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Filtros : "ESALQ-LAN" "PRESENZA, LEANDRO DA SILVA" "Holanda" Removidos: "Indexado no: CAB Abstracts" "Universidade Federal de Sergipe (UFS)" Limpar

Filtros

USP affiliated authors
- galvão, juliana antunes (~2)
- presenza, leandro da silva (~2)
- vieira, thais maria ferreira de souza (~2)
- fabricio, luis felipe de freitas (~1)
- teixeira, bianca ferraz (~1)
Date published
- 2023 (~1)
- 2022 (~1)
Subjects
- análise sensorial de alimentos (1)
- aveia (1)
- carne mecanicamente separada (1)
- compostos fenólicos (1)
- conservantes (1)

Artigo de periodico
Technological strategies for the use of plant-derived compounds in the preservation of fish products (2023)
Presenza, Leandro da Silva ; Teixeira, Bianca Ferraz ; Galvão, Juliana Antunes ; Vieira, Thais Maria Ferreira de Souza
Source: Food Chemistry. Unidade: ESALQ
Subjects: COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS, CONSERVANTES, ÓLEOS ESSENCIAIS, PESCADO, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRESENZA, Leandro da Silva et al. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, v. 419, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.136069. Acesso em: 16 nov. 2024.
APA
Presenza, L. da S., Teixeira, B. F., Galvão, J. A., & Vieira, T. M. F. de S. (2023). Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, 419, 1-12. doi:10.1016/j.foodchem.2023.136069
NLM
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Vancouver
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Artigo de periodico
Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger (2022)
Presenza, Leandro ; Fabrício, Luis Felipe de Freitas; Galvão, Juliana Antunes; Vieira, Thais Maria Ferreira de Souza
Source: LWT. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNE MECANICAMENTE SEPARADA, FARINHAS, AVEIA, FÉCULA, MANDIOCA, HAMBÚRGUER, TAMBAQUI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRESENZA, Leandro et al. Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger. LWT, v. 156, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.113008. Acesso em: 16 nov. 2024.
APA
Presenza, L., Fabrício, L. F. de F., Galvão, J. A., & Vieira, T. M. F. de S. (2022). Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger. LWT, 156, 1-10. doi:10.1016/j.lwt.2021.113008
NLM
Presenza L, Fabrício LF de F, Galvão JA, Vieira TMF de S. Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger [Internet]. LWT. 2022 ; 156 1-10.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2021.113008
Vancouver
Presenza L, Fabrício LF de F, Galvão JA, Vieira TMF de S. Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger [Internet]. LWT. 2022 ; 156 1-10.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2021.113008

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