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Artigo de periodico
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: insights of a discrete choice experiment and eye tracking (2024)
Tavares‐Filho, Elson R; Hidalgo, Luiz Gabriel da Silva; Cunha, Lilian Maluf de Lima ; Spers, Eduardo Eugênio ; Pimentel, Tatiana C; Esmerino, Erick A; Cruz, Adriano G
Source: Journal of Food Science. Unidade: ESALQ
Subjects: COMPORTAMENTO DO CONSUMIDOR, LEITE, PERCEPÇÃO VISUAL, PREFERÊNCIAS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS, QUEIJO, RASTREAMENTO
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TAVARES‐FILHO, Elson R et al. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: insights of a discrete choice experiment and eye tracking. Journal of Food Science, v. 89, p. 640–655, 2024Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.16859. Acesso em: 06 jan. 2025.
APA
Tavares‐Filho, E. R., Hidalgo, L. G. da S., Cunha, L. M. de L., Spers, E. E., Pimentel, T. C., Esmerino, E. A., & Cruz, A. G. (2024). Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: insights of a discrete choice experiment and eye tracking. Journal of Food Science, 89, 640–655. doi:10.1111/1750-3841.16859
NLM
Tavares‐Filho ER, Hidalgo LG da S, Cunha LM de L, Spers EE, Pimentel TC, Esmerino EA, Cruz AG. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: insights of a discrete choice experiment and eye tracking [Internet]. Journal of Food Science. 2024 ; 89 640–655.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16859
Vancouver
Tavares‐Filho ER, Hidalgo LG da S, Cunha LM de L, Spers EE, Pimentel TC, Esmerino EA, Cruz AG. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: insights of a discrete choice experiment and eye tracking [Internet]. Journal of Food Science. 2024 ; 89 640–655.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16859
Artigo de periodico
Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional (2023)
Gomes, Winston Pinheiro Claro ; Bortoleto, Gisele Gonçalves; Melchert, Wanessa Roberta
Source: Journal of Food Science. Unidades: ESALQ, CENA
Subjects: CAFÉ, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA, ESPECTROFOTOMETRIA, QUIMIOMETRIA
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GOMES, Winston Pinheiro Claro e BORTOLETO, Gisele Gonçalves e MELCHERT, Wanessa Roberta. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional. Journal of Food Science, v. 88, p. 5012–5025, 2023Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.16807. Acesso em: 06 jan. 2025.
APA
Gomes, W. P. C., Bortoleto, G. G., & Melchert, W. R. (2023). Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional. Journal of Food Science, 88, 5012–5025. doi:10.1111/1750-3841.16807
NLM
Gomes WPC, Bortoleto GG, Melchert WR. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional [Internet]. Journal of Food Science. 2023 ; 88 5012–5025.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16807
Vancouver
Gomes WPC, Bortoleto GG, Melchert WR. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional [Internet]. Journal of Food Science. 2023 ; 88 5012–5025.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16807
Artigo de periodico
Early detection of lipid oxidation in infant milk formula by measuring free oxylipins: Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods (2022)
Teixeira, Bianca Ferraz ; Dias, Fernanda Furlan Gonçalves; Vieira, Thais Maria Ferreira de Souza ; Taha, Ameer Y; Bell, Juliana Maria Leite Nobrega de Moura
Source: Journal of Food Science. Unidade: ESALQ
Subjects: ANÁLISE DE ALIMENTOS, CROMATOGRAFIA LÍQUIDA DE ALTA PRESSÃO, ESPECTROMETRIA DE MASSAS, LEITE, LIPÍDEOS, OXIDAÇÃO
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TEIXEIRA, Bianca Ferraz et al. Early detection of lipid oxidation in infant milk formula by measuring free oxylipins: Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods. Journal of Food Science, v. 87, p. 5252–5262, 2022Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.16364. Acesso em: 06 jan. 2025.
