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Artigo de periodico
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts (2024)
Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Gagaoua, Mohammed; Behrens, Jorge H; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
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ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 21 maio 2024.
APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778
NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
Side-stream lignins: Potential antioxidant and antimicrobial agents in milk (2024)
Marangon, Crisiane A.; Otoni, Caio G.; Bertuso, Paula de Camargo ; Rossi, Patrícia F.; Santos, Danilo M. dos; Lourençon, Tainise V.; Martins, Virginia da Conceição Amaro ; Plepis, Ana Maria de Guzzi ; Mattoso, Luiz H.C.; Nitschke, Marcia
Source: Food Research International. Unidades: IQSC, BIOENGENHARIA
Subjects: LIGNINA, LEITE
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ABNT
MARANGON, Crisiane A. et al. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, v. 180, p. 114091, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114091. Acesso em: 21 maio 2024.
APA
Marangon, C. A., Otoni, C. G., Bertuso, P. de C., Rossi, P. F., Santos, D. M. dos, Lourençon, T. V., et al. (2024). Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, 180, 114091. doi:10.1016/j.foodres.2024.114091
NLM
Marangon CA, Otoni CG, Bertuso P de C, Rossi PF, Santos DM dos, Lourençon TV, Martins V da CA, Plepis AM de G, Mattoso LHC, Nitschke M. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk [Internet]. Food Research International. 2024 ;180 114091.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2024.114091
Vancouver
Marangon CA, Otoni CG, Bertuso P de C, Rossi PF, Santos DM dos, Lourençon TV, Martins V da CA, Plepis AM de G, Mattoso LHC, Nitschke M. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk [Internet]. Food Research International. 2024 ;180 114091.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2024.114091
Artigo de periodico
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption (2024)
Marcelão, Caio V.P; Souza, Mariana C; Silva, Josué J; Couto, Fabiana Aparecida; Lacorte, Gustavo Augusto ; Pinto, Uelinton Manoel ; Maffei, Juliana T; Zacarchenco, Patrícia Blumer; Iamanaka, Beatriz T; Taniwaki, Marta H
Source: Food Research International. Unidade: FCF
Subjects: ASPERGILLUS, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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ABNT
MARCELÃO, Caio V.P et al. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, v. 183, p. 1-7 art. 114214, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114214. Acesso em: 21 maio 2024.
APA
Marcelão, C. V. P., Souza, M. C., Silva, J. J., Couto, F. A., Lacorte, G. A., Pinto, U. M., et al. (2024). Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, 183, 1-7 art. 114214. doi:10.1016/j.foodres.2024.114214
NLM
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 maio 21 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Vancouver
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 maio 21 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Artigo de periodico
Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside (2024)
Casagrande, Juliana Gimenez; Rogero, Marcelo Macedo ; Oliveira, Dalila Cunha de; Quintanilha, Bruna Jardim; Capetini, Vinícius Cooper; Makiyama, Edson Naoto ; Neves, Bruna Roberta Oliveira; Gonçalves, Carlos Eduardo da Silva ; Freitas, Sumara de ; Hassimotto, Neuza Mariko Aymoto ; Fock, Ricardo Ambrósio
Source: Food Research International. Unidades: FSP, FCF
Subjects: SUCOS DE FRUTAS, INFLAÇÃO
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ABNT
CASAGRANDE, Juliana Gimenez et al. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, v. 178, p. 1-10 art. 113873, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2023.113873. Acesso em: 21 maio 2024.
APA
Casagrande, J. G., Rogero, M. M., Oliveira, D. C. de, Quintanilha, B. J., Capetini, V. C., Makiyama, E. N., et al. (2024). Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, 178, 1-10 art. 113873. doi:10.1016/j.foodres.2023.113873
NLM
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 maio 21 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Vancouver
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 maio 21 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Artigo de periodico
Assessment of quality and safety aspects of homemade and commercial baby foods (2023)
Santos, Juliana Sarmiento dos; Silva, Letícia Arca da; Lourenço, Carla Alves Monaco ; Rosim, Roice Eliana ; Oliveira, Carlos Augusto Fernandes de ; Monteiro, Sérgio Henrique; Vanin, Fernanda Maria
Source: Food Research International. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS, ALIMENTAÇÃO INFANTIL, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
SANTOS, Juliana Sarmiento dos et al. Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, v. 174, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113608. Acesso em: 21 maio 2024.
