ReP USP - Resultado da busca

Trabalho de evento-resumo
Longan fruit characterization (2012)
Su, Fernando; Lannes, Suzana Caetano da Silva
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting + Food Expo. Unidade: FCF
Assuntos: FRUTAS TROPICAIS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SU, Fernando e LANNES, Suzana Caetano da Silva. Longan fruit characterization. 2012, Anais.. Chicago: Institute of Food Technologists, 2012. . Acesso em: 30 abr. 2024.
APA
Su, F., & Lannes, S. C. da S. (2012). Longan fruit characterization. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Su F, Lannes SC da S. Longan fruit characterization. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Vancouver
Su F, Lannes SC da S. Longan fruit characterization. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners (2012)
Barros, Danielle Jessica Mello de; Lannes, Suzana Caetano da Silva
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting + Food Expo. Unidade: FCF
Assuntos: CACAU, BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARROS, Danielle Jessica Mello de e LANNES, Suzana Caetano da Silva. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. 2012, Anais.. Chicago: Institute of Food Technologists, 2012. . Acesso em: 30 abr. 2024.
APA
Barros, D. J. M. de, & Lannes, S. C. da S. (2012). Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Barros DJM de, Lannes SC da S. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Vancouver
Barros DJM de, Lannes SC da S. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture (2012)
Valcarcel-Yamani, Beatriz; Lannes, Suzana Caetano da Silva
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting + Food Expo. Unidade: FCF
Assuntos: FARINHA DE TRIGO, CUPUAÇU
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALCARCEL-YAMANI, Beatriz e LANNES, Suzana Caetano da Silva. Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture. 2012, Anais.. Chicago: Institute of Food Technologists, 2012. . Acesso em: 30 abr. 2024.
APA
Valcarcel-Yamani, B., & Lannes, S. C. da S. (2012). Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Valcarcel-Yamani B, Lannes SC da S. Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Vancouver
Valcarcel-Yamani B, Lannes SC da S. Partial substitution of wheat flour by quinoa (Chenopodium quinoa W.) flour panettone manufacture. Book of Abstracts. 2012 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries (2008)
Mancini, Dalva Assunção Portari; Pinto, R.; Novoa, Alexis de Jesús Vidal; Andrade-Wartha, Elma Regina Silva de; Silva, Ana Mara de Oliveira e; Mancini-Filho, Jorge
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ALGAE, ANTIOXIDANTES (ATIVIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI, Dalva Assunção Portari et al. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. 2008, Anais.. Chicago: Institute of Food Technologists, 2008. . Acesso em: 30 abr. 2024.
APA
Mancini, D. A. P., Pinto, R., Novoa, A. de J. V., Andrade-Wartha, E. R. S. de, Silva, A. M. de O. e, & Mancini-Filho, J. (2008). Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini DAP, Pinto R, Novoa A de JV, Andrade-Wartha ERS de, Silva AM de O e, Mancini-Filho J. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. Book of Abstracts. 2008 ;[citado 2024 abr. 30 ]
Vancouver
Mancini DAP, Pinto R, Novoa A de JV, Andrade-Wartha ERS de, Silva AM de O e, Mancini-Filho J. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. Book of Abstracts. 2008 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells (2008)
Jardini, Fernanda Archilla; Mancini-Filho, Jorge ; Mancini, Dalva Assunção Portari
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ALIMENTOS FUNCIONAIS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JARDINI, Fernanda Archilla e MANCINI-FILHO, Jorge e MANCINI, Dalva Assunção Portari. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. 2008, Anais.. Chicago: Institute of Food Technologists, 2008. . Acesso em: 30 abr. 2024.
APA
Jardini, F. A., Mancini-Filho, J., & Mancini, D. A. P. (2008). Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Jardini FA, Mancini-Filho J, Mancini DAP. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. Book of Abstracts. 2008 ;[citado 2024 abr. 30 ]
Vancouver
Jardini FA, Mancini-Filho J, Mancini DAP. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. Book of Abstracts. 2008 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit (2007)
Mancini-Filho, Jorge ; Jardini, Fernanda Archilla; Torres, Rosângela Pavan
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assunto: ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge e JARDINI, Fernanda Archilla e TORRES, Rosângela Pavan. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. 2007, Anais.. Chicago: Institute of Food Technologists, 2007. . Acesso em: 30 abr. 2024.
APA
Mancini-Filho, J., Jardini, F. A., & Torres, R. P. (2007). Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Jardini FA, Torres RP. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. Book of Abstracts. 2007 ;[citado 2024 abr. 30 ]
Vancouver
Mancini-Filho J, Jardini FA, Torres RP. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. Book of Abstracts. 2007 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture (2007)
Mancini, Dalva Assunção Portari; Torres, Rosângela Pavan; Pinto, José Ricardo; Mancini-Filho, Jorge
