 |
| Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co‐culture with a thermophilic starter culture CHB De Souza, FCA Buriti, JH Behrens, SMI Saad International journal of food science & technology 43 (5), 871-877, 2008 | 61 | 2008 |
| Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips NMM Alencar, TG Ribeiro, B Barone, APA Barros, ATB Marques, ... Food Research International 124, 156-164, 2019 | 54 | 2019 |
| Gamma radiation in the reduction of Salmonella spp. inoculated on minimally processed watercress (Nasturtium officinalis) CG Martins, JH Behrens, MT Destro, BDGM Franco, DM Vizeu, B Hutzler, ... Radiation Physics and Chemistry 71 (1-2), 89-93, 2004 | 53 | 2004 |
| Sustainable diet from the urban Brazilian consumer perspective B Barone, RM Nogueira, JH Behrens Food research international 124, 206-212, 2019 | 52 | 2019 |
| Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France I Baptista, D Valentin, E Saldaña, J Behrens International Journal of Gastronomy and Food Science 24, 100340, 2021 | 49 | 2021 |
| What about sustainability? Understanding consumers' conceptual representations through free word association B Barone, H Rodrigues, RM Nogueira, KRLSLQ Guimarães, JH Behrens International Journal of Consumer Studies 44 (1), 44-52, 2020 | 47 | 2020 |
| Sixty years of the national food program in Brazil RM Nogueira, B Barone, TT BARROS, KRLSLQ GUIMARÃES, ... Revista de Nutrição 29, 253-267, 2016 | 47 | 2016 |
| Avaliação da aceitação de vinhos brancos varietais brasileiros através de testes sensoriais afetivos e técnica multivariada de mapa de preferência interno JH Behrens, MAAP SILVA, IN Wakeling Food Science and Technology 19 (2), 214-220, 1999 | 47 | 1999 |
| Perfil sensorial de vinhos brancos varietais brasileiros através de análise descritiva quantitativa JH BEHRENS, MAAP SILVA Food Science and Technology 20, 60-67, 2000 | 46 | 2000 |
| Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon E Saldaña, L Saldarriaga, J Cabrera, JH Behrens, MM Selani, ... Meat Science 147, 60-69, 2019 | 45 | 2019 |
| Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics E Saldaña, LS Castillo, JC Sánchez, R Siche, MA de Almeida, ... Meat Science 140, 44-50, 2018 | 42 | 2018 |
