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Artigo de periodico
Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems (2010)
Porto, Tatiana Souza; Marques, P. P; Porto, C. S; Moreira, K. A; Lima Filho, José Luiz de; Converti, Attilio; Pessoa Junior, Adalberto ; Porto, A. L. F
Source: Applied Biochemistry and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS ASCÓRBICOS, ABÓBORA MORANGA, ENZIMAS
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ABNT
PORTO, Tatiana Souza et al. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems. Applied Biochemistry and Biotechnology, v. 160, n. 4, p. 1057-1064, 2010Tradução . . Disponível em: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf. Acesso em: 13 jul. 2024.
APA
Porto, T. S., Marques, P. P., Porto, C. S., Moreira, K. A., Lima Filho, J. L. de, Converti, A., et al. (2010). Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems. Applied Biochemistry and Biotechnology, 160( 4), 1057-1064. Recuperado de http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
NLM
Porto TS, Marques PP, Porto CS, Moreira KA, Lima Filho JL de, Converti A, Pessoa Junior A, Porto ALF. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems [Internet]. Applied Biochemistry and Biotechnology. 2010 ; 160( 4): 1057-1064.[citado 2024 jul. 13 ] Available from: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
Vancouver
Porto TS, Marques PP, Porto CS, Moreira KA, Lima Filho JL de, Converti A, Pessoa Junior A, Porto ALF. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems [Internet]. Applied Biochemistry and Biotechnology. 2010 ; 160( 4): 1057-1064.[citado 2024 jul. 13 ] Available from: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
Artigo de periodico
Scale-up of diluted sulfuric acid hydrolysis for producing sugarcane bagasse hemicellulosic hydrolysate (SBHH) (2010)
Rodrigues, Rita de Cássia Lacerda Brambilla; Rocha, George Jackson de Moraes; Rodrigues Jr., Durval; I. Filho, Helcio J.; Felipe, Maria das Graças de Almeida; Pessoa Junior, Adalberto
Source: Bioresource Technology. Unidade: FCF
Subjects: HIDRÓLISE, CANA-DE-AÇÚCAR
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ABNT
RODRIGUES, Rita de Cássia Lacerda Brambilla et al. Scale-up of diluted sulfuric acid hydrolysis for producing sugarcane bagasse hemicellulosic hydrolysate (SBHH). Bioresource Technology, v. 101, n. 4, p. 1247-1253, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.biortech.2009.09.034. Acesso em: 13 jul. 2024.
APA
Rodrigues, R. de C. L. B., Rocha, G. J. de M., Rodrigues Jr., D., I. Filho, H. J., Felipe, M. das G. de A., & Pessoa Junior, A. (2010). Scale-up of diluted sulfuric acid hydrolysis for producing sugarcane bagasse hemicellulosic hydrolysate (SBHH). Bioresource Technology, 101( 4), 1247-1253. doi:10.1016/j.biortech.2009.09.034
NLM
Rodrigues R de CLB, Rocha GJ de M, Rodrigues Jr. D, I. Filho HJ, Felipe M das G de A, Pessoa Junior A. Scale-up of diluted sulfuric acid hydrolysis for producing sugarcane bagasse hemicellulosic hydrolysate (SBHH) [Internet]. Bioresource Technology. 2010 ; 101( 4): 1247-1253.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.biortech.2009.09.034
Vancouver
Rodrigues R de CLB, Rocha GJ de M, Rodrigues Jr. D, I. Filho HJ, Felipe M das G de A, Pessoa Junior A. Scale-up of diluted sulfuric acid hydrolysis for producing sugarcane bagasse hemicellulosic hydrolysate (SBHH) [Internet]. Bioresource Technology. 2010 ; 101( 4): 1247-1253.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.biortech.2009.09.034
Artigo de periodico
pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces (2010)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva ; Mezzenga, Raffaele
Source: Food Hydrocolloids. Unidade: FCF
Subjects: POLISSACARÍDEOS, PROTEÍNAS
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, v. 24, n. 4, p. 398-405, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2009.11.006. Acesso em: 13 jul. 2024.
APA
Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2010). pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, 24( 4), 398-405. doi:10.1016/j.foodhyd.2009.11.006
NLM
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006
Vancouver
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006
Artigo de periodico
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions (2010)
Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: BACTÉRIAS, LACTOBACILLUS, PROBIÓTICOS
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ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, v. 137, n. 2-3, p. 121-129, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030. Acesso em: 13 jul. 2024.
