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Artigo de periodico-carta/editorial
Design and development of robust and precision personalized medicine. [Opinion] (2024)
Goswami, Anamitra; Sil, Moumita; Ratnaparkhi, Prashant; Goswami, Arunava; Mukherjee Nabanita; Polikarpov, Igor
Source: Current Science. Unidade: IFSC
Subjects: APRENDIZADO COMPUTACIONAL, AVALIAÇÃO DE TECNOLOGIAS DA SAÚDE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOSWAMI, Anamitra et al. Design and development of robust and precision personalized medicine. [Opinion]. Current Science. Bangalore: Instituto de Física de São Carlos, Universidade de São Paulo. Disponível em: https://doi.org/10.1126/science.adm9218. Acesso em: 05 jul. 2024. , 2024
APA
Goswami, A., Sil, M., Ratnaparkhi, P., Goswami, A., Mukherjee Nabanita,, & Polikarpov, I. (2024). Design and development of robust and precision personalized medicine. [Opinion]. Current Science. Bangalore: Instituto de Física de São Carlos, Universidade de São Paulo. doi:10.1126/science.adm9218
NLM
Goswami A, Sil M, Ratnaparkhi P, Goswami A, Mukherjee Nabanita, Polikarpov I. Design and development of robust and precision personalized medicine. [Opinion] [Internet]. Current Science. 2024 ; 126( 1): 149-150.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1126/science.adm9218
Vancouver
Goswami A, Sil M, Ratnaparkhi P, Goswami A, Mukherjee Nabanita, Polikarpov I. Design and development of robust and precision personalized medicine. [Opinion] [Internet]. Current Science. 2024 ; 126( 1): 149-150.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1126/science.adm9218
Artigo de periodico
Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) (2018)
Paula, Roberta Lopes de; Maniglia, Bianca Chieregato ; Assis, Odílio Benedito Garrido de ; Tapia-Blacido, Delia Rita
Source: Journal of Food Science and Technology. Unidades: FFCLRP, IQSC, EP
Subjects: RESÍDUOS AGRÍCOLAS, BANANA, AÇAFRÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAULA, Roberta Lopes de et al. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, v. 55, n. 8, p. 3212-3220, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3252-5. Acesso em: 05 jul. 2024.
APA
Paula, R. L. de, Maniglia, B. C., Assis, O. B. G. de, & Tapia-Blacido, D. R. (2018). Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, 55( 8), 3212-3220. doi:10.1007/s13197-018-3252-5
NLM
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1007/s13197-018-3252-5
Vancouver
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1007/s13197-018-3252-5
Artigo de periodico
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Tonin, Fernando Gustavo; Lima, César Gonçalves de; Pugine, Silvana Marina Piccoli; Munekata, Paulo Eduardo Sichetti; Lorenzo Rodríguez, José M; Melo, Mariza Pires de
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: PRODUTOS NATURAIS, ANTIOXIDANTES, CARNES E DERIVADOS, CORDEIROS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 05 jul. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 jul. 05 ] Available from: https://doi.org/10.1007/s13197-015-1994-x

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