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Artigo de periodico
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk (2022)
Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS
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ABNT
FURTADO, Danielle Nader e FRANCO, Bernadette Dora Gombossy de Melo e TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 1-11 art. 112621, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112621. Acesso em: 05 ago. 2024.
APA
Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
NLM
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Vancouver
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Artigo de periodico
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration (2020)
Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
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ABNT
PAESANI, Candela et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, v. 134, p. 1-7 art. 110253, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110253. Acesso em: 05 ago. 2024.
APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
Artigo de periodico
Pasteurization efficiency of donor human milk processed by microwave heating (2019)
Leite, Juliana Abigail S ; Migotto, Aurea Maria Alves; Landgraf, Mariza ; Quintal, Virginia Spinola; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: FCF, EP
Subjects: PASTEURIZAÇÃO, LEITE MATERNO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
LEITE, Juliana Abigail S et al. Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, v. 115, p. 1-6 art. 108466 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108466. Acesso em: 05 ago. 2024.
APA
Leite, J. A. S., Migotto, A. M. A., Landgraf, M., Quintal, V. S., Gut, J. A. W., & Tadini, C. C. (2019). Pasteurization efficiency of donor human milk processed by microwave heating. LWT - Food Science and Technology, 115, 1-6 art. 108466 . doi:10.1016/j.lwt.2019.108466
NLM
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Vancouver
Leite JAS, Migotto AMA, Landgraf M, Quintal VS, Gut JAW, Tadini CC. Pasteurization efficiency of donor human milk processed by microwave heating [Internet]. LWT - Food Science and Technology. 2019 ; 115 1-6 art. 108466 .[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2019.108466
Artigo de periodico
Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys (2018)
Nascimento, Kelly Souza do; Sattler, José Augusto Gasparotto; Macedo, Luciene Fagundes Lauer; Gonzalez, Carol Viviana Serna; Melo, Illana Louise Pereira de; Araujo, Elias da Silva ; Granato, Daniel; Sattler, Aroni; Almeida-Muradian, Ligia Bicudo de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, MEL
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ABNT
NASCIMENTO, Kelly Souza do et al. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, v. 91, p. 85-94, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.01.016. Acesso em: 05 ago. 2024.
APA
Nascimento, K. S. do, Sattler, J. A. G., Macedo, L. F. L., Gonzalez, C. V. S., Melo, I. L. P. de, Araujo, E. da S., et al. (2018). Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT - Food Science and Technology, 91, 85-94. doi:10.1016/j.lwt.2018.01.016
NLM
Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
Vancouver
Nascimento KS do, Sattler JAG, Macedo LFL, Gonzalez CVS, Melo ILP de, Araujo E da S, Granato D, Sattler A, Almeida-Muradian LB de. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys [Internet]. LWT - Food Science and Technology. 2018 ; 91 85-94.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2018.01.016
Artigo de periodico
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk (2016)
Silva, Fabiana Fernanda Pacheco da; Bíscola, Vanessa; LeBlanc, Jean Louis; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, LEITE FERMENTADO
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ABNT
SILVA, Fabiana Fernanda Pacheco da et al. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, v. 71, p. 155-161, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.03.033. Acesso em: 05 ago. 2024.
APA
Silva, F. F. P. da, Bíscola, V., LeBlanc, J. L., & Franco, B. D. G. de M. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, 71, 155-161. doi:10.1016/j.lwt.2016.03.033
NLM
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
Vancouver
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
Artigo de periodico
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration (2015)
Rayo Mendez, Lina Maria; Carvalho, Lívia Chaguri e; Sardá, Fabiana Andréa Hoffmann; Dacanal, Gustavo César; Menezes, Elizabete Wenzel de ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: EEL, FZEA, FCF, EP
Subjects: FARINHAS, BANANA, ALIMENTOS FUNCIONAIS, AMIDO, FLUIDIZAÇÃO
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ABNT
RAYO MENDEZ, Lina Maria et al. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, v. 63, n. 1, p. 461-469, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.03.059. Acesso em: 05 ago. 2024.
