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Artigo de periodico
A business model for circular bioeconomy: edible mushroom production and its alignment with the sustainable development goals (SDGs) (2024)
Viriato, Viviany ; Carvalho, Silvia Angélica Domingues de ; Santoro, Bruno de Lima ; Bonfim, Filipe Pereira Giardini
Source: Recycling. Unidade: ESALQ
Subjects: COGUMELOS COMESTÍVEIS, ECONOMIA CIRCULAR, DESENVOLVIMENTO SUSTENTÁVEL, MODELO DE NEGÓCIO, RESÍDUOS AGRÍCOLAS
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VIRIATO, Viviany et al. A business model for circular bioeconomy: edible mushroom production and its alignment with the sustainable development goals (SDGs). Recycling, v. 9, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.3390/recycling9040068. Acesso em: 09 nov. 2024.
APA
Viriato, V., Carvalho, S. A. D. de, Santoro, B. de L., & Bonfim, F. P. G. (2024). A business model for circular bioeconomy: edible mushroom production and its alignment with the sustainable development goals (SDGs). Recycling, 9, 1-12. doi:10.3390/recycling9040068
NLM
Viriato V, Carvalho SAD de, Santoro B de L, Bonfim FPG. A business model for circular bioeconomy: edible mushroom production and its alignment with the sustainable development goals (SDGs) [Internet]. Recycling. 2024 ; 9 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/recycling9040068
Vancouver
Viriato V, Carvalho SAD de, Santoro B de L, Bonfim FPG. A business model for circular bioeconomy: edible mushroom production and its alignment with the sustainable development goals (SDGs) [Internet]. Recycling. 2024 ; 9 1-12.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/recycling9040068
Artigo de periodico
Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women (2024)
Bem, Patricia Nancy Iser; Lobato, Tiago Bertola ; Zeza, Amanda Lins Alecrim; Oliveira, Laiane Cristina dos Santos de ; Passos, Maria Elizabeth Pereira; Manuel, Richelieau ; Diniz, Vinícius Leonardo Sousa ; Correa, Ilana Souza ; Oliveira, Sarah Poma de; Silva, Eliane Borges da ; Almeida, Mariana Mendes de; Dias, Beatriz Belmiro ; Gritte, Raquel Bragante; Pires, Adriana Cristina Levada; Masi, Laureane Nunes ; Hatanaka, Elaine ; Curi, Tania Cristina Pithon ; Hirabara, Sandro Massao ; Fabi, João Paulo ; Curi, Rui ; Gorjão, Renata
Source: British Journal of Nutrition. Unidade: FCF
Subjects: COGUMELOS COMESTÍVEIS, ADJUVANTES IMUNOLÓGICOS, SUPLEMENTOS DIETÉTICOS
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BEM, Patricia Nancy Iser et al. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women. British Journal of Nutrition, 2024Tradução . . Disponível em: https://dx.doi.org/10.1017/S0007114524001144. Acesso em: 09 nov. 2024.
APA
Bem, P. N. I., Lobato, T. B., Zeza, A. L. A., Oliveira, L. C. dos S. de, Passos, M. E. P., Manuel, R., et al. (2024). Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women. British Journal of Nutrition. doi:10.1017/S0007114524001144
NLM
Bem PNI, Lobato TB, Zeza ALA, Oliveira LC dos S de, Passos MEP, Manuel R, Diniz VLS, Correa IS, Oliveira SP de, Silva EB da, Almeida MM de, Dias BB, Gritte RB, Pires ACL, Masi LN, Hatanaka E, Curi TCP, Hirabara SM, Fabi JP, Curi R, Gorjão R. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women [Internet]. British Journal of Nutrition. 2024 ;[citado 2024 nov. 09 ] Available from: https://dx.doi.org/10.1017/S0007114524001144
Vancouver
Bem PNI, Lobato TB, Zeza ALA, Oliveira LC dos S de, Passos MEP, Manuel R, Diniz VLS, Correa IS, Oliveira SP de, Silva EB da, Almeida MM de, Dias BB, Gritte RB, Pires ACL, Masi LN, Hatanaka E, Curi TCP, Hirabara SM, Fabi JP, Curi R, Gorjão R. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women [Internet]. British Journal of Nutrition. 2024 ;[citado 2024 nov. 09 ] Available from: https://dx.doi.org/10.1017/S0007114524001144
Artigo de periodico
Optimization of the protein sequential extraction for quantitative determination of albumins, globulins, prolamins and glutelins in edible mushrooms (2023)
Dias, Saphire de Souza Lana ; Oliveira, Aline Pereira de ; Gaubeur, Ivanise ; Nomura, Cassiana Seimi ; Naozuka, Juliana
Source: Brazilian Journal of Analytical Chemistry. Unidade: IQ
Subjects: COGUMELOS COMESTÍVEIS, PROTEÍNAS
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ABNT
DIAS, Saphire de Souza Lana et al. Optimization of the protein sequential extraction for quantitative determination of albumins, globulins, prolamins and glutelins in edible mushrooms. Brazilian Journal of Analytical Chemistry, v. 10, n. 40, p. 198-208, 2023Tradução . . Disponível em: https://doi.org/10.30744/brjac.2179-3425.TN-113-2022. Acesso em: 09 nov. 2024.