APA
Teixeira, B. F., Dias, F. F. G., Vieira, T. M. F. de S., Taha, A. Y., & Bell, J. M. L. N. de M. (2022). Early detection of lipid oxidation in infant milk formula by measuring free oxylipins: Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods. Journal of Food Science, 87, 5252–5262. doi:10.1111/1750-3841.16364
NLM
Teixeira BF, Dias FFG, Vieira TMF de S, Taha AY, Bell JMLN de M. Early detection of lipid oxidation in infant milk formula by measuring free oxylipins: Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods [Internet]. Journal of Food Science. 2022 ; 87 5252–5262.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16364
Vancouver
Teixeira BF, Dias FFG, Vieira TMF de S, Taha AY, Bell JMLN de M. Early detection of lipid oxidation in infant milk formula by measuring free oxylipins: Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods [Internet]. Journal of Food Science. 2022 ; 87 5252–5262.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.16364
Artigo de periodico
Combination of natural strategies to improve the oxidative stability of echium seed oil (2021)
Roschel, Gabriela Grassmann; Silveira, Tayse Ferreira Ferreira da ; Cajaiba, Leticia Maeda; Ferrari, Roseli Aparecida ; Castro, Inar Alves de
Source: Journal of Food Science. Unidade: FCF
Subjects: SEMENTES, ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO, ANTIOXIDANTES
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ROSCHEL, Gabriela Grassmann et al. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, v. 86, n. 2, p. 411-419, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15590. Acesso em: 06 jan. 2025.
APA
Roschel, G. G., Silveira, T. F. F. da, Cajaiba, L. M., Ferrari, R. A., & Castro, I. A. de. (2021). Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, 86( 2), 411-419. doi:10.1111/1750-3841.15590
NLM
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15590
Vancouver
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15590
Artigo de periodico
Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified (2021)
Teixeira, Bianca Ferraz ; Dias, Fernanda Furlan Goncalves; Vieira, Thais Maria Ferreira de Souza ; Bell, Juliana Maria Leite Nobrega de Moura; Taha, Ameer Y
Source: Journal of Food Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, BOVINOS LEITEIROS, HIDRÓLISE, LEITE, LIPÍDEOS, OXIDAÇÃO
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TEIXEIRA, Bianca Ferraz et al. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified. Journal of Food Science, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15697. Acesso em: 06 jan. 2025.
APA
Teixeira, B. F., Dias, F. F. G., Vieira, T. M. F. de S., Bell, J. M. L. N. de M., & Taha, A. Y. (2021). Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified. Journal of Food Science, 1-11. doi:10.1111/1750-3841.15697
NLM
Teixeira BF, Dias FFG, Vieira TMF de S, Bell JMLN de M, Taha AY. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified [Internet]. Journal of Food Science. 2021 ; 1-11.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15697
Vancouver
Teixeira BF, Dias FFG, Vieira TMF de S, Bell JMLN de M, Taha AY. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified [Internet]. Journal of Food Science. 2021 ; 1-11.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15697
Artigo de periodico
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction (2021)
Carlini, Giovanna Calixto Garcia; Roschel, Gabriela Grassmann ; Ferrari, Roseli Aparecida ; Alencar, Severino Matias de ; Ota, Helton Cherubim ; Silveira, Tayse Ferreira Ferreira da ; Castro, Inar Alves de
Source: Journal of Food Science. Unidades: ESALQ, FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, ANÁLISE SENSORIAL DE ALIMENTOS, BORAGINACEAE, COMPOSIÇÃO QUÍMICA, COMPOSTOS FENÓLICOS, ÓLEOS VEGETAIS, SEMENTES
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CARLINI, Giovanna Calixto Garcia et al. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, v. 86, n. 12, p. 5307-5317, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15972. Acesso em: 06 jan. 2025.
APA
Carlini, G. C. G., Roschel, G. G., Ferrari, R. A., Alencar, S. M. de, Ota, H. C., Silveira, T. F. F. da, & Castro, I. A. de. (2021). Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, 86( 12), 5307-5317. doi:10.1111/1750-3841.15972
NLM
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15972
Vancouver
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15972
Artigo de periodico
Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds (2020)
Lang, Gustavo Heinrich; Lindemann, Igor da Silva; Goebel, Jorge Tiago; Ferreira, Cristiano Dietrich; Acunha, Tanize dos Santos; Oliveira, Maurício de
Source: Journal of Food Science. Unidade: FCFRP
Subjects: ARROZ, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS
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LANG, Gustavo Heinrich et al. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, v. 85, n. 6, p. 1717-1724, 2020Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15145. Acesso em: 06 jan. 2025.