APA
Santos, J. S. dos, Silva, L. A. da, Lourenço, C. A. M., Rosim, R. E., Oliveira, C. A. F. de, Monteiro, S. H., & Vanin, F. M. (2023). Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, 174, 1-10. doi:10.1016/j.foodres.2023.113608
NLM
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Vancouver
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Artigo de periodico
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion (2023)
Silva, Juliana Fracola da ; Morais, Aline Teixeira do Brasil ; Santos, Willy Glen ; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Source: Food Research International. Unidade: IQSC
Subjects: FOTOQUÍMICA, PEPTÍDEOS, DIGESTÃO
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ABNT
SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 21 maio 2024.
APA
Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729
NLM
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Vancouver
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Artigo de periodico
Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions (2023)
Assunção, Andrey Sávio de Almeida ; Martins, Renata Aparecida ; Vieira, José Cavalcante Souza ; Rocha, Leone Campos ; Krenchinski, Fernanda Kaiser de Lima ; Buzalaf, Marília Afonso Rabelo ; Sartori, José Roberto ; Padilha, Pedro de Magalhães
Source: Food Research International. Unidade: FOB
Subjects: PROTEÔMICA, ÓLEOS VEGETAIS, FRANGOS DE CORTE, SUPLEMENTOS ALIMENTARES PARA ANIMAIS
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ABNT
ASSUNÇÃO, Andrey Sávio de Almeida et al. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions. Food Research International, v. 167, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112731. Acesso em: 21 maio 2024.
APA
Assunção, A. S. de A., Martins, R. A., Vieira, J. C. S., Rocha, L. C., Krenchinski, F. K. de L., Buzalaf, M. A. R., et al. (2023). Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions. Food Research International, 167. doi:10.1016/j.foodres.2023.112731
NLM
Assunção AS de A, Martins RA, Vieira JCS, Rocha LC, Krenchinski FK de L, Buzalaf MAR, Sartori JR, Padilha P de M. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions [Internet]. Food Research International. 2023 ; 167[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112731
Vancouver
Assunção AS de A, Martins RA, Vieira JCS, Rocha LC, Krenchinski FK de L, Buzalaf MAR, Sartori JR, Padilha P de M. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions [Internet]. Food Research International. 2023 ; 167[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112731
Artigo de periodico
Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers (2023)
Toniazzo, Taíse ; Collado-González, Mar; Tadini, Carmen Cecília ; Mackie, Alan Robert
Source: Food Research International. Unidade: EP
Assunto: MEL
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ABNT
TONIAZZO, Taíse et al. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, v. 167, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112692. Acesso em: 21 maio 2024.
APA
Toniazzo, T., Collado-González, M., Tadini, C. C., & Mackie, A. R. (2023). Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167, 1-8. doi:10.1016/j.foodres.2023.112692
NLM
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Vancouver
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Artigo de periodico
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
Sá, Samuel Henrique Gomes de ; Mazzocato, Marcella Chalella; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, MICROENCAPSULAÇÃO, PRÓPOLIS
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ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 21 maio 2024.
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Artigo de periodico
Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage (2023)
Coaguila Gonza, Milagros Maribel ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Sartori, Alan Giovanini de Oliveira ; Contreras Castillo, Carmen Josefina
Source: Food Research International. Unidades: FCF, ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CARNES E DERIVADOS, CONGELAMENTO, COR, GADO NELORE, OXIDAÇÃO, QUALIDADE DOS ALIMENTOS
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ABNT
COAGUILA GONZA, Milagros Maribel et al. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, v. 174, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113675. Acesso em: 21 maio 2024.
APA
Coaguila Gonza, M. M., Cavalcante, C. L., Saldaña, E., Sartori, A. G. de O., & Contreras Castillo, C. J. (2023). Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, 174, 1-11. doi:10.1016/j.foodres.2023.113675
NLM
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Vancouver
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Artigo de periodico
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer (2023)
Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver; Frohme, Marcus; Frohme, Marcus ; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: PROBIÓTICOS, CERVEJA, PROTEÔMICA, METABOLÔMICA
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ABNT
HERKENHOFF, Marcos Edgar et al. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, v. 167, p. 1-20 art. 112704, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023. Acesso em: 21 maio 2024.
APA
Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2023). The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167, 1-20 art. 112704. doi:10.1016/j.foodres.2023
NLM
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023
Vancouver
Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023
Artigo de periodico
Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review (2023)
Paiva, Esther Lima de ; Ali, Sher ; Vasco, Elsa Reis; Alvito, Paula Cristina; Oliveira, Carlos Augusto Fernandes de
Source: Food Research International. Unidade: FZEA
Subjects: CONTAMINAÇÃO DE ALIMENTOS, ALIMENTAÇÃO INFANTIL, MICOTOXINAS
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ABNT
PAIVA, Esther Lima de et al. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review. Food Research International, v. 174, n. 1, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113485. Acesso em: 21 maio 2024.
