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Trabalho de evento-resumo
Dual-responsive polymersomes as chemotherapeutic drug nanocarriers for the co-delivery of vemurafenib and doxorubicin (2022)
D'Angelo, Natália Aimée ; Rangel-Yagui, Carlota de Oliveira ; Lopes, André Moreni
Source: Abstract Book. Conference titles: Annual Meeting of the Brazilian Society for Biochemistry and Molecular Biology/SBBq. Unidade: FCF
Assunto: QUIMIOTERÁPICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
D'ANGELO, Natália Aimée e RANGEL-YAGUI, Carlota de Oliveira e LOPES, André Moreni. Dual-responsive polymersomes as chemotherapeutic drug nanocarriers for the co-delivery of vemurafenib and doxorubicin. 2022, Anais.. São Paulo: Sociedade Brasileira de Bioquímica e Biologia Molecular, 2022. Disponível em: https://www2.sbbq.org.br/reuniao/2022/images/livro_completo.pdf. Acesso em: 09 maio 2024.
APA
D'Angelo, N. A., Rangel-Yagui, C. de O., & Lopes, A. M. (2022). Dual-responsive polymersomes as chemotherapeutic drug nanocarriers for the co-delivery of vemurafenib and doxorubicin. In Abstract Book. São Paulo: Sociedade Brasileira de Bioquímica e Biologia Molecular. Recuperado de https://www2.sbbq.org.br/reuniao/2022/images/livro_completo.pdf
NLM
D'Angelo NA, Rangel-Yagui C de O, Lopes AM. Dual-responsive polymersomes as chemotherapeutic drug nanocarriers for the co-delivery of vemurafenib and doxorubicin [Internet]. Abstract Book. 2022 ;[citado 2024 maio 09 ] Available from: https://www2.sbbq.org.br/reuniao/2022/images/livro_completo.pdf
Vancouver
D'Angelo NA, Rangel-Yagui C de O, Lopes AM. Dual-responsive polymersomes as chemotherapeutic drug nanocarriers for the co-delivery of vemurafenib and doxorubicin [Internet]. Abstract Book. 2022 ;[citado 2024 maio 09 ] Available from: https://www2.sbbq.org.br/reuniao/2022/images/livro_completo.pdf
Trabalho de evento-resumo
Structural evaluation of ice cream produced with cupuassu fat through rheology (2012)
Su, Fernando; Lannes, Suzana Caetano da Silva
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
Subjects: SORVETE, CUPUAÇU
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SU, Fernando e LANNES, Suzana Caetano da Silva. Structural evaluation of ice cream produced with cupuassu fat through rheology. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 09 maio 2024.
APA
Su, F., & Lannes, S. C. da S. (2012). Structural evaluation of ice cream produced with cupuassu fat through rheology. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM
Su F, Lannes SC da S. Structural evaluation of ice cream produced with cupuassu fat through rheology. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Vancouver
Su F, Lannes SC da S. Structural evaluation of ice cream produced with cupuassu fat through rheology. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Trabalho de evento-resumo
Structural evaluation of ice cream produced with palm fat through rheology (2012)
Su, Fernando; Lannes, Suzana Caetano da Silva
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
Subjects: REOLOGIA, SORVETE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SU, Fernando e LANNES, Suzana Caetano da Silva. Structural evaluation of ice cream produced with palm fat through rheology. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 09 maio 2024.
APA
Su, F., & Lannes, S. C. da S. (2012). Structural evaluation of ice cream produced with palm fat through rheology. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM
Su F, Lannes SC da S. Structural evaluation of ice cream produced with palm fat through rheology. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Vancouver
Su F, Lannes SC da S. Structural evaluation of ice cream produced with palm fat through rheology. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Trabalho de evento-resumo
Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter (2012)
Amaral, Alline Aurea do; Lannes, Suzana Caetano da Silva
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
Subjects: CUPUAÇU, CACAU
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARAL, Alline Aurea do e LANNES, Suzana Caetano da Silva. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 09 maio 2024.
APA
Amaral, A. A. do, & Lannes, S. C. da S. (2012). Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM
Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Vancouver
Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Trabalho de evento-resumo
Structural characteristics of chocolates (2012)
Amaral, Alline Aurea do; Perego, Patrizia; Converti, Attilio; Lannes, Suzana Caetano da Silva
Source: Abstract Book. Conference titles: International Symposium on Food Rheology and Structure. Unidade: FCF
Subjects: CHOCOLATE, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARAL, Alline Aurea do et al. Structural characteristics of chocolates. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 09 maio 2024.
APA
Amaral, A. A. do, Perego, P., Converti, A., & Lannes, S. C. da S. (2012). Structural characteristics of chocolates. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM
Amaral AA do, Perego P, Converti A, Lannes SC da S. Structural characteristics of chocolates. Abstract Book. 2012 ;[citado 2024 maio 09 ]
Vancouver
Amaral AA do, Perego P, Converti A, Lannes SC da S. Structural characteristics of chocolates. Abstract Book. 2012 ;[citado 2024 maio 09 ]

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