APA
Rayo Mendez, L. M., Carvalho, L. C. e, Sardá, F. A. H., Dacanal, G. C., Menezes, E. W. de, & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63( 1), 461-469. doi:10.1016/j.lwt.2015.03.059
NLM
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
Vancouver
Rayo Mendez LM, Carvalho LC e, Sardá FAH, Dacanal GC, Menezes EW de, Tadini CC. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration [Internet]. LWT - Food Science and Technology. 2015 ; 63( 1): 461-469.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.03.059
Artigo de periodico
Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters (2015)
Melo, Adriane Alexandre Machado de; Estevinho, Maria Leticia Miranda Fernandes; Sattler, José Augusto Gasparotto; Souza, Bianca Rodrigues de; Freitas, Alex da Silva de; Barth, Ortrud Monika; Almeida-Muradian, Ligia Bicudo de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: MEL, VALOR NUTRITIVO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
MELO, Adriane Alexandre Machado de et al. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, v. 65, p. 808-815, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.09.014. Acesso em: 05 ago. 2024.
APA
Melo, A. A. M. de, Estevinho, M. L. M. F., Sattler, J. A. G., Souza, B. R. de, Freitas, A. da S. de, Barth, O. M., & Almeida-Muradian, L. B. de. (2015). Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters. LWT - Food Science and Technology, 65, 808-815. doi:10.1016/j.lwt.2015.09.014
NLM
Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
Vancouver
Melo AAM de, Estevinho MLMF, Sattler JAG, Souza BR de, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Effect of processing conditions on characteristics of dehydrated bee pollen and correletion between quality parameters [Internet]. LWT - Food Science and Technology. 2015 ; 65 808-815.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2015.09.014
Artigo de periodico
Oxidative stability of functional phytosterol-enriched dark chocolate (2014)
Botello, Patrícia Borges; Galasso, Melissa; Dias, Virgínia; Mandrioli, Mara; Lobato, Luciana Pereira; Rodriguez Estrada, Maria Teresa; Castro, Inar Alves de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS
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ABNT
BOTELLO, Patrícia Borges et al. Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, v. 55, n. 2, p. 444-451, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.09.002. Acesso em: 05 ago. 2024.
APA
Botello, P. B., Galasso, M., Dias, V., Mandrioli, M., Lobato, L. P., Rodriguez Estrada, M. T., & Castro, I. A. de. (2014). Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, 55( 2), 444-451. doi:10.1016/j.lwt.2013.09.002
NLM
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
Vancouver
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002
Artigo de periodico
A probiotic soy-based innovative product as an alternative to petit-suisse cheese (2014)
Matias, Natalia Silva; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS
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ABNT
MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 05 ago. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Artigo de periodico
Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet (2014)
Carli, Eduardo de; Lobo, Alexandre Rodrigues; Sales, Cristiane Hermes; Teixeira, Pryscila Dryelle Sousa; Sales, Ana Lina de Carvalho Cunha; Colli, Celia
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: MAGNÉSIO, FERRO, DIETA, GORDURAS
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ABNT
CARLI, Eduardo de et al. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, v. 59, n. 2, p. 1298-1303, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.04.026. Acesso em: 05 ago. 2024.
APA
Carli, E. de, Lobo, A. R., Sales, C. H., Teixeira, P. D. S., Sales, A. L. de C. C., & Colli, C. (2014). Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet. LWT - Food Science and Technology, 59( 2), 1298-1303. doi:10.1016/j.lwt.2014.04.026
NLM
Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
Vancouver
Carli E de, Lobo AR, Sales CH, Teixeira PDS, Sales AL de CC, Colli C. Short-term dietary magnesium restriction lowers spleen iron concentrations in growing rats fed a high-fat diet [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1298-1303.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2014.04.026
Artigo de periodico
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties (2014)
Silva, Mariana Casagrande; Souza, Volnei Brito de; Thomazini, Marcelo; Silva, Edson Roberto da; Smaniotto, Tahis; Carvalho, Rosemary Aparecida de; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FZEA, FCF
Subjects: ATOMIZAÇÃO, MALTODEXTRINA, PIGMENTOS, ALIMENTOS FUNCIONAIS, JABUTICABA
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ABNT
SILVA, Mariana Casagrande et al. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, v. 55, n. Ja 2014, p. 203-209, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.08.026. Acesso em: 05 ago. 2024.