APA
Dias, S. de S. L., Oliveira, A. P. de, Gaubeur, I., Nomura, C. S., & Naozuka, J. (2023). Optimization of the protein sequential extraction for quantitative determination of albumins, globulins, prolamins and glutelins in edible mushrooms. Brazilian Journal of Analytical Chemistry, 10( 40), 198-208. doi:10.30744/brjac.2179-3425.TN-113-2022
NLM
Dias S de SL, Oliveira AP de, Gaubeur I, Nomura CS, Naozuka J. Optimization of the protein sequential extraction for quantitative determination of albumins, globulins, prolamins and glutelins in edible mushrooms [Internet]. Brazilian Journal of Analytical Chemistry. 2023 ; 10( 40): 198-208.[citado 2024 nov. 09 ] Available from: https://doi.org/10.30744/brjac.2179-3425.TN-113-2022
Vancouver
Dias S de SL, Oliveira AP de, Gaubeur I, Nomura CS, Naozuka J. Optimization of the protein sequential extraction for quantitative determination of albumins, globulins, prolamins and glutelins in edible mushrooms [Internet]. Brazilian Journal of Analytical Chemistry. 2023 ; 10( 40): 198-208.[citado 2024 nov. 09 ] Available from: https://doi.org/10.30744/brjac.2179-3425.TN-113-2022
Artigo de periodico
Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology (2023)
Abreu, Carlos Godinho de; Roesch, Luiz Fernando Wurdig; Andreote, Fernando Dini ; Silva, Saura Rodrigues; Moraes, Tatiana Silveira Junqueira de; Zied, Diego Cunha; Siqueira, Félix Gonçalves de; Dias, Eustáquio Souza; Varani, Alessandro M; Pylro, Victor Satler
Source: Research in Microbiology. Unidade: ESALQ
Subjects: COGUMELOS COMESTÍVEIS, CROMOSSOMOS, GENOMAS, SEQUÊNCIA DO DNA, SEQUENCIAMENTO GENÉTICO
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ABNT
ABREU, Carlos Godinho de et al. Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology. Research in Microbiology, v. 174, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.resmic.2023.104116. Acesso em: 09 nov. 2024.
APA
Abreu, C. G. de, Roesch, L. F. W., Andreote, F. D., Silva, S. R., Moraes, T. S. J. de, Zied, D. C., et al. (2023). Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology. Research in Microbiology, 174, 1-14. doi:10.1016/j.resmic.2023.104116
NLM
Abreu CG de, Roesch LFW, Andreote FD, Silva SR, Moraes TSJ de, Zied DC, Siqueira FG de, Dias ES, Varani AM, Pylro VS. Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology [Internet]. Research in Microbiology. 2023 ; 174 1-14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.resmic.2023.104116
Vancouver
Abreu CG de, Roesch LFW, Andreote FD, Silva SR, Moraes TSJ de, Zied DC, Siqueira FG de, Dias ES, Varani AM, Pylro VS. Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology [Internet]. Research in Microbiology. 2023 ; 174 1-14.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.resmic.2023.104116
Artigo de periodico
Technical requirements of a convenience food to meet the demands of a customer segment (2023)
Peccinelli, Marianna Cardi ; Romanelli, Thiago Libório ; Vieira, Thais Maria Ferreira de Souza ; Milan, Marcos
Source: Quaestum. Unidade: ESALQ
Subjects: ALIMENTOS CONVENIENTES, COGUMELOS COMESTÍVEIS, CONSUMIDOR, PROTEÍNAS, VALOR NUTRITIVO
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ABNT
PECCINELLI, Marianna Cardi et al. Technical requirements of a convenience food to meet the demands of a customer segment. Quaestum, v. 4, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.22167/2675-441X-2023716. Acesso em: 09 nov. 2024.
