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Filtros : "TADINI, CARMEN CECILIA" Limpar

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  • Artigo de periodico

    Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing (2025)

    Cavalcante, Tiago Augusto Bulhões Bezerra ; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms

    Fonte: Measurement: Food. Unidade: EP

    Assuntos: CONDUTIVIDADE TÉRMICA, CONDUTIVIDADE ELÉTRICA

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    • ABNT

      CAVALCANTE, Tiago Augusto Bulhões Bezerra e TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2025.100231. Acesso em: 01 dez. 2025.

    • APA

      Cavalcante, T. A. B. B., Tadini, C. C., & Gut, J. A. W. (2025). Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food. doi:10.1016/j.meafoo.2025.100231

    • NLM

      Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231

    • Vancouver

      Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231

  • Artigo de periodico

    Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects (2025)

    Amaro, Kaiky Cesar ; Popović, Vladimir; Tadini, Carmen Cecília ; Koutchma, Tatiana

    Fonte: Journal of Food Engineering. Unidade: EP

    Assuntos: CINÉTICA, DIODOS, COCO

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      AMARO, Kaiky Cesar et al. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects. Journal of Food Engineering, v. 392, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2025.112469. Acesso em: 01 dez. 2025.

    • APA

      Amaro, K. C., Popović, V., Tadini, C. C., & Koutchma, T. (2025). Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects. Journal of Food Engineering, 392, 1-13. doi:10.1016/j.jfoodeng.2025.112469

    • NLM

      Amaro KC, Popović V, Tadini CC, Koutchma T. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects [Internet]. Journal of Food Engineering. 2025 ; 392 1-13.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2025.112469

    • Vancouver

      Amaro KC, Popović V, Tadini CC, Koutchma T. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects [Internet]. Journal of Food Engineering. 2025 ; 392 1-13.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2025.112469

  • Artigo de periodico

    White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies (2025)

    Matuda, Tatiana Guinoza ; Amorim, Gabriella R.; Lima, Liz L. S.; Gentil, Valentina M.; Bertucci, Bianca L.; Raymundo, Giovanni T.; Silva, Luiza A. V.; Pavan, Marcela M.; Tadini, Carmen Cecília

    Fonte: Journal of Culinary Science & Technology. Unidade: EP

    Assuntos: BISCOITOS, BAGAÇOS, DESORÇÃO

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      MATUDA, Tatiana Guinoza et al. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies. Journal of Culinary Science & Technology, v. 23, n. 5, p. 1-23, 2025Tradução . . Disponível em: https://doi.org/10.1080/15428052.2025.2547786. Acesso em: 01 dez. 2025.

    • APA

      Matuda, T. G., Amorim, G. R., Lima, L. L. S., Gentil, V. M., Bertucci, B. L., Raymundo, G. T., et al. (2025). White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies. Journal of Culinary Science & Technology, 23( 5), 1-23. doi:10.1080/15428052.2025.2547786

    • NLM

      Matuda TG, Amorim GR, Lima LLS, Gentil VM, Bertucci BL, Raymundo GT, Silva LAV, Pavan MM, Tadini CC. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies [Internet]. Journal of Culinary Science & Technology. 2025 ;23( 5): 1-23.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/15428052.2025.2547786

    • Vancouver

      Matuda TG, Amorim GR, Lima LLS, Gentil VM, Bertucci BL, Raymundo GT, Silva LAV, Pavan MM, Tadini CC. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies [Internet]. Journal of Culinary Science & Technology. 2025 ;23( 5): 1-23.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/15428052.2025.2547786

  • Artigo de periodico

    Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation (2025)

    Toniazzo, Taíse ; Leverrier, Cassandre ; Souza, Nathália Lisboa; Almeida, Giana ; Tadini, Carmen Cecília ; Guenard-Lampron, Valérie

    Fonte: Future Foods. Unidade: EP

    Assuntos: CISALHAMENTO, AMIDO

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    • ABNT

      TONIAZZO, Taíse et al. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2025.100725. Acesso em: 01 dez. 2025.

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      Toniazzo, T., Leverrier, C., Souza, N. L., Almeida, G., Tadini, C. C., & Guenard-Lampron, V. (2025). Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods. doi:10.1016/j.fufo.2025.100725

    • NLM

      Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725

    • Vancouver

      Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725

  • Artigo de periodico

    Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention (2025)

    Sardá, Fabiana Andréa Hoffmann ; Giuntini, Eliana Bistriche ; Oliveira, Aline; Souza, Gabriela Santos; Prado, Samira B. R; Taddei, Carla Romano ; Tadini, Carmen Cecília ; Bittinger, Kyle ; Bushman, Frederic D; Menezes, Elizabete Wenzel de ; Hoffmann, Christian

    Fonte: npj Biofilms and Microbiomes. Unidade: EP

    Assuntos: BIOQUÍMICA, EPIDEMIOLOGIA EXPERIMENTAL

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      SARDÁ, Fabiana Andréa Hoffmann et al. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention. npj Biofilms and Microbiomes, v. No 2025, n. 203, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1038/s41522-025-00817-4. Acesso em: 01 dez. 2025.

