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Artigo de periodico
The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats (2024)
Moya, Amanda Maria Tomazini Munhoz; Alexandrino, Thaís Dolfini; Morari, Joseane; Reguengo, Livia Mateus; Velloso, Licio Augusto; Leal, Raquel Franco; Bogusz Junior, Stanislau ; Pereira, Ana Paula Aparecida; Pastore, Glaucia Maria; Bicas, Juliano Lemos; Cazarin, Cinthia Baú Betim
Source: Foods. Unidade: IQSC
Subjects: ENTEROPATIAS INFLAMATÓRIAS, COLITE ULCERATIVA
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ABNT
MOYA, Amanda Maria Tomazini Munhoz et al. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats. Foods, v. 13, p. 2949, 2024Tradução . . Disponível em: https://doi.org/10.3390/ foods13182949. Acesso em: 06 nov. 2024.
APA
Moya, A. M. T. M., Alexandrino, T. D., Morari, J., Reguengo, L. M., Velloso, L. A., Leal, R. F., et al. (2024). The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats. Foods, 13, 2949. doi:10.3390/ foods13182949
NLM
Moya AMTM, Alexandrino TD, Morari J, Reguengo LM, Velloso LA, Leal RF, Bogusz Junior S, Pereira APA, Pastore GM, Bicas JL, Cazarin CBB. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats [Internet]. Foods. 2024 ;13 2949.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/ foods13182949
Vancouver
Moya AMTM, Alexandrino TD, Morari J, Reguengo LM, Velloso LA, Leal RF, Bogusz Junior S, Pereira APA, Pastore GM, Bicas JL, Cazarin CBB. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats [Internet]. Foods. 2024 ;13 2949.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/ foods13182949
Artigo de periodico
Impact of micronized salt in reducing the sodium content in fresh sausages (2024)
Araújo, Chimenes Darlan Leal de ; Krauskopf, Monique Marcondes ; Manzi, João Antônio Manzi ; Barbosa, José Andrew de Lira ; Cavalcante, Cecylyana Leite; Feltre, Gabriela ; Rios-Mera, Juan Dario ; Saldaña, Erick ; Contreras Castillo, Carmen Josefina
Source: Foods. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR, EMBUTIDOS, SAL (CONDIMENTO), SÓDIO, TEXTURA
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ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, v. 13, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13030459. Acesso em: 06 nov. 2024.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. M., Barbosa, J. A. de L., Cavalcante, C. L., Feltre, G., et al. (2024). Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, 13, 1-11. doi:10.3390/foods13030459
NLM
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13030459
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13030459
Artigo de periodico
Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments (2024)
Albuquerque, Tatiane Mendonça Nogueira Carneiro de ; Campos, Gabriela Zampieri ; d'Ovidio, Loredana ; Pinto, Uelinton Manoel ; Sobral, Paulo José do Amaral ; Galvão, Julia Arantes
Source: Foods. Unidades: FCF, FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, QUEIJO, SEGURANÇA ALIMENTAR
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ABNT
ALBUQUERQUE, Tatiane Mendonça Nogueira Carneiro de et al. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments. Foods, v. 13, n. 11, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13111644. Acesso em: 06 nov. 2024.
APA
Albuquerque, T. M. N. C. de, Campos, G. Z., d'Ovidio, L., Pinto, U. M., Sobral, P. J. do A., & Galvão, J. A. (2024). Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments. Foods, 13( 11), 1-15. doi:10.3390/foods13111644
NLM
Albuquerque TMNC de, Campos GZ, d'Ovidio L, Pinto UM, Sobral PJ do A, Galvão JA. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments [Internet]. Foods. 2024 ; 13( 11): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13111644
Vancouver
Albuquerque TMNC de, Campos GZ, d'Ovidio L, Pinto UM, Sobral PJ do A, Galvão JA. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments [Internet]. Foods. 2024 ; 13( 11): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13111644
Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 06 nov. 2024.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract (2023)
Gotardo, Luciana Ruggeri Menezes ; Carvalho, Francisco Allan Leandro de; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Silvia ; Alencar, Severino Mathias de ; Oliveira, Alessandra Lopes de ; Trindade, Marco Antonio
Source: Foods. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CORDEIROS, MICROBIOLOGIA DE ALIMENTOS, OXIDAÇÃO, PRÓPOLIS, REFRIGERAÇÃO, SALSICHA, SÓDIO, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
GOTARDO, Luciana Ruggeri Menezes et al. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12244419. Acesso em: 06 nov. 2024.
