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Artigo de periodico
Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil (2011)
Segura, Nadia; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Jachmanián, Iván
Source: Journal of the American Oil Chemists' Society. Unidade: FCF
Subjects: LIPASE, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, GIRASSOL
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SEGURA, Nadia et al. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil. Journal of the American Oil Chemists' Society, v. 88, n. 12, p. 1945-1954, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-011-1876-y. Acesso em: 24 abr. 2024.
APA
Segura, N., Silva, R. C. da, Soares, F. A. S. de M., Gioielli, L. A., & Jachmanián, I. (2011). Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil. Journal of the American Oil Chemists' Society, 88( 12), 1945-1954. doi:10.1007/s11746-011-1876-y
NLM
Segura N, Silva RC da, Soares FAS de M, Gioielli LA, Jachmanián I. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1945-1954.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-011-1876-y
Vancouver
Segura N, Silva RC da, Soares FAS de M, Gioielli LA, Jachmanián I. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1945-1954.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-011-1876-y
Trabalho de evento-resumo periodico
Thermoanalytical characterization of lipids and their interactions to obtain echogenic liposomes via freeze-drying (2011)
Polak, Roberta; Soares, Fabiana Andréia Schafer de Martini; Matos, Jivaldo do Rosário ; Gioielli, Luiz Antonio ; Pitombo, Ronaldo Nogueira de Moraes
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidades: IQ, FCF
Subjects: LIPÍDEOS, LIPOSSOMOS
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POLAK, Roberta et al. Thermoanalytical characterization of lipids and their interactions to obtain echogenic liposomes via freeze-drying. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Química, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2011
APA
Polak, R., Soares, F. A. S. de M., Matos, J. do R., Gioielli, L. A., & Pitombo, R. N. de M. (2011). Thermoanalytical characterization of lipids and their interactions to obtain echogenic liposomes via freeze-drying. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Química, Universidade de São Paulo.
NLM
Polak R, Soares FAS de M, Matos J do R, Gioielli LA, Pitombo RN de M. Thermoanalytical characterization of lipids and their interactions to obtain echogenic liposomes via freeze-drying. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 9 res. FCF013.[citado 2024 abr. 24 ]
Vancouver
Polak R, Soares FAS de M, Matos J do R, Gioielli LA, Pitombo RN de M. Thermoanalytical characterization of lipids and their interactions to obtain echogenic liposomes via freeze-drying. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 9 res. FCF013.[citado 2024 abr. 24 ]
Trabalho de evento-resumo periodico
Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor (2009)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gonçalves, Maria Inês de Almeida; Fernandes, Thais Gonçalves; Silva, Kelly Caroline Guimarães da; Castells, Anna Laura Donadi; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Subjects: ESTERIFICAÇÃO, ÓLEO DE SOJA, BANHA
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SILVA, Roberta Claro da et al. Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2009
APA
Silva, R. C. da, Soares, F. A. S. de M., Gonçalves, M. I. de A., Fernandes, T. G., Silva, K. C. G. da, Castells, A. L. D., & Gioielli, L. A. (2009). Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Soares FAS de M, Gonçalves MI de A, Fernandes TG, Silva KCG da, Castells ALD, Gioielli LA. Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 33 res. FCF061.[citado 2024 abr. 24 ]
Vancouver
Silva RC da, Soares FAS de M, Gonçalves MI de A, Fernandes TG, Silva KCG da, Castells ALD, Gioielli LA. Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 33 res. FCF061.[citado 2024 abr. 24 ]
Artigo de periodico
Structured lipids obtained by chemical interesterification of olive oil and palm stearin (2010)
Silva, Roberta Claro da; Soares, Daniela Ferreira; Lourenço, Maíra Bertolessi; Soares, Fabiana Andréia Schafer de Martini; Silva, Kelly G. da; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: LWT \2013 Food Science and Technology. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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SILVA, Roberta Claro da et al. Structured lipids obtained by chemical interesterification of olive oil and palm stearin. LWT \2013 Food Science and Technology, v. 43, n. 5, p. 752-758, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.12.010. Acesso em: 24 abr. 2024.