APA
Silva, M. C., Souza, V. B. de, Thomazini, M., Silva, E. R. da, Smaniotto, T., Carvalho, R. A. de, et al. (2014). Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT - Food Science and Technology, 55( Ja 2014), 203-209. doi:10.1016/j.lwt.2013.08.026
NLM
Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
Vancouver
Silva MC, Souza VB de, Thomazini M, Silva ER da, Smaniotto T, Carvalho RA de, Genovese MI, Fávaro-Trindade CS. Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties [Internet]. LWT - Food Science and Technology. 2014 ; 55( Ja 2014): 203-209.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2013.08.026
Artigo de periodico
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations (2013)
Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Silva, Roberta Claro da; Lobo, Alexandre Rodrigues; Colli, Celia; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA
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ABNT
KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 05 ago. 2024.
APA
Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013
NLM
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Vancouver
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Artigo de periodico
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics (2010)
Granato, D; Katayama, F. C. U; Castro, Inar Alves de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: VINHO, ANTIOXIDANTES (ATIVIDADE)
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ABNT
GRANATO, D e KATAYAMA, F. C. U e CASTRO, Inar Alves de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, v. 43, n. 10, p. 1542-1549, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.05.031. Acesso em: 05 ago. 2024.
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2010). Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, 43( 10), 1542-1549. doi:10.1016/j.lwt.2010.05.031
NLM
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031
Vancouver
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031
Artigo de periodico
Natural antioxidants protecting irradiated beef burgers from lipid oxidation (2010)
Trindade, R. A; Mancini-Filho, Jorge ; Villavicencio, Anna Lucia Casanas Haasis
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ANTIOXIDANTES, OXIDAÇÃO, LIPÍDEOS, IRRADIAÇÃO DE ALIMENTOS
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ABNT
TRINDADE, R. A e MANCINI-FILHO, Jorge e VILLAVICENCIO, Anna Lucia Casanas Haasis. Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT - Food Science and Technology, v. 43, n. 1, p. 98-104, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.09.013. Acesso em: 05 ago. 2024.
APA
Trindade, R. A., Mancini-Filho, J., & Villavicencio, A. L. C. H. (2010). Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT - Food Science and Technology, 43( 1), 98-104. doi:10.1016/j.lwt.2009.09.013
NLM
Trindade RA, Mancini-Filho J, Villavicencio ALCH. Natural antioxidants protecting irradiated beef burgers from lipid oxidation [Internet]. LWT - Food Science and Technology. 2010 ; 43( 1): 98-104.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2009.09.013
Vancouver
Trindade RA, Mancini-Filho J, Villavicencio ALCH. Natural antioxidants protecting irradiated beef burgers from lipid oxidation [Internet]. LWT - Food Science and Technology. 2010 ; 43( 1): 98-104.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2009.09.013
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 05 ago. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions (2009)
Tribess, Tatiana Beatrís; Hernádez-Uribe, Juan Pablo; Méndez-Montealvo, Maria Guadalupe C.; Menezes, Elizabete Wenzel de ; Bello-Perez, Luiz Arturo; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidades: FCF, EP
Subjects: AMIDO, BANANA (USO), ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SECAGEM (PROCESSOS), TECNOLOGIA DE ALIMENTOS, CARBOIDRATOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRIBESS, Tatiana Beatrís et al. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, v. 42, n. ju 2009, p. 1022-1025, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.12.017. Acesso em: 05 ago. 2024.
APA
Tribess, T. B., Hernádez-Uribe, J. P., Méndez-Montealvo, M. G. C., Menezes, E. W. de, Bello-Perez, L. A., & Tadini, C. C. (2009). Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, 42( ju 2009), 1022-1025. doi:10.1016/j.lwt.2008.12.017
NLM
Tribess TB, Hernádez-Uribe JP, Méndez-Montealvo MGC, Menezes EW de, Bello-Perez LA, Tadini CC. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions [Internet]. LWT - Food Science and Technology. 2009 ; 42( ju 2009): 1022-1025.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2008.12.017
Vancouver
Tribess TB, Hernádez-Uribe JP, Méndez-Montealvo MGC, Menezes EW de, Bello-Perez LA, Tadini CC. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions [Internet]. LWT - Food Science and Technology. 2009 ; 42( ju 2009): 1022-1025.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2008.12.017
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 05 ago. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001

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