    • APA

      Sardá, F. A. H., Giuntini, E. B., Oliveira, A., Souza, G. S., Prado, S. B. R., Taddei, C. R., et al. (2025). Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention. npj Biofilms and Microbiomes, No 2025( 203), 1-13. doi:10.1038/s41522-025-00817-4

    • NLM

      Sardá FAH, Giuntini EB, Oliveira A, Souza GS, Prado SBR, Taddei CR, Tadini CC, Bittinger K, Bushman FD, Menezes EW de, Hoffmann C. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention [Internet]. npj Biofilms and Microbiomes. 2025 ; No 2025( 203): 1-13.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1038/s41522-025-00817-4

    • Vancouver

      Sardá FAH, Giuntini EB, Oliveira A, Souza GS, Prado SBR, Taddei CR, Tadini CC, Bittinger K, Bushman FD, Menezes EW de, Hoffmann C. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention [Internet]. npj Biofilms and Microbiomes. 2025 ; No 2025( 203): 1-13.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1038/s41522-025-00817-4

  • Artigo de periodico

    Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)

    Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Fonte: Food and Bioproducts Processing. Unidade: EP

    Assuntos: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C

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      AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 01 dez. 2025.

    • APA

      Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015

    • NLM

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

    • Vancouver

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

  • Artigo de periodico

    Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths (2024)

    Amaro, Kaiky Cesar ; Popović, Vladimir; Tadini, Carmen Cecília ; Koutchma, Tatiana

    Fonte: Journal of Food Engineering. Unidade: EP

    Assuntos: CINÉTICA, DIODOS

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      AMARO, Kaiky Cesar et al. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, v. 377, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112097. Acesso em: 01 dez. 2025.

    • APA

      Amaro, K. C., Popović, V., Tadini, C. C., & Koutchma, T. (2024). Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, 377, 1-12. doi:10.1016/j.jfoodeng.2024.112097

    • NLM

      Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097

    • Vancouver

      Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097

  • Artigo de periodico

    Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough (2024)

    Torrano, Giulliana Petean ; Atanazio-Silva, Gabriel Aparecido ; Basso, Thalita Peixoto ; Basso, Thiago Olitta ; Tadini, Carmen Cecília

    Fonte: LWT. Unidades: EP, ESALQ

    Assuntos: CONGELAMENTO, FERMENTAÇÃO, HIBRIDIZAÇÃO, LEVEDURAS, MASSAS ALIMENTÍCIAS, PÃO, SACCHAROMYCES

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      TORRANO, Giulliana Petean et al. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, v. 199, p. 1-6, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.116106. Acesso em: 01 dez. 2025.

    • APA

      Torrano, G. P., Atanazio-Silva, G. A., Basso, T. P., Basso, T. O., & Tadini, C. C. (2024). Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, 199, 1-6. doi:10.1016/j.lwt.2024.116106

    • NLM

      Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106

    • Vancouver

      Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106

  • Artigo de periodico

    Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties (2024)

    Matuda, Tatiana Guinoza ; Bulgarelli, Mariana C; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília

    Fonte: LWT: Food Science and Technology. Unidade: EP

    Assuntos: AÇAÍ, PROTEÍNAS, ANÁLISE TÉRMICA

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      MATUDA, Tatiana Guinoza et al. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, v. 191, n. Ja 2024, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2023.115649. Acesso em: 01 dez. 2025.

    • APA

      Matuda, T. G., Bulgarelli, M. C., Ribeiro, E. P., & Tadini, C. C. (2024). Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, 191( Ja 2024), 1-10. doi:10.1016/j.lwt.2023.115649

    • NLM

      Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649

    • Vancouver

      Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649

  • Artigo de periodico

    The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (2023)

    Matuda, Tatiana Guinoza ; Hoshino, Larissa M; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília

    Fonte: Journal of Food Engineering. Unidade: EP

    Assuntos: ACEROLA, TERMODINÂMICA

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      MATUDA, Tatiana Guinoza et al. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, v. 341, n. , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111349. Acesso em: 01 dez. 2025.

    • APA

      Matuda, T. G., Hoshino, L. M., Ribeiro, E. P., & Tadini, C. C. (2023). The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, 341( ), 1-8. doi:10.1016/j.jfoodeng.2022.111349

    • NLM

      Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349

    • Vancouver

      Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349

  • 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

    Fonte: Food Research International. Unidade: EP

    Assunto: MEL

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      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: 01 dez. 2025.

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      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 2025 dez. 01 ] 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 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692

  • Artigo de periodico

    Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction (2023)

    Marques, Bianca Cristine ; Patrick, Perré,; Casalinho, Joel; Tadini, Carmen Cecília ; Plana-Fattori, Artemio ; Almeida, Giana

    Fonte: Journal of Food Engineering. Unidade: EP

    Assuntos: CINÉTICA, SECAGEM

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      MARQUES, Bianca Cristine et al. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, v. 31, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111311. Acesso em: 01 dez. 2025.