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, 137( 2-3), 121-129. doi:10.1016/j.ijfoodmicro.2009.11.030
NLM
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Vancouver
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Artigo de periodico
Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Biophysics. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, v. 4, n. 2, p. 106-118, 2009Tradução . . Acesso em: 13 jul. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, 4( 2), 106-118.
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 jul. 13 ]
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 jul. 13 ]
Artigo de periodico
Molecular modeling studies and in vitro bioactivity evaluation of a set of novel 5-nitro-heterocyclic derivatives as anti-T. cruzi agents (2009)
Paula, Fávero Reisdorfer; Jorge, Salomão Dória; Almeida, Leonardo Viana de; Pasqualoto, Kerly Fernanda Mesquita; Tavares, Leoberto Costa
Source: Bioorganic & Medicinal Chemistry. Unidade: FCF
Subjects: STAPHYLOCOCCUS (RESISTÊNCIA), DOENÇA DE CHAGAS, TRYPANOSOMA CRUZI, QUIMIOTERÁPICOS
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ABNT
PAULA, Fávero Reisdorfer et al. Molecular modeling studies and in vitro bioactivity evaluation of a set of novel 5-nitro-heterocyclic derivatives as anti-T. cruzi agents. Bioorganic & Medicinal Chemistry, v. 17, n. 7, p. 2673-2679, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.bmc.2009.02.056. Acesso em: 13 jul. 2024.
APA
Paula, F. R., Jorge, S. D., Almeida, L. V. de, Pasqualoto, K. F. M., & Tavares, L. C. (2009). Molecular modeling studies and in vitro bioactivity evaluation of a set of novel 5-nitro-heterocyclic derivatives as anti-T. cruzi agents. Bioorganic & Medicinal Chemistry, 17( 7), 2673-2679. doi:10.1016/j.bmc.2009.02.056
NLM
Paula FR, Jorge SD, Almeida LV de, Pasqualoto KFM, Tavares LC. Molecular modeling studies and in vitro bioactivity evaluation of a set of novel 5-nitro-heterocyclic derivatives as anti-T. cruzi agents [Internet]. Bioorganic & Medicinal Chemistry. 2009 ; 17( 7): 2673-2679.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.bmc.2009.02.056
Vancouver
Paula FR, Jorge SD, Almeida LV de, Pasqualoto KFM, Tavares LC. Molecular modeling studies and in vitro bioactivity evaluation of a set of novel 5-nitro-heterocyclic derivatives as anti-T. cruzi agents [Internet]. Bioorganic & Medicinal Chemistry. 2009 ; 17( 7): 2673-2679.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.bmc.2009.02.056
Artigo de periodico
Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach (2009)
Santos, Valeria Carvalho dos; Pereira, Jorge Fernando Brandão; Haga, Raquel Brandão; Rangel-Yagui, Carlota de Oliveira ; Teixeira, José Antonio Couto; Converti, Attilio; Pessoa Junior, Adalberto
Source: Biochemical Engineering Journal. Unidade: FCF
Subjects: TERMODINÂMICA, FERMENTAÇÃO, EXTRAÇÃO DE LÍQUIDOS
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ABNT
SANTOS, Valeria Carvalho dos et al. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach. Biochemical Engineering Journal, v. 45, n. 2, p. 89-93, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.bej.2009.02.013. Acesso em: 13 jul. 2024.
APA
Santos, V. C. dos, Pereira, J. F. B., Haga, R. B., Rangel-Yagui, C. de O., Teixeira, J. A. C., Converti, A., & Pessoa Junior, A. (2009). Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach. Biochemical Engineering Journal, 45( 2), 89-93. doi:10.1016/j.bej.2009.02.013
NLM
Santos VC dos, Pereira JFB, Haga RB, Rangel-Yagui C de O, Teixeira JAC, Converti A, Pessoa Junior A. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach [Internet]. Biochemical Engineering Journal. 2009 ; 45( 2): 89-93.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.bej.2009.02.013
Vancouver
Santos VC dos, Pereira JFB, Haga RB, Rangel-Yagui C de O, Teixeira JAC, Converti A, Pessoa Junior A. Stability of clavulanic acid under variable pH, ionic strength and temperature conditions: a new kinetic approach [Internet]. Biochemical Engineering Journal. 2009 ; 45( 2): 89-93.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.bej.2009.02.013
Artigo de periodico
Probiotic cheese: health benefits, technological and stability aspects (2009)
Cruz, Adriano Gomes da; Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Faria, José Assis Fonseca; Saad, Susana Marta Isay
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO, TECNOLOGIA DE ALIMENTOS
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ABNT
CRUZ, Adriano Gomes da et al. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, v. 20, n. 8, p. 344-354, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.05.001. Acesso em: 13 jul. 2024.
