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Artigo de periodico
A GWAS in Latin Americans highlights the convergent evolution of lighter skin pigmentation in Eurasia (2019)
Adhikari, Kaustubh; Mendoza-Revilla, Javier; Sohail, Anood; Fuentes-Guajardo, Macarena; Lampert, Jodie; Chacón-Duque, Juan-Camilo; Hurtado, Malena; Villegas, Valeria; Granja, Vanessa; Acuña-Alonzo, Victor; Jaramillo, Claudia; Arias, William; Lozano, Rodrigo Barquera; Everardo, Paola; Gomez-Valdes, Jorge; Villamil-Ramírez, Hugo; Cerqueira, Caio C. Silva de; Hünemeier, Tábita ; Ramallo, Virginia; Schuler-Faccini, Lavinia; Salzano, Francisco M; González José, Rolando; Bortolini, Maria Cátira; Canizales-Quinteros, Samuel; Gallo, Carla; Poletti, Giovanni; Bedoya, Gabriel; Rothhammer, Francisco; Tobin, Desmond J; Fumagalli, atteo; Balding, David; Ruiz-Linares, Andrés
Source: Nature Communicatios. Unidade: IB
Subjects: GENÉTICA DE POPULAÇÕES, PELE, PIGMENTOS, POLIMORFISMO, GENES
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ADHIKARI, Kaustubh et al. A GWAS in Latin Americans highlights the convergent evolution of lighter skin pigmentation in Eurasia. Nature Communicatios, v. 10, n. Ja 2019, 2019Tradução . . Disponível em: https://doi.org/10.1038/s41467-018-08147-0. Acesso em: 24 maio 2024.
APA
Adhikari, K., Mendoza-Revilla, J., Sohail, A., Fuentes-Guajardo, M., Lampert, J., Chacón-Duque, J. -C., et al. (2019). A GWAS in Latin Americans highlights the convergent evolution of lighter skin pigmentation in Eurasia. Nature Communicatios, 10( Ja 2019). doi:10.1038/s41467-018-08147-0
NLM
Adhikari K, Mendoza-Revilla J, Sohail A, Fuentes-Guajardo M, Lampert J, Chacón-Duque J-C, Hurtado M, Villegas V, Granja V, Acuña-Alonzo V, Jaramillo C, Arias W, Lozano RB, Everardo P, Gomez-Valdes J, Villamil-Ramírez H, Cerqueira CCS de, Hünemeier T, Ramallo V, Schuler-Faccini L, Salzano FM, González José R, Bortolini MC, Canizales-Quinteros S, Gallo C, Poletti G, Bedoya G, Rothhammer F, Tobin DJ, Fumagalli atteo, Balding D, Ruiz-Linares A. A GWAS in Latin Americans highlights the convergent evolution of lighter skin pigmentation in Eurasia [Internet]. Nature Communicatios. 2019 ; 10( Ja 2019):[citado 2024 maio 24 ] Available from: https://doi.org/10.1038/s41467-018-08147-0
Vancouver
Adhikari K, Mendoza-Revilla J, Sohail A, Fuentes-Guajardo M, Lampert J, Chacón-Duque J-C, Hurtado M, Villegas V, Granja V, Acuña-Alonzo V, Jaramillo C, Arias W, Lozano RB, Everardo P, Gomez-Valdes J, Villamil-Ramírez H, Cerqueira CCS de, Hünemeier T, Ramallo V, Schuler-Faccini L, Salzano FM, González José R, Bortolini MC, Canizales-Quinteros S, Gallo C, Poletti G, Bedoya G, Rothhammer F, Tobin DJ, Fumagalli atteo, Balding D, Ruiz-Linares A. A GWAS in Latin Americans highlights the convergent evolution of lighter skin pigmentation in Eurasia [Internet]. Nature Communicatios. 2019 ; 10( Ja 2019):[citado 2024 maio 24 ] Available from: https://doi.org/10.1038/s41467-018-08147-0
Artigo de periodico
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods (2019)
Villa, Erick Manuel Saldaña ; Soletti, Izabella; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Merlo, Thais Cardoso; Selani, Miriam Mabel; Teixeira, Ana Clara Bortoluzzi; Silva Junior, Francides Gomes da ; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, FMRP
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, DEFUMAÇÃO, MADEIRA, PESQUISA DE CONSUMIDOR
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VILLA, Erick Manuel Saldaña et al. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, v. 154, p. 46-53, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.04.006. Acesso em: 24 maio 2024.
