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Artigo de periodico
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products (2020)
Campestrini, Luciano Henrique ; Rasera, Gabriela Boscariol ; Camargo, Adriano Costa de ; Franchin, Marcelo; Nani, Bruno Dias; Rosalen, Pedro Luiz; Canniatti-Brazaca, Solange Guidolin ; Biasoto, Aline Camarão Telles; Shahidi, Fereidoon; Alencar, Severino Matias
Fonte: Food Research International. Unidades: FSP, ESALQ
Assuntos: ANTI-INFLAMATÓRIOS, COMPOSTOS FENÓLICOS, POLISSACARÍDEOS, SUBPRODUTOS AGRÍCOLAS, UVA, VINHO
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ABNT
CAMPESTRINI, Luciano Henrique et al. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Food Research International, v. 131, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108532. Acesso em: 06 maio 2024.
APA
Campestrini, L. H., Rasera, G. B., Camargo, A. C. de, Franchin, M., Nani, B. D., Rosalen, P. L., et al. (2020). Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Food Research International, 131, 1-10. doi:10.1016/j.foodres.2019.108532
NLM
Campestrini LH, Rasera GB, Camargo AC de, Franchin M, Nani BD, Rosalen PL, Canniatti-Brazaca SG, Biasoto ACT, Shahidi F, Alencar SM. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products [Internet]. Food Research International. 2020 ; 131 1-10.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodres.2019.108532
Vancouver
Campestrini LH, Rasera GB, Camargo AC de, Franchin M, Nani BD, Rosalen PL, Canniatti-Brazaca SG, Biasoto ACT, Shahidi F, Alencar SM. Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products [Internet]. Food Research International. 2020 ; 131 1-10.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodres.2019.108532
Artigo de periodico
Human intestinal Caco-2 cell line in vitro assay to evaluate the absorption of Cd, Cu, Mn and Zn from urban environmental matrices (2020)
Boim, Alexys Giorgia Friol ; Wragg, Joanna; Canniatti-Brazaca, Solange Guidolin ; Alleoni, Luís Reynaldo Ferracciu
Fonte: Environmental Geochemistry and Health. Unidade: ESALQ
Assuntos: CÉLULAS EPITELIAIS, INTESTINOS, METAL PESADO DO SOLO
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ABNT
BOIM, Alexys Giorgia Friol et al. Human intestinal Caco-2 cell line in vitro assay to evaluate the absorption of Cd, Cu, Mn and Zn from urban environmental matrices. Environmental Geochemistry and Health, v. 42, p. 601–615, 2020Tradução . . Disponível em: https://doi.org/10.1007/s10653-019-00394-4. Acesso em: 06 maio 2024.
APA
Boim, A. G. F., Wragg, J., Canniatti-Brazaca, S. G., & Alleoni, L. R. F. (2020). Human intestinal Caco-2 cell line in vitro assay to evaluate the absorption of Cd, Cu, Mn and Zn from urban environmental matrices. Environmental Geochemistry and Health, 42, 601–615. doi:10.1007/s10653-019-00394-4
NLM
Boim AGF, Wragg J, Canniatti-Brazaca SG, Alleoni LRF. Human intestinal Caco-2 cell line in vitro assay to evaluate the absorption of Cd, Cu, Mn and Zn from urban environmental matrices [Internet]. Environmental Geochemistry and Health. 2020 ; 42 601–615.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s10653-019-00394-4
Vancouver
Boim AGF, Wragg J, Canniatti-Brazaca SG, Alleoni LRF. Human intestinal Caco-2 cell line in vitro assay to evaluate the absorption of Cd, Cu, Mn and Zn from urban environmental matrices [Internet]. Environmental Geochemistry and Health. 2020 ; 42 601–615.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s10653-019-00394-4
Artigo de periodico
Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder (2020)
Spada, Fernanda Papa ; Mandro, Gabriela Fernanda; Matta Junior, Manoel Divino da ; Canniatti-Brazaca, Solange Guidolin
Fonte: Food Bioscience. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, CACAU, CHOCOLATE, FARINHAS, JACA, SEMENTES
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ABNT
SPADA, Fernanda Papa et al. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience, v. 37, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2020.100683. Acesso em: 06 maio 2024.