APA
Peccinelli, M. C., Romanelli, T. L., Vieira, T. M. F. de S., & Milan, M. (2023). Technical requirements of a convenience food to meet the demands of a customer segment. Quaestum, 4, 1-9. doi:10.22167/2675-441X-2023716
NLM
Peccinelli MC, Romanelli TL, Vieira TMF de S, Milan M. Technical requirements of a convenience food to meet the demands of a customer segment [Internet]. Quaestum. 2023 ; 4 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.22167/2675-441X-2023716
Vancouver
Peccinelli MC, Romanelli TL, Vieira TMF de S, Milan M. Technical requirements of a convenience food to meet the demands of a customer segment [Internet]. Quaestum. 2023 ; 4 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.22167/2675-441X-2023716
Parte de monografia/livro
Flash Profile for the characterization of beef burger: A case study (2022)
Patinho, Iliani ; Saldaña, Erick; Santos-Donado, Priscila Robertina dos ; Rios-Mera, Juan D; Merlo, Thais Cardoso; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COGUMELOS COMESTÍVEIS, GORDURAS, HAMBÚRGUER
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ABNT
PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 09 nov. 2024.
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Artigo de periodico
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties (2022)
França, Fabiana; Harada-Padermo, Samara dos Santos ; Frasceto, Rafaela Alves; Saldaña, Erick; Lorenzo, José Manuel; Vieira, Thais Maria Ferreira de Souza ; Selani, Miriam Mabel
Source: LWT. Unidade: ESALQ
Subjects: HAMBÚRGUER, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, SUBPRODUTOS COMO ALIMENTO, PERCEPÇÃO DO PALADAR, SAL (CONDIMENTO)
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ABNT
FRANÇA, Fabiana et al. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, v. 154, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112724. Acesso em: 09 nov. 2024.
APA
França, F., Harada-Padermo, S. dos S., Frasceto, R. A., Saldaña, E., Lorenzo, J. M., Vieira, T. M. F. de S., & Selani, M. M. (2022). Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties. LWT, 154, 1-10. doi:10.1016/j.lwt.2021.112724
NLM
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
Vancouver
França F, Harada-Padermo S dos S, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMF de S, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: effects on physicochemical and technological properties [Internet]. LWT. 2022 ; 154 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2021.112724
Artigo de periodico
Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds (2022)
Garcia, Vitor Augusto dos Santos ; Osiro, Denise; Vanin, Fernanda Maria ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: Journal of Pharmaceutical Sciences. Unidade: FZEA
Subjects: COMPOSTOS FENÓLICOS, FILMES COMESTÍVEIS, COGUMELOS COMESTÍVEIS
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ABNT
GARCIA, Vitor Augusto dos Santos et al. Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds. Journal of Pharmaceutical Sciences, v. 111, n. 6, p. 1739-1748, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.xphs.2021.11.025. Acesso em: 09 nov. 2024.