APA
Villa, E. M. S., Soletti, I., Martins, M. M., Menegali, B. S., Merlo, T. C., Selani, M. M., et al. (2019). Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, 154, 46-53. doi:10.1016/j.meatsci.2019.04.006
NLM
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.04.006
Vancouver
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.04.006
Artigo de periodico
Using ultrasound for improving hydration and debittering of Andean lupin grains (2019)
Pastor, Alberto Claudio Miano ; Silva, Meliza Lindsay Rojas ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ALCALOIDES, HIDRATAÇÃO, TREMOÇO, ULTRASSOM
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ABNT
PASTOR, Alberto Claudio Miano e SILVA, Meliza Lindsay Rojas e AUGUSTO, Pedro Esteves Duarte. Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, p. 1-5, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13170. Acesso em: 24 maio 2024.
APA
Pastor, A. C. M., Silva, M. L. R., & Augusto, P. E. D. (2019). Using ultrasound for improving hydration and debittering of Andean lupin grains. Journal of Food Process Engineering, 1-5. doi:10.1111/jfpe.13170
NLM
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.[citado 2024 maio 24 ] Available from: https://doi.org/10.1111/jfpe.13170
Vancouver
Pastor ACM, Silva MLR, Augusto PED. Using ultrasound for improving hydration and debittering of Andean lupin grains [Internet]. Journal of Food Process Engineering. 2019 ; 1-5.[citado 2024 maio 24 ] Available from: https://doi.org/10.1111/jfpe.13170
Artigo de periodico
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers (2019)
Saldana, Erick ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, GORDURAS
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ABNT
SALDANA, Erick et al. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, v. 10, n. 2, p. 169-173, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.02.01. Acesso em: 24 maio 2024.
APA
Saldana, E., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10( 2), 169-173. doi:10.17268/sci.agropecu.2019.02.01
NLM
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 maio 24 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Vancouver
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 maio 24 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Artigo de periodico
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) (2019)
Merlo, Thais Cardoso; Soletti, Izabella ; Saldaña, Erick ; Menegali, Beatriz Schmidt ; Martins, Mariana Marinho ; Teixeira, Ana Clara Bortoluzzi; Harada-Padermo, Samara dos Santos ; Dargelio, Mariana Damiames Baccarin; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FMRP
Subjects: CARNES E DERIVADOS, CONSUMIDOR, EMBALAGENS DE ALIMENTOS, EMOÇÕES, PERCEPÇÃO DE COR
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ABNT
MERLO, Thais Cardoso et al. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, v. 124, p. 147-155, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.007. Acesso em: 24 maio 2024.
APA
Merlo, T. C., Soletti, I., Saldaña, E., Menegali, B. S., Martins, M. M., Teixeira, A. C. B., et al. (2019). Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, 124, 147-155. doi:10.1016/j.foodres.2018.08.007
NLM
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Vancouver
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Artigo de periodico
Albendazole sulfoxide plasma levels and efficacy of antiparasitic treatment in patients with parenchymal neurocysticercosis (2019)
Arroyo, Gianfranco; Bustos, Javier A.; Lescano, Andres G.; Gonzales, Isidro; Saavedra, Herbert; Rodriguez, Silvia; Pretell, E. Javier; Bonato, Pierina Sueli; Lanchote, Vera Lucia ; Takayanagui, Osvaldo Massaiti ; Horton, John; Gonzalez, Armando E.; Gilman, Robert H.; Garcia, Hector H.
