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Artigo de periodico
The NOVA classification system: a critical perspective in food science (2021)
Petrus, Rodrigo Rodrigues ; Sobral, Paulo José do Amaral ; Tadini, Carmen Cecília ; Gonçalves, Cíntia Bernardo
Fonte: Trends in Food Science and Technology. Unidades: FZEA, EP
Assuntos: ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ALIMENTOS INDUSTRIALIZADOS, VALOR NUTRITIVO
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ABNT
PETRUS, Rodrigo Rodrigues et al. The NOVA classification system: a critical perspective in food science. Trends in Food Science and Technology, v. 116, p. 603-608, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.08.010. Acesso em: 16 nov. 2024.
APA
Petrus, R. R., Sobral, P. J. do A., Tadini, C. C., & Gonçalves, C. B. (2021). The NOVA classification system: a critical perspective in food science. Trends in Food Science and Technology, 116, 603-608. doi:10.1016/j.tifs.2021.08.010
NLM
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. The NOVA classification system: a critical perspective in food science [Internet]. Trends in Food Science and Technology. 2021 ; 116 603-608.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.tifs.2021.08.010
Vancouver
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. The NOVA classification system: a critical perspective in food science [Internet]. Trends in Food Science and Technology. 2021 ; 116 603-608.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.tifs.2021.08.010
Artigo de periodico
Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review (2021)
Dammak, Ilyes ; Luciano, Carla Giovana; Pérez Córdoba, Luis Jaime; Monteiro, Maria Lúcia; Conte-Junior, Carlos Adam ; Sobral, Paulo José do Amaral
Fonte: RSC Advances. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, ADITIVOS ALIMENTARES, EMULSIFICANTES
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DAMMAK, Ilyes et al. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, v. 11, n. 45, p. 28148-28168, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1RA04888K. Acesso em: 16 nov. 2024.
APA
Dammak, I., Luciano, C. G., Pérez Córdoba, L. J., Monteiro, M. L., Conte-Junior, C. A., & Sobral, P. J. do A. (2021). Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, 11( 45), 28148-28168. doi:10.1039/D1RA04888K
NLM
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1039/D1RA04888K
Vancouver
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1039/D1RA04888K
Artigo de periodico
Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties (2019)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science & Technology. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, LECITINAS, FILMES COMESTÍVEIS, GELATINA, EMULSIFICANTES
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DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, v. 54, n. 9, p. 2725-2735, 2019Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14183. Acesso em: 16 nov. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, 54( 9), 2725-2735. doi:10.1111/ijfs.14183
NLM
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1111/ijfs.14183
Vancouver
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1111/ijfs.14183
Artigo de periodico
Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® (2019)
Ayala Valencia, Germán; Luciano, Carla Giovana; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Fonte: Food Packaging and Shelf Life. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, FILMES COMESTÍVEIS, COLÁGENO, NANOPARTÍCULAS, EMBALAGENS DE ALIMENTOS
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AYALA VALENCIA, Germán et al. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®. Food Packaging and Shelf Life, v. 19, p. 24-30, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.11.013. Acesso em: 16 nov. 2024.
APA
Ayala Valencia, G., Luciano, C. G., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2019). Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®. Food Packaging and Shelf Life, 19, 24-30. doi:10.1016/j.fpsl.2018.11.013
NLM
Ayala Valencia G, Luciano CG, Lourenço RV, Bittante AMQB, Sobral PJ do A. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® [Internet]. Food Packaging and Shelf Life. 2019 ; 19 24-30.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.013
Vancouver
Ayala Valencia G, Luciano CG, Lourenço RV, Bittante AMQB, Sobral PJ do A. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite® [Internet]. Food Packaging and Shelf Life. 2019 ; 19 24-30.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.013
Artigo de periodico
Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer (2019)
Sartori, Tanara; Feltre, Gabriela; Sobral, Paulo José do Amaral; Cunha, Rosiane Lopes da; Menegalli, Florencia Cecilia
Fonte: Colloids and Surfaces A: Physicochemical and Engineering Aspects. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
SARTORI, Tanara et al. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 560, p. 42-49, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfa.2018.09.069. Acesso em: 16 nov. 2024.