APA
Spada, F. P., Mandro, G. F., Matta Junior, M. D. da, & Canniatti-Brazaca, S. G. (2020). Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience, 37, 1-9. doi:10.1016/j.fbio.2020.100683
NLM
Spada FP, Mandro GF, Matta Junior MD da, Canniatti-Brazaca SG. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder [Internet]. Food Bioscience. 2020 ; 37 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.fbio.2020.100683
Vancouver
Spada FP, Mandro GF, Matta Junior MD da, Canniatti-Brazaca SG. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder [Internet]. Food Bioscience. 2020 ; 37 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.fbio.2020.100683
Artigo de periodico
Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system (2020)
Berni, Paulo ; Pinheiro, Ana Cristina; Bourbon, Ana Isabel; Guimaraes, Maura; Canniatti-Brazaca, Solange Guidolin ; Vicente, Antonio A
Fonte: Journal of Food Science and Technology. Unidade: ESALQ
Assuntos: BIODISPONIBILIDADE, BURITI, CAROTENOIDES, PITANGA, SISTEMA GASTROINTESTINAL
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ABNT
BERNI, Paulo et al. Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. Journal of Food Science and Technology, v. 57, n. 2, p. 650–662, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-04097-7. Acesso em: 06 maio 2024.
APA
Berni, P., Pinheiro, A. C., Bourbon, A. I., Guimaraes, M., Canniatti-Brazaca, S. G., & Vicente, A. A. (2020). Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. Journal of Food Science and Technology, 57( 2), 650–662. doi:10.1007/s13197-019-04097-7
NLM
Berni P, Pinheiro AC, Bourbon AI, Guimaraes M, Canniatti-Brazaca SG, Vicente AA. Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system [Internet]. Journal of Food Science and Technology. 2020 ; 57( 2): 650–662.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s13197-019-04097-7
Vancouver
Berni P, Pinheiro AC, Bourbon AI, Guimaraes M, Canniatti-Brazaca SG, Vicente AA. Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system [Internet]. Journal of Food Science and Technology. 2020 ; 57( 2): 650–662.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s13197-019-04097-7
Artigo de periodico
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean (2020)
Torres, Larissa Catelli Rocha ; Amaral, José Eduardo Pedroso Gomes do; Canniatti-Brazaca, Solange Guidolin
Fonte: Food Science and Technology. Unidades: ESALQ, CENA
Assuntos: ABSORÇÃO DE ALIMENTOS, ARROZ, DIGESTÃO, FEIJÃO, FERRO, MINERAIS NA DIETA, NUTRIÇÃO, ZINCO
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ABNT
TORRES, Larissa Catelli Rocha e AMARAL, José Eduardo Pedroso Gomes do e CANNIATTI-BRAZACA, Solange Guidolin. Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean. Food Science and Technology, v. 40, p. 363-368, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.15419. Acesso em: 06 maio 2024.
APA
Torres, L. C. R., Amaral, J. E. P. G. do, & Canniatti-Brazaca, S. G. (2020). Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean. Food Science and Technology, 40, 363-368. doi:10.1590/fst.15419
NLM
Torres LCR, Amaral JEPG do, Canniatti-Brazaca SG. Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean [Internet]. Food Science and Technology. 2020 ; 40 363-368.[citado 2024 maio 06 ] Available from: https://doi.org/10.1590/fst.15419
Vancouver
Torres LCR, Amaral JEPG do, Canniatti-Brazaca SG. Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean [Internet]. Food Science and Technology. 2020 ; 40 363-368.[citado 2024 maio 06 ] Available from: https://doi.org/10.1590/fst.15419
Artigo de periodico
Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility (2019)
Berni, Paulo; Campoli, Stephanie S; Negri, Talita C; Toledo, Nataly M. V. de; Canniatti-Brazaca, Solange Guidolin
Fonte: Plant Foods for Human Nutrition. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, BIODISPONIBILIDADE, CAROTENOIDES, FRUTAS TROPICAIS
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ABNT
BERNI, Paulo et al. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods for Human Nutrition, v. 74, n. 1, p. 141-148, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11130-018-0710-1. Acesso em: 06 maio 2024.