Source: Clinical Infectious Diseases. Unidades: FCFRP, FMRP
Subjects: NEUROCISTICERCOSE, ANTIPARASITÁRIOS, ANTI-HELMÍNTICOS, CISTOS
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ABNT
ARROYO, Gianfranco et al. Albendazole sulfoxide plasma levels and efficacy of antiparasitic treatment in patients with parenchymal neurocysticercosis. Clinical Infectious Diseases, v. 69, n. 11, p. 1996-2002, 2019Tradução . . Disponível em: https://doi.org/10.1093/cid/ciz085. Acesso em: 24 maio 2024.
APA
Arroyo, G., Bustos, J. A., Lescano, A. G., Gonzales, I., Saavedra, H., Rodriguez, S., et al. (2019). Albendazole sulfoxide plasma levels and efficacy of antiparasitic treatment in patients with parenchymal neurocysticercosis. Clinical Infectious Diseases, 69( 11), 1996-2002. doi:10.1093/cid/ciz085
NLM
Arroyo G, Bustos JA, Lescano AG, Gonzales I, Saavedra H, Rodriguez S, Pretell EJ, Bonato PS, Lanchote VL, Takayanagui OM, Horton J, Gonzalez AE, Gilman RH, Garcia HH. Albendazole sulfoxide plasma levels and efficacy of antiparasitic treatment in patients with parenchymal neurocysticercosis [Internet]. Clinical Infectious Diseases. 2019 ; 69( 11): 1996-2002.[citado 2024 maio 24 ] Available from: https://doi.org/10.1093/cid/ciz085
Vancouver
Arroyo G, Bustos JA, Lescano AG, Gonzales I, Saavedra H, Rodriguez S, Pretell EJ, Bonato PS, Lanchote VL, Takayanagui OM, Horton J, Gonzalez AE, Gilman RH, Garcia HH. Albendazole sulfoxide plasma levels and efficacy of antiparasitic treatment in patients with parenchymal neurocysticercosis [Internet]. Clinical Infectious Diseases. 2019 ; 69( 11): 1996-2002.[citado 2024 maio 24 ] Available from: https://doi.org/10.1093/cid/ciz085
Artigo de periodico
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
Rios-Mera, Juan Dario ; Saldaña Villa, Erick Manuel ; Ramírez, Yhosep; Auquiñivín, Erick A.; Alvim, Izabela Dutra; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: FIBRAS VEGETAIS, ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA
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ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 24 maio 2024.
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Trabalho de evento-anais periodico
Deep convolutional neural networks for plant species characterization based on leaf midrib (2019)
Scabini, Leonardo Felipe dos Santos; Condori, Rayner Harold Montes ; Munhoz, Isabella de Cassia Lima; Bruno, Odemir Martinez
Source: Lecture Notes in Computer Science - LNCS. Conference titles: International Conference on Computer Analysis of Images and Patterns - CAIP. Unidades: IFSC, ICMC, BIOINFORMÁTICA
Subjects: RECONHECIMENTO DE PADRÕES, REDES NEURAIS, VISÃO COMPUTACIONAL
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ABNT
SCABINI, Leonardo Felipe dos Santos et al. Deep convolutional neural networks for plant species characterization based on leaf midrib. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. Disponível em: https://doi.org/10.1007/978-3-030-29891-3_34. Acesso em: 24 maio 2024. , 2019
APA
Scabini, L. F. dos S., Condori, R. H. M., Munhoz, I. de C. L., & Bruno, O. M. (2019). Deep convolutional neural networks for plant species characterization based on leaf midrib. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. doi:10.1007/978-3-030-29891-3_34
NLM
Scabini LF dos S, Condori RHM, Munhoz I de CL, Bruno OM. Deep convolutional neural networks for plant species characterization based on leaf midrib [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11679 389-401.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/978-3-030-29891-3_34
Vancouver
Scabini LF dos S, Condori RHM, Munhoz I de CL, Bruno OM. Deep convolutional neural networks for plant species characterization based on leaf midrib [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11679 389-401.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/978-3-030-29891-3_34
Artigo de periodico
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils (2019)
Ambrosio, Carmen Milagros Sinche ; Ikeda, Natalia Yumi; Miano, Alberto C; Saldana, Erick ; Moreno, Andrea Micke ; Stashenko, Elena; Contreras-Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da
Source: Scientific Reports. Unidades: FMVZ, ESALQ
Subjects: ANTIDIARREICOS, COMPOSIÇÃO QUÍMICA, DESMAMA ANIMAL, DIARREIA, ESCHERICHIA COLI, FRUTAS CÍTRICAS, LEITÕES, ÓLEOS ESSENCIAIS
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ABNT
AMBROSIO, Carmen Milagros Sinche et al. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, v. 9, p. 1-13, 2019Tradução . . Disponível em: https://doi.org/10.1038/s41598-019-54084-3. Acesso em: 24 maio 2024.