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      Marques, B. C., Patrick, P., Casalinho, J., Tadini, C. C., Plana-Fattori, A., & Almeida, G. (2023). Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, 31, 1-11. doi:10.1016/j.jfoodeng.2022.111311

    • NLM

      Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311

    • Vancouver

      Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311

  • Artigo de periodico

    Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier (2023)

    Toniazzo, Taíse ; Fioroto, Alexandre Minami ; Araujo, Elias da Silva ; Tadini, Carmen Cecília

    Fonte: Drying Technology. Unidade: EP

    Assuntos: FRUTOSE, GLICOSE, PROTEÍNAS, ARROZ

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      TONIAZZO, Taíse et al. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, v. 41, n. 10, p. 1651-1662, 2023Tradução . . Disponível em: https://doi.org/10.1080/07373937.2023.2172028. Acesso em: 01 dez. 2025.

    • APA

      Toniazzo, T., Fioroto, A. M., Araujo, E. da S., & Tadini, C. C. (2023). Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, 41( 10), 1651-1662. doi:10.1080/07373937.2023.2172028

    • NLM

      Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/07373937.2023.2172028

    • Vancouver

      Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/07373937.2023.2172028

  • Artigo de periodico

    Biodegradable polymers: a review about biodegradation and its implications and applications (2023)

    Arias, Carla Ivonne La Fuente ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília

    Fonte: Packaging Technology and Science. Unidades: EP, FFCLRP, ESALQ

    Assuntos: BIODEGRADAÇÃO, BIOPOLÍMEROS, PLÁSTICOS BIODEGRADÁVEIS

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    • ABNT

      ARIAS, Carla Ivonne La Fuente e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, v. 36, p. 81–95, 2023Tradução . . Disponível em: https://doi.org/10.1002/pts.2699. Acesso em: 01 dez. 2025.

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      Arias, C. I. L. F., Maniglia, B. C., & Tadini, C. C. (2023). Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, 36, 81–95. doi:10.1002/pts.2699

    • NLM

      Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1002/pts.2699

    • Vancouver

      Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1002/pts.2699

  • Artigo de periodico

    Bio-based multilayer films: A review of the principal methods of production and challenges (2023)

    La Fuente Arias, Carla Ivonne ; Kubo, Mirian Tiaki Kaneiwa ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte

    Fonte: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ

    Assuntos: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS

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      LA FUENTE ARIAS, Carla Ivonne et al. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, v. 63, n. 14, p. 2260–2276, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1973955. Acesso em: 01 dez. 2025.

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      La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2023). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 63( 14), 2260–2276. doi:10.1080/10408398.2021.1973955

    • NLM

      La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955

    • Vancouver

      La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955

  • Artigo de periodico

    Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)

    Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo

    Fonte: Food Hydrocolloids. Unidades: EP, FCF

    Assuntos: NANOPARTÍCULAS, PIGMENTOS VEGETAIS

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      ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 01 dez. 2025.

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      Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516

    • NLM

      Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516

    • Vancouver

      Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516

  • Artigo de periodico

    Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles (2023)

    Santos, Priscila Dayane de Freitas ; Siqueira, Larissa do Val ; Tadini, Carmen Cecília ; Favaro-Trindade, Carmen Silvia

    Fonte: Processes. Unidades: EP, FZEA

    Assuntos: EXTRUSÃO, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS, CAROTENOIDES

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      SANTOS, Priscila Dayane de Freitas et al. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, v. 11, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11030876. Acesso em: 01 dez. 2025.

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      Santos, P. D. de F., Siqueira, L. do V., Tadini, C. C., & Favaro-Trindade, C. S. (2023). Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, 11, 1-15. doi:10.3390/pr11030876

    • NLM

      Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2025 dez. 01 ] Available from: https://doi.org/10.3390/pr11030876

    • Vancouver

      Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2025 dez. 01 ] Available from: https://doi.org/10.3390/pr11030876

  • Artigo de periodico

    A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion (2023)

    Alves, Jefferson Lopes ; Tadini, Carmen Cecília

    Fonte: Journal of Applied Polymer Science. Unidade: EP

    Assuntos: FÉCULA, ARGILAS

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    • ABNT

      ALVES, Jefferson Lopes e TADINI, Carmen Cecília. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, v. 141, 2023Tradução . . Disponível em: https://doi.org/10.1002/app.54955. Acesso em: 01 dez. 2025.

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      Alves, J. L., & Tadini, C. C. (2023). A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, 141. doi:10.1002/app.54955

    • NLM

      Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2025 dez. 01 ] Available from: https://doi.org/10.1002/app.54955

    • Vancouver

      Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2025 dez. 01 ] Available from: https://doi.org/10.1002/app.54955

  • Artigo de periodico

    Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)

    Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Fonte: Measurement: Food. Unidade: EP

    Assuntos: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA

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    • ABNT

      CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 01 dez. 2025.

    • APA

      Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI

    • NLM

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

    • Vancouver

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

  • Artigo de periodico

    Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) (2022)

    La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília

    Fonte: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ

    Assuntos: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS

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    • ABNT

      LA FUENTE ARIAS, Carla Ivonne et al. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, v. 75, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102906. Acesso em: 01 dez. 2025.

    • APA

      La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906

    • NLM

      La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906

    • Vancouver

      La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2025 dez. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906

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