APA
Sartori, T., Feltre, G., Sobral, P. J. do A., Cunha, R. L. da, & Menegalli, F. C. (2019). Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 560, 42-49. doi:10.1016/j.colsurfa.2018.09.069
NLM
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2019 ; 560 42-49.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.09.069
Vancouver
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: effect of glycerol as plasticizer [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2019 ; 560 42-49.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.09.069
Artigo de periodico
Application of active films with natural extract for beef hamburger preservation (2019)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Fonte: Ciência Rural. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, BOVINOS DE CORTE, FILMES COMESTÍVEIS, PRODUTOS NATURAIS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Application of active films with natural extract for beef hamburger preservation. Ciência Rural, v. 49, n. 1, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1590/0103-8478cr20180797. Acesso em: 16 nov. 2024.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2019). Application of active films with natural extract for beef hamburger preservation. Ciência Rural, 49( 1), 1-9. doi:10.1590/0103-8478cr20180797
NLM
Bonilla Lagos MJ, Sobral PJ do A. Application of active films with natural extract for beef hamburger preservation [Internet]. Ciência Rural. 2019 ; 49( 1): 1-9.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/0103-8478cr20180797
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Application of active films with natural extract for beef hamburger preservation [Internet]. Ciência Rural. 2019 ; 49( 1): 1-9.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/0103-8478cr20180797
Artigo de periodico
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters (2019)
Vargas, Flávia Carolina; Gómez, Belen; Khaneghah, Amin Mousavi; Strozzi, Isabella; Gavahian, Mohsen; Barba, Francisco J; Sobral, Paulo José do Amaral; Lorenzo, José M
Fonte: European Journal of Lipid Science and Technology. Unidade: FZEA
Assuntos: PRODUTOS NATURAIS, PITANGA, ÓLEOS VEGETAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS
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VARGAS, Flávia Carolina et al. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, v. 121, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800447. Acesso em: 16 nov. 2024.
APA
Vargas, F. C., Gómez, B., Khaneghah, A. M., Strozzi, I., Gavahian, M., Barba, F. J., et al. (2019). Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, 121, 1-8. doi:10.1002/ejlt.201800447
NLM
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/ejlt.201800447
Vancouver
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/ejlt.201800447
Artigo de periodico
Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: new perspectives of use of aloe vera and snail mucus for soft tissue engineering (2019)
Angulo, Daniel Enrique López; Ambrósio, Carlos Eduardo; Lourenço, Rodrigo Vinicius; Gonçalves, Natalia Juliana Nardelli; Cury, Fabio Sergio; Sobral, Paulo José do Amaral
Fonte: Materials Chemistry and Physics. Unidade: FZEA
Assuntos: ENGENHARIA TECIDUAL, BIOMATERIAIS, GELATINA, QUITOSANA
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ANGULO, Daniel Enrique López et al. Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: new perspectives of use of aloe vera and snail mucus for soft tissue engineering. Materials Chemistry and Physics, v. 234, p. 268-280, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.matchemphys.2019.06.003. Acesso em: 16 nov. 2024.
APA
Angulo, D. E. L., Ambrósio, C. E., Lourenço, R. V., Gonçalves, N. J. N., Cury, F. S., & Sobral, P. J. do A. (2019). Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: new perspectives of use of aloe vera and snail mucus for soft tissue engineering. Materials Chemistry and Physics, 234, 268-280. doi:10.1016/j.matchemphys.2019.06.003
NLM
Angulo DEL, Ambrósio CE, Lourenço RV, Gonçalves NJN, Cury FS, Sobral PJ do A. Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: new perspectives of use of aloe vera and snail mucus for soft tissue engineering [Internet]. Materials Chemistry and Physics. 2019 ; 234 268-280.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.matchemphys.2019.06.003
Vancouver
Angulo DEL, Ambrósio CE, Lourenço RV, Gonçalves NJN, Cury FS, Sobral PJ do A. Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: new perspectives of use of aloe vera and snail mucus for soft tissue engineering [Internet]. Materials Chemistry and Physics. 2019 ; 234 268-280.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.matchemphys.2019.06.003
Artigo de periodico
Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films (2018)
Bonilla Lagos, Maria Jeannine; Poloni, Talita; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Fonte: Food Bioscience. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, GELATINA, QUITOSANA, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
BONILLA LAGOS, Maria Jeannine et al. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, v. 23, p. 107-114, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.03.007. Acesso em: 16 nov. 2024.