APA
Ambrosio, C. M. S., Ikeda, N. Y., Miano, A. C., Saldana, E., Moreno, A. M., Stashenko, E., et al. (2019). Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, 9, 1-13. doi:10.1038/s41598-019-54084-3
NLM
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 maio 24 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Vancouver
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 maio 24 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Trabalho de evento-resumo periodico
Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota (2019)
Ambrosio, Carmen Milagros Sinche ; Alvim, Izabela Dutra; Wen, Caifang; Vries, Hugo de; Aalvink, Steven; Contreras Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da ; Smidt, Hauke
Source: Natural Volatile & Essential Oils - NVEO. Abstract Book. Conference titles: International Symposium on Essential Oils - ISEO. Unidade: ESALQ
Subjects: ÓLEOS ESSENCIAIS, AGENTES ANTIMICROBIANOS, BIOTA INTESTINAL, FERMENTAÇÃO, LARANJA, SUÍNOS
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ABNT
AMBROSIO, Carmen Milagros Sinche et al. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota. Natural Volatile & Essential Oils - NVEO. Abstract Book. Eskisehir: Badebio Biotechnology Ltd. Disponível em: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf. Acesso em: 24 maio 2024. , 2019
APA
Ambrosio, C. M. S., Alvim, I. D., Wen, C., Vries, H. de, Aalvink, S., Contreras Castillo, C. J., et al. (2019). Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota. Natural Volatile & Essential Oils - NVEO. Abstract Book. Eskisehir: Badebio Biotechnology Ltd. Recuperado de http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
NLM
Ambrosio CMS, Alvim ID, Wen C, Vries H de, Aalvink S, Contreras Castillo CJ, Gloria EM da, Smidt H. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota [Internet]. Natural Volatile & Essential Oils - NVEO. Abstract Book. 2019 ; 6 NESP 1-311.[citado 2024 maio 24 ] Available from: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
Vancouver
Ambrosio CMS, Alvim ID, Wen C, Vries H de, Aalvink S, Contreras Castillo CJ, Gloria EM da, Smidt H. Effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota [Internet]. Natural Volatile & Essential Oils - NVEO. Abstract Book. 2019 ; 6 NESP 1-311.[citado 2024 maio 24 ] Available from: http://nveo.org/wp-content/uploads/2019-6-special-iseo2019.pdf
Artigo de periodico
Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures (2019)
Almeida, Marcio Aurélio de; Saldaña, Erick ; Pinto, Jair Sebastião da Silva; Palacios, Jorge; Contreras-Castillo, Carmen Josefina ; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Source: Food Research International. Unidades: PUSP-LQ, ESALQ
Subjects: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 123, p. 810, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.05.036. Acesso em: 24 maio 2024.
APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2019). Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 123, 810. doi:10.1016/j.foodres.2019.05.036
NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Artigo de periodico
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential (2019)
Patinho, Iliani ; Saldaña, Erick ; Selani, Miriam Mabel; Camargo, Adriano Costa de; Merlo, Thais Cardoso; Menegali, Beatriz Schmidt ; Silva, Anna Paula de Souza ; Contreras-Castillo, Carmen Josefina
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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ABNT
PATINHO, Iliani et al. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1186/s43014-019-0006-3. Acesso em: 24 maio 2024.
APA
Patinho, I., Saldaña, E., Selani, M. M., Camargo, A. C. de, Merlo, T. C., Menegali, B. S., et al. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, 1-15. doi:10.1186/s43014-019-0006-3
NLM
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 maio 24 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Vancouver
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2024 maio 24 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Artigo de periodico
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets (2019)
Merlo, Thais Cardoso; Contreras-Castillo, Carmen Josefina ; Villa, Erick Manuel Saldaña ; Barancelli, Giovana Verginia ; Dargelio, Mariana Damiames Baccarin; Yoshida, Cristiana Maria Pedroso; Ribeiro Junior, Eduardo Elias ; Massarioli, Adna Prado ; Venturini, Anna Cecilia
Source: Food Research International. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BIOFILMES, CARNES E DERIVADOS, CONSERVANTES, EMBALAGENS DE ALIMENTOS, SALMÃO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 24 maio 2024.
APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633
NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Artigo de periodico
Multilayer complex network descriptors for color-texture characterization (2019)
Scabini, Leonardo F. S.; Condori, Rayner H. M.; Gonçalves, Wesley N.; Bruno, Odemir Martinez
Source: Information Sciences. Unidade: IFSC
Subjects: RECONHECIMENTO DE PADRÕES, FRACTAIS, PROCESSAMENTO DE IMAGENS, EQUAÇÃO DE SCHRODINGER, TEXTURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCABINI, Leonardo F. S. et al. Multilayer complex network descriptors for color-texture characterization. Information Sciences, v. 491, p. 30-47, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ins.2019.02.060. Acesso em: 24 maio 2024.
APA
Scabini, L. F. S., Condori, R. H. M., Gonçalves, W. N., & Bruno, O. M. (2019). Multilayer complex network descriptors for color-texture characterization. Information Sciences, 491, 30-47. doi:10.1016/j.ins.2019.02.060
NLM
Scabini LFS, Condori RHM, Gonçalves WN, Bruno OM. Multilayer complex network descriptors for color-texture characterization [Internet]. Information Sciences. 2019 ; 491 30-47.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.ins.2019.02.060
Vancouver
Scabini LFS, Condori RHM, Gonçalves WN, Bruno OM. Multilayer complex network descriptors for color-texture characterization [Internet]. Information Sciences. 2019 ; 491 30-47.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.ins.2019.02.060
Artigo de periodico
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? (2019)
Villa -Saldaña, Erick Manuel ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel ; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VILLA -SALDAÑA, Erick Manuel et al. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?. Scientia Agropecuaria, v. 10, n. 1 , p. 29-37, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.01.03. Acesso em: 24 maio 2024.
APA
Villa -Saldaña, E. M., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? Scientia Agropecuaria, 10( 1 ), 29-37. doi:10.17268/sci.agropecu.2019.01.03
NLM
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 maio 24 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03
Vancouver
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 maio 24 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03
Artigo de periodico
Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile (2019)
Heck, Rosane Teresinha; Villa, Erick Manuel Saldaña ; Rodriguez, José Manuel Lorenzo ; Correa, Leticia Pereira; Fagundes, Mariane Bittencourt; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Roger; Campagnol, Paulo Cezar Bastianello
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, EMULSIFICANTES, HIDROGENAÇÃO, LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
HECK, Rosane Teresinha et al. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, v. 156, p. 174-182, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.05.034. Acesso em: 24 maio 2024.