APA
Paiva, E. L. de, Ali, S., Vasco, E. R., Alvito, P. C., & Oliveira, C. A. F. de. (2023). Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review. Food Research International, 174( 1), 1-12. doi:j.foodres.2023.113485
NLM
Paiva EL de, Ali S, Vasco ER, Alvito PC, Oliveira CAF de. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review [Internet]. Food Research International. 2023 ; 174( 1): 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113485
Vancouver
Paiva EL de, Ali S, Vasco ER, Alvito PC, Oliveira CAF de. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review [Internet]. Food Research International. 2023 ; 174( 1): 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113485
Artigo de periodico
Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility (2023)
Santos, Priscila Dayane de Freitas ; Batista, Pollyanna Souza ; Torres, Larissa Catelli Rocha ; Thomazini, Marcelo ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Sílvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, PALMEIRAS, PLANTAS OLEAGINOSAS, ÓLEOS VEGETAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, v. 172, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113174. Acesso em: 21 maio 2024.
APA
Santos, P. D. de F., Batista, P. S., Torres, L. C. R., Thomazini, M., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, 172, 1-12. doi:10.1016/j.foodres.2023.113174
NLM
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Vancouver
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Artigo de periodico
Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables (2023)
Martins, Fernanda Cristina de OLiveira Lopes; Mattos, Wanessa Melchert
Source: Food Research International. Unidades: ESALQ, CENA
Subjects: ANÁLISE POR INJEÇÃO EM FLUXO, ESPECTROSCOPIA DE ABSORÇÃO ATÔMICA, FRUTAS, FUNGICIDAS, HORTALIÇAS, QUÍMICA VERDE, RESÍDUOS DE PESTICIDAS EM PLANTAS, SEPARAÇÃO SÓLIDO-LÍQUIDO
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ABNT
MARTINS, Fernanda Cristina de OLiveira Lopes e MATTOS, Wanessa Melchert. Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables. Food Research International, v. 169, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112800. Acesso em: 21 maio 2024.
APA
Martins, F. C. de O. L. L., & Mattos, W. M. (2023). Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables. Food Research International, 169, 1-7. doi:10.1016/j.foodres.2023.112800
NLM
Martins FC de OLL, Mattos WM. Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables [Internet]. Food Research International. 2023 ; 169 1-7.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112800
Vancouver
Martins FC de OLL, Mattos WM. Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables [Internet]. Food Research International. 2023 ; 169 1-7.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.112800
Artigo de periodico
Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants (2023)
Marangoni Júnior, Luís; Augusto, Pedro Esteves Duarte ; Vieira, Roniérik Pioli; Borges, Daniele Fidelis; Ito, Danielle; Teixeira, Fábio Gomes; Dantas, Fiorella Balardin Hellmeister; Padula, Marisa
Source: Food Research International. Unidade: ESALQ
Subjects: ALIMENTOS, EMBALAGENS DE ALIMENTOS, EMBALAGENS PLÁSTICAS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MARANGONI JÚNIOR, Luís et al. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, v. 163, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112217. Acesso em: 21 maio 2024.
APA
Marangoni Júnior, L., Augusto, P. E. D., Vieira, R. P., Borges, D. F., Ito, D., Teixeira, F. G., et al. (2023). Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, 163, 1-9. doi:10.1016/j.foodres.2022.112217
NLM
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217
Vancouver
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217
Artigo de periodico
The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period (2023)
Krauskopf, Monique Marcondes ; Araújo, Chimenes Darlan Leal de ; Santos-Donado, Priscila Robertina dos ; Dargelio, Mariana Damiames Baccarin ; Manzi, João Antônio Santos ; Venturini, Anna Cecilia ; Balieiro, Júlio César de Carvalho ; Delgado, Eduardo Francisquine ; Castillo, Carmen Josefina Contreras
Source: Food Research International. Unidades: ESALQ, FMVZ
Subjects: ATIVAÇÃO ENZIMÁTICA, CARNES E DERIVADOS, COR, ENVELHECIMENTO, GADO NELORE, MITOCONDRIAS, TOUROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KRAUSKOPF, Monique Marcondes et al. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, v. 175, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113688. Acesso em: 21 maio 2024.
