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Artigo de periodico
Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico (2024)
Guerreiro, Felipe Jannuzzi; Vinholis, Marcela de Mello Brandão; Nunes, Rubens ; Silva, Vivian Lara dos Santos
Source: Frontiers in Sustainable Food Systems. Unidade: FZEA
Subjects: ALIMENTOS INDUSTRIALIZADOS, ECONOMIA INSTITUCIONAL, POLÍTICAS PÚBLICAS, ROTULAGEM DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
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ABNT
GUERREIRO, Felipe Jannuzzi et al. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico. Frontiers in Sustainable Food Systems, v. 8, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3389/fsufs.2024.1325240. Acesso em: 14 nov. 2024.
APA
Guerreiro, F. J., Vinholis, M. de M. B., Nunes, R., & Silva, V. L. dos S. (2024). Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico. Frontiers in Sustainable Food Systems, 8, 1-15. doi:10.3389/fsufs.2024.1325240
NLM
Guerreiro FJ, Vinholis M de MB, Nunes R, Silva VL dos S. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico [Internet]. Frontiers in Sustainable Food Systems. 2024 ; 8 1-15.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3389/fsufs.2024.1325240
Vancouver
Guerreiro FJ, Vinholis M de MB, Nunes R, Silva VL dos S. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico [Internet]. Frontiers in Sustainable Food Systems. 2024 ; 8 1-15.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3389/fsufs.2024.1325240
Artigo de periodico
Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
Procópio, Fernanda Ramalho ; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, CANELA, ENGENHARIA DE ALIMENTOS
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PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 14 nov. 2024.
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Artigo de periodico
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract (2023)
Iaccheri, Eleonora; Siracusa, Vittorio; Ragni, Luigi; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOFILMES, AMIDO, MANDIOCA, QUITOSANA, PITANGA
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IACCHERI, Eleonora et al. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, v. 339, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111280. Acesso em: 14 nov. 2024.
APA
Iaccheri, E., Siracusa, V., Ragni, L., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., et al. (2023). Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract. Journal of Food Engineering, 339, 1-13. doi:10.1016/j.jfoodeng.2022.111280
NLM
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Vancouver
Iaccheri E, Siracusa V, Ragni L, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M, Sobral PJ do A. Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract [Internet]. Journal of Food Engineering. 2023 ; 339 1-13.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111280
Artigo de periodico
Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits (2022)
Santos, Yves José de Souza; Malegori, C; Colnago, L A; Vanin, Fernanda Maria
Source: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Subjects: QUÍMICA VERDE, COMPOSTOS FENÓLICOS, ESPECTROSCOPIA
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ABNT
SANTOS, Yves José de Souza et al. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2128036. Acesso em: 14 nov. 2024.
APA
Santos, Y. J. de S., Malegori, C., Colnago, L. A., & Vanin, F. M. (2022). Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2022.2128036
NLM
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/10408398.2022.2128036
Vancouver
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/10408398.2022.2128036
Artigo de periodico
Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process (2022)
Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto
Source: Journal of the Taiwan Institute of Chemical Engineers. Unidade: FZEA
Subjects: VITAMINA D, ANTIOXIDANTES, MICROENCAPSULAÇÃO, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO
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ABNT
CHAVES, Matheus Andrade et al. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process. Journal of the Taiwan Institute of Chemical Engineers, v. 132, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jtice.2021.10.020. Acesso em: 14 nov. 2024.
APA
Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process. Journal of the Taiwan Institute of Chemical Engineers, 132, 1-10. doi:10.1016/j.jtice.2021.10.020
NLM
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process [Internet]. Journal of the Taiwan Institute of Chemical Engineers. 2022 ; 132 1-10.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jtice.2021.10.020
Vancouver
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process [Internet]. Journal of the Taiwan Institute of Chemical Engineers. 2022 ; 132 1-10.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jtice.2021.10.020
Artigo de periodico
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles (2022)
Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D
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ABNT
CHAVES, Matheus Andrade et al. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, v. 316, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110851. Acesso em: 14 nov. 2024.