APA
Heck, R. T., Villa, E. M. S., Rodriguez, J. M. L., Correa, L. P., Fagundes, M. B., Cichoski, A. J., et al. (2019). Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174-182. doi:10.1016/j.meatsci.2019.05.034
NLM
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
Vancouver
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
Tese (Doutorado)
Evaluación descriptiva de la rabia humana y animal, y desarrollo de un modelo predictivo de rabia bovina en el Perú (2019)
Stanojlovic, Francisco Miroslav Ulloa; Dias, Ricardo Augusto (Orientador)
Unidade: FMVZ
Subjects: RAIVA, MORCEGOS, BOVINOS, CÃES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
STANOJLOVIC, Francisco Miroslav Ulloa. Evaluación descriptiva de la rabia humana y animal, y desarrollo de un modelo predictivo de rabia bovina en el Perú. 2019. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2019. Disponível em: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19082019-114056/. Acesso em: 24 maio 2024.
APA
Stanojlovic, F. M. U. (2019). Evaluación descriptiva de la rabia humana y animal, y desarrollo de un modelo predictivo de rabia bovina en el Perú (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19082019-114056/
NLM
Stanojlovic FMU. Evaluación descriptiva de la rabia humana y animal, y desarrollo de un modelo predictivo de rabia bovina en el Perú [Internet]. 2019 ;[citado 2024 maio 24 ] Available from: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19082019-114056/
Vancouver
Stanojlovic FMU. Evaluación descriptiva de la rabia humana y animal, y desarrollo de un modelo predictivo de rabia bovina en el Perú [Internet]. 2019 ;[citado 2024 maio 24 ] Available from: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-19082019-114056/
Artigo de periodico
Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil (2019)
Maffei, Daniele Fernanda ; Moreira, Débora Andrade; Silva, Marcelo Belchior Rosendo da ; Faria, D. B; Saldaña, E; Ishimura, I; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidades: FCF, ESALQ
Subjects: AGRICULTURA ORGÂNICA, ALFACE, SALMONELLA, VARIEDADES VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAFFEI, Daniele Fernanda et al. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, v. 127, p. 237-247, 2019Tradução . . Disponível em: https://doi.org/10.1111/jam.14281. Acesso em: 24 maio 2024.
APA
Maffei, D. F., Moreira, D. A., Silva, M. B. R. da, Faria, D. B., Saldaña, E., Ishimura, I., et al. (2019). Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, 127, 237-247. doi:10.1111/jam.14281
NLM
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 maio 24 ] Available from: https://doi.org/10.1111/jam.14281
Vancouver
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 maio 24 ] Available from: https://doi.org/10.1111/jam.14281
Trabalho de evento-anais periodico
Evaluating deep convolutional neural networks as texture feature extractors (2019)
Scabini, Leonardo Felipe dos Santos; Condori, Rayner Harold Montes ; Ribas, Lucas Correia ; Bruno, Odemir Martinez
Source: Lecture Notes in Computer Science - LNCS. Conference titles: International Conference on Image Analysis and Processing- ICIAP. Unidades: IFSC, ICMC
Subjects: RECONHECIMENTO DE PADRÕES, REDES NEURAIS, VISÃO COMPUTACIONAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCABINI, Leonardo Felipe dos Santos et al. Evaluating deep convolutional neural networks as texture feature extractors. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. Disponível em: https://doi.org/10.1007/978-3-030-30645-8_18. Acesso em: 24 maio 2024. , 2019
APA
Scabini, L. F. dos S., Condori, R. H. M., Ribas, L. C., & Bruno, O. M. (2019). Evaluating deep convolutional neural networks as texture feature extractors. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. doi:10.1007/978-3-030-30645-8_18
NLM
Scabini LF dos S, Condori RHM, Ribas LC, Bruno OM. Evaluating deep convolutional neural networks as texture feature extractors [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11752 192-202.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/978-3-030-30645-8_18
Vancouver
Scabini LF dos S, Condori RHM, Ribas LC, Bruno OM. Evaluating deep convolutional neural networks as texture feature extractors [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11752 192-202.[citado 2024 maio 24 ] Available from: https://doi.org/10.1007/978-3-030-30645-8_18

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