APA
Cruz, A. G. da, Buriti, F. C. A., Souza, C. H. B. de, Faria, J. A. F., & Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20( 8), 344-354. doi:10.1016/j.tifs.2009.05.001
NLM
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
Vancouver
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
Artigo de periodico
Egg albumin and guar gum influence on foam thixotropy (2009)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva
Source: Journal of Texture Studies. Unidade: FCF
Subjects: ALBUMINAS, REOLOGIA, OVO
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva. Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, v. 40, n. 5, p. 623-636, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART. Acesso em: 13 jul. 2024.
APA
Miquelim, J. N., & Lannes, S. C. da S. (2009). Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, 40( 5), 623-636. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
NLM
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Vancouver
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Artigo de periodico
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, HIDROGENAÇÃO
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ABNT
RIBEIRO, Ana Paula Badan et al. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, v. 42, n. 8, p. 1153-1162, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.05.016. Acesso em: 13 jul. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, 42( 8), 1153-1162. doi:10.1016/j.foodres.2009.05.016
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Artigo de periodico
Generation and analysis of interaction energy maps of 'ro'-substituted benzoic acid [(5-nitro-thiophen-2-yl)-methylene]-hydrazides active against MRSA (2009)
Masunari, Andrea; Sonehara, Ieda Yuriko; Pasqualoto, Kerly Fernanda Mesquita; Tavares, Leoberto Costa
Source: QSAR & Combinatorial Science. Unidade: FCF
Subjects: AGENTES ANTIMICROBIANOS, RESISTÊNCIA MICROBIANA ÀS DROGAS, RELAÇÕES ESTRUTURA-ATIVIDADE
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ABNT
MASUNARI, Andrea et al. Generation and analysis of interaction energy maps of 'ro'-substituted benzoic acid [(5-nitro-thiophen-2-yl)-methylene]-hydrazides active against MRSA. QSAR & Combinatorial Science, v. 28, n. 11-12, p. 1546-1550, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122685877/PDFSTART. Acesso em: 13 jul. 2024.
APA
Masunari, A., Sonehara, I. Y., Pasqualoto, K. F. M., & Tavares, L. C. (2009). Generation and analysis of interaction energy maps of 'ro'-substituted benzoic acid [(5-nitro-thiophen-2-yl)-methylene]-hydrazides active against MRSA. QSAR & Combinatorial Science, 28( 11-12), 1546-1550. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122685877/PDFSTART
NLM
Masunari A, Sonehara IY, Pasqualoto KFM, Tavares LC. Generation and analysis of interaction energy maps of 'ro'-substituted benzoic acid [(5-nitro-thiophen-2-yl)-methylene]-hydrazides active against MRSA [Internet]. QSAR & Combinatorial Science. 2009 ; 28( 11-12): 1546-1550.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122685877/PDFSTART
Vancouver
Masunari A, Sonehara IY, Pasqualoto KFM, Tavares LC. Generation and analysis of interaction energy maps of 'ro'-substituted benzoic acid [(5-nitro-thiophen-2-yl)-methylene]-hydrazides active against MRSA [Internet]. QSAR & Combinatorial Science. 2009 ; 28( 11-12): 1546-1550.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122685877/PDFSTART
Artigo de periodico
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt (2009)
Damin, Maria Regina; Alcântara, Maria Regina; Nunes, A. P.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 13 jul. 2024.
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Artigo de periodico
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein (2009)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, v. 42, n. 9, p. 1287-1294, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.022. Acesso em: 13 jul. 2024.