APA
Lang, G. H., Lindemann, I. da S., Goebel, J. T., Ferreira, C. D., Acunha, T. dos S., & Oliveira, M. de. (2020). Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, 85( 6), 1717-1724. doi:10.1111/1750-3841.15145
NLM
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15145
Vancouver
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.15145
Artigo de periodico
Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages (2019)
Vieira, Antônio Diogo Silva ; Bíscola, Vanessa ; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: Journal of Food Science. Unidade: FCF
Subjects: ACEROLA, SOJA, LACTOBACILLUS
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ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14939. Acesso em: 06 jan. 2025.
APA
Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939
NLM
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14939
Vancouver
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14939
Artigo de periodico
Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity (2019)
Bittencourt, Gabriela Marques ; Firmiano, Daniele Martins; Fachini, Raphaela Perna; Lacaz-Ruiz, Rogério ; Fernandes, Andrezza Maria ; Oliveira, Alessandra Lopes de
Source: Journal of Food Science. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ANTIOXIDANTES, EXTRAÇÃO DE LÍQUIDOS, FRUTAS
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BITTENCOURT, Gabriela Marques et al. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, v. 84, n. 6, p. 1297-1307, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14584. Acesso em: 06 jan. 2025.
APA
Bittencourt, G. M., Firmiano, D. M., Fachini, R. P., Lacaz-Ruiz, R., Fernandes, A. M., & Oliveira, A. L. de. (2019). Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, 84( 6), 1297-1307. doi:10.1111/1750-3841.14584
NLM
Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14584
Vancouver
Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14584
Artigo de periodico
Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes (2019)
Rivera, Milagros Liseth Castillo ; Hassimotto, Neuza Mariko Aymoto ; Bueris, Vanessa; Sircili, Marcelo Palma; Almeida, Felipe Alves de ; Pinto, Uelinton Manoel
Source: Journal of Food Science. Unidade: FCF
Subjects: BIOFILMES, FENÓTIPOS
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ABNT
RIVERA, Milagros Liseth Castillo et al. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes. Journal of Food Science, v. 84, n. 6, p. 1477-1486, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14648. Acesso em: 06 jan. 2025.
APA
Rivera, M. L. C., Hassimotto, N. M. A., Bueris, V., Sircili, M. P., Almeida, F. A. de, & Pinto, U. M. (2019). Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes. Journal of Food Science, 84( 6), 1477-1486. doi:10.1111/1750-3841.14648
NLM
Rivera MLC, Hassimotto NMA, Bueris V, Sircili MP, Almeida FA de, Pinto UM. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes [Internet]. Journal of Food Science. 2019 ; 84( 6): 1477-1486.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14648
Vancouver
Rivera MLC, Hassimotto NMA, Bueris V, Sircili MP, Almeida FA de, Pinto UM. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes [Internet]. Journal of Food Science. 2019 ; 84( 6): 1477-1486.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14648
Artigo de periodico
Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination (2019)
Miano, Alberto Claudio; Sabadoti, Viviane Deroldo ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Science. Unidade: ESALQ
Subjects: FEIJÃO, GERMINAÇÃO, HIDRATAÇÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO IONIZANTE, ULTRASSOM
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MIANO, Alberto Claudio e SABADOTI, Viviane Deroldo e AUGUSTO, Pedro Esteves Duarte. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, v. 84, n. 11, p. 3179-3185, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14819. Acesso em: 06 jan. 2025.
APA
Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, 84( 11), 3179-3185. doi:10.1111/1750-3841.14819
NLM
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14819
Vancouver
Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14819
Artigo de periodico
Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet (2018)
Gesteira, Susana M; Oliveira, Ronaldo L; Silva, Thadeu M; Ribeiro, Rebeca D. X; Ribeiro, Cláudio V. D. M; Pereira, Elzania S; Lanna, Dante Pazzanese Duarte; Pinto, Luis F. B; Rocha, Tiago C; Vieira, Jusaline F; Bezerra, Leilson R
Source: Journal of Food Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, GADO NELORE, DIETA ANIMAL, LIPÍDEOS
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ABNT
GESTEIRA, Susana M et al. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet. Journal of Food Science, v. 83, n. 5, p. 1366-1372, 2018Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14136. Acesso em: 06 jan. 2025.
