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AYALA VALENCIA, Germán e SOBRAL, Paulo José do Amaral. Recent trends on nano-biocomposite polymers for food packaging. Polymers for Food Applications. Tradução . Cham: Springer, 2018. . Disponível em: https://doi.org/10.1007/978-3-319-94625-2_5. Acesso em: 08 jun. 2024.
APA
Ayala Valencia, G., & Sobral, P. J. do A. (2018). Recent trends on nano-biocomposite polymers for food packaging. In Polymers for Food Applications. Cham: Springer. doi:10.1007/978-3-319-94625-2_5
NLM
Ayala Valencia G, Sobral PJ do A. Recent trends on nano-biocomposite polymers for food packaging [Internet]. In: Polymers for Food Applications. Cham: Springer; 2018. [citado 2024 jun. 08 ] Available from: https://doi.org/10.1007/978-3-319-94625-2_5
Vancouver
Ayala Valencia G, Sobral PJ do A. Recent trends on nano-biocomposite polymers for food packaging [Internet]. In: Polymers for Food Applications. Cham: Springer; 2018. [citado 2024 jun. 08 ] Available from: https://doi.org/10.1007/978-3-319-94625-2_5
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SOBRAL, Paulo José do Amaral e SAVASTANO JÚNIOR, Holmer e FERRAZ, José Bento Sterman. USP 80 anos: a Faculdade de Zootecnia e Engenharia de Alimentos nos 80 anos da USP. USP 80 anos. Tradução . São Paulo: Edusp, 2015. p. 456 . . Acesso em: 08 jun. 2024.
APA
Sobral, P. J. do A., Savastano Júnior, H., & Ferraz, J. B. S. (2015). USP 80 anos: a Faculdade de Zootecnia e Engenharia de Alimentos nos 80 anos da USP. In USP 80 anos (p. 456 ). São Paulo: Edusp.
NLM
Sobral PJ do A, Savastano Júnior H, Ferraz JBS. USP 80 anos: a Faculdade de Zootecnia e Engenharia de Alimentos nos 80 anos da USP. In: USP 80 anos. São Paulo: Edusp; 2015. p. 456 .[citado 2024 jun. 08 ]
Vancouver
Sobral PJ do A, Savastano Júnior H, Ferraz JBS. USP 80 anos: a Faculdade de Zootecnia e Engenharia de Alimentos nos 80 anos da USP. In: USP 80 anos. São Paulo: Edusp; 2015. p. 456 .[citado 2024 jun. 08 ]
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GODOY, Clélia de et al. Estrategia de Facultad de Zootecnia e Ingeniería, Universidad de Sao Paulo: fomento del emprendimiento y de la inserción al mundo laboral como mecanismo para mejorar la contribución de las instituciones de educación superior en el desarrollo socioeconómico de América Latina. Estrategias de fomento del emprendimiento y mejora de la inserción laboral de instituciones de educación superior del sector agroalimentario : documento de trabajo 1. Tradução . San José, C.R.: Facultad de Ciencias Agroalimentarias-Universidad de Costa Rica, 2015. p. 178 . . Acesso em: 08 jun. 2024.
APA
Godoy, C. de, Vanin, F. M., Moraes, I. C. F., Silva, V. L. dos S., Aguiar, A. A. dos S., Souza, C. R. dos S., et al. (2015). Estrategia de Facultad de Zootecnia e Ingeniería, Universidad de Sao Paulo: fomento del emprendimiento y de la inserción al mundo laboral como mecanismo para mejorar la contribución de las instituciones de educación superior en el desarrollo socioeconómico de América Latina. In Estrategias de fomento del emprendimiento y mejora de la inserción laboral de instituciones de educación superior del sector agroalimentario : documento de trabajo 1 (p. 178 ). San José, C.R.: Facultad de Ciencias Agroalimentarias-Universidad de Costa Rica.