APA
Berni, P., Campoli, S. S., Negri, T. C., Toledo, N. M. V. de, & Canniatti-Brazaca, S. G. (2019). Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods for Human Nutrition, 74( 1), 141-148. doi:10.1007/s11130-018-0710-1
NLM
Berni P, Campoli SS, Negri TC, Toledo NMV de, Canniatti-Brazaca SG. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 1): 141-148.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s11130-018-0710-1
Vancouver
Berni P, Campoli SS, Negri TC, Toledo NMV de, Canniatti-Brazaca SG. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 1): 141-148.[citado 2024 maio 06 ] Available from: https://doi.org/10.1007/s11130-018-0710-1
Artigo de periodico
Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity (2019)
Toledo, Nataly Maria Viva de ; Mondoni, J; Harada-Padermo, Samara dos Santos ; Vela-Paredes, Rafael Segundo; Berni, Paulo Roberto de Araújo; Selani, M. M; Canniatti-Brazaca, Solange Guidolin
Fonte: Journal of Food Processing and Preservation. Unidade: ESALQ
Assuntos: ABACAXI, ANTIOXIDANTES, BISCOITOS, COMPOSTOS FENÓLICOS, MAÇÃ, MILHO, SUBPRODUTOS COMO ALIMENTO
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ABNT
TOLEDO, Nataly Maria Viva de et al. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14100. Acesso em: 06 maio 2024.
APA
Toledo, N. M. V. de, Mondoni, J., Harada-Padermo, S. dos S., Vela-Paredes, R. S., Berni, P. R. de A., Selani, M. M., & Canniatti-Brazaca, S. G. (2019). Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14100
NLM
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.1111/jfpp.14100
Vancouver
Toledo NMV de, Mondoni J, Harada-Padermo S dos S, Vela-Paredes RS, Berni PR de A, Selani MM, Canniatti-Brazaca SG. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity [Internet]. Journal of Food Processing and Preservation. 2019 ; 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.1111/jfpp.14100
Artigo de periodico
Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility (2018)
Campoli, Stephanie Suarez; Rojas, Meliza Lindsay; Amaral, Jose Eduardo Pedroso Gomes do; Canniatti-Brazaca, Solange Guidolin; Augusto, Pedro Esteves Duarte
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: GOIABA, SUCOS DE FRUTAS, ULTRASSOM
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ABNT
CAMPOLI, Stephanie Suarez et al. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.06.127. Acesso em: 06 maio 2024.
APA
Campoli, S. S., Rojas, M. L., Amaral, J. E. P. G. do, Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601. doi:10.1016/j.foodchem.2018.06.127
NLM
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127
Vancouver
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodchem.2018.06.127
Artigo de periodico
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder (2018)
Spada, Fernanda Papa; Silva, Paula Porrelli Moreira da; Mandro, Gabriela Fernanda; Margiotta, Gregório Borghese; Spoto, Marta Helena Fillet; Canniatti-Brazaca, Solange Guidolin
Fonte: PLOS ONE. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, BEBIDAS OBTIDAS POR MISTURA, CACAU, JACA, SEMENTES
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ABNT
SPADA, Fernanda Papa et al. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLOS ONE, v. 13, n. 8, p. 1-12, 2018Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0197654. Acesso em: 06 maio 2024.
APA
Spada, F. P., Silva, P. P. M. da, Mandro, G. F., Margiotta, G. B., Spoto, M. H. F., & Canniatti-Brazaca, S. G. (2018). Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLOS ONE, 13( 8), 1-12. doi:10.1371/journal.pone.0197654
NLM
Spada FP, Silva PPM da, Mandro GF, Margiotta GB, Spoto MHF, Canniatti-Brazaca SG. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder [Internet]. PLOS ONE. 2018 ; 13( 8): 1-12.[citado 2024 maio 06 ] Available from: https://doi.org/10.1371/journal.pone.0197654
Vancouver
Spada FP, Silva PPM da, Mandro GF, Margiotta GB, Spoto MHF, Canniatti-Brazaca SG. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder [Internet]. PLOS ONE. 2018 ; 13( 8): 1-12.[citado 2024 maio 06 ] Available from: https://doi.org/10.1371/journal.pone.0197654
Artigo de periodico
Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects (2018)
Toledo, Nataly Maria Viva de ; Camargo, Adriano Costa de ; Ramos, Paula Bortolotto Mendes; Button, David Charles ; Granato, Daniel; Canniatti-Brazaca, Solange Guidolin
Fonte: Beverages. Unidades: ESALQ, FSP
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, IOGURTE, MARACUJÁ, SUBPRODUTOS COMO ALIMENTO
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ABNT
TOLEDO, Nataly Maria Viva de et al. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects. Beverages, v. 4, n. 3, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.3390/beverages4030047. Acesso em: 06 maio 2024.
