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Artigo de periodico
Sustainable and biodegradable polymer packaging: perspectives, challenges, and opportunities (2025)
Teixeira, Samiris Côcco ; Oliveira, Taíla Veloso de; Soares, Nilda de Fatima Ferreira; Raymundo-Pereira, Paulo Augusto
Fonte: Food Chemistry. Unidade: IFSC
Assuntos: BIODEGRADAÇÃO, POLÍMEROS (MATERIAIS), IMPACTOS AMBIENTAIS
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ABNT
TEIXEIRA, Samiris Côcco et al. Sustainable and biodegradable polymer packaging: perspectives, challenges, and opportunities. Food Chemistry, v. 470, p. 142652-1-142652-15, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.142652. Acesso em: 08 out. 2025.
APA
Teixeira, S. C., Oliveira, T. V. de, Soares, N. de F. F., & Raymundo-Pereira, P. A. (2025). Sustainable and biodegradable polymer packaging: perspectives, challenges, and opportunities. Food Chemistry, 470, 142652-1-142652-15. doi:10.1016/j.foodchem.2024.142652
NLM
Teixeira SC, Oliveira TV de, Soares N de FF, Raymundo-Pereira PA. Sustainable and biodegradable polymer packaging: perspectives, challenges, and opportunities [Internet]. Food Chemistry. 2025 ; 470 142652-1-142652-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.142652
Vancouver
Teixeira SC, Oliveira TV de, Soares N de FF, Raymundo-Pereira PA. Sustainable and biodegradable polymer packaging: perspectives, challenges, and opportunities [Internet]. Food Chemistry. 2025 ; 470 142652-1-142652-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.142652
Artigo de periodico
Identification of Fusarium sambucinum species complex by surface-enhanced Raman spectroscopy and XGBoost algorithm (2025)
Caramês, Elem T. S. ; Moraes-Neto, Venancio F. de ; Bertozzi, Bruno Gerfi ; Silva, Leandro P. da; Villa, Javier E. L.; Pallone, Juliana A. L.; Rocha, Liliana de Oliveira ; Corrêa, Benedito
Fonte: Food Chemistry. Unidade: ICB
Assuntos: MICROBIOLOGIA, FUNGOS MITOSPORICOS, FUSARIUM, ESPECTROSCOPIA, FUNGOS, NANOPARTÍCULAS, CEVADA
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CARAMÊS, Elem T. S. et al. Identification of Fusarium sambucinum species complex by surface-enhanced Raman spectroscopy and XGBoost algorithm. Food Chemistry, v. 480, p. 7 , 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.143848. Acesso em: 08 out. 2025.
APA
Caramês, E. T. S., Moraes-Neto, V. F. de, Bertozzi, B. G., Silva, L. P. da, Villa, J. E. L., Pallone, J. A. L., et al. (2025). Identification of Fusarium sambucinum species complex by surface-enhanced Raman spectroscopy and XGBoost algorithm. Food Chemistry, 480, 7 . doi:10.1016/j.foodchem.2025.143848
NLM
Caramês ETS, Moraes-Neto VF de, Bertozzi BG, Silva LP da, Villa JEL, Pallone JAL, Rocha L de O, Corrêa B. Identification of Fusarium sambucinum species complex by surface-enhanced Raman spectroscopy and XGBoost algorithm [Internet]. Food Chemistry. 2025 ; 480 7 .[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.143848
Vancouver
Caramês ETS, Moraes-Neto VF de, Bertozzi BG, Silva LP da, Villa JEL, Pallone JAL, Rocha L de O, Corrêa B. Identification of Fusarium sambucinum species complex by surface-enhanced Raman spectroscopy and XGBoost algorithm [Internet]. Food Chemistry. 2025 ; 480 7 .[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.143848
Artigo de periodico
How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? (2025)
Silva, Anna Paula de Souza ; Camargo, Adriano Costa de ; Lazarini, Josy Goldoni; Carvalho, Gisandro Reis ; Alencar, Severino Matias de
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: AÇAÍ, ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, BAGAÇOS, COMPOSTOS VOLÁTEIS, DIGESTAO, FRUTAS TROPICAIS, SUBPRODUTOS COMO ALIMENTO
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SILVA, Anna Paula de Souza et al. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?. Food Chemistry, v. 484, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.144364. Acesso em: 08 out. 2025.