APA
Soares, F. A. S. de M., Silva, R. C. da, Silva, K. C. G. da, Lourenço, M. B., Soares, D. F., & Gioielli, L. A. (2009). Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, 42( 9), 1287-1294. doi:10.1016/j.foodres.2009.03.022
NLM
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Vancouver
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Artigo de periodico
Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Journal of Food Lipids. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends. Journal of Food Lipids, v. 16, n. 3, p. 362-381, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122534960/PDFSTART. Acesso em: 13 jul. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends. Journal of Food Lipids, 16( 3), 362-381. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122534960/PDFSTART
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Journal of Food Lipids. 2009 ; 16( 3): 362-381.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122534960/PDFSTART
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Journal of Food Lipids. 2009 ; 16( 3): 362-381.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122534960/PDFSTART
Artigo de periodico
The influence of crucible material on the DSC thermal analysis compared to freeze-drying microscopy results (2009)
Tattini Júnior, Virgilio; Parra, Duclerc Fernandes; Pitombo, Ronaldo Nogueira de Moraes
Source: Journal of Thermal Analysis and Colorimetry. Unidade: FCF
Subjects: COLORIMETRIA, LIOFILIZAÇÃO, ANÁLISE TÉRMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TATTINI JÚNIOR, Virgilio e PARRA, Duclerc Fernandes e PITOMBO, Ronaldo Nogueira de Moraes. The influence of crucible material on the DSC thermal analysis compared to freeze-drying microscopy results. Journal of Thermal Analysis and Colorimetry, v. 98, n. 1, p. 203-206, 2009Tradução . . Disponível em: https://doi.org/10.1007/s10973-009-0317-8. Acesso em: 13 jul. 2024.
APA
Tattini Júnior, V., Parra, D. F., & Pitombo, R. N. de M. (2009). The influence of crucible material on the DSC thermal analysis compared to freeze-drying microscopy results. Journal of Thermal Analysis and Colorimetry, 98( 1), 203-206. doi:10.1007/s10973-009-0317-8
NLM
Tattini Júnior V, Parra DF, Pitombo RN de M. The influence of crucible material on the DSC thermal analysis compared to freeze-drying microscopy results [Internet]. Journal of Thermal Analysis and Colorimetry. 2009 ; 98( 1): 203-206.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1007/s10973-009-0317-8
Vancouver
Tattini Júnior V, Parra DF, Pitombo RN de M. The influence of crucible material on the DSC thermal analysis compared to freeze-drying microscopy results [Internet]. Journal of Thermal Analysis and Colorimetry. 2009 ; 98( 1): 203-206.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1007/s10973-009-0317-8
Artigo de periodico
A new method to prepare porous silk fibroin membranes suitable for tissue scaffolding applications (2009)
Nogueira, Grínia Michelle; Weska, Raquel F.; Vieira Jr., Wellington C.; Polakiewicz, Bronislaw; Rodas, Andréa Cecília Dorion; Higa, Olga Zazuco; Beppu, Marisa Masumi
Source: Journal of Applied Polymer Science. Unidade: FCF
Subjects: BIOPOLÍMEROS, BIOMATERIAIS, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NOGUEIRA, Grínia Michelle et al. A new method to prepare porous silk fibroin membranes suitable for tissue scaffolding applications. Journal of Applied Polymer Science, v. 114, n. 1, p. 617-623, 2009Tradução . . Disponível em: https://doi.org/10.1002/app.30627. Acesso em: 13 jul. 2024.
APA
Nogueira, G. M., Weska, R. F., Vieira Jr., W. C., Polakiewicz, B., Rodas, A. C. D., Higa, O. Z., & Beppu, M. M. (2009). A new method to prepare porous silk fibroin membranes suitable for tissue scaffolding applications. Journal of Applied Polymer Science, 114( 1), 617-623. doi:10.1002/app.30627
NLM
Nogueira GM, Weska RF, Vieira Jr. WC, Polakiewicz B, Rodas ACD, Higa OZ, Beppu MM. A new method to prepare porous silk fibroin membranes suitable for tissue scaffolding applications [Internet]. Journal of Applied Polymer Science. 2009 ; 114( 1): 617-623.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1002/app.30627
Vancouver
Nogueira GM, Weska RF, Vieira Jr. WC, Polakiewicz B, Rodas ACD, Higa OZ, Beppu MM. A new method to prepare porous silk fibroin membranes suitable for tissue scaffolding applications [Internet]. Journal of Applied Polymer Science. 2009 ; 114( 1): 617-623.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1002/app.30627
Artigo de periodico
Instrumental methods for the evaluation of interesterified fats (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Analytical Methods. Unidade: FCF
Subjects: RESSONÂNCIA MAGNÉTICA NUCLEAR, DIFRAÇÃO POR RAIOS X
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Ana Paula Badan et al. Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, v. 2, n. 4, p. 282-302, 2009Tradução . . Disponível em: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf. Acesso em: 13 jul. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, 2( 4), 282-302. Recuperado de http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 jul. 13 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 jul. 13 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 13 jul. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 13 jul. 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 jul. 13 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Artigo de periodico
Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 13 jul. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012

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