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Biography

Having acquired a Ph.D. and a Post-Doctorate in Food Science, I have over 10 years of experience in this domain with solid background in Sensory Analysis. Currently, I am a post-doctoral student, working on the project "RFI OIC DEIP - Design Edible Insect Products" to improve the acceptance of edible insects.

Activities

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Employment (1)

University of Angers: Angers, FR

2020-01-01 to present (Department of Economics and Management)
Employment
Source: Self-asserted source
Denize Oliveira

Education and qualifications (1)

Federal University of Rio de Janeiro: Rio de Janeiro, BR

PhD.
Education
Source: Self-asserted source
Denize Oliveira

Works (16)

Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Journal of Sensory Studies
2024-02 | Journal article
DOI: 10.1111/joss.12896
Contributors: Juliana Lacôrte Franco; Ellen Mayra Menezes Ayres; Denize de Oliveira; Inayara Beatriz Araujo Martins; Andrea Furtado Macedo; Rosires Deliza; Maria Gabriela Bello Koblitz
Source: check_circle
Crossref

How can the design thinking process improve an innovative insect-based food experience?

International Journal of Food Design
2022-04-01 | Journal article
DOI: 10.1386/ijfd_00035_1
Contributors: Céline Gallen; Gaëlle Pantin-Sohier; Denize Oliveira
Source: check_circle
Crossref

Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk

Food Science and Technology International
2021-09 | Journal article
DOI: 10.1177/1082013220973803
Contributors: Denize Oliveira; Rosires Deliza
Source: check_circle
Crossref

Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies

Journal of Sensory Studies
2021-04 | Journal article
DOI: 10.1111/joss.12628
Contributors: Fernanda M. Viana; Rosires Deliza; Maria Lúcia G. Monteiro; Inayara B. A. Martins; Denize C. R. de Oliveira; Carlos A. Conte‐Junior
Source: check_circle
Crossref

Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

Journal of Functional Foods
2019-05 | Journal article
DOI: 10.1016/j.jff.2019.03.014
Contributors: Carolina Beres; Suely Pereira Freitas; Ronoel Luiz de Oliveira Godoy; Denize Cristine Rodrigues de Oliveira; Rosires Deliza; Marcello Iacomini; Caroline Mellinger-Silva; Lourdes Maria Correa Cabral
Source: check_circle
Crossref

Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception

Food Research International
2018-05 | Journal article
DOI: 10.1016/j.foodres.2018.02.025
Contributors: Denize Oliveira; Juliana Galhardo; Gastón Ares; Luís M. Cunha; Rosires Deliza
Source: check_circle
Crossref

Influence of consumers' cognitive style on results from projective mapping

Food Research International
2017-09 | Journal article
DOI: 10.1016/j.foodres.2017.06.021
Part of ISSN: 0963-9969
Source: Self-asserted source
Denize Oliveira
grade
Preferred source (of 2)‎

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

Journal of Sensory Studies
2017-06 | Journal article
DOI: 10.1111/joss.12261
Part of ISSN: 0887-8250
Source: Self-asserted source
Denize Oliveira

Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk

LWT - Food Science and Technology
2017-06 | Journal article
DOI: 10.1016/j.lwt.2017.01.020
Part of ISSN: 0023-6438
Source: Self-asserted source
Denize Oliveira

Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction

Food Research International
2016-11 | Journal article
DOI: 10.1016/j.foodres.2016.08.019
Part of ISSN: 0963-9969
Source: Self-asserted source
Denize Oliveira

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

Food Quality and Preference
2016-09 | Journal article
DOI: 10.1016/j.foodqual.2016.03.014
Part of ISSN: 0950-3293
Source: Self-asserted source
Denize Oliveira

Consumers' attention to functional food labels: Insights from eye-tracking and change detection in a case study with probiotic milk

LWT - Food Science and Technology
2016-05 | Journal article
DOI: 10.1016/j.lwt.2015.11.066
Part of ISSN: 0023-6438
Source: Self-asserted source
Denize Oliveira

Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task

Food Quality and Preference
2015-12 | Journal article
DOI: 10.1016/j.foodqual.2015.07.003
Part of ISSN: 0950-3293
Source: Self-asserted source
Denize Oliveira

Recommendations for use of balanced presentation order of terms in CATA questions

Food Quality and Preference
2015-12 | Journal article
DOI: 10.1016/j.foodqual.2015.07.012
Part of ISSN: 0950-3293
Source: Self-asserted source
Denize Oliveira

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Food Research International
2015-09 | Journal article
DOI: 10.1016/j.foodres.2015.05.050
Part of ISSN: 0963-9969
Source: Self-asserted source
Denize Oliveira

Consumers’ associations with wellbeing in a food-related context: A cross-cultural study

Food Quality and Preference
2015-03 | Journal article
DOI: 10.1016/j.foodqual.2014.06.001
Part of ISSN: 0950-3293
Source: Self-asserted source
Denize Oliveira
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