APA
Bonilla Lagos, M. J., Poloni, T., Lourenço, R. V., & Sobral, P. J. do A. (2018). Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, 23, 107-114. doi:10.1016/j.fbio.2018.03.007
NLM
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Vancouver
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Artigo de periodico
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life (2018)
Lorenzo, Jose M.; Vargas, Flávia Carolina; Strozzi, Isabella; Pateiro, Mirian; Furtado, Marianna M.; Sant'Ana, Anderson de Souza; Rocchetti, Gabriele; Barba, Francisco J.; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral
Fonte: Food Research International. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, SUÍNOS, PRODUTOS NATURAIS, ANTIOXIDANTES, VIDA-DE-PRATELEIRA
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LORENZO, Jose M. et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, v. 114, p. 47-54, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.046. Acesso em: 16 nov. 2024.
APA
Lorenzo, J. M., Vargas, F. C., Strozzi, I., Pateiro, M., Furtado, M. M., Sant'Ana, A. de S., et al. (2018). Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, 114, 47-54. doi:10.1016/j.foodres.2018.07.046
NLM
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Vancouver
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Artigo de periodico
Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions (2018)
Luciano, Carla Giovana; Ayala Valencia, Germán; Campanella, Osvaldo H.; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Fonte: Food Biophysics. Unidade: FZEA
Assuntos: JACA, AMIDO, REOLOGIA
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ABNT
LUCIANO, Carla Giovana et al. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, v. 13, n. 2, p. 155-162, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9521-z. Acesso em: 16 nov. 2024.
APA
Luciano, C. G., Ayala Valencia, G., Campanella, O. H., Sobral, P. J. do A., & Moraes, I. C. F. (2018). Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, 13( 2), 155-162. doi:10.1007/s11483-018-9521-z
NLM
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Vancouver
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Artigo de periodico
Water desorption of cassava starch granules: a study based on thermogravimetric analysis of aqueous suspensions and humid powders (2016)
Ayala Valencia, Germán; Djabourov, Madeleine; Sobral, Paulo José do Amaral
Fonte: Carbohydrate Polymers. Unidade: FZEA
Assuntos: TERMOGRAVIMETRIA, AMIDO, SECAGEM, BIOPOLÍMEROS
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ABNT
AYALA VALENCIA, Germán e DJABOUROV, Madeleine e SOBRAL, Paulo José do Amaral. Water desorption of cassava starch granules: a study based on thermogravimetric analysis of aqueous suspensions and humid powders. Carbohydrate Polymers, v. 147, p. 533-541, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2016.04.030. Acesso em: 16 nov. 2024.
APA
Ayala Valencia, G., Djabourov, M., & Sobral, P. J. do A. (2016). Water desorption of cassava starch granules: a study based on thermogravimetric analysis of aqueous suspensions and humid powders. Carbohydrate Polymers, 147, 533-541. doi:10.1016/j.carbpol.2016.04.030
NLM
Ayala Valencia G, Djabourov M, Sobral PJ do A. Water desorption of cassava starch granules: a study based on thermogravimetric analysis of aqueous suspensions and humid powders [Internet]. Carbohydrate Polymers. 2016 ; 147 533-541.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.carbpol.2016.04.030
Vancouver
Ayala Valencia G, Djabourov M, Sobral PJ do A. Water desorption of cassava starch granules: a study based on thermogravimetric analysis of aqueous suspensions and humid powders [Internet]. Carbohydrate Polymers. 2016 ; 147 533-541.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.carbpol.2016.04.030
Artigo de periodico
Cellulose fiber reinforced biodegradable films based on proteins extracted from castor bean (Ricinus communis L.) cake (2015)
Oliveira, Tiara Gomes de; Makishi, Gisele Lourenço da Aparecida; Chambi Mamani, Hulda Noemi; Bittante, Ana Mônica Quinta Barbosa; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Fonte: Industrial Crops and Products. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, MATERIAIS COMPÓSITOS
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ABNT
OLIVEIRA, Tiara Gomes de et al. Cellulose fiber reinforced biodegradable films based on proteins extracted from castor bean (Ricinus communis L.) cake. Industrial Crops and Products, v. 67, p. 355-363, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2015.01.036. Acesso em: 16 nov. 2024.