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assunto: ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI, Dalva Assunção Portari et al. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. 2007, Anais.. Chicago: Institute of Food Technologists, 2007. . Acesso em: 30 abr. 2024.
APA
Mancini, D. A. P., Torres, R. P., Pinto, J. R., & Mancini-Filho, J. (2007). Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini DAP, Torres RP, Pinto JR, Mancini-Filho J. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. Book of Abstracts. 2007 ;[citado 2024 abr. 30 ]
Vancouver
Mancini DAP, Torres RP, Pinto JR, Mancini-Filho J. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. Book of Abstracts. 2007 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Consumer attitude toward parboiled rice in the city of São Paulo, Brazil (2005)
Heinemann, Riana Jordão Barrozo; Behrens, Jorge Herman; Lanfer Marquez, Úrsula Maria
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ARROZ (ESTUDO;AVALIAÇÃO), CONSUMO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HEINEMANN, Riana Jordão Barrozo e BEHRENS, Jorge Herman e LANFER MARQUEZ, Úrsula Maria. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Heinemann, R. J. B., Behrens, J. H., & Lanfer Marquez, Ú. M. (2005). Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Gamma-oryzanol levels in genetically selected rice cultivated in Brazil (2005)
Heinemann, Riana Jordão Barrozo; Fagundes, Priscila de Lara; Fagundes, Carlos Alberto Alves; Schiocchet, Moacir Antonio; Bassinello, Priscila Zaczuk; Lanfer Marquez, Úrsula Maria
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ARROZ (ANÁLISE;AVALIAÇÃO), NUTRIÇÃO EXPERIMENTAL, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HEINEMANN, Riana Jordão Barrozo et al. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Heinemann, R. J. B., Fagundes, P. de L., Fagundes, C. A. A., Schiocchet, M. A., Bassinello, P. Z., & Lanfer Marquez, Ú. M. (2005). Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Heinemann RJB, Fagundes P de L, Fagundes CAA, Schiocchet MA, Bassinello PZ, Lanfer Marquez ÚM. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Heinemann RJB, Fagundes P de L, Fagundes CAA, Schiocchet MA, Bassinello PZ, Lanfer Marquez ÚM. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Determination of the sensory profile and quality parameters of Prato cheese from four different origins (2005)
Moreno, Izildinha; Van Dender, Ariene Gimenes Fernandes; Mori, Emília Emico Miya; Yotsuyanagi, Katumi; Silva, Adriana Torres; Destro, Maria Teresa
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: QUEIJO (COMPOSIÇÃO;DETERMINAÇÃO), COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORENO, Izildinha et al. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Moreno, I., Van Dender, A. G. F., Mori, E. E. M., Yotsuyanagi, K., Silva, A. T., & Destro, M. T. (2005). Determination of the sensory profile and quality parameters of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil (2005)
Mancini-Filho, Jorge ; Meiwald, Juliana Oliveira; Garbi, Mariana Rezende Oliveira; Torres, Rosângela Pavan
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: AZEITONA (ESTUDO), ANTIOXIDANTES (ATIVIDADE;ANÁLISE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge et al. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Mancini-Filho, J., Meiwald, J. O., Garbi, M. R. O., & Torres, R. P. (2005). Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Meiwald JO, Garbi MRO, Torres RP. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Mancini-Filho J, Meiwald JO, Garbi MRO, Torres RP. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Physical and chemical properties of a commercial blend of phytosterol esters (2005)
Rodrigues, Juliana Neves; Gioielli, Luiz Antonio ; Torres, Rosângela Pavan; Mancini-Filho, Jorge
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: TECNOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Juliana Neves et al. Physical and chemical properties of a commercial blend of phytosterol esters. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Rodrigues, J. N., Gioielli, L. A., Torres, R. P., & Mancini-Filho, J. (2005). Physical and chemical properties of a commercial blend of phytosterol esters. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Rodrigues JN, Gioielli LA, Torres RP, Mancini-Filho J. Physical and chemical properties of a commercial blend of phytosterol esters. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Rodrigues JN, Gioielli LA, Torres RP, Mancini-Filho J. Physical and chemical properties of a commercial blend of phytosterol esters. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols (2005)
Chiu, Ming Chih; Gioielli, Luiz Antonio ; Grimaldi, Renato
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: TECNOLOGIA DE ALIMENTOS, GORDURAS, LIPÍDEOS (PROPRIEDADES FÍSICO-QUÍMICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHIU, Ming Chih e GIOIELLI, Luiz Antonio e GRIMALDI, Renato. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Chiu, M. C., Gioielli, L. A., & Grimaldi, R. (2005). Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus (2005)
Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, José Ricardo; Mendonça, Rita Maria Zucatelli; Mancini, Dalva Assunção Portari
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ANTIOXIDANTES (EFEITOS), INFLUENZA, ANTIVIRAIS (EVOLUÇÃO), VIROLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge et al. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Mancini-Filho, J., Torres, R. P., Pinto, J. R., Mendonça, R. M. Z., & Mancini, D. A. P. (2005). Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Torres RP, Pinto JR, Mendonça RMZ, Mancini DAP. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Mancini-Filho J, Torres RP, Pinto JR, Mendonça RMZ, Mancini DAP. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins (2005)