APA
Gotardo, L. R. M., Carvalho, F. A. L. de, Quirino, D. J. G., Favaro-Trindade, C. S., Alencar, S. M. de, Oliveira, A. L. de, & Trindade, M. A. (2023). Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, 12, 1-17. doi:10.3390/foods12244419
NLM
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12244419
Vancouver
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12244419
Artigo de periodico
Plant-based fermented beverages: development and characterization (2023)
Deziderio, Marcela Aparecida ; Souza, Handray Fernandes de ; Kamimura, Eliana Setsuko ; Petrus, Rodrigo Rodrigues
Source: Foods. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, FERMENTAÇÃO, BACTÉRIAS LÁTICAS
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ABNT
DEZIDERIO, Marcela Aparecida et al. Plant-based fermented beverages: development and characterization. Foods, v. 12, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12224128. Acesso em: 06 nov. 2024.
APA
Deziderio, M. A., Souza, H. F. de, Kamimura, E. S., & Petrus, R. R. (2023). Plant-based fermented beverages: development and characterization. Foods, 12, 1-14. doi:10.3390/foods12224128
NLM
Deziderio MA, Souza HF de, Kamimura ES, Petrus RR. Plant-based fermented beverages: development and characterization [Internet]. Foods. 2023 ; 12 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12224128
Vancouver
Deziderio MA, Souza HF de, Kamimura ES, Petrus RR. Plant-based fermented beverages: development and characterization [Internet]. Foods. 2023 ; 12 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12224128
Artigo de periodico
Online Extraction Followed by LC–MS/MS Analysis of Lipids in Natural Samples: A Proof-of-Concept Profiling Lecithin in Seeds (2023)
Borsatto, João Victor Bassolli ; Maciel, Edvaldo Vasconcelos Soares ; Cifuentes, Alejandro; Lanças, Fernando Mauro
Source: Foods. Unidade: IQSC
Subjects: LIPÍDEOS, LECITINAS, SEMENTES
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ABNT
BORSATTO, João Victor Bassolli et al. Online Extraction Followed by LC–MS/MS Analysis of Lipids in Natural Samples: A Proof-of-Concept Profiling Lecithin in Seeds. Foods, v. 12, p. 281, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12020281. Acesso em: 06 nov. 2024.
APA
Borsatto, J. V. B., Maciel, E. V. S., Cifuentes, A., & Lanças, F. M. (2023). Online Extraction Followed by LC–MS/MS Analysis of Lipids in Natural Samples: A Proof-of-Concept Profiling Lecithin in Seeds. Foods, 12, 281. doi:10.3390/foods12020281
NLM
Borsatto JVB, Maciel EVS, Cifuentes A, Lanças FM. Online Extraction Followed by LC–MS/MS Analysis of Lipids in Natural Samples: A Proof-of-Concept Profiling Lecithin in Seeds [Internet]. Foods. 2023 ;12 281.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12020281
Vancouver
Borsatto JVB, Maciel EVS, Cifuentes A, Lanças FM. Online Extraction Followed by LC–MS/MS Analysis of Lipids in Natural Samples: A Proof-of-Concept Profiling Lecithin in Seeds [Internet]. Foods. 2023 ;12 281.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12020281
Artigo de periodico
Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study (2023)
Silva, Anna Paula de Souza ; Camargo, Adriano Costa de; Lazarini, Josy Goldoni; Franchin, Marcelo ; Sardi, Janaina de Cassia Orlandi; Rosalen, Pedro Luiz ; Alencar, Severino Matias de
Source: Foods. Unidade: ESALQ
Subjects: AÇAÍ, AGENTES ANTIMICROBIANOS, ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, ESPECTROMETRIA DE MASSAS, FARELOS, POLIFENÓIS
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ABNT
SILVA, Anna Paula de Souza et al. Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study. Foods, v. 12, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12010086. Acesso em: 06 nov. 2024.