APA
Toledo, N. M. V. de, Camargo, A. C. de, Ramos, P. B. M., Button, D. C., Granato, D., & Canniatti-Brazaca, S. G. (2018). Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects. Beverages, 4( 3), 1-15. doi:10.3390/beverages4030047
NLM
Toledo NMV de, Camargo AC de, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects [Internet]. Beverages. 2018 ; 4( 3): 1-15.[citado 2024 maio 06 ] Available from: https://doi.org/10.3390/beverages4030047
Vancouver
Toledo NMV de, Camargo AC de, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects [Internet]. Beverages. 2018 ; 4( 3): 1-15.[citado 2024 maio 06 ] Available from: https://doi.org/10.3390/beverages4030047
Artigo de periodico
Starch digestibility and functional properties of rice starch subjected to gamma radiation (2018)
Polesi, Luís Fernando; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Fonte: Rice Science. Unidade: ESALQ
Assuntos: AMIDO, ARROZ, DIGESTIBILIDADE, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA
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ABNT
POLESI, Luís Fernando e SARMENTO, Silene Bruder Silveira e CANNIATTI-BRAZACA, Solange Guidolin. Starch digestibility and functional properties of rice starch subjected to gamma radiation. Rice Science, v. 25, n. 1, p. 42-51, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.rsci.2017.08.003. Acesso em: 06 maio 2024.
APA
Polesi, L. F., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2018). Starch digestibility and functional properties of rice starch subjected to gamma radiation. Rice Science, 25( 1), 42-51. doi:10.1016/j.rsci.2017.08.003
NLM
Polesi LF, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and functional properties of rice starch subjected to gamma radiation [Internet]. Rice Science. 2018 ; 25( 1): 42-51.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.rsci.2017.08.003
Vancouver
Polesi LF, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and functional properties of rice starch subjected to gamma radiation [Internet]. Rice Science. 2018 ; 25( 1): 42-51.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.rsci.2017.08.003
Artigo de periodico
Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality (2018)
Alexandre, Allana Patrícia Santos; Vela-Paredes, Rafael Segundo; Santos, Amanda Silva; Costa, Naiara Silva; Canniatti-Brazaca, Solange Guidolin; Calori-Domingues, Maria Antonia; Augusto, Pedro Esteves Duarte
Fonte: Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Unidade: ESALQ
Assuntos: TRIGO, MICOTOXINAS, FARELOS, CONTAMINAÇÃO DE ALIMENTOS, OZÔNIO, FUNGOS FITOPATOGÊNICOS, FUSARIOSE VEGETAL
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ABNT
ALEXANDRE, Allana Patrícia Santos et al. Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018Tradução . . Disponível em: https://doi.org/10.1080/19440049.2018.1432899. Acesso em: 06 maio 2024.
APA
Alexandre, A. P. S., Vela-Paredes, R. S., Santos, A. S., Costa, N. S., Canniatti-Brazaca, S. G., Calori-Domingues, M. A., & Augusto, P. E. D. (2018). Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. doi:10.1080/19440049.2018.1432899
NLM
Alexandre APS, Vela-Paredes RS, Santos AS, Costa NS, Canniatti-Brazaca SG, Calori-Domingues MA, Augusto PED. Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2018 ;[citado 2024 maio 06 ] Available from: https://doi.org/10.1080/19440049.2018.1432899
Vancouver
Alexandre APS, Vela-Paredes RS, Santos AS, Costa NS, Canniatti-Brazaca SG, Calori-Domingues MA, Augusto PED. Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality [Internet]. Food Additives and Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. 2018 ;[citado 2024 maio 06 ] Available from: https://doi.org/10.1080/19440049.2018.1432899
Artigo de periodico
Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars (2017)
Polesi, Luís F; Lima, Dâmaris C; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, ARROZ, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA
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ABNT
POLESI, Luís F et al. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars. Journal of the Science of Food and Agriculture, v. 97, n. 6, p. 1811-1818, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7979. Acesso em: 06 maio 2024.