APA
Silva, R. C. da, Soares, D. F., Lourenço, M. B., Soares, F. A. S. de M., Silva, K. G. da, Gonçalves, M. I. de A., & Gioielli, L. A. (2010). Structured lipids obtained by chemical interesterification of olive oil and palm stearin. LWT \2013 Food Science and Technology, 43( 5), 752-758. doi:10.1016/j.lwt.2009.12.010
NLM
Silva RC da, Soares DF, Lourenço MB, Soares FAS de M, Silva KG da, Gonçalves MI de A, Gioielli LA. Structured lipids obtained by chemical interesterification of olive oil and palm stearin [Internet]. LWT \2013 Food Science and Technology. 2010 ; 43( 5): 752-758.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2009.12.010
Vancouver
Silva RC da, Soares DF, Lourenço MB, Soares FAS de M, Silva KG da, Gonçalves MI de A, Gioielli LA. Structured lipids obtained by chemical interesterification of olive oil and palm stearin [Internet]. LWT \2013 Food Science and Technology. 2010 ; 43( 5): 752-758.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2009.12.010
Trabalho de evento-resumo periodico
Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification (2009)
Fernandes, Thais Gonzaga; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Silva, Kelly Caroline Guimarães da; Castells, Anna Laura Donadi; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, BANHA, ÓLEO DE SOJA
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ABNT
FERNANDES, Thais Gonzaga et al. Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2009
APA
Fernandes, T. G., Silva, R. C. da, Soares, F. A. S. de M., Silva, K. C. G. da, Castells, A. L. D., & Gioielli, L. A. (2009). Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Fernandes TG, Silva RC da, Soares FAS de M, Silva KCG da, Castells ALD, Gioielli LA. Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 44 res. FCF083.[citado 2024 abr. 24 ]
Vancouver
Fernandes TG, Silva RC da, Soares FAS de M, Silva KCG da, Castells ALD, Gioielli LA. Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 44 res. FCF083.[citado 2024 abr. 24 ]
Artigo de periodico
Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties (2013)
Leite, Paula Bacelar; Lannes, Suzana Caetano da Silva ; Rodrigues, Alexandre Mariani; Soares, Fabiana Andréia Schafer de Martini; Soares, Sergio Eduardo; Bispo, Eliete da Silva
Source: Brazilian Journal of Food Technology. Unidade: FCF
Subjects: CACAU, CHOCOLATE, REOLOGIA
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ABNT
LEITE, Paula Bacelar et al. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, v. 16, n. 3, p. 192-197, 2013Tradução . . Disponível em: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf. Acesso em: 24 abr. 2024.
APA
Leite, P. B., Lannes, S. C. da S., Rodrigues, A. M., Soares, F. A. S. de M., Soares, S. E., & Bispo, E. da S. (2013). Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, 16( 3), 192-197. Recuperado de http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
NLM
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 abr. 24 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Vancouver
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 abr. 24 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Artigo de periodico
Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants (2012)
Prestes, Paula Souza; Soares, Fabiana Andréia Schafer de Martini; Oliveira, Adriano M; Arêas, Elizabeth Pinheiro Gomes ; Gioielli, Luiz Antonio ; Kaneko, Telma Mary ; Guimarães, Kleber Lanigra ; Zanin, Maria Helena Ambrosio ; Velasco, Maria Valéria Robles ; Baby, André Rolim
Source: Journal of Dispersion Science and Technology. Unidades: IQ, FCF
Subjects: EMULSÕES COSMÉTICAS, CRISTAIS LÍQUIDOS
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PRESTES, Paula Souza et al. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, v. 33, n. 11, p. 1621-1628, 2012Tradução . . Disponível em: https://doi.org/10.1080/01932691.2011.620893. Acesso em: 24 abr. 2024.