APA
Silva, A. P. de S., Camargo, A. C. de, Lazarini, J. G., Franchin, M., Sardi, J. de C. O., Rosalen, P. L., & Alencar, S. M. de. (2023). Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study. Foods, 12, 1-18. doi:10.3390/foods12010086
NLM
Silva AP de S, Camargo AC de, Lazarini JG, Franchin M, Sardi J de CO, Rosalen PL, Alencar SM de. Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study [Internet]. Foods. 2023 ; 12 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12010086
Vancouver
Silva AP de S, Camargo AC de, Lazarini JG, Franchin M, Sardi J de CO, Rosalen PL, Alencar SM de. Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study [Internet]. Foods. 2023 ; 12 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12010086
Artigo de periodico
Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes (2023)
Cipriano, Patriciani Estela ; Silva, Rodrigo Fonseca da ; Oliveira, Cynthia de ; Lima, Alexandre Boari de; Martins, Fabio Aurélio Dias; Celante, Gizele; Santos, Alcindo Aparecido dos ; Archilha, Marcos Vinicio Lopes Rodrigues; Botelho, Marcos Felipe Pinatto ; Faquin, Valdemar; Guilherme, Luiz Roberto Guimarães
Source: Foods. Unidade: IQ
Subjects: SEGURANÇA ALIMENTAR, COMPOSIÇÃO DE ALIMENTOS
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ABNT
CIPRIANO, Patriciani Estela et al. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes. Foods, v. 12, p. 1-20 art. 2034, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12102034. Acesso em: 06 nov. 2024.
APA
Cipriano, P. E., Silva, R. F. da, Oliveira, C. de, Lima, A. B. de, Martins, F. A. D., Celante, G., et al. (2023). Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes. Foods, 12, 1-20 art. 2034. doi:10.3390/foods12102034
NLM
Cipriano PE, Silva RF da, Oliveira C de, Lima AB de, Martins FAD, Celante G, Santos AA dos, Archilha MVLR, Botelho MFP, Faquin V, Guilherme LRG. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes [Internet]. Foods. 2023 ; 12 1-20 art. 2034.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12102034
Vancouver
Cipriano PE, Silva RF da, Oliveira C de, Lima AB de, Martins FAD, Celante G, Santos AA dos, Archilha MVLR, Botelho MFP, Faquin V, Guilherme LRG. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes [Internet]. Foods. 2023 ; 12 1-20 art. 2034.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12102034
Artigo de periodico
Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste (2023)
Pinho, Lorena Silva ; Patel, Bhavesh K.; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, ALIMENTOS FUNCIONAIS, AVEIA
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ABNT
PINHO, Lorena Silva et al. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, v. 12, n. 6, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061170. Acesso em: 06 nov. 2024.
APA
Pinho, L. S., Patel, B. K., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, 12( 6), 1-16. doi:10.3390/foods12061170
NLM
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12061170
Vancouver
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12061170
Artigo de periodico
Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells (2023)
Soares, Ingrid Denardi ; Cirilo, Marcela Eduarda Marchi; Junqueira, Isabela Gayola ; Vanin, Fernanda Maria ; Rodrigues, Christianne Elisabete da Costa
Source: Foods. Unidade: FZEA
Subjects: CACAU, SUBPRODUTOS AGRÍCOLAS, ALIMENTOS FORTIFICADOS, FIBRAS NA DIETA, PROTEÍNAS DE PLANTAS
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ABNT
SOARES, Ingrid Denardi et al. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells. Foods, v. 12, n. 3, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12030436. Acesso em: 06 nov. 2024.
APA
Soares, I. D., Cirilo, M. E. M., Junqueira, I. G., Vanin, F. M., & Rodrigues, C. E. da C. (2023). Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells. Foods, 12( 3), 1-15. doi:10.3390/foods12030436
NLM
Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CE da C. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells [Internet]. Foods. 2023 ; 12( 3): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12030436
Vancouver
Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CE da C. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells [Internet]. Foods. 2023 ; 12( 3): 1-15.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12030436
Artigo de periodico
Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects (2023)
Finger, Jéssica Aragão Freire Ferreira ; Santos, Isabela Maria; Silva, Guilherme A; Bernardino, Mariana Calado; Pinto, Uelinton Manoel ; Maffei, Daniele Fernanda
Source: Foods. Unidades: FCF, ESALQ, FSP
Subjects: SEGURANÇA ALIMENTAR, HORTALIÇAS, PROCESSAMENTO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, SEGURANÇA ALIMENTAR, HIGIENE DE ALIMENTOS
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ABNT
FINGER, Jéssica Aragão Freire Ferreira et al. Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12112259. Acesso em: 06 nov. 2024.