APA
Polesi, L. F., Lima, D. C., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2017). Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars. Journal of the Science of Food and Agriculture, 97( 6), 1811-1818. doi:10.1002/jsfa.7979
NLM
Polesi LF, Lima DC, Sarmento SBS, Canniatti-Brazaca SG. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 6): 1811-1818.[citado 2024 maio 06 ] Available from: https://doi.org/10.1002/jsfa.7979
Vancouver
Polesi LF, Lima DC, Sarmento SBS, Canniatti-Brazaca SG. Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 6): 1811-1818.[citado 2024 maio 06 ] Available from: https://doi.org/10.1002/jsfa.7979
Artigo de periodico
Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects (2017)
Toledo, Nataly Maria Viva de; Nunes, Larissa Peixoto; Silva, Paula Porrelli Moreira da; Spoto, Marta Helena Fillet; Canniatti-Brazaca, Solange Guidolin
Fonte: International Journal of Food Science & Technology. Unidade: ESALQ
Assuntos: ABACAXI, ANÁLISE SENSORIAL DE ALIMENTOS, BISCOITOS, MAÇÃ, MELÃO, SUBPRODUTOS COMO ALIMENTO
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ABNT
TOLEDO, Nataly Maria Viva de et al. Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects. International Journal of Food Science & Technology, v. 52, n. 5, p. 1185-1192, 2017Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13383. Acesso em: 06 maio 2024.
APA
Toledo, N. M. V. de, Nunes, L. P., Silva, P. P. M. da, Spoto, M. H. F., & Canniatti-Brazaca, S. G. (2017). Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects. International Journal of Food Science & Technology, 52( 5), 1185-1192. doi:10.1111/ijfs.13383
NLM
Toledo NMV de, Nunes LP, Silva PPM da, Spoto MHF, Canniatti-Brazaca SG. Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects [Internet]. International Journal of Food Science & Technology. 2017 ; 52( 5): 1185-1192.[citado 2024 maio 06 ] Available from: https://doi.org/10.1111/ijfs.13383
Vancouver
Toledo NMV de, Nunes LP, Silva PPM da, Spoto MHF, Canniatti-Brazaca SG. Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects [Internet]. International Journal of Food Science & Technology. 2017 ; 52( 5): 1185-1192.[citado 2024 maio 06 ] Available from: https://doi.org/10.1111/ijfs.13383
Artigo de periodico
The microbiome of bulk tank milk: characterization and associations with somatic cell count and bacterial count (2017)
Rodrigues, M. X; Lima, S. F; Canniatti-Brazaca, Solange Guidolin; Bicalho, R. C
Fonte: Journal of Dairy Science. Unidade: ESALQ
Assuntos: BACTÉRIAS, CONTAGEM DE CÉLULAS SOMÁTICAS, LEITE, STREPTOCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, M. X et al. The microbiome of bulk tank milk: characterization and associations with somatic cell count and bacterial count. Journal of Dairy Science, v. 100, n. 4, p. 2536-2552, 2017Tradução . . Disponível em: https://doi.org/10.3168/jds.2016-11540. Acesso em: 06 maio 2024.