APA
Prestes, P. S., Soares, F. A. S. de M., Oliveira, A. M., Arêas, E. P. G., Gioielli, L. A., Kaneko, T. M., et al. (2012). Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, 33( 11), 1621-1628. doi:10.1080/01932691.2011.620893
NLM
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1080/01932691.2011.620893
Vancouver
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1080/01932691.2011.620893
Trabalho de evento-resumo periodico
Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons (2010)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: RESSONÂNCIA MAGNÉTICA NUCLEAR, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
SILVA, Roberta Claro da et al. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2010
APA
Silva, R. C. da, Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Gonçalves, M. I. de A., & Gioielli, L. A. (2010). Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Soares FAS de M, Capacla IR, Hazzan M, Gonçalves MI de A, Gioielli LA. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 91 res. FCF178.[citado 2024 abr. 24 ]
Vancouver
Silva RC da, Soares FAS de M, Capacla IR, Hazzan M, Gonçalves MI de A, Gioielli LA. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 91 res. FCF178.[citado 2024 abr. 24 ]
Artigo de periodico
Production of vegetable oil blends and structured lipids and their effect on wound healing (2015)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Unidades: FCF, ICB
Subjects: LIPÍDEOS, CICATRIZAÇÃO
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ABNT
RACT, Juliana Neves Rodrigues et al. Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, v. 51, n. 2, p. 415-427, 2015Tradução . . Disponível em: https://doi.org/10.1590/s1984-82502015000200019. Acesso em: 24 abr. 2024.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2015). Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, 51( 2), 415-427. doi:10.1590/s1984-82502015000200019
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1590/s1984-82502015000200019
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1590/s1984-82502015000200019
Artigo de periodico
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk (2012)
Florence, Ana Carolina Rodrigues; Oliveira, Ricardo Pinheiro de Souza ; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, v. 49, n. 1, p. 89-95, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.04.023. Acesso em: 24 abr. 2024.
APA
Florence, A. C. R., Oliveira, R. P. de S., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, 49( 1), 89-95. doi:10.1016/j.lwt.2012.04.023
NLM
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Vancouver
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Artigo de periodico
Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification (2013)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÓLEO DE SOJA, DIFRAÇÃO POR RAIOS X
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ABNT
SILVA, Roberta Claro da et al. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, v. 90, n. 5, p. 631-639, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11746-013-2208-1. Acesso em: 24 abr. 2024.
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Santos, A. O. dos, et al. (2013). Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, 90( 5), 631-639. doi:10.1007/s11746-013-2208-1
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Artigo de periodico
Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy (2016)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: Chemistry and Physics of Lipids. Unidade: FCF
Subjects: POLIMORFISMO, LIPÍDEOS, MICROSCOPIA
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ABNT
SILVA, Roberta Claro da et al. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, v. 198, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.chemphyslip.2016.04.004. Acesso em: 24 abr. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2016). Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, 198, 1-9. doi:10.1016/j.chemphyslip.2016.04.004
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.chemphyslip.2016.04.004
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.chemphyslip.2016.04.004
Trabalho de evento-resumo periodico
Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids (2011)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidades: ICB, FCF
Subjects: LIPÍDEOS, ÁCIDOS GRAXOS
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ABNT
RACT, Juliana Neves Rodrigues et al. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Ciências Biomédicas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2011
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Hatanaka, E., et al. (2011). Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Ciências Biomédicas, Universidade de São Paulo.
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Hatanaka E, Curi R, Gioielli LA. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 45 res. FCF086.[citado 2024 abr. 24 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Hatanaka E, Curi R, Gioielli LA. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 45 res. FCF086.[citado 2024 abr. 24 ]
Trabalho de evento-resumo periodico
Lipídios estruturados obtidos por interesterificação química a partir de estearina de palma e azeite de oliva (2008)
Lourenço, Maíra Bertolessi; Silva, Roberta Claro da; Soares, Daniela Ferreira; Silva, Kelly Caroline Guimarães da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Revista Brasileira de Ciências Farmacêuticas. Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS, AZEITE
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ABNT
LOURENÇO, Maíra Bertolessi et al. Lipídios estruturados obtidos por interesterificação química a partir de estearina de palma e azeite de oliva. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2008
APA