APA
Garcia, V. A. dos S., Osiro, D., Vanin, F. M., Yoshida, C. M. P., & Carvalho, R. A. de. (2022). Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds. Journal of Pharmaceutical Sciences, 111( 6), 1739-1748. doi:10.1016/j.xphs.2021.11.025
NLM
Garcia VA dos S, Osiro D, Vanin FM, Yoshida CMP, Carvalho RA de. Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds [Internet]. Journal of Pharmaceutical Sciences. 2022 ; 111( 6): 1739-1748.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.xphs.2021.11.025
Vancouver
Garcia VA dos S, Osiro D, Vanin FM, Yoshida CMP, Carvalho RA de. Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds [Internet]. Journal of Pharmaceutical Sciences. 2022 ; 111( 6): 1739-1748.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.xphs.2021.11.025
Artigo de periodico
Metaprofiling of the bacterial community in colonized compost extracts by Agaricus subrufescens (2022)
Iossi, Matheus Rodrigo; Palú, Isabela Arruda; Soares, Douglas Moraes; Vieira Junior, Wagner Gonçalves ; Alves, Lucas Silva ; Stevani, Cassius Vinicius ; Caitano, Cinthia E. C; Atum, Samir Vargas da Fonseca ; Freire, Renato Sanches ; Dias, Eustáquio Souza ; Zied, Diego Cunha
Source: Journal of Fungi. Unidade: IQ
Subjects: BACTÉRIAS, COGUMELOS COMESTÍVEIS
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ABNT
IOSSI, Matheus Rodrigo et al. Metaprofiling of the bacterial community in colonized compost extracts by Agaricus subrufescens. Journal of Fungi, v. 8, p. 1-13 art. 995, 2022Tradução . . Disponível em: https://doi.org/10.3390/jof8100995. Acesso em: 09 nov. 2024.
APA
Iossi, M. R., Palú, I. A., Soares, D. M., Vieira Junior, W. G., Alves, L. S., Stevani, C. V., et al. (2022). Metaprofiling of the bacterial community in colonized compost extracts by Agaricus subrufescens. Journal of Fungi, 8, 1-13 art. 995. doi:10.3390/jof8100995
NLM
Iossi MR, Palú IA, Soares DM, Vieira Junior WG, Alves LS, Stevani CV, Caitano CEC, Atum SV da F, Freire RS, Dias ES, Zied DC. Metaprofiling of the bacterial community in colonized compost extracts by Agaricus subrufescens [Internet]. Journal of Fungi. 2022 ; 8 1-13 art. 995.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/jof8100995
Vancouver
Iossi MR, Palú IA, Soares DM, Vieira Junior WG, Alves LS, Stevani CV, Caitano CEC, Atum SV da F, Freire RS, Dias ES, Zied DC. Metaprofiling of the bacterial community in colonized compost extracts by Agaricus subrufescens [Internet]. Journal of Fungi. 2022 ; 8 1-13 art. 995.[citado 2024 nov. 09 ] Available from: https://doi.org/10.3390/jof8100995
Artigo de periodico
Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer (2022)
Selani, Miriam Mabel; Ramos, Paulo Henrique Bertucci ; Patinho, Iliani ; França, Fabiana; Harada-Padermo, Samara dos Santos ; Contreras-Castillo, Carmen Josefina ; Saldaña, Erick
Source: Meat Science. Unidades: ESALQ, FEA
Subjects: ANÁLISE DE CONGLOMERADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, ROTULAGEM DE ALIMENTOS, SÓDIO
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ABNT
SELANI, Miriam Mabel et al. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, v. 185, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108720. Acesso em: 09 nov. 2024.
APA
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. dos S., Contreras-Castillo, C. J., & Saldaña, E. (2022). Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, 185, 1-10. doi:10.1016/j.meatsci.2021.108720
NLM
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Vancouver
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720
Artigo de periodico
Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil (2022)
Aranha, Guilherme Mauro; Contato, Alex Graça; Salgado, José Carlos dos Santos; Oliveira, Tássio Brito de ; Retamiro, Karina Miyuki; Ortolan, Guilherme Guimarães; Crevelin, Eduardo José ; Nakamura, Celso Vataru; Moraes, Luiz Alberto Beraldo de ; Peralta, Rosane Marina; Polizeli, Maria De Lourdes Teixeira De Moraes
Source: Brazilian Journal of Microbiology. Unidades: FFCLRP, FMRP
Subjects: COGUMELOS COMESTÍVEIS, ANTIOXIDANTES, CITOTOXICIDADE IMUNOLÓGICA, COMPOSTOS FENÓLICOS
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ABNT
ARANHA, Guilherme Mauro et al. Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil. Brazilian Journal of Microbiology, v. 53, p. 349-358, 2022Tradução . . Disponível em: https://doi.org/10.1007/s42770-021-00670-5. Acesso em: 09 nov. 2024.