APA
Silva, A. P. de S., Camargo, A. C. de, Lazarini, J. G., Carvalho, G. R., & Alencar, S. M. de. (2025). How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? Food Chemistry, 484, 1-12. doi:10.1016/j.foodchem.2025.144364
NLM
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364
Vancouver
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364
Artigo de periodico
Intelligent and active biodegradable biopolymeric films containing carotenoids (2024)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Fernandes, Sibele Santos ; Lemes, Ailton Cesar ; Silva, Guilherme da Cruz; Bogusz Junior, Stanislau ; Azeredo, Henriette Monteiro Cordeiro de ; Mattoso, Luiz Henrique Capparelli ; Egea, Mariana Buranelo
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: QUÍMICA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, BIOINDICADORES, ÓLEOS VEGETAIS, GIRASSOL
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OLIVEIRA FILHO, Josemar Gonçalves de et al. Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, v. 434, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137454. Acesso em: 08 out. 2025.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Fernandes, S. S., Lemes, A. C., Silva, G. da C., Bogusz Junior, S., et al. (2024). Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, 434. doi:10.1016/j.foodchem.2023.137454
NLM
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
Vancouver
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
Artigo de periodico
Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis (2024)
Bigão, Vítor Luiz Caleffo Piva ; Silva, Jonas Joaquim Mangabeira da ; Cassiano, Murilo Henrique Anzolini ; Costa, Bruno Ruiz Brandão da ; Gomes, Nayna Cândida ; Marinho, Pablo Alves; Rodrigues, Caio Henrique Pinke ; Aguilar, Guilherme José; Bruni, Aline Thaís ; Tapia-Blacido, Delia Rita ; De Martinis, Bruno Spinosa
Fonte: Food Chemistry. Unidades: FFCLRP, FCFRP, FMRP, IB
Assuntos: BEBIDAS ALCOÓLICAS, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, COMPOSTOS VOLÁTEIS
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BIGÃO, Vítor Luiz Caleffo Piva et al. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, v. 447, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.139023. Acesso em: 08 out. 2025.
APA
Bigão, V. L. C. P., Silva, J. J. M. da, Cassiano, M. H. A., Costa, B. R. B. da, Gomes, N. C., Marinho, P. A., et al. (2024). Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis. Food Chemistry, 447, 1-10. doi:10.1016/j.foodchem.2024.139023
NLM
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023
Vancouver
Bigão VLCP, Silva JJM da, Cassiano MHA, Costa BRB da, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blacido DR, De Martinis BS. Uncovering the counterfeit: a study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis [Internet]. Food Chemistry. 2024 ; 447 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.139023
Artigo de periodico
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro (2024)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Martarello, Natalia Sêneda; Lazarini, Josy Goldoni ; Amaral, José Eduardo Pedroso Gomes do ; Luz, Cynthia Fernandes Pinto da ; Alencar, Severino Matias de
Fonte: Food Chemistry. Unidades: ESALQ, IQSC, CENA
Assuntos: ABELHAS, ANTI-INFLAMATÓRIOS, CARQUEJA, COMPOSTOS FENÓLICOS, DIGESTÃO, FLAVONOIDES, PÓLEN
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, v. 432, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137234. Acesso em: 08 out. 2025.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Martarello, N. S., Lazarini, J. G., Amaral, J. E. P. G. do, Luz, C. F. P. da, & Alencar, S. M. de. (2024). Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, 432, 1-8. doi:10.1016/j.foodchem.2023.137234
NLM
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Vancouver
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Artigo de periodico
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil (2023)
Guizellini, Gloria Maria; Sampaio, Geni Rodrigues ; Silva, Simone Alves da; Freitas, Rosana Aparecida Manólio Soares ; Almeida, Adriana Palma de; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: CONSUMO DE ALIMENTOS, CHOCOLATE, CACAU, HIDROCARBONETOS POLICÍCLICOS, AVALIAÇÃO DE RISCO, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, BRASIL
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GUIZELLINI, Gloria Maria et al. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, v. 405, p. art. 134853 [7], 2023Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814622028151. Acesso em: 08 out. 2025.