APA
Finger, J. A. F. F., Santos, I. M., Silva, G. A., Bernardino, M. C., Pinto, U. M., & Maffei, D. F. (2023). Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects. Foods, 12, 1-17. doi:10.3390/foods12112259
NLM
Finger JAFF, Santos IM, Silva GA, Bernardino MC, Pinto UM, Maffei DF. Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12112259
Vancouver
Finger JAFF, Santos IM, Silva GA, Bernardino MC, Pinto UM, Maffei DF. Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12112259
Artigo de periodico
Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Source: Foods. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, POLISSACARÍDEOS, PROTEÍNAS, BIOPOLÍMEROS, MICROENCAPSULAÇÃO
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, v. 12, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12193602. Acesso em: 06 nov. 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, 12, 1-23. doi:10.3390/foods12193602
NLM
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12193602
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12193602
Artigo de periodico
Cassava starch films containing quinoa starch nanocrystals: physical and surface properties (2023)
Velásquez Castillo, Lía Ethel; Leite, Mariani Agostinetto; Aredo Tisnado, Victor Jesús; Ditchfield, Cynthia ; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUINOA
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ABNT
VELÁSQUEZ CASTILLO, Lía Ethel et al. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, v. 12, n. 3, p. 1-18, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12030576. Acesso em: 06 nov. 2024.
APA
Velásquez Castillo, L. E., Leite, M. A., Aredo Tisnado, V. J., Ditchfield, C., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Cassava starch films containing quinoa starch nanocrystals: physical and surface properties. Foods, 12( 3), 1-18. doi:10.3390/foods12030576
NLM
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12030576
Vancouver
Velásquez Castillo LE, Leite MA, Aredo Tisnado VJ, Ditchfield C, Sobral PJ do A, Moraes ICF. Cassava starch films containing quinoa starch nanocrystals: physical and surface properties [Internet]. Foods. 2023 ; 12( 3): 1-18.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods12030576
Artigo de periodico
Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling (2022)
Pinho, Lorena Silva ; Lima, Priscilla Magalhães de; Sá, Samuel Henrique Gomes de; Chen, Da; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, GUARANÁ, ANTIOXIDANTES, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. Foods, v. 11, p. 1-21, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11172557. Acesso em: 06 nov. 2024.
APA
Pinho, L. S., Lima, P. M. de, Sá, S. H. G. de, Chen, D., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2022). Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling. Foods, 11, 1-21. doi:10.3390/foods11172557
NLM
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. Foods. 2022 ; 11 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172557
Vancouver
Pinho LS, Lima PM de, Sá SHG de, Chen D, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Encapsulation of rich-carotenoids extract from guaraná (Paullinia cupana) byproduct by a combination of spray drying and spray chilling [Internet]. Foods. 2022 ; 11 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172557
Artigo de periodico
Consumers’ understanding of ultra-processed foods (2022)
Santos, Juliana Sarmiento dos; Souza, Melissa do Nascimento Bispo de; Araujo, Lydia S; Pion, Juliana Maria Vanin; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Source: Foods. Unidade: FZEA
Subjects: ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, CONSUMIDOR, ALIMENTAÇÃO INFANTIL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Juliana Sarmiento dos et al. Consumers’ understanding of ultra-processed foods. Foods, v. 11, n. 9, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11091359. Acesso em: 06 nov. 2024.
APA
Santos, J. S. dos, Souza, M. do N. B. de, Araujo, L. S., Pion, J. M. V., Carvalho, R. A. de, & Vanin, F. M. (2022). Consumers’ understanding of ultra-processed foods. Foods, 11( 9), 1-13. doi:10.3390/foods11091359
NLM
Santos JS dos, Souza M do NB de, Araujo LS, Pion JMV, Carvalho RA de, Vanin FM. Consumers’ understanding of ultra-processed foods [Internet]. Foods. 2022 ; 11( 9): 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11091359
Vancouver
Santos JS dos, Souza M do NB de, Araujo LS, Pion JMV, Carvalho RA de, Vanin FM. Consumers’ understanding of ultra-processed foods [Internet]. Foods. 2022 ; 11( 9): 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11091359
Artigo de periodico
Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study (2022)
Hatjiathanassiadou, Maria ; Seabra, Larissa Mont\2019Alverne Jucá; Souza, Camila Valdejane Silva de; Vale, Diôgo ; Dantas, Natalie Marinho ; Batista, Yasmim Bezerra; Marchioni, Dirce Maria Lobo ; Lima, Severina Carla Vieira Cunha ; Lyra, Clélia de Oliveira ; Rolim, Priscilla Moura
Source: Foods. Unidade: FSP
Subjects: CONSUMO DE ALIMENTOS, SUSTENTABILIDADE, DIETA, IMPACTOS AMBIENTAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HATJIATHANASSIADOU, Maria et al. Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study. Foods, v. 11, n. 23, p. art. 3842 [20], 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11233842. Acesso em: 06 nov. 2024.