APA
Aranha, G. M., Contato, A. G., Salgado, J. C. dos S., Oliveira, T. B. de, Retamiro, K. M., Ortolan, G. G., et al. (2022). Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil. Brazilian Journal of Microbiology, 53, 349-358. doi:10.1007/s42770-021-00670-5
NLM
Aranha GM, Contato AG, Salgado JC dos S, Oliveira TB de, Retamiro KM, Ortolan GG, Crevelin EJ, Nakamura CV, Moraes LAB de, Peralta RM, Polizeli MDLTDM. Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 349-358.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-021-00670-5
Vancouver
Aranha GM, Contato AG, Salgado JC dos S, Oliveira TB de, Retamiro KM, Ortolan GG, Crevelin EJ, Nakamura CV, Moraes LAB de, Peralta RM, Polizeli MDLTDM. Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 349-358.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s42770-021-00670-5
Artigo de periodico
By-Products as substrates for production of selenium-enriched Pleurotus ostreatus mushrooms (2022)
Souza, Diene France de; Silva, Marliane de Cássia Soares da ; Alves, Maiane de Paula ; Fuentes, Dairon Pérez; Porto, Lucas Eduardo Oliveira; Oliveira, Pedro Vitoriano de ; Kasuya, Maria Catarina Megumi ; Eller, Monique Renon
Source: Waste and Biomass Valorization. Unidade: IQ
Subjects: COGUMELOS COMESTÍVEIS, SELÊNIO, BAGAÇOS, CANA-DE-AÇÚCAR, LIMA, SUBPRODUTOS AGRÍCOLAS
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ABNT
SOUZA, Diene France de et al. By-Products as substrates for production of selenium-enriched Pleurotus ostreatus mushrooms. Waste and Biomass Valorization, v. 13, p. 989–1001, 2022Tradução . . Disponível em: https://doi.org/10.1007/s12649-021-01586-9. Acesso em: 09 nov. 2024.
APA
Souza, D. F. de, Silva, M. de C. S. da, Alves, M. de P., Fuentes, D. P., Porto, L. E. O., Oliveira, P. V. de, et al. (2022). By-Products as substrates for production of selenium-enriched Pleurotus ostreatus mushrooms. Waste and Biomass Valorization, 13, 989–1001. doi:10.1007/s12649-021-01586-9
NLM
Souza DF de, Silva M de CS da, Alves M de P, Fuentes DP, Porto LEO, Oliveira PV de, Kasuya MCM, Eller MR. By-Products as substrates for production of selenium-enriched Pleurotus ostreatus mushrooms [Internet]. Waste and Biomass Valorization. 2022 ; 13 989–1001.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s12649-021-01586-9
Vancouver
Souza DF de, Silva M de CS da, Alves M de P, Fuentes DP, Porto LEO, Oliveira PV de, Kasuya MCM, Eller MR. By-Products as substrates for production of selenium-enriched Pleurotus ostreatus mushrooms [Internet]. Waste and Biomass Valorization. 2022 ; 13 989–1001.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s12649-021-01586-9
Artigo de periodico
Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future (2021)
Zied, Diego Cunha ; Vieira Junior, Wagner G ; Soares, Douglas Moraes Mendel; Stevani, Cassius Vinicius ; Dias, Eustáquio Souza ; Iossi, Matheus R; Giménez, Arturo Pardo
Source: Mycological Progress. Unidade: IQ
Assunto: COGUMELOS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZIED, Diego Cunha et al. Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future. Mycological Progress, v. 20, p. 953–966, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11557-021-01711-x. Acesso em: 09 nov. 2024.