APA
Guizellini, G. M., Sampaio, G. R., Silva, S. A. da, Freitas, R. A. M. S., Almeida, A. P. de, & Torres, E. A. F. da S. (2023). Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, 405, art. 134853 [7]. Recuperado de https://www.sciencedirect.com/science/article/pii/S0308814622028151
NLM
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2025 out. 08 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Vancouver
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2025 out. 08 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Artigo de periodico
Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol (2023)
Rasera, Gabriela Boscariol; Matos, Francielle Miranda de; Silva, Anna Paula de Souza ; Alencar, Severino Matias de ; Bridi, Raquel; Camargo, Adriano Costa de ; Castro, Ruann Janser Soares de
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DIGESTÃO, GERMINAÇÃO DE SEMENTES, MOSTARDA
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ABNT
RASERA, Gabriela Boscariol et al. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol. Food Chemistry, v. 413, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135648. Acesso em: 08 out. 2025.
APA
Rasera, G. B., Matos, F. M. de, Silva, A. P. de S., Alencar, S. M. de, Bridi, R., Camargo, A. C. de, & Castro, R. J. S. de. (2023). Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol. Food Chemistry, 413, 1-8. doi:10.1016/j.foodchem.2023.135648
NLM
Rasera GB, Matos FM de, Silva AP de S, Alencar SM de, Bridi R, Camargo AC de, Castro RJS de. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol [Internet]. Food Chemistry. 2023 ; 413 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135648
Vancouver
Rasera GB, Matos FM de, Silva AP de S, Alencar SM de, Bridi R, Camargo AC de, Castro RJS de. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol [Internet]. Food Chemistry. 2023 ; 413 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135648
Artigo de periodico
Technological strategies for the use of plant-derived compounds in the preservation of fish products (2023)
Presenza, Leandro da Silva ; Teixeira, Bianca Ferraz ; Galvão, Juliana Antunes ; Vieira, Thais Maria Ferreira de Souza
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS, CONSERVANTES, ÓLEOS ESSENCIAIS, PESCADO, VIDA-DE-PRATELEIRA
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ABNT
PRESENZA, Leandro da Silva et al. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, v. 419, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.136069. Acesso em: 08 out. 2025.
APA
Presenza, L. da S., Teixeira, B. F., Galvão, J. A., & Vieira, T. M. F. de S. (2023). Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, 419, 1-12. doi:10.1016/j.foodchem.2023.136069
NLM
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Vancouver
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Artigo de periodico
Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage (2023)
Martins, Thiago Serafim ; Machado, Sergio Antonio Spinola ; Oliveira Junior, Osvaldo Novais de ; Bott Neto, José Luiz
Fonte: Food Chemistry. Unidades: IQSC, IFSC
Assuntos: PESTICIDAS, ELETROQUÍMICA, SENSOR
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ABNT
MARTINS, Thiago Serafim et al. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, v. 410, p. 135429-1-135429-7 + supplementary data: 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135429. Acesso em: 08 out. 2025.
APA
Martins, T. S., Machado, S. A. S., Oliveira Junior, O. N. de, & Bott Neto, J. L. (2023). Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, 410, 135429-1-135429-7 + supplementary data: 1-9. doi:10.1016/j.foodchem.2023.135429
NLM
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Vancouver
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Artigo de periodico
Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis (2023)
Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Batista, Pollyanna Souza ; Amaral, José Eduardo Pedroso Gomes do; Silva, Namuhell Oliveira da; Ikegaki, Masaharu; Rosalen, Pedro Luiz; Matias de Alencar, Severino
Fonte: Food Chemistry. Unidades: ESALQ, CENA
Assuntos: ABELHAS, BIODISPONIBILIDADE, DIGESTÃO, ESPÉCIES REATIVAS DE OXIGÊNIO, FATORES DE TRANSCRIÇÃO, PRÓPOLIS
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ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis. Food Chemistry, v. 403, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134330. Acesso em: 08 out. 2025.