Lourenço, M. B., Silva, R. C. da, Soares, D. F., Silva, K. C. G. da, Soares, F. A. S. de M., & Gioielli, L. A. (2008). Lipídios estruturados obtidos por interesterificação química a partir de estearina de palma e azeite de oliva. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Lourenço MB, Silva RC da, Soares DF, Silva KCG da, Soares FAS de M, Gioielli LA. Lipídios estruturados obtidos por interesterificação química a partir de estearina de palma e azeite de oliva. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44 4 res. FCF004.[citado 2024 abr. 24 ]
Vancouver
Lourenço MB, Silva RC da, Soares DF, Silva KCG da, Soares FAS de M, Gioielli LA. Lipídios estruturados obtidos por interesterificação química a partir de estearina de palma e azeite de oliva. Revista Brasileira de Ciências Farmacêuticas. 2008 ; 44 4 res. FCF004.[citado 2024 abr. 24 ]
Trabalho de evento-resumo periodico
Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor (2010)
Hazzan, Marcia; Silva, Roberta Claro da; Capacla, Isabele Renata; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HAZZAN, Marcia et al. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2010
APA
Hazzan, M., Silva, R. C. da, Capacla, I. R., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 25 res. FCF045.[citado 2024 abr. 24 ]
Vancouver
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 25 res. FCF045.[citado 2024 abr. 24 ]
Artigo de periodico
Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor (2011)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Fernandes, Thais Gonzaga; Castells, Anna Laura Donadi; Silva, Kelly Caroline Guimarães da; Gonçalves, Maria Inês de Almeida; Ming, Chiu Chih; Gonçalves, Lireny Aparecida Guaraldo; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists' Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, SOJA
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ABNT
SILVA, Roberta Claro da et al. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. Journal of the American Oil Chemists' Society, v. 88, n. 12, p. 1925-1933, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-011-1869-x. Acesso em: 24 abr. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Fernandes, T. G., Castells, A. L. D., Silva, K. C. G. da, Gonçalves, M. I. de A., et al. (2011). Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. Journal of the American Oil Chemists' Society, 88( 12), 1925-1933. doi:10.1007/s11746-011-1869-x
NLM
Silva RC da, Soares FAS de M, Fernandes TG, Castells ALD, Silva KCG da, Gonçalves MI de A, Ming CC, Gonçalves LAG, Gioielli LA. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1925-1933.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-011-1869-x
Vancouver
Silva RC da, Soares FAS de M, Fernandes TG, Castells ALD, Silva KCG da, Gonçalves MI de A, Ming CC, Gonçalves LAG, Gioielli LA. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1925-1933.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-011-1869-x
Trabalho de evento-resumo periodico
Influence of fat blends on the physical attributes of peanut butter (2013)
Hares Junior, Sylvio Jorge; Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Viccola, Elise Raduan; Maruyama, Jessica Mayumi; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: MANTEIGA, AMENDOIM
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ABNT
HARES JUNIOR, Sylvio Jorge et al. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2013
APA
Hares Junior, S. J., Soares, F. A. S. de M., Silva, R. C. da, Viccola, E. R., Maruyama, J. M., & Gioielli, L. A. (2013). Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Hares Junior SJ, Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gioielli LA. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 12 res. FCF020.[citado 2024 abr. 24 ]
Vancouver
Hares Junior SJ, Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gioielli LA. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 12 res. FCF020.[citado 2024 abr. 24 ]
Artigo de periodico
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts (2012)
Espírito Santo, Ana Paula do; Cartolano, Nathalie Scaranello; Silva, Thaiane Ferreira da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, ÁCIDOS GRAXOS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, v. 154, n. 3, p. 135-144, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025. Acesso em: 24 abr. 2024.
APA
Espírito Santo, A. P. do, Cartolano, N. S., Silva, T. F. da, Soares, F. A. S. de M., Gioielli, L. A., Perego, P., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154( 3), 135-144. doi:10.1016/j.ijfoodmicro.2011.12.025
NLM
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Vancouver
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Trabalho de evento-resumo periodico
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: APLICAÇÃO TÓPICA, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RACT, Juliana Neves Rodrigues et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 24 abr. 2024. , 2012
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.[citado 2024 abr. 24 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.[citado 2024 abr. 24 ]
Trabalho de evento-resumo
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Abstracts. Conference titles: AOCS Annual Meeting & Expo. Unidades: FCF, ICB
Assunto: LIPÍDEOS
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ABNT
RACT, Juliana Neves Rodrigues et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. 2012, Anais.. Urbana: American Oil Chemists' Society (AOCS), 2012. . Acesso em: 24 abr. 2024.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. In Abstracts. Urbana: American Oil Chemists' Society (AOCS).
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;[citado 2024 abr. 24 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;[citado 2024 abr. 24 ]

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