APA
Zied, D. C., Vieira Junior, W. G., Soares, D. M. M., Stevani, C. V., Dias, E. S., Iossi, M. R., & Giménez, A. P. (2021). Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future. Mycological Progress, 20, 953–966. doi:10.1007/s11557-021-01711-x
NLM
Zied DC, Vieira Junior WG, Soares DMM, Stevani CV, Dias ES, Iossi MR, Giménez AP. Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future [Internet]. Mycological Progress. 2021 ; 20 953–966.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s11557-021-01711-x
Vancouver
Zied DC, Vieira Junior WG, Soares DMM, Stevani CV, Dias ES, Iossi MR, Giménez AP. Overview of four Agaricus subrufescens strains used in the last 15 years in Brazil and other countries and current potential materials for the future [Internet]. Mycological Progress. 2021 ; 20 953–966.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1007/s11557-021-01711-x
Artigo de periodico
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger (2021)
Patinho, Iliani ; Selani, Miriam Mabel; Saldaña, Erick; Bortoluzzi, Ana Clara Teixeira; Rios-Mera, Juan Dario ; Silva, Claudia Maria da; Kushida, Marta Mitsui; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, v. 172, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108307. Acesso em: 09 nov. 2024.
APA
Patinho, I., Selani, M. M., Saldaña, E., Bortoluzzi, A. C. T., Rios-Mera, J. D., Silva, C. M. da, et al. (2021). Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, 172, 1-9. doi:10.1016/j.meatsci.2020.108307
NLM
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Vancouver
Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, Silva CM da, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger [Internet]. Meat Science. 2021 ; 172 1-9.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108307
Tese (Doutorado)
Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproducts (2021)
Padermo, Samara dos Santos Harada; Silva, Ana Carolina Conti e (Orientador); Vieira, Thais Maria Ferreira de Souza (Orientador)
Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, HAMBÚRGUER, SÓDIO, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADERMO, Samara dos Santos Harada. Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproducts. 2021. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2021. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-30032021-152800/. Acesso em: 09 nov. 2024.
APA
Padermo, S. dos S. H. (2021). Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproducts (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-30032021-152800/
NLM
Padermo S dos SH. Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproducts [Internet]. 2021 ;[citado 2024 nov. 09 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-30032021-152800/
Vancouver
Padermo S dos SH. Development and application of flavor enhancer ingredient from shiitake mushroom (Lentinula edodes) byproducts [Internet]. 2021 ;[citado 2024 nov. 09 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-30032021-152800/
Artigo de periodico
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks (2021)
Harada-Padermo, Samara dos Santos ; Dias-Faceto, Liara Silva; Selani, Miriam Mabel; Conti-Silva, Ana Carolina; Vieira, Thais Maria Ferreira de Souza
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, EXTRUSÃO, MILHO, PERCEPÇÃO DO PALADAR, SÓDIO, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HARADA-PADERMO, Samara dos Santos et al. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, v. 138, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110806. Acesso em: 09 nov. 2024.
APA
Harada-Padermo, S. dos S., Dias-Faceto, L. S., Selani, M. M., Conti-Silva, A. C., & Vieira, T. M. F. de S. (2021). Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, 138, 1-7. doi:10.1016/j.lwt.2020.110806
NLM
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806
Vancouver
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806
Artigo de periodico
Evaluation of the antioxidant and antimicrobial activity of the culinary-medicinal mushroom lentinula boryana (Agaricomycetes) from Brazil (2021)
Contato, Alex Graça ; Aranha, Guilherme Mauro ; Abreu Filho, Benício Alves de; Peralta, Rosane Marina; Souza, Cristina Giatti Marques de
Source: International Journal of Medicinal Mushrooms. Unidades: FFCLRP, FMRP
Subjects: COGUMELOS COMESTÍVEIS, ANTI-INFECCIOSOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTATO, Alex Graça et al. Evaluation of the antioxidant and antimicrobial activity of the culinary-medicinal mushroom lentinula boryana (Agaricomycetes) from Brazil. International Journal of Medicinal Mushrooms, v. 23, n. 10, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1615/IntJMedMushrooms.2021039966. Acesso em: 09 nov. 2024.