APA
Saliba, A. S. M. C., Sartori, A. G. de O., Batista, P. S., Amaral, J. E. P. G. do, Silva, N. O. da, Ikegaki, M., et al. (2023). Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis. Food Chemistry, 403, 1-9. doi:10.1016/j.foodchem.2022.134330
NLM
Saliba ASMC, Sartori AG de O, Batista PS, Amaral JEPG do, Silva NO da, Ikegaki M, Rosalen PL, Matias de Alencar S. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis [Internet]. Food Chemistry. 2023 ; 403 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134330
Vancouver
Saliba ASMC, Sartori AG de O, Batista PS, Amaral JEPG do, Silva NO da, Ikegaki M, Rosalen PL, Matias de Alencar S. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis [Internet]. Food Chemistry. 2023 ; 403 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134330
Artigo de periodico
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland ; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: COLESTEROL, ANTIOXIDANTES, SARDINHA, CONSERVAÇÃO DE ALIMENTOS PELO CALOR, ÁCIDOS GRAXOS, PIMENTA
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ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 08 out. 2025.
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Artigo de periodico
Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)
Gut, Jorge Andrey Wilhelms
Fonte: Food Chemistry. Unidade: EP
Assuntos: TRANSFERÊNCIA DE CALOR, CINÉTICA
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ABNT
GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 08 out. 2025.
APA
Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216
NLM
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Vancouver
Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216
Artigo de periodico
Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties (2022)
Oliveira, Fernanda de ; Rocha, Inês L. D.; Pinto, Diana Cláudia Gouveia Alves; Ventura, Sónia Patrícía Marques; Santos, André Gonzaga dos; Crevelin, Eduardo José ; Ebinuma, Valéria de Carvalho Santos
Fonte: Food Chemistry. Unidades: FFCLRP, EEL
Assuntos: CORANTES, COR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Fernanda de et al. Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties. Food Chemistry, v. 372, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.131214. Acesso em: 08 out. 2025.
APA
Oliveira, F. de, Rocha, I. L. D., Pinto, D. C. G. A., Ventura, S. P. M., Santos, A. G. dos, Crevelin, E. J., & Ebinuma, V. de C. S. (2022). Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties. Food Chemistry, 372, 1-12. doi:10.1016/j.foodchem.2021.131214
NLM
Oliveira F de, Rocha ILD, Pinto DCGA, Ventura SPM, Santos AG dos, Crevelin EJ, Ebinuma V de CS. Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties [Internet]. Food Chemistry. 2022 ; 372 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131214
Vancouver
Oliveira F de, Rocha ILD, Pinto DCGA, Ventura SPM, Santos AG dos, Crevelin EJ, Ebinuma V de CS. Identification of azaphilone derivatives of Monascus colorants from Talaromyces amestolkiae and their halochromic properties [Internet]. Food Chemistry. 2022 ; 372 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131214
Artigo de periodico
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats (2022)
Guimarães, Jonas T.; Almeida, Patrícia P.; Brito, Michele L.; Cruz, Beatriz O.; Costa, Nathália S; Ito, Raphaela V. Almeida; Mota, Jéssica C.; Bertolo, Mirella Romanelli Vicente ; Morais, Sinara T. B ; Neto, Roberto P.C.; Tavares, Maria Inês Bruno; Souto, Felipe; Bogusz Junior, Stanislau ; Pimentel, Tatiana Colombo; Pinto, Milena B. Stockler; Freitas, Mônica Q; Cruz, Adriano Gomes da
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: QUÍMICA DE ALIMENTOS, ENZIMAS, LATICÍNIOS, GRAVIOLA
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ABNT
GUIMARÃES, Jonas T. et al. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, v. 380, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132193. Acesso em: 08 out. 2025.