NLM
Godoy C de, Vanin FM, Moraes ICF, Silva VL dos S, Aguiar AA dos S, Souza CR dos S, Ignacio CTB, Azuma G, Finardi Junior M, Gonsales MC, Santos RL dos, Mello SB de, Mariano T. Estrategia de Facultad de Zootecnia e Ingeniería, Universidad de Sao Paulo: fomento del emprendimiento y de la inserción al mundo laboral como mecanismo para mejorar la contribución de las instituciones de educación superior en el desarrollo socioeconómico de América Latina. In: Estrategias de fomento del emprendimiento y mejora de la inserción laboral de instituciones de educación superior del sector agroalimentario : documento de trabajo 1. San José, C.R.: Facultad de Ciencias Agroalimentarias-Universidad de Costa Rica; 2015. p. 178 .[citado 2024 jun. 08 ]
Vancouver
Godoy C de, Vanin FM, Moraes ICF, Silva VL dos S, Aguiar AA dos S, Souza CR dos S, Ignacio CTB, Azuma G, Finardi Junior M, Gonsales MC, Santos RL dos, Mello SB de, Mariano T. Estrategia de Facultad de Zootecnia e Ingeniería, Universidad de Sao Paulo: fomento del emprendimiento y de la inserción al mundo laboral como mecanismo para mejorar la contribución de las instituciones de educación superior en el desarrollo socioeconómico de América Latina. In: Estrategias de fomento del emprendimiento y mejora de la inserción laboral de instituciones de educación superior del sector agroalimentario : documento de trabajo 1. San José, C.R.: Facultad de Ciencias Agroalimentarias-Universidad de Costa Rica; 2015. p. 178 .[citado 2024 jun. 08 ]
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CARVALHO, Rosemary Aparecida de e FÁVARO-TRINDADE, Carmen Silvia e SOBRAL, Paulo José do Amaral. Edible films: use of lycopene as optical properties enhancer. Novel technologies in food science. Tradução . New York: Springer, 2012. . Disponível em: https://doi.org/10.1007/978-1-4419-7880-6_15. Acesso em: 08 jun. 2024.
APA
Carvalho, R. A. de, Fávaro-Trindade, C. S., & Sobral, P. J. do A. (2012). Edible films: use of lycopene as optical properties enhancer. In Novel technologies in food science. New York: Springer. doi:10.1007/978-1-4419-7880-6_15
NLM
Carvalho RA de, Fávaro-Trindade CS, Sobral PJ do A. Edible films: use of lycopene as optical properties enhancer [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 jun. 08 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_15
Vancouver
Carvalho RA de, Fávaro-Trindade CS, Sobral PJ do A. Edible films: use of lycopene as optical properties enhancer [Internet]. In: Novel technologies in food science. New York: Springer; 2012. [citado 2024 jun. 08 ] Available from: https://doi.org/10.1007/978-1-4419-7880-6_15
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SOBRAL, Paulo José do Amaral e CARVALHO, Rosemary Aparecida de e FÁVARO-TRINDADE, Carmen Silvia. Physical properties of edible gelatin films colored with chlorophyllide. Food engineering interfaces. Tradução . New York: Springer, 2011. . . Acesso em: 08 jun. 2024.
APA
Sobral, P. J. do A., Carvalho, R. A. de, & Fávaro-Trindade, C. S. (2011). Physical properties of edible gelatin films colored with chlorophyllide. In Food engineering interfaces. New York: Springer.
NLM
Sobral PJ do A, Carvalho RA de, Fávaro-Trindade CS. Physical properties of edible gelatin films colored with chlorophyllide. In: Food engineering interfaces. New York: Springer; 2011. [citado 2024 jun. 08 ]
Vancouver
Sobral PJ do A, Carvalho RA de, Fávaro-Trindade CS. Physical properties of edible gelatin films colored with chlorophyllide. In: Food engineering interfaces. New York: Springer; 2011. [citado 2024 jun. 08 ]
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ABNT
SOBRAL, Paulo José do Amaral et al. Films based on biopolymer from conventional and non-conventional sources. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 08 jun. 2024.
APA
Sobral, P. J. do A., Alvarado, J. D., Zaritzky, N. E., Laurindo, J. B., Gómez-Guillén, C., Añón, M. C., et al. (2008). Films based on biopolymer from conventional and non-conventional sources. In Food engineering : integrated approaches. New York: Springer.
NLM
Sobral PJ do A, Alvarado JD, Zaritzky NE, Laurindo JB, Gómez-Guillén C, Añón MC, Montero P, Denavi G, Ortiz SM, Mauri A, Pinotti A, García M, Martino MN, Carvalho RA de. Films based on biopolymer from conventional and non-conventional sources. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
Vancouver
Sobral PJ do A, Alvarado JD, Zaritzky NE, Laurindo JB, Gómez-Guillén C, Añón MC, Montero P, Denavi G, Ortiz SM, Mauri A, Pinotti A, García M, Martino MN, Carvalho RA de. Films based on biopolymer from conventional and non-conventional sources. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
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ABNT
GARCÍA, M. et al. Edible coating as an oil barrier or active system. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 08 jun. 2024.