APA
Rodrigues, M. X., Lima, S. F., Canniatti-Brazaca, S. G., & Bicalho, R. C. (2017). The microbiome of bulk tank milk: characterization and associations with somatic cell count and bacterial count. Journal of Dairy Science, 100( 4), 2536-2552. doi:10.3168/jds.2016-11540
NLM
Rodrigues MX, Lima SF, Canniatti-Brazaca SG, Bicalho RC. The microbiome of bulk tank milk: characterization and associations with somatic cell count and bacterial count [Internet]. Journal of Dairy Science. 2017 ; 100( 4): 2536-2552.[citado 2024 maio 06 ] Available from: https://doi.org/10.3168/jds.2016-11540
Vancouver
Rodrigues MX, Lima SF, Canniatti-Brazaca SG, Bicalho RC. The microbiome of bulk tank milk: characterization and associations with somatic cell count and bacterial count [Internet]. Journal of Dairy Science. 2017 ; 100( 4): 2536-2552.[citado 2024 maio 06 ] Available from: https://doi.org/10.3168/jds.2016-11540
Artigo de periodico
Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants (2017)
Rodrigues, Marjory Xavier; Silva, Nathália Cristina Cirone; Júlia Hellmeister Trevilin; Melina Mary Bravo Cruzado; Tsai, Siu Mui ; Duarte, Fábio Rodrigo Sanches; Contreras Castillo, Carmen Josefina; Canniatti-Brazaca, Solange Guidolin; Porto, Ernani
Fonte: Journal of Dairy Science. Unidades: ESALQ, CENA
Assuntos: QUEIJO, STAPHYLOCOCCUS, ANTIBIÓTICOS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Marjory Xavier et al. Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants. Journal of Dairy Science, v. 100, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.3168/jds.2016-12477. Acesso em: 06 maio 2024.
APA
Rodrigues, M. X., Silva, N. C. C., Júlia Hellmeister Trevilin,, Melina Mary Bravo Cruzado,, Tsai, S. M., Duarte, F. R. S., et al. (2017). Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants. Journal of Dairy Science, 100, 1-9. doi:10.3168/jds.2016-12477
NLM
Rodrigues MX, Silva NCC, Júlia Hellmeister Trevilin, Melina Mary Bravo Cruzado, Tsai SM, Duarte FRS, Contreras Castillo CJ, Canniatti-Brazaca SG, Porto E. Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants [Internet]. Journal of Dairy Science. 2017 ; 100 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.3168/jds.2016-12477
Vancouver
Rodrigues MX, Silva NCC, Júlia Hellmeister Trevilin, Melina Mary Bravo Cruzado, Tsai SM, Duarte FRS, Contreras Castillo CJ, Canniatti-Brazaca SG, Porto E. Molecular characterization and antibiotic resistance of Staphylococcus spp. isolated from cheese processing plants [Internet]. Journal of Dairy Science. 2017 ; 100 1-9.[citado 2024 maio 06 ] Available from: https://doi.org/10.3168/jds.2016-12477
Artigo de periodico
Antibiotic resistance and molecular characterization of Staphylococcus species from mastitic milk (2017)
Rodrigues, Marjory Xavier; Silva, Nathalia Cristina Cirone; Trevilin, Julia Hellmeister; Cruzado, Melina Mary Bravo; Mui, Tsai Siu ; Duarte, Fabio Rodrigo Sanches; Contreras Castillo, Carmen Josefina; Canniatti-Brazaca, Solange Guidolin; Porto, Ernani
Fonte: African Journal of Microbiology Research. Unidades: CENA, ESALQ
Assuntos: ANTIBIÓTICOS, STAPHYLOCOCCUS, LEITE, MASTITE ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Marjory Xavier et al. Antibiotic resistance and molecular characterization of Staphylococcus species from mastitic milk. African Journal of Microbiology Research, v. 11, n. 3, p. 84-91, 2017Tradução . . Disponível em: https://doi.org/10.5897/ajmr2016.8347. Acesso em: 06 maio 2024.