APA
Hatjiathanassiadou, M., Seabra, L. M. \2019A. J., Souza, C. V. S. de, Vale, D., Dantas, N. M., Batista, Y. B., et al. (2022). Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study. Foods, 11( 23), art. 3842 [20]. doi:10.3390/foods11233842
NLM
Hatjiathanassiadou M, Seabra LM\2019AJ, Souza CVS de, Vale D, Dantas NM, Batista YB, Marchioni DML, Lima SCVC, Lyra C de O, Rolim PM. Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study [Internet]. Foods. 2022 ;11( 23): art. 3842 [20].[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11233842
Vancouver
Hatjiathanassiadou M, Seabra LM\2019AJ, Souza CVS de, Vale D, Dantas NM, Batista YB, Marchioni DML, Lima SCVC, Lyra C de O, Rolim PM. Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study [Internet]. Foods. 2022 ;11( 23): art. 3842 [20].[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11233842
Artigo de periodico
Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs (2022)
Rodrigues, Isabela ; Magalhães, Danielle Rodrigues; Trindade, Marco Antonio
Source: Foods. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SÓDIO, SALSICHA, ANÁLISE SENSORIAL DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Isabela e MAGALHÃES, Danielle Rodrigues e TRINDADE, Marco Antonio. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs. Foods, v. 11, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11030269. Acesso em: 06 nov. 2024.
APA
Rodrigues, I., Magalhães, D. R., & Trindade, M. A. (2022). Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs. Foods, 11, 1-6. doi:10.3390/foods11030269
NLM
Rodrigues I, Magalhães DR, Trindade MA. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs [Internet]. Foods. 2022 ; 11 1-6.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11030269
Vancouver
Rodrigues I, Magalhães DR, Trindade MA. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs [Internet]. Foods. 2022 ; 11 1-6.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11030269
Artigo de periodico
Phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion (2022)
Esperança, Eduardo de Souza ; Bonatto, Mariane Soares; Silva, Karen Cristina Guedes; Shimamoto, Gustavo Giraldi; Tubino, Matthieu; Costa, Mariana Conceição ; Rodrigues, Christianne Elisabete da Costa ; Meirelles, Antonio José de Almeida; Sato, Ana Carla Kawazoe; Maximo, Guilherme José
Source: Foods. Unidade: FZEA
Subjects: EQUILÍBRIO SÓLIDO-LÍQUIDO, CRISTAIS LÍQUIDOS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESPERANÇA, Eduardo de Souza et al. Phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion. Foods, v. 11, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11223629. Acesso em: 06 nov. 2024.
APA
Esperança, E. de S., Bonatto, M. S., Silva, K. C. G., Shimamoto, G. G., Tubino, M., Costa, M. C., et al. (2022). Phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion. Foods, 11, 1-14. doi:10.3390/foods11223629
NLM
Esperança E de S, Bonatto MS, Silva KCG, Shimamoto GG, Tubino M, Costa MC, Rodrigues CE da C, Meirelles AJ de A, Sato ACK, Maximo GJ. Phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11223629
Vancouver
Esperança E de S, Bonatto MS, Silva KCG, Shimamoto GG, Tubino M, Costa MC, Rodrigues CE da C, Meirelles AJ de A, Sato ACK, Maximo GJ. Phytosterols and γ-oryzanol as cholesterol solid phase modifiers during digestion [Internet]. Foods. 2022 ; 11 1-14.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11223629
Artigo de periodico
Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential (2022)
Taver, Isabela Barroso ; Spricigo, Poliana Cristina ; Bremer Neto, Horst ; Alencar, Severino Matias de ; Massarioli, Adna Prado ; Jacomino, Angelo Pedro
Source: Foods. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CAMBUCI, CAROTENOIDES, COMPOSIÇÃO DE ALIMENTOS, COMPOSTOS FENÓLICOS, UVAIA, VITAMINA C
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAVER, Isabela Barroso et al. Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods, v. 11, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11172612. Acesso em: 06 nov. 2024.
APA
Taver, I. B., Spricigo, P. C., Bremer Neto, H., Alencar, S. M. de, Massarioli, A. P., & Jacomino, A. P. (2022). Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods, 11, 1-13. doi:10.3390/foods11172612
NLM
Taver IB, Spricigo PC, Bremer Neto H, Alencar SM de, Massarioli AP, Jacomino AP. Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential [Internet]. Foods. 2022 ; 11 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172612
Vancouver
Taver IB, Spricigo PC, Bremer Neto H, Alencar SM de, Massarioli AP, Jacomino AP. Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential [Internet]. Foods. 2022 ; 11 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods11172612

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