APA
Contato, A. G., Aranha, G. M., Abreu Filho, B. A. de, Peralta, R. M., & Souza, C. G. M. de. (2021). Evaluation of the antioxidant and antimicrobial activity of the culinary-medicinal mushroom lentinula boryana (Agaricomycetes) from Brazil. International Journal of Medicinal Mushrooms, 23( 10), 1-7. doi:10.1615/IntJMedMushrooms.2021039966
NLM
Contato AG, Aranha GM, Abreu Filho BA de, Peralta RM, Souza CGM de. Evaluation of the antioxidant and antimicrobial activity of the culinary-medicinal mushroom lentinula boryana (Agaricomycetes) from Brazil [Internet]. International Journal of Medicinal Mushrooms. 2021 ; 23( 10): 1-7.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1615/IntJMedMushrooms.2021039966
Vancouver
Contato AG, Aranha GM, Abreu Filho BA de, Peralta RM, Souza CGM de. Evaluation of the antioxidant and antimicrobial activity of the culinary-medicinal mushroom lentinula boryana (Agaricomycetes) from Brazil [Internet]. International Journal of Medicinal Mushrooms. 2021 ; 23( 10): 1-7.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1615/IntJMedMushrooms.2021039966
Artigo de periodico
Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods (2021)
Patinho, Iliani ; Saldaña, Erick; Selani, Miriam Mabel; Teixeira, Ana Clara Bortoluzzi; Menegali, Beatriz Schmidt ; Merlo, Thais Cardoso; Rios-Mera, Juan Dario; Dargelio, Mariana Damiames Baccarin; Rodrigues, Heber; Castillo, Carmen Josefina Contreras
Source: Food Research International. Unidade: ESALQ
Subjects: COGUMELOS COMESTÍVEIS, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, ÍNDICE DE MASSA CORPORAL, REPRESENTAÇÕES SOCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, v. 147, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110551. Acesso em: 09 nov. 2024.
APA
Patinho, I., Saldaña, E., Selani, M. M., Teixeira, A. C. B., Menegali, B. S., Merlo, T. C., et al. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, 147, 1-10. doi:10.1016/j.foodres.2021.110551
NLM
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
Vancouver
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551
Artigo de periodico
Umami ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts (2020)
Padermo, Samara dos Santos Harada ; Faceto, Liara Silva Dias; Selani, Miriam Mabel ; Alvim, Izabela Dutra; Floh, Eny Iochevet Segal ; Macedo, Amanda Ferreira; Bogusz Junior, Stanislau ; Dias, Carlos Tadeu dos Santos ; Silva, Ana Carolina Conti e ; Vieira, Thais Maria Ferreira de Souza
Source: Food Research International. Unidades: IQSC, ESALQ, IB
Subjects: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, DESIDRATAÇÃO DE ALIMENTOS, NUCLEOTÍDEOS, PERCEPÇÃO DO PALADAR, RESÍDUOS INDUSTRIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADERMO, Samara dos Santos Harada et al. Umami ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts. Food Research International, v. 137, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109540. Acesso em: 09 nov. 2024.
APA
Padermo, S. dos S. H., Faceto, L. S. D., Selani, M. M., Alvim, I. D., Floh, E. I. S., Macedo, A. F., et al. (2020). Umami ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts. Food Research International, 137, 1-8. doi:10.1016/j.foodres.2020.109540
NLM
Padermo S dos SH, Faceto LSD, Selani MM, Alvim ID, Floh EIS, Macedo AF, Bogusz Junior S, Dias CT dos S, Silva ACC e, Vieira TMF de S. Umami ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts [Internet]. Food Research International. 2020 ; 137 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2020.109540
Vancouver
Padermo S dos SH, Faceto LSD, Selani MM, Alvim ID, Floh EIS, Macedo AF, Bogusz Junior S, Dias CT dos S, Silva ACC e, Vieira TMF de S. Umami ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts [Internet]. Food Research International. 2020 ; 137 1-8.[citado 2024 nov. 09 ] Available from: https://doi.org/10.1016/j.foodres.2020.109540
Dissertação (Mestrado)
Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporus (2020)
Patinho, Iliani; Castillo, Carmen Josefina Contreras (Orientador)
Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS, SATISFAÇÃO DO CONSUMIDOR, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani. Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporus. 2020. Dissertação (Mestrado) – Universidade de São Paulo, Piracicaba, 2020. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17032020-152953/. Acesso em: 09 nov. 2024.
APA
Patinho, I. (2020). Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporus (Dissertação (Mestrado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17032020-152953/
NLM
Patinho I. Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporus [Internet]. 2020 ;[citado 2024 nov. 09 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17032020-152953/
Vancouver
Patinho I. Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo Agaricus bisporus [Internet]. 2020 ;[citado 2024 nov. 09 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17032020-152953/

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