APA
Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, 316, 1-9. doi:10.1016/j.jfoodeng.2021.110851
NLM
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Vancouver
Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851
Artigo de periodico
Comparative homology of Pleurotus ostreatus laccase enzyme: Swiss model or Modeller? (2022)
Silva, Marco Antônio ; Nascimento Júnior, José Cordeiro do ; Thomaz, Douglas Vieira ; Maia, Rafael Trindade ; Amador, Vinícius Costa ; Tommaso, Giovana ; Coelho, Glauciane Danusa
Source: Journal of Biomolecular Structure and Dynamics. Unidades: FZEA, EESC
Subjects: ENZIMAS, HOMOLOGIA
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ABNT
SILVA, Marco Antônio et al. Comparative homology of Pleurotus ostreatus laccase enzyme: Swiss model or Modeller?. Journal of Biomolecular Structure and Dynamics, 2022Tradução . . Disponível em: https://doi.org/10.1080/07391102.2022.2138975. Acesso em: 14 nov. 2024.
APA
Silva, M. A., Nascimento Júnior, J. C. do, Thomaz, D. V., Maia, R. T., Amador, V. C., Tommaso, G., & Coelho, G. D. (2022). Comparative homology of Pleurotus ostreatus laccase enzyme: Swiss model or Modeller? Journal of Biomolecular Structure and Dynamics. doi:10.1080/07391102.2022.2138975
NLM
Silva MA, Nascimento Júnior JC do, Thomaz DV, Maia RT, Amador VC, Tommaso G, Coelho GD. Comparative homology of Pleurotus ostreatus laccase enzyme: Swiss model or Modeller? [Internet]. Journal of Biomolecular Structure and Dynamics. 2022 ;[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/07391102.2022.2138975
Vancouver
Silva MA, Nascimento Júnior JC do, Thomaz DV, Maia RT, Amador VC, Tommaso G, Coelho GD. Comparative homology of Pleurotus ostreatus laccase enzyme: Swiss model or Modeller? [Internet]. Journal of Biomolecular Structure and Dynamics. 2022 ;[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/07391102.2022.2138975
Artigo de periodico
Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations (2022)
Sobral, Paulo José do Amaral ; Gebremariam, Gebremedhin; Drudi, Federico; Pinheiro, Ana Cristina de Aguiar Saldanha; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco
Source: Foods. Unidade: FZEA
Subjects: POLISSACARÍDEOS, SOLUBILIDADE, BIOPOLÍMEROS, QUITOSANA, ENGENHARIA DE ALIMENTOS
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ABNT
SOBRAL, Paulo José do Amaral et al. Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations. Foods, v. 11, p. 1-19, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11172692. Acesso em: 14 nov. 2024.
APA
Sobral, P. J. do A., Gebremariam, G., Drudi, F., Pinheiro, A. C. de A. S., Romani, S., Rocculi, P., & Dalla Rosa, M. (2022). Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations. Foods, 11, 1-19. doi:10.3390/foods11172692
NLM
Sobral PJ do A, Gebremariam G, Drudi F, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M. Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations [Internet]. Foods. 2022 ; 11 1-19.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/foods11172692
Vancouver
Sobral PJ do A, Gebremariam G, Drudi F, Pinheiro AC de AS, Romani S, Rocculi P, Dalla Rosa M. Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations [Internet]. Foods. 2022 ; 11 1-19.[citado 2024 nov. 14 ] Available from: https://doi.org/10.3390/foods11172692
Artigo de periodico
Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films (2020)
Chakravartula, Swathi Sirisha Nallan; Lourenço, Rodrigo Vinicius; Balestra, Federica; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral ; Dalla Rosa, Marco
Source: Food Packaging and Shelf Life. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ANTIOXIDANTES, PITANGA, QUITOSANA
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ABNT
CHAKRAVARTULA, Swathi Sirisha Nallan et al. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films. Food Packaging and Shelf Life, v. 24, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2020.100498. Acesso em: 14 nov. 2024.