APA
Oliveira, T. G. de, Makishi, G. L. da A., Chambi Mamani, H. N., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2015). Cellulose fiber reinforced biodegradable films based on proteins extracted from castor bean (Ricinus communis L.) cake. Industrial Crops and Products, 67, 355-363. doi:10.1016/j.indcrop.2015.01.036
NLM
Oliveira TG de, Makishi GL da A, Chambi Mamani HN, Bittante AMQB, Lourenço RV, Sobral PJ do A. Cellulose fiber reinforced biodegradable films based on proteins extracted from castor bean (Ricinus communis L.) cake [Internet]. Industrial Crops and Products. 2015 ; 67 355-363.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.indcrop.2015.01.036
Vancouver
Oliveira TG de, Makishi GL da A, Chambi Mamani HN, Bittante AMQB, Lourenço RV, Sobral PJ do A. Cellulose fiber reinforced biodegradable films based on proteins extracted from castor bean (Ricinus communis L.) cake [Internet]. Industrial Crops and Products. 2015 ; 67 355-363.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.indcrop.2015.01.036
Artigo de periodico
How stunning methods affect the quality of Nile tilapia meat (2015)
Oliveira Filho, Paulo Roberto Campagnoli de; Oliveira, Carlos Augusto Fernandes de; Sobral, Paulo José do Amaral; Balieiro, Júlio Cesar de Carvalho ; Natori, Mariene Miyoko; Viegas, Elisabete Maria Macedo
Fonte: CyTA - Journal of Food. Unidades: FZEA, FMVZ
Assuntos: TILÁPIA-DO-NILO, ABATE (MÉTODOS), PESCADO (QUALIDADE)
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OLIVEIRA FILHO, Paulo Roberto Campagnoli de et al. How stunning methods affect the quality of Nile tilapia meat. CyTA - Journal of Food, v. 13, n. 1, p. 56-62, 2015Tradução . . Disponível em: https://doi.org/10.1080/19476337.2014.911211. Acesso em: 16 nov. 2024.
APA
Oliveira Filho, P. R. C. de, Oliveira, C. A. F. de, Sobral, P. J. do A., Balieiro, J. C. de C., Natori, M. M., & Viegas, E. M. M. (2015). How stunning methods affect the quality of Nile tilapia meat. CyTA - Journal of Food, 13( 1), 56-62. doi:10.1080/19476337.2014.911211
NLM
Oliveira Filho PRC de, Oliveira CAF de, Sobral PJ do A, Balieiro JC de C, Natori MM, Viegas EMM. How stunning methods affect the quality of Nile tilapia meat [Internet]. CyTA - Journal of Food. 2015 ; 13( 1): 56-62.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/19476337.2014.911211
Vancouver
Oliveira Filho PRC de, Oliveira CAF de, Sobral PJ do A, Balieiro JC de C, Natori MM, Viegas EMM. How stunning methods affect the quality of Nile tilapia meat [Internet]. CyTA - Journal of Food. 2015 ; 13( 1): 56-62.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/19476337.2014.911211
Artigo de periodico
Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions (2015)
Pereira, Angélica Simone Cravo ; Baldi, F; Sainz, R. D; Utembergue, Bruno Lapo; Chiaia, H. L. J; Magnabosco, Claudio de Ulhoa; Manicardi, Fernando Ricardo; Araujo, F R C; Guedes, Camila de Freitas; Margarido, R. C.; Leme, Paulo Roberto; Sobral, Paulo José do Amaral
Fonte: Animal Production Science. Unidades: FMVZ, FZEA
Assuntos: CRESCIMENTO ANIMAL (DESEMPENHO), CARCAÇA (CARACTERÍSTICAS), CARNES E DERIVADOS (QUALIDADE), BOVINOS, CRUZAMENTO ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, Angélica Simone Cravo et al. Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions. Animal Production Science, v. 55, n. 10, p. 1295-1302, 2015Tradução . . Disponível em: https://doi.org/10.1071/AN13505. Acesso em: 16 nov. 2024.