APA
Gesteira, S. M., Oliveira, R. L., Silva, T. M., Ribeiro, R. D. X., Ribeiro, C. V. D. M., Pereira, E. S., et al. (2018). Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet. Journal of Food Science, 83( 5), 1366-1372. doi:10.1111/1750-3841.14136
NLM
Gesteira SM, Oliveira RL, Silva TM, Ribeiro RDX, Ribeiro CVDM, Pereira ES, Lanna DPD, Pinto LFB, Rocha TC, Vieira JF, Bezerra LR. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet [Internet]. Journal of Food Science. 2018 ; 83( 5): 1366-1372.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14136
Vancouver
Gesteira SM, Oliveira RL, Silva TM, Ribeiro RDX, Ribeiro CVDM, Pereira ES, Lanna DPD, Pinto LFB, Rocha TC, Vieira JF, Bezerra LR. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet [Internet]. Journal of Food Science. 2018 ; 83( 5): 1366-1372.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14136
Artigo de periodico
The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans (2018)
Armelim, José Maurício; Pimpinato, Rodrigo Floriano; Tornisielo, Valdemar Luiz
Source: Journal of Food Science. Unidade: CENA
Subjects: CROMATOGRAFIA, FEIJÃO, SEGURANÇA ALIMENTAR, QUALIDADE DOS ALIMENTOS, INSETICIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARMELIM, José Maurício e PIMPINATO, Rodrigo Floriano e TORNISIELO, Valdemar Luiz. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science, v. 83, n. 10, 2018Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14344. Acesso em: 06 jan. 2025.
APA
Armelim, J. M., Pimpinato, R. F., & Tornisielo, V. L. (2018). The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science, 83( 10). doi:10.1111/1750-3841.14344
NLM
Armelim JM, Pimpinato RF, Tornisielo VL. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans [Internet]. Journal of Food Science. 2018 ; 83( 10):[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14344
Vancouver
Armelim JM, Pimpinato RF, Tornisielo VL. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans [Internet]. Journal of Food Science. 2018 ; 83( 10):[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.14344
Artigo de periodico
Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit (2017)
Fujita, Alice; Souza, Volnei Brito de; Daza, Luis Daniel; Fávaro-Trindade, Carmen Silvia; Granato, Daniel; Genovese, Maria Inês
Source: Journal of Food Science. Unidades: FZEA, FCF
Subjects: LIOFILIZAÇÃO, ALIMENTOS FUNCIONAIS, CAMU-CAMU, FRUTAS, ANTIOXIDANTES, PROANTOCIANIDINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FUJITA, Alice et al. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, v. 82, n. 5, p. 1083-1091, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13668. Acesso em: 06 jan. 2025.
APA
Fujita, A., Souza, V. B. de, Daza, L. D., Fávaro-Trindade, C. S., Granato, D., & Genovese, M. I. (2017). Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, 82( 5), 1083-1091. doi:10.1111/1750-3841.13668
NLM
Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13668
Vancouver
Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13668
Artigo de periodico
Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions (2017)
Brito-Oliveira, Thais Carvalho; Molina, Camila Velludo; Netto, Flávia Maria; Pinho, Samantha Cristina de
Source: Journal of Food Science. Unidade: FZEA
Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, LIPÍDEOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions. Journal of Food Science, v. 82, n. 3, p. 659-669, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13642. Acesso em: 06 jan. 2025.
APA
Brito-Oliveira, T. C., Molina, C. V., Netto, F. M., & Pinho, S. C. de. (2017). Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions. Journal of Food Science, 82( 3), 659-669. doi:10.1111/1750-3841.13642
NLM
Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC de. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions [Internet]. Journal of Food Science. 2017 ; 82( 3): 659-669.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13642
Vancouver
Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC de. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions [Internet]. Journal of Food Science. 2017 ; 82( 3): 659-669.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13642
Artigo de periodico
Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process (2017)
Toniazzo, Taíse; Galeskas, Helena; Dacanal, Gustavo César; Pinho, Samantha Cristina de
Source: Journal of Food Science. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, AMIDO, FLAVONOIDES, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TONIAZZO, Taíse et al. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, v. 82, n. 11, p. 2626-2633, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13922. Acesso em: 06 jan. 2025.