APA
Krauskopf, M. M., Araújo, C. D. L. de, Santos-Donado, P. R. dos, Dargelio, M. D. B., Manzi, J. A. S., Venturini, A. C., et al. (2023). The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, 175, 1-10. doi:10.1016/j.foodres.2023.113688
NLM
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688
Vancouver
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688
Artigo de periodico
Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people (2023)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanni de Oliveira ; Torres, Larissa Catelli Rocha ; Amaral, José Eduardo Pedroso Gomes do ; Alencar, Severino Matias ; Maniglia, Bianca Chieregato ; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidades: ESALQ, CENA, IQSC
Subjects: TRANSTORNOS DE DEGLUTIÇÃO, IMAGEM 3D, ALIMENTOS, LEITE, AMIDO
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ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 21 maio 2024.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Artigo de periodico
Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis (2023)
Saliba, Ana Sofia Martelli Chaib ; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Sílvia ; Sartori, Alan Giovanini de Oliveira ; Massarioli, Adna Prado ; Lazarini, Josy Goldoni ; Silva, Anna Paula de Souza ; Alencar, Severino Matias de
Source: Food Research International. Unidades: ESALQ, FZEA, IQSC, CENA
Subjects: ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DIGESTÃO, ISOFLAVONAS, MICROENCAPSULAÇÃO, PRÓPOLIS, SACCHAROMYCES, TRANSPORTE EPITELIAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, v. 173, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113345. Acesso em: 21 maio 2024.
APA
Saliba, A. S. M. C., Quirino, D. J. G., Favaro-Trindade, C. S., Sartori, A. G. de O., Massarioli, A. P., Lazarini, J. G., et al. (2023). Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, 173, 1-11. doi:10.1016/j.foodres.2023.113345
NLM
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Vancouver
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Artigo de periodico
Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells (2022)
Figueira, Marcela de Souza ; Soares, Maiara Jurema; Soares Freitas, Rosana Aparecida Manólio; Sampaio, Geni Rodrigues ; Pinaffi-Langley, Ana Clara da Costa; Santos, Orquídea Vasconcelos dos ; Camargo, Adriano Costa de ; Rogero, Marcelo Macedo ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidades: FSP, FMRP, FFLCH
Subjects: GUARANÁ, CULTURA DE CÉLULAS, COLESTEROL, HIPERCOLESTEROLEMIA, POLIFENÓIS
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ABNT
FIGUEIRA, Marcela de Souza et al. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, v. 162, p. art. 111968 [9], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111968. Acesso em: 21 maio 2024.
APA
Figueira, M. de S., Soares, M. J., Soares Freitas, R. A. M., Sampaio, G. R., Pinaffi-Langley, A. C. da C., Santos, O. V. dos, et al. (2022). Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, 162, art. 111968 [9]. doi:10.1016/j.foodres.2022.111968
NLM
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Vancouver
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Artigo de periodico
Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits (2022)
Barboza, Natália L.; Cruz, Josias Martins dos Anjos; Corrêa, Renilto Frota; Lamarão, Carlos Victor ; Lima, Alessandra Ramos ; Inada, Natalia Mayumi ; Sanches, Edgar Aparecido; Bezerra, Jaqueline de Araújo; Campelo, Pedro Henrique
Source: Food Research International. Unidade: IFSC
Subjects: ANTIOXIDANTES, ANTIDIABÉTICOS (HIPOGLICEMIANTES), PREBIÓTICOS, CAROTENOIDES, BURITI
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ABNT
BARBOZA, Natália L. et al. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits. Food Research International, v. 159, p. 111654-1-111654-21, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111654. Acesso em: 21 maio 2024.
APA
Barboza, N. L., Cruz, J. M. dos A., Corrêa, R. F., Lamarão, C. V., Lima, A. R., Inada, N. M., et al. (2022). Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits. Food Research International, 159, 111654-1-111654-21. doi:10.1016/j.foodres.2022.111654
NLM
Barboza NL, Cruz JM dos A, Corrêa RF, Lamarão CV, Lima AR, Inada NM, Sanches EA, Bezerra J de A, Campelo PH. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits [Internet]. Food Research International. 2022 ; 159 111654-1-111654-21.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.111654
Vancouver
Barboza NL, Cruz JM dos A, Corrêa RF, Lamarão CV, Lima AR, Inada NM, Sanches EA, Bezerra J de A, Campelo PH. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits [Internet]. Food Research International. 2022 ; 159 111654-1-111654-21.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodres.2022.111654

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