APA
Pereira, A. S. C., Baldi, F., Sainz, R. D., Utembergue, B. L., Chiaia, H. L. J., Magnabosco, C. de U., et al. (2015). Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions. Animal Production Science, 55( 10), 1295-1302. doi:10.1071/AN13505
NLM
Pereira ASC, Baldi F, Sainz RD, Utembergue BL, Chiaia HLJ, Magnabosco C de U, Manicardi FR, Araujo FRC, Guedes C de F, Margarido RC, Leme PR, Sobral PJ do A. Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions [Internet]. Animal Production Science. 2015 ; 55( 10): 1295-1302.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1071/AN13505
Vancouver
Pereira ASC, Baldi F, Sainz RD, Utembergue BL, Chiaia HLJ, Magnabosco C de U, Manicardi FR, Araujo FRC, Guedes C de F, Margarido RC, Leme PR, Sobral PJ do A. Growth performance, and carcass and meat quality traits in progeny of Poll Nellore, Angus and Brahman sires under tropical conditions [Internet]. Animal Production Science. 2015 ; 55( 10): 1295-1302.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1071/AN13505
Artigo de periodico
Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit (2015)
Ayala Valencia, Germán; Moraes, Izabel Cristina Freitas; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Fonte: Starch-Starke. Unidade: FZEA
Assuntos: FARINHAS, AMIDO, PUPUNHA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AYALA VALENCIA, Germán et al. Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit. Starch-Starke, v. 67, n. Ja 2015, p. 163-173, 2015Tradução . . Disponível em: https://doi.org/10.1002/star.201400097. Acesso em: 16 nov. 2024.
APA
Ayala Valencia, G., Moraes, I. C. F., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2015). Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit. Starch-Starke, 67( Ja 2015), 163-173. doi:10.1002/star.201400097
NLM
Ayala Valencia G, Moraes ICF, Lourenço RV, Bittante AMQB, Sobral PJ do A. Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit [Internet]. Starch-Starke. 2015 ; 67( Ja 2015): 163-173.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/star.201400097
Vancouver
Ayala Valencia G, Moraes ICF, Lourenço RV, Bittante AMQB, Sobral PJ do A. Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit [Internet]. Starch-Starke. 2015 ; 67( Ja 2015): 163-173.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/star.201400097
Artigo de periodico
Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite (2015)
Villamán Diéguez, Maria Cristina; Pelissari, Franciele Maria; Sobral, Paulo José do Amaral; Menegalli, Florencia Cecilia
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, NANOCOMPOSITOS, AMARANTHUS, BIOFILMES (PROPRIEDADES MECÂNICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VILLAMÁN DIÉGUEZ, Maria Cristina et al. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, v. 61, n. 1, p. 70-79, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.11.017. Acesso em: 16 nov. 2024.
