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Dive into the research topics where Bruno Souza Moreira Leite is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization
Campos, B. M., Moreira-Leite, B. S., Salgado, A., Ramalho, E., Marmelo, I., Malfeito-Ferreira, M., Sousa, P. H. M. D., Henriques, A., Noronha, J. P., Diniz, M. S. & Mata, P., 24 Jul 2025, In: Applied Sciences (Switzerland). 15, 15, p. 1-30 30 p., 8232.Research output: Contribution to journal › Article › peer-review
Open AccessFile17 Downloads (Pure) -
The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy
Silva, J., Lima, F. E., Souza, C., Moreira-Leite, B. & Sousa, P., Nov 2025, In: Foods. 14, 22, 3818.Research output: Contribution to journal › Article › peer-review
Open AccessFile6 Link opens in a new tab Citations (Scopus) -
Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation
Salgado, A., Moreira-Leite, B., Mata, P., Afonso, A. & Infante, P., Sept 2024, In: International Journal of Gastronomy and Food Science. 37, 100955.Research output: Contribution to journal › Article › peer-review
4 Link opens in a new tab Citations (Scopus) -
Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.
Campos, B. M., Moreira-Leite, B., Salgado, A., Ramalho, E., Marmelo, I., Malfeito-Ferreira, M., Sousa, P., Diniz, M. S. & Mata, P., Dec 2024, In: Applied Sciences (Switzerland). 14, 23, 11082.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Link opens in a new tab Citations (Scopus)15 Downloads (Pure) -
Chocolates enriched with seaweed: Sensory profiling and consumer segmentation
Salgado, A., Moreira-Leite, B., Afonso, A., Infante, P. & Mata, P., Sept 2023, In: International Journal of Gastronomy and Food Science. 33, 11 p., 100747.Research output: Contribution to journal › Article › peer-review
17 Link opens in a new tab Citations (Scopus)