APA
Toniazzo, T., Galeskas, H., Dacanal, G. C., & Pinho, S. C. de. (2017). Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, 82( 11), 2626-2633. doi:10.1111/1750-3841.13922
NLM
Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13922
Vancouver
Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13922
Artigo de periodico
Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs (2017)
Ferreira, Fernanda Silva; Sampaio, Geni Rodrigues; Keller, Laura M; Sawaya, Alexandra C. H. F; Chávez, Davy W.H; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Journal of Food Science. Unidade: FSP
Subjects: COLESTEROL, ÁCIDOS GRAXOS, ANTIOXIDANTES, SARDINHA, CONDIMENTOS E ESPECIARIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Fernanda Silva et al. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, v. 82, n. 12, p. 2823-2831, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13967. Acesso em: 06 jan. 2025.
APA
Ferreira, F. S., Sampaio, G. R., Keller, L. M., Sawaya, A. C. H. F., Chávez, D. W. H., Torres, E. A. F. da S., & Saldanha, T. (2017). Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, 82( 12), 2823-2831. doi:10.1111/1750-3841.13967
NLM
Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13967
Vancouver
Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13967
Artigo de periodico
Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits (2016)
Rodrigues, Adeline Conceição; Zola, Flávia Guimarães; Oliveira, Brígida D’Ávila; Sacramento, Nayara Thais Barbosa; Silva, Elis Regina da; Bertoldi, Michele Corrêa; Taylor, Jason Guy; Pinto, Uelinton Manoel
Source: Journal of Food Science. Unidade: FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, PITANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Adeline Conceição et al. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits. Journal of Food Science, v. 81, n. 10, p. 2538-2544, 2016Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13431. Acesso em: 06 jan. 2025.
APA
Rodrigues, A. C., Zola, F. G., Oliveira, B. D. ’Á., Sacramento, N. T. B., Silva, E. R. da, Bertoldi, M. C., et al. (2016). Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits. Journal of Food Science, 81( 10), 2538-2544. doi:10.1111/1750-3841.13431
NLM
Rodrigues AC, Zola FG, Oliveira BD’Á, Sacramento NTB, Silva ER da, Bertoldi MC, Taylor JG, Pinto UM. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits [Internet]. Journal of Food Science. 2016 ; 81( 10): 2538-2544.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13431
Vancouver
Rodrigues AC, Zola FG, Oliveira BD’Á, Sacramento NTB, Silva ER da, Bertoldi MC, Taylor JG, Pinto UM. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits [Internet]. Journal of Food Science. 2016 ; 81( 10): 2538-2544.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13431
Artigo de periodico
Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples (2016)
Maximino, Mateus Dassie; Martin, Cibely Silva; Paulovich, Fernando Vieira ; Alessio, Priscila
Source: Journal of Food Science. Unidade: ICMC
Subjects: COMPUTAÇÃO GRÁFICA, ANTIOXIDANTES, CHÁ, VOLTAMETRIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAXIMINO, Mateus Dassie et al. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, v. 81, n. 10, p. C2344-C2351, 2016Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13394. Acesso em: 06 jan. 2025.
APA
Maximino, M. D., Martin, C. S., Paulovich, F. V., & Alessio, P. (2016). Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, 81( 10), C2344-C2351. doi:10.1111/1750-3841.13394
NLM
Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13394
Vancouver
Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13394
Artigo de periodico
Chemical typification of the sugarcane spirits produced in São Paulo State (2015)
Serafim, Felipe Augusto Thobias; Reche, Roni Vicente; Franco, Douglas Wagner
Source: Journal of Food Science. Unidade: IQSC
Subjects: QUÍMICA ANALÍTICA, CANA-DE-AÇÚCAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SERAFIM, Felipe Augusto Thobias e RECHE, Roni Vicente e FRANCO, Douglas Wagner. Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, v. xx, p. xx-xx, 2015Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13013. Acesso em: 06 jan. 2025.
APA
Serafim, F. A. T., Reche, R. V., & Franco, D. W. (2015). Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, xx, xx-xx. doi:10.1111/1750-3841.13013
NLM
Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13013
Vancouver
Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.[citado 2025 jan. 06 ] Available from: https://doi.org/10.1111/1750-3841.13013

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