APA
Villamán Diéguez, M. C., Pelissari, F. M., Sobral, P. J. do A., & Menegalli, F. C. (2015). Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite. LWT - Food Science and Technology, 61( 1), 70-79. doi:10.1016/j.lwt.2014.11.017
NLM
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017
Vancouver
Villamán Diéguez MC, Pelissari FM, Sobral PJ do A, Menegalli FC. Effect of process conditions on the production of nanocomposite films based on amaranth flour and montmorillonite [Internet]. LWT - Food Science and Technology. 2015 ; 61( 1): 70-79.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2014.11.017
Artigo de periodico
Physicochemical properties of maranta (Maranta arundinacea L.) starch (2015)
Ayala Valencia, Germán; Moraes, Izabel Cristina Freitas; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Properties. Unidade: FZEA
Assuntos: AMIDO (PROPRIEDADES FÍSICO-QUÍMICAS), TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AYALA VALENCIA, Germán et al. Physicochemical properties of maranta (Maranta arundinacea L.) starch. International Journal of Food Properties, v. 18, n. 9, p. 1990-2001, 2015Tradução . . Disponível em: https://doi.org/10.1080/10942912.2014.958162. Acesso em: 16 nov. 2024.
APA
Ayala Valencia, G., Moraes, I. C. F., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2015). Physicochemical properties of maranta (Maranta arundinacea L.) starch. International Journal of Food Properties, 18( 9), 1990-2001. doi:10.1080/10942912.2014.958162
NLM
Ayala Valencia G, Moraes ICF, Lourenço RV, Bittante AMQB, Sobral PJ do A. Physicochemical properties of maranta (Maranta arundinacea L.) starch [Internet]. International Journal of Food Properties. 2015 ; 18( 9): 1990-2001.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10942912.2014.958162
Vancouver
Ayala Valencia G, Moraes ICF, Lourenço RV, Bittante AMQB, Sobral PJ do A. Physicochemical properties of maranta (Maranta arundinacea L.) starch [Internet]. International Journal of Food Properties. 2015 ; 18( 9): 1990-2001.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10942912.2014.958162
Artigo de periodico
Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration (2015)
Flaker, Christian Humberto Caicedo; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, FILMES COMESTÍVEIS, RESISTÊNCIA A TRAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FLAKER, Christian Humberto Caicedo et al. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, v. 167, p. 65-70, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2014.11.009. Acesso em: 16 nov. 2024.
APA
Flaker, C. H. C., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2015). Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration. Journal of Food Engineering, 167, 65-70. doi:10.1016/j.jfoodeng.2014.11.009
NLM
Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.11.009
Vancouver
Flaker CHC, Lourenço RV, Bittante AMQB, Sobral PJ do A. Gelatin-based nanocomposite films: a study on montmorillonite dispersion methods and concentration [Internet]. Journal of Food Engineering. 2015 ; 167 65-70.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2014.11.009
Artigo de periodico
Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties (2014)
Chambi Mamani, Hulda Noemi; Lacerda, Roseli Sengling; Makishi, Gisele Lourenço da Aparecida; Bittante, Ana Mônica Quinta Barbosa; Gomide, Catarina Abdalla; Sobral, Paulo José do Amaral
Fonte: Industrial Crops and Products. Unidade: FZEA
Assuntos: PROTEÍNAS (EXTRAÇÃO), MAMONA, BIOFILMES (PROPRIEDADES FÍSICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHAMBI MAMANI, Hulda Noemi et al. Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties. Industrial Crops and Products, v. No 2014, p. 217-224, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2014.07.009. Acesso em: 16 nov. 2024.
APA
Chambi Mamani, H. N., Lacerda, R. S., Makishi, G. L. da A., Bittante, A. M. Q. B., Gomide, C. A., & Sobral, P. J. do A. (2014). Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties. Industrial Crops and Products, No 2014, 217-224. doi:10.1016/j.indcrop.2014.07.009
NLM
Chambi Mamani HN, Lacerda RS, Makishi GL da A, Bittante AMQB, Gomide CA, Sobral PJ do A. Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties [Internet]. Industrial Crops and Products. 2014 ; No 2014 217-224.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.indcrop.2014.07.009
Vancouver
Chambi Mamani HN, Lacerda RS, Makishi GL da A, Bittante AMQB, Gomide CA, Sobral PJ do A. Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties [Internet]. Industrial Crops and Products. 2014 ; No 2014 217-224.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.indcrop.2014.07.009

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