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Artigo de periodico
Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage (2023)
Coaguila Gonza, Milagros Maribel ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Sartori, Alan Giovanini de Oliveira ; Contreras Castillo, Carmen Josefina
Source: Food Research International. Unidades: FCF, ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CARNES E DERIVADOS, CONGELAMENTO, COR, GADO NELORE, OXIDAÇÃO, QUALIDADE DOS ALIMENTOS
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ABNT
COAGUILA GONZA, Milagros Maribel et al. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, v. 174, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113675. Acesso em: 17 nov. 2024.
APA
Coaguila Gonza, M. M., Cavalcante, C. L., Saldaña, E., Sartori, A. G. de O., & Contreras Castillo, C. J. (2023). Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage. Food Research International, 174, 1-11. doi:10.1016/j.foodres.2023.113675
NLM
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Vancouver
Coaguila Gonza MM, Cavalcante CL, Saldaña E, Sartori AG de O, Contreras Castillo CJ. Effect of ultimate pH on quality of aged Longissimus dorsi muscle of Zebu Nellore (Bos indicus) during long-term frozen storage [Internet]. Food Research International. 2023 ; 174 1-11.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2023.113675
Artigo de periodico
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder (2022)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Purgatto, Eduardo
Source: Future Foods. Unidades: ESALQ, FCF
Subjects: AROMATIZANTES, BEBIDAS, CACAU, CHOCOLATE, COMPOSTOS VOLÁTEIS, FARINHAS, JACA, SEMENTES, SUBPRODUTOS COMO ALIMENTO
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ABNT
SPADA, Fernanda Papa e ALENCAR, Severino Matias de e PURGATTO, Eduardo. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, v. 6, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2022.100158. Acesso em: 17 nov. 2024.
APA
Spada, F. P., Alencar, S. M. de, & Purgatto, E. (2022). Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, 6, 1-13. doi:10.1016/j.fufo.2022.100158
NLM
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Vancouver
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Artigo de periodico
Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing (2021)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Tanaka, Francisco Andre Ossamu ; Venturini, Anna Cecilia; Delgado, Eduardo Francisquine ; Contreras-Castillo, Carmen Josefina
Source: Food Research International. Unidades: ESALQ, FCF
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, EMBALAGENS DE ALIMENTOS, CARNES E DERIVADOS, ESTRESSE OXIDATIVO, GADO NELORE, METABOLISMO DE PROTEÍNA, VACAS
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ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110226. Acesso em: 17 nov. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Tanaka, F. A. O., Venturini, A. C., Delgado, E. F., & Contreras-Castillo, C. J. (2021). Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, 143, 1-10. doi:10.1016/j.foodres.2021.110226
NLM
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Tanaka FAO, Venturini AC, Delgado EF, Contreras-Castillo CJ. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing [Internet]. Food Research International. 2021 ; 143 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2021.110226
Artigo de periodico
Effects of electron beam irradiation on the bioactive components of goji-berry (2021)
Rodrigues, Flavio Thihara; Koike, Amanda C. Ramos; Silva, Pamela Galo da; Negrão, Bianca Guimarães; Alencar, Severino Matias de ; Mancini Filho, Jorge ; Villavicencio, Anna Lucia C.H.
Source: Radiation Physics and Chemistry. Unidades: ESALQ, FCF
Subjects: ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, FRUTAS, IRRADIAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
RODRIGUES, Flavio Thihara et al. Effects of electron beam irradiation on the bioactive components of goji-berry. Radiation Physics and Chemistry, v. 179, p. 1-5, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.radphyschem.2020.109144. Acesso em: 17 nov. 2024.
APA
Rodrigues, F. T., Koike, A. C. R., Silva, P. G. da, Negrão, B. G., Alencar, S. M. de, Mancini Filho, J., & Villavicencio, A. L. C. H. (2021). Effects of electron beam irradiation on the bioactive components of goji-berry. Radiation Physics and Chemistry, 179, 1-5. doi:10.1016/j.radphyschem.2020.109144
NLM
Rodrigues FT, Koike ACR, Silva PG da, Negrão BG, Alencar SM de, Mancini Filho J, Villavicencio ALCH. Effects of electron beam irradiation on the bioactive components of goji-berry [Internet]. Radiation Physics and Chemistry. 2021 ; 179 1-5.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.radphyschem.2020.109144
Vancouver
Rodrigues FT, Koike ACR, Silva PG da, Negrão BG, Alencar SM de, Mancini Filho J, Villavicencio ALCH. Effects of electron beam irradiation on the bioactive components of goji-berry [Internet]. Radiation Physics and Chemistry. 2021 ; 179 1-5.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.radphyschem.2020.109144
Artigo de periodico
Tilapia fish microbial spoilage monitored by a single optical gas sensor (2018)
Semeano, Ana T. S; Maffei, Daniele Fernanda; Palma, Susana; Li, Rosamaria Wu Chia; Franco, Bernadette Dora Gombossy de Melo ; Roque, Ana C. A; Gruber, Jonas
Source: Food Control. Unidades: ESALQ, FCF, IQ
Subjects: CRISTAIS LÍQUIDOS, DETERIORAÇÃO DE ALIMENTOS, SENSORES ÓPTICOS, TILÁPIA
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ABNT
SEMEANO, Ana T. S et al. Tilapia fish microbial spoilage monitored by a single optical gas sensor. Food Control, v. 89, p. 72-76, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2018.01.025. Acesso em: 17 nov. 2024.
APA
Semeano, A. T. S., Maffei, D. F., Palma, S., Li, R. W. C., Franco, B. D. G. de M., Roque, A. C. A., & Gruber, J. (2018). Tilapia fish microbial spoilage monitored by a single optical gas sensor. Food Control, 89, 72-76. doi:10.1016/j.foodcont.2018.01.025
NLM
Semeano ATS, Maffei DF, Palma S, Li RWC, Franco BDG de M, Roque ACA, Gruber J. Tilapia fish microbial spoilage monitored by a single optical gas sensor [Internet]. Food Control. 2018 ; 89 72-76.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodcont.2018.01.025
Vancouver
Semeano ATS, Maffei DF, Palma S, Li RWC, Franco BDG de M, Roque ACA, Gruber J. Tilapia fish microbial spoilage monitored by a single optical gas sensor [Internet]. Food Control. 2018 ; 89 72-76.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodcont.2018.01.025
Artigo de periodico
Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling (2017)
Tulini, Fabrício Luiz; Souza, Volnei Brito de; Thomazini, Marcelo; Silva, Marluci Palazzolli; Massarioli, Adna Prado; Alencar, Severino Matias de; Pallone, Eliria Maria de Jesus Agnolon; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: FZEA, ESALQ, FCF
Subjects: ANTIOXIDANTES, CANELA, PROANTOCIANIDINAS, MICROENCAPSULAÇÃO
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ABNT
TULINI, Fabrício Luiz et al. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, v. 95, p. 117-124, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.03.010. Acesso em: 17 nov. 2024.
APA
Tulini, F. L., Souza, V. B. de, Thomazini, M., Silva, M. P., Massarioli, A. P., Alencar, S. M. de, et al. (2017). Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, 95, 117-124. doi:10.1016/j.foodres.2017.03.010
NLM
Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010
Vancouver
Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010

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