APA
Chakravartula, S. S. N., Lourenço, R. V., Balestra, F., Bittante, A. M. Q. B., Sobral, P. J. do A., & Dalla Rosa, M. (2020). Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films. Food Packaging and Shelf Life, 24, 1-10. doi:10.1016/j.fpsl.2020.100498
NLM
Chakravartula SSN, Lourenço RV, Balestra F, Bittante AMQB, Sobral PJ do A, Dalla Rosa M. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films [Internet]. Food Packaging and Shelf Life. 2020 ; 24 1-10.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100498
Vancouver
Chakravartula SSN, Lourenço RV, Balestra F, Bittante AMQB, Sobral PJ do A, Dalla Rosa M. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films [Internet]. Food Packaging and Shelf Life. 2020 ; 24 1-10.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100498
Trabalho de evento-resumo
Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality (2019)
Viegas, Elisabete Maria Macedo ; Baldi, Sheyla Cristina Vargas ; Parisi, Giuliana ; Lapa-Guimarães, Judite das Graças ; Rucinque, Daniel Santiago ; Costa, Thayssa Duarte; Tabata, Yara Aiko
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Subjects: PEIXES, VIDA-DE-PRATELEIRA, ANESTESIA
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ABNT
VIEGAS, Elisabete Maria Macedo et al. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 14 nov. 2024.
APA
Viegas, E. M. M., Baldi, S. C. V., Parisi, G., Lapa-Guimarães, J. das G., Rucinque, D. S., Costa, T. D., & Tabata, Y. A. (2019). Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Viegas EMM, Baldi SCV, Parisi G, Lapa-Guimarães J das G, Rucinque DS, Costa TD, Tabata YA. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 nov. 14 ]
Vancouver
Viegas EMM, Baldi SCV, Parisi G, Lapa-Guimarães J das G, Rucinque DS, Costa TD, Tabata YA. Electronarcosis as a pre-slaughter method for rainbow trout (Oncorhynchus mykiss) improves meat quality. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 nov. 14 ]
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
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, PRODUTOS NATURAIS, ANTIOXIDANTES, VIDA-DE-PRATELEIRA
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ABNT
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: 14 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. 14 ] 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. 14 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Artigo de periodico
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity (2018)
Pateiro, Mirian; Vargas, Flávia Carolina; Chincha, Alexandra A. I. A; Sant'Ana, Anderson Souza; Strozzi, Isabella; Rocchetti, Gabriele; Barba, Francisco J; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral; Lorenzo, José M
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, GUARANÁ, ANTIOXIDANTES, VIDA-DE-PRATELEIRA, PRODUTOS NATURAIS
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ABNT
PATEIRO, Mirian et al. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, v. 114, p. 55-63, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.047. Acesso em: 14 nov. 2024.
APA
Pateiro, M., Vargas, F. C., Chincha, A. A. I. A., Sant'Ana, A. S., Strozzi, I., Rocchetti, G., et al. (2018). Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, 114, 55-63. doi:10.1016/j.foodres.2018.07.047
NLM
Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A, Lorenzo JM. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity [Internet]. Food Research International. 2018 ; 114 55-63.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.047
Vancouver
Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A, Lorenzo JM. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity [Internet]. Food Research International. 2018 ; 114 55-63.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.047
Artigo de periodico
Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum) (2018)
Baldi, Sheyla Cristina Vargas; Parisi, Giuliana; Bonelli, Antonio; Balieiro, Júlio Cesar de Carvalho ; Lapa-Guimarães, Judite das Graças; Viegas, Elisabete Maria Macedo
Source: Aquaculture. Unidades: FMVZ, FZEA
Subjects: PEIXES, QUALIDADE DOS ALIMENTOS, CARNES E DERIVADOS, ABATE
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ABNT
BALDI, Sheyla Cristina Vargas et al. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum). Aquaculture, v. 486, p. 107-113, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.aquaculture.2017.12.003. Acesso em: 14 nov. 2024.
APA
Baldi, S. C. V., Parisi, G., Bonelli, A., Balieiro, J. C. de C., Lapa-Guimarães, J. das G., & Viegas, E. M. M. (2018). Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum). Aquaculture, 486, 107-113. doi:10.1016/j.aquaculture.2017.12.003
NLM
Baldi SCV, Parisi G, Bonelli A, Balieiro JC de C, Lapa-Guimarães J das G, Viegas EMM. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum) [Internet]. Aquaculture. 2018 ; 486 107-113.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.aquaculture.2017.12.003
Vancouver
Baldi SCV, Parisi G, Bonelli A, Balieiro JC de C, Lapa-Guimarães J das G, Viegas EMM. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum) [Internet]. Aquaculture. 2018 ; 486 107-113.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.aquaculture.2017.12.003

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Indexado em

Non normalized affiliation