APA
Rodrigues, M. X., Silva, N. C. C., Trevilin, J. H., Cruzado, M. M. B., Mui, T. S., Duarte, F. R. S., et al. (2017). Antibiotic resistance and molecular characterization of Staphylococcus species from mastitic milk. African Journal of Microbiology Research, 11( 3), 84-91. doi:10.5897/ajmr2016.8347
NLM
Rodrigues MX, Silva NCC, Trevilin JH, Cruzado MMB, Mui TS, Duarte FRS, Contreras Castillo CJ, Canniatti-Brazaca SG, Porto E. Antibiotic resistance and molecular characterization of Staphylococcus species from mastitic milk [Internet]. African Journal of Microbiology Research. 2017 ; 11( 3): 84-91.[citado 2024 maio 06 ] Available from: https://doi.org/10.5897/ajmr2016.8347
Vancouver
Rodrigues MX, Silva NCC, Trevilin JH, Cruzado MMB, Mui TS, Duarte FRS, Contreras Castillo CJ, Canniatti-Brazaca SG, Porto E. Antibiotic resistance and molecular characterization of Staphylococcus species from mastitic milk [Internet]. African Journal of Microbiology Research. 2017 ; 11( 3): 84-91.[citado 2024 maio 06 ] Available from: https://doi.org/10.5897/ajmr2016.8347
Artigo de periodico
Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects (2017)
Camargo, Adriano Costa de; Regitano-d'Arce, Marisa Aparecida Bismara; Rasera, Gabriela Boscariol; Canniatti-Brazaca, Solange Guidolin; Silva, Leonardo do Prado; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Shahidi, Fereidoon
Fonte: Food chemistry. Unidade: ESALQ
Assuntos: AGENTES ANTIMICROBIANOS, AMENDOIM, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMARGO, Adriano Costa de et al. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects. Food chemistry, v. 237, p. 538-544, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.05.046. Acesso em: 06 maio 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., Rasera, G. B., Canniatti-Brazaca, S. G., Silva, L. do P., Alvarenga, V. O., et al. (2017). Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects. Food chemistry, 237, 538-544. doi:10.1016/j.foodchem.2017.05.046
NLM
Camargo AC de, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, Silva L do P, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects [Internet]. Food chemistry. 2017 ; 237 538-544.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodchem.2017.05.046
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, Silva L do P, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects [Internet]. Food chemistry. 2017 ; 237 538-544.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.foodchem.2017.05.046
Artigo de periodico
Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds (2017)
Spada, Fernanda Papa; Zerbeto, Lais Masson; Ragazi, Gabriel Bernardes Cabreira; Gutierrez, Érika Maria Roel; Souza, Miriam Coelho; Parker, Jane K; Canniatti-Brazaca, Solange Guidolin
Fonte: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CHOCOLATE, JACA, PÓS-COLHEITA, SEMENTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry, v. 65, n. 6, p. 1196-1208, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.6b04836. Acesso em: 06 maio 2024.
APA
Spada, F. P., Zerbeto, L. M., Ragazi, G. B. C., Gutierrez, É. M. R., Souza, M. C., Parker, J. K., & Canniatti-Brazaca, S. G. (2017). Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds. Journal of Agricultural and Food Chemistry, 65( 6), 1196-1208. doi:10.1021/acs.jafc.6b04836
NLM
Spada FP, Zerbeto LM, Ragazi GBC, Gutierrez ÉMR, Souza MC, Parker JK, Canniatti-Brazaca SG. Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 6): 1196-1208.[citado 2024 maio 06 ] Available from: https://doi.org/10.1021/acs.jafc.6b04836
Vancouver
Spada FP, Zerbeto LM, Ragazi GBC, Gutierrez ÉMR, Souza MC, Parker JK, Canniatti-Brazaca SG. Optimization of postharvest conditions to produce chocolate aroma from jackfruit seeds [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 6): 1196-1208.[citado 2024 maio 06 ] Available from: https://doi.org/10.1021/acs.jafc.6b04836
Artigo de periodico
Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains (2017)
Polesi, Luís Fernando; Junior, Manoel Divino da Matta; Sarmento, Silene Bruder Silveira; Canniatti-Brazaca, Solange Guidolin
Fonte: Rice Science. Unidade: ESALQ
Assuntos: ARROZ, RADIAÇÃO GAMA, DIGESTIBILIDADE, COZIMENTO, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
POLESI, Luís Fernando et al. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, v. 24, n. 1, p. 48-55, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.rsci.2016.07.005. Acesso em: 06 maio 2024.
APA
Polesi, L. F., Junior, M. D. da M., Sarmento, S. B. S., & Canniatti-Brazaca, S. G. (2017). Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains. Rice Science, 24( 1), 48-55. doi:10.1016/j.rsci.2016.07.005
NLM
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005
Vancouver
Polesi LF, Junior MD da M, Sarmento SBS, Canniatti-Brazaca SG. Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains [Internet]. Rice Science. 2017 ; 24( 1): 48-55.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.rsci.2016.07.005

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