APA
García, M., Bifani, V., Campos, C., Martino, M. N., Sobral, P. J. do A., Flores, S., et al. (2008). Edible coating as an oil barrier or active system. In Food engineering : integrated approaches. New York: Springer.
NLM
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
Vancouver
García M, Bifani V, Campos C, Martino MN, Sobral PJ do A, Flores S, Ferrero C, Bertola N, Zaritzky NE, Gerschenson L, Ramírez C, Silva A, Ihl M, Menegalli FC. Edible coating as an oil barrier or active system. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
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ABNT
GARCÍA, M. et al. Innovations in starch-based film technology. Food engineering : integrated approaches. Tradução . New York: Springer, 2008. . . Acesso em: 08 jun. 2024.
APA
García, M., Rojas, A. M., Laurindo, J. B., Romero-Bastida, C. A., Grossmann, M. V. E., Martino, M. N., et al. (2008). Innovations in starch-based film technology. In Food engineering : integrated approaches. New York: Springer.
NLM
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
Vancouver
García M, Rojas AM, Laurindo JB, Romero-Bastida CA, Grossmann MVE, Martino MN, Flores S, Zamudio-Flores PB, Mali S, Zaritzky NE, Sobral PJ do A, Famá L, Bello-Pérez LA, Yamashita F, Beleia A del P. Innovations in starch-based film technology. In: Food engineering : integrated approaches. New York: Springer; 2008. [citado 2024 jun. 08 ]
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CARVALHO, Rosemary Aparecida de e SOBRAL, Paulo José do Amaral e MENEGALLI, F. C. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 08 jun. 2024.
APA
Carvalho, R. A. de, Sobral, P. J. do A., & Menegalli, F. C. (2006). Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis.
NLM
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
Vancouver
Carvalho RA de, Sobral PJ do A, Menegalli FC. Mechanical and water vapor properties of gelatin-based films as function of relative humidity, temperature, and film thickness. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
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ABNT
TELIS, Vânia Regina Nicoletti e SOBRAL, Paulo José do Amaral e TELIS ROMERO, Javier. State diagram for freeze-dried plum and glass transitions of plum skin and pulp. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 08 jun. 2024.
APA
Telis, V. R. N., Sobral, P. J. do A., & Telis Romero, J. (2006). State diagram for freeze-dried plum and glass transitions of plum skin and pulp. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis.
NLM
Telis VRN, Sobral PJ do A, Telis Romero J. State diagram for freeze-dried plum and glass transitions of plum skin and pulp. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
Vancouver
Telis VRN, Sobral PJ do A, Telis Romero J. State diagram for freeze-dried plum and glass transitions of plum skin and pulp. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
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SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. Water properties of food, pharmaceutical and biological materials. Tradução . Boca Ratón: Taylor & Francis, 2006. . . Acesso em: 08 jun. 2024.
APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2006). Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis.
NLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
Vancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Relationship between glass-transition curves and sorption isotherms for the evaluation of storage conditions of freeze-dried Camu-Camu (Myrciaria dubia(Hbk) Mc Vaugh) pulp with and without maltodextrin addition. In: Water properties of food, pharmaceutical and biological materials. Boca Ratón: Taylor & Francis; 2006. [citado 2024 jun. 08 ]
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VICENTINI, Nívea Maria e SOBRAL, Paulo José do Amaral e CEREDA, Marney Pascoli. The influence of the thickness on the functional properties of cassava starch edible films. Plant biopolymer science : food and non-food applications. Tradução . Cambridge: Royal Society of Chemistry, 2002. . . Acesso em: 08 jun. 2024.
APA
Vicentini, N. M., Sobral, P. J. do A., & Cereda, M. P. (2002). The influence of the thickness on the functional properties of cassava starch edible films. In Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry.
NLM
Vicentini NM, Sobral PJ do A, Cereda MP. The influence of the thickness on the functional properties of cassava starch edible films. In: Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry; 2002. [citado 2024 jun. 08 ]
Vancouver
Vicentini NM, Sobral PJ do A, Cereda MP. The influence of the thickness on the functional properties of cassava starch edible films. In: Plant biopolymer science : food and non-food applications. Cambridge: Royal Society of Chemistry; 2002. [citado 2024 jun. 08 ]