APA
Guimarães, J. T., Almeida, P. P., Brito, M. L., Cruz, B. O., Costa, N. S., Ito, R. V. A., et al. (2022). In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, 380. doi:10.1016/j.foodchem.2022.132193
NLM
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Vancouver
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Artigo de periodico
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods (2022)
Martins, Fernanda Cristina de Oliveira Lopes ; Alcantara, Gabriela Maria Rodrigues do Nascimento de; Silva, Anna Flavia S ; Melchert, Wanessa Roberta ; Rocha, Fabio Rodrigo Piovezani
Fonte: Food Chemistry. Unidades: ESALQ, CENA
Assuntos: ANÁLISE DE ALIMENTOS, CROMATOGRAFIA, ELETROANÁLISE, ESPECTROMETRIA, INDICADORES DE QUALIDADE, REAÇÃO DE MAILLARD
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Fernanda Cristina de Oliveira Lopes et al. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, v. 395, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133539. Acesso em: 08 out. 2025.
APA
Martins, F. C. de O. L., Alcantara, G. M. R. do N. de, Silva, A. F. S., Melchert, W. R., & Rocha, F. R. P. (2022). The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, 395, 1-10. doi:10.1016/j.foodchem.2022.133539
NLM
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Vancouver
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Artigo de periodico
Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains (2022)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Rodrigues, Murilo Álison Vigilato ; Silva, Guilherme da Cruz; Mendonça, Giovana Maria Navarro de; Bogusz Junior, Stanislau ; Ferreira, Marcos David ; Egea, Mariana Buranelo
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: PIGMENTOS, BIOPOLÍMEROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA FILHO, Josemar Gonçalves de et al. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, p. 133149, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133149. Acesso em: 08 out. 2025.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Rodrigues, M. Á. V., Silva, G. da C., Mendonça, G. M. N. de, Bogusz Junior, S., et al. (2022). Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, 133149. doi:10.1016/j.foodchem.2022.133149
NLM
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Vancouver
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Artigo de periodico
Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke (2022)
Boffo, Elisangela Fabiana; Melo, Kéture Salles de; Shiromoto, Milena Orlof; Silva, Airton Damasceno; Vieira, Paulo Cezar ; Ambrozin, Alessandra Regina Pepe
Fonte: Food Chemistry. Unidade: FCFRP
Assuntos: QUIMIOMETRIA, EXTRATOS (FORMAS FARMACÊUTICAS), FOLHAS (PLANTAS), ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
BOFFO, Elisangela Fabiana et al. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke. Food Chemistry, v. 377, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.131979. Acesso em: 08 out. 2025.
APA
Boffo, E. F., Melo, K. S. de, Shiromoto, M. O., Silva, A. D., Vieira, P. C., & Ambrozin, A. R. P. (2022). Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke. Food Chemistry, 377. doi:10.1016/j.foodchem.2021.131979
NLM
Boffo EF, Melo KS de, Shiromoto MO, Silva AD, Vieira PC, Ambrozin ARP. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke [Internet]. Food Chemistry. 2022 ; 377[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131979
Vancouver
Boffo EF, Melo KS de, Shiromoto MO, Silva AD, Vieira PC, Ambrozin ARP. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke [Internet]. Food Chemistry. 2022 ; 377[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131979
Artigo de periodico
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)
Marques, Bianca Cristine ; Rayo Mendez, Lina Maria; Tadini, Carmen Cecília
Fonte: Food Chemistry. Unidade: EP
Assuntos: ANÁLISE TÉRMICA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 08 out. 2025.
APA
Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639
NLM
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Vancouver
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Artigo de periodico
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods (2022)
Privatti, Rafaela Torrezan; Capellini, Maria Carolina; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia ; Rodrigues, Christianne Elisabete da Costa
Fonte: Food Chemistry. Unidade: FZEA
Assuntos: ÓLEO DE SOJA, ISOFLAVONAS, OPERAÇÕES UNITÁRIAS, LIOFILIZAÇÃO, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRIVATTI, Rafaela Torrezan et al. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, v. 380, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132168. Acesso em: 08 out. 2025.
APA
Privatti, R. T., Capellini, M. C., Thomazini, M., Favaro-Trindade, C. S., & Rodrigues, C. E. da C. (2022). Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, 380, 1-8. doi:10.1016/j.foodchem.2022.132168
NLM
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
Vancouver
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168

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