Moreno, Izildinha; Baldini, Vera Lúcia Signoreli; Van Dender, Ariene Gimenes Fernandes; Vialta, Airton; Lerayer, Alda Luiza Santos; Destro, Maria Teresa; Lortal, S.
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: QUEIJO, MICROBIOLOGIA DE ALIMENTOS, BACTÉRIAS (ANÁLISE), LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORENO, Izildinha et al. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Moreno, I., Baldini, V. L. S., Van Dender, A. G. F., Vialta, A., Lerayer, A. L. S., Destro, M. T., & Lortal, S. (2005). Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.) (2005)
Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: ENZIMAS AMILOLÍTICAS (CARACTERÍSTICAS), ENZIMAS PECTINOLÍTICAS (CARACTERÍSTICAS), MANDIOQUINHA-SALSA, PÓS-COLHEITA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Pires, T. da C. R., & Finardi Filho, F. (2005). Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Pires T da CR, Finardi Filho F. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Pires T da CR, Finardi Filho F. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Chocolate milk beverage with modified chitosan: sensory and rheological evaluation (2005)
Eduardo, Mércia de Freitas; Polakiewicz, Bronislaw; Gargioni, Karine; Behrens, Jorge Herman; Lannes, Suzana Caetano da Silva
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting and Food Expo. Unidade: FCF
Assuntos: CHOCOLATE (PROPRIEDADES;ESTUDO), LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
EDUARDO, Mércia de Freitas et al. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 30 abr. 2024.
APA
Eduardo, M. de F., Polakiewicz, B., Gargioni, K., Behrens, J. H., & Lannes, S. C. da S. (2005). Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Eduardo M de F, Polakiewicz B, Gargioni K, Behrens JH, Lannes SC da S. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Vancouver
Eduardo M de F, Polakiewicz B, Gargioni K, Behrens JH, Lannes SC da S. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. Book of Abstracts. 2005 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Formulation and rheology of cupuassu "chocolate" (2003)
Lannes, Suzana Caetano da Silva ; Medeiros, Magda Leite; Amaral, Renata Lira
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting. Unidade: FCF
Assuntos: REOLOGIA, CUPUAÇU, TECNOLOGIA DE ALIMENTOS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite e AMARAL, Renata Lira. Formulation and rheology of cupuassu "chocolate". 2003, Anais.. Chicago: Institute of Food Technologists, 2003. . Acesso em: 30 abr. 2024.
APA
Lannes, S. C. da S., Medeiros, M. L., & Amaral, R. L. (2003). Formulation and rheology of cupuassu "chocolate". In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Lannes SC da S, Medeiros ML, Amaral RL. Formulation and rheology of cupuassu "chocolate". Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]
Vancouver
Lannes SC da S, Medeiros ML, Amaral RL. Formulation and rheology of cupuassu "chocolate". Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Isoflanoves in Brazilian dietary supplements: levels and distribution (2003)
Genovese, Maria Inês ; Lajolo, Franco Maria
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting. Unidade: FCF
Assuntos: SUPLEMENTAÇÃO ALIMENTAR, DIETA, NUTRIÇÃO, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflanoves in Brazilian dietary supplements: levels and distribution. 2003, Anais.. Chicago: Institute of Food Technologists, 2003. . Acesso em: 30 abr. 2024.
APA
Genovese, M. I., & Lajolo, F. M. (2003). Isoflanoves in Brazilian dietary supplements: levels and distribution. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Genovese MI, Lajolo FM. Isoflanoves in Brazilian dietary supplements: levels and distribution. Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]
Vancouver
Genovese MI, Lajolo FM. Isoflanoves in Brazilian dietary supplements: levels and distribution. Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]
Trabalho de evento-resumo
Effect of trans fatty acids isomers on rat heart phospholipids profile (2003)
Mancini-Filho, Jorge ; Curi, Rui; Sabarense, Céphora Maria
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting. Unidades: FCF, ICB
Assuntos: NUTRIÇÃO, TECNOLOGIA DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge e CURI, Rui e SABARENSE, Céphora Maria. Effect of trans fatty acids isomers on rat heart phospholipids profile. 2003, Anais.. Chicago: Institute of Food Technologists, 2003. . Acesso em: 30 abr. 2024.
APA
Mancini-Filho, J., Curi, R., & Sabarense, C. M. (2003). Effect of trans fatty acids isomers on rat heart phospholipids profile. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Curi R, Sabarense CM. Effect of trans fatty acids isomers on rat heart phospholipids profile. Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]
Vancouver
Mancini-Filho J, Curi R, Sabarense CM. Effect of trans fatty acids isomers on rat heart phospholipids profile. Book of Abstracts. 2003 ;[citado 2024 abr. 30 ]

Unidades USP

ReP

Filtros

Departamento

Autores

Autores USP

Ano de publicação

Assuntos

Nome do evento

Afiliação dos autores externos normalizada

Afiliação dos autores externos não normalizada