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Artigo de periodico
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field (2023)
Morais, Aline Teixeira do Brasil ; Morais, Sinara Teixeira do Brasil ; Feitor, Jéssica Freire ; Cavalcante, Keila Nascimento ; Catunda, Lucas Gomes da Silva ; Ribeiro, Markus Walkling ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: FÍSICO-QUÍMICA, DIGESTÃO, PEPTÍDEOS
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ABNT
MORAIS, Aline Teixeira do Brasil et al. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, v. 89, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103476. Acesso em: 12 jul. 2024.
APA
Morais, A. T. do B., Morais, S. T. do B., Feitor, J. F., Cavalcante, K. N., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, 89. doi:10.1016/j.ifset.2023.103476
NLM
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Vancouver
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Artigo de periodico
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk (2023)
Ceribeli, Caroline ; Otte, Jeanette; Ribeiro, Markus Walkling; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M.
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: VITAMINA B12, LEITE, PASTEURIZAÇÃO
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ABNT
CERIBELI, Caroline et al. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, v. 84, p. 103303, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103303. Acesso em: 12 jul. 2024.
APA
Ceribeli, C., Otte, J., Ribeiro, M. W., Cardoso, D. R., & Ahrné, L. M. (2023). Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, 84, 103303. doi:10.1016/j.ifset.2023.103303
NLM
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Vancouver
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Artigo de periodico
Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues (2020)
Zawadzki, Andressa de ; Paganelli,Marcella Oliva ; Garcia, André Castilho; Skibsted, Leif H.
Fonte: Food Research International. Unidade: IQSC
Assuntos: RESÍDUOS, MINERAIS, SOROS, LEITE
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ABNT
ZAWADZKI, Andressa de et al. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109525. Acesso em: 12 jul. 2024.
APA
Zawadzki, A. de, Paganelli, M. O., Garcia, A. C., & Skibsted, L. H. (2020). Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, 136. doi:10.1016/j.foodres.2020.109525
NLM
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Vancouver
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Artigo de periodico
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties (2020)
Yang, Shuailing; Liu, Guanchen ; Munk, Daniel M.E. ; Qin, Zihan; Petersen, Mikael A. ; Cardoso, Daniel Rodrigues ; Otte, Jeanette ; Ahrné, Lilia
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: PROTEÍNAS DO LEITE, ÁCIDOS GRAXOS, COMPOSTOS VOLÁTEIS, RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
YANG, Shuailing et al. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, v. 63, p. 102378, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102378. Acesso em: 12 jul. 2024.
APA
Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, M. A., Cardoso, D. R., et al. (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, 63, 102378. doi:10.1016/j.ifset.2020.102378
NLM
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Vancouver
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Artigo de periodico
Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study (2018)
Balage, Juliana Monteiro ; Amigo, José Manuel ; Antonelo, Daniel Silva ; Mazon, Madeline Rezende; Silva, Saulo da Luz e
Fonte: Meat Science. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, BOVINOS
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ABNT
BALAGE, Juliana Monteiro et al. Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study. Meat Science, v. 143, p. 30-38, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.04.003. Acesso em: 12 jul. 2024.
APA
Balage, J. M., Amigo, J. M., Antonelo, D. S., Mazon, M. R., & Silva, S. da L. e. (2018). Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study. Meat Science, 143, 30-38. doi:10.1016/j.meatsci.2018.04.003
NLM
Balage JM, Amigo JM, Antonelo DS, Mazon MR, Silva S da L e. Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study [Internet]. Meat Science. 2018 ; 143 30-38.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2018.04.003
Vancouver
Balage JM, Amigo JM, Antonelo DS, Mazon MR, Silva S da L e. Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images: a feasibility study [Internet]. Meat Science. 2018 ; 143 30-38.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2018.04.003
Artigo de periodico
Sensitivity analysis of the use of life cycle impact assessment methods: a case study on building materials (2016)
Bueno, Cristiane; Hauschild, Michael Zwicky; Rossignolo, João Adriano; Ometto, Aldo Roberto; Mendes, Natalia Crespo
Fonte: Journal of Cleaner Production. Unidades: FZEA, EESC
Assuntos: MATERIAIS DE CONSTRUÇÃO (MÉTODOS DE AVALIAÇÃO), CICLO DE VIDA (AVALIAÇÃO)
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ABNT
BUENO, Cristiane et al. Sensitivity analysis of the use of life cycle impact assessment methods: a case study on building materials. Journal of Cleaner Production, v. 112, p. 2208-2220, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jclepro.2015.10.006. Acesso em: 12 jul. 2024.
APA
Bueno, C., Hauschild, M. Z., Rossignolo, J. A., Ometto, A. R., & Mendes, N. C. (2016). Sensitivity analysis of the use of life cycle impact assessment methods: a case study on building materials. Journal of Cleaner Production, 112, 2208-2220. doi:10.1016/j.jclepro.2015.10.006
NLM
Bueno C, Hauschild MZ, Rossignolo JA, Ometto AR, Mendes NC. Sensitivity analysis of the use of life cycle impact assessment methods: a case study on building materials [Internet]. Journal of Cleaner Production. 2016 ; 112 2208-2220.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.jclepro.2015.10.006
Vancouver
Bueno C, Hauschild MZ, Rossignolo JA, Ometto AR, Mendes NC. Sensitivity analysis of the use of life cycle impact assessment methods: a case study on building materials [Internet]. Journal of Cleaner Production. 2016 ; 112 2208-2220.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.jclepro.2015.10.006
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: PROCESSOS QUÍMICOS, ALIMENTOS
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ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 12 jul. 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109

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