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Artigo de periodico
Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: induction, recovery of apparent unconsciousness and sensory analysis of fillets (2021)
Rucinque, Daniel Santiago ; Ferreira, Pedro Fontalva; Leme, Paulo Roberto Pedroso; Lapa-Guimarães, Judite das Graças ; Viegas, Elisabete Maria Macedo
Source: Aquaculture. Unidade: FZEA
Subjects: CORTE DE ALIMENTOS, PEIXES, BEM-ESTAR DO ANIMAL, ANESTESIA, RECUPERAÇÃO PÓS-ANESTÉSICA
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RUCINQUE, Daniel Santiago et al. Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: induction, recovery of apparent unconsciousness and sensory analysis of fillets. Aquaculture, v. 531, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.aquaculture.2020.735902. Acesso em: 15 nov. 2024.
APA
Rucinque, D. S., Ferreira, P. F., Leme, P. R. P., Lapa-Guimarães, J. das G., & Viegas, E. M. M. (2021). Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: induction, recovery of apparent unconsciousness and sensory analysis of fillets. Aquaculture, 531, 1-8. doi:10.1016/j.aquaculture.2020.735902
NLM
Rucinque DS, Ferreira PF, Leme PRP, Lapa-Guimarães J das G, Viegas EMM. Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: induction, recovery of apparent unconsciousness and sensory analysis of fillets [Internet]. Aquaculture. 2021 ; 531 1-8.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.aquaculture.2020.735902
Vancouver
Rucinque DS, Ferreira PF, Leme PRP, Lapa-Guimarães J das G, Viegas EMM. Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: induction, recovery of apparent unconsciousness and sensory analysis of fillets [Internet]. Aquaculture. 2021 ; 531 1-8.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.aquaculture.2020.735902
Artigo de periodico
Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent (2021)
Yamashita, Camila; Moraes, Izabel Cristina Freitas ; Ferreira, Antônio Gilberto; Branco, Ciro Cesar Zanini; Branco, Ivanise Guilherme
Source: Carbohydrate Polymers. Unidade: FZEA
Subjects: OZÔNIO, ALGINATOS, SUPERFÍCIES DE RESPOSTA, ALGAS
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YAMASHITA, Camila et al. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, v. 251, n. Ja 2021, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2020.116992. Acesso em: 15 nov. 2024.
APA
Yamashita, C., Moraes, I. C. F., Ferreira, A. G., Branco, C. C. Z., & Branco, I. G. (2021). Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, 251( Ja 2021), 1-10. doi:10.1016/j.carbpol.2020.116992
NLM
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Vancouver
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Artigo de periodico
Potential of oilseeds native to Amazon and Brazilian Cerrado biomes: benefits, chemical and functional properties, and extraction methods (2021)
Santiago, Heber Peleg Cornelio ; Bodini, Renata Barbosa ; Oliveira, Alessandra Lopes de
Unidade: FZEA
Subjects: CASTANHA, EUPHORBIACEAE, PEQUI, ÁCIDOS GRAXOS
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SANTIAGO, Heber Peleg Cornelio e BODINI, Renata Barbosa e OLIVEIRA, Alessandra Lopes de. Potential of oilseeds native to Amazon and Brazilian Cerrado biomes: benefits, chemical and functional properties, and extraction methods. v. 98, n. Ja 2021, p. 3-20, 2021Tradução . . Disponível em: https://doi.org/10.1002/aocs.12452. Acesso em: 15 nov. 2024.
APA
Santiago, H. P. C., Bodini, R. B., & Oliveira, A. L. de. (2021). Potential of oilseeds native to Amazon and Brazilian Cerrado biomes: benefits, chemical and functional properties, and extraction methods, 98( Ja 2021), 3-20. doi:10.1002/aocs.12452
NLM
Santiago HPC, Bodini RB, Oliveira AL de. Potential of oilseeds native to Amazon and Brazilian Cerrado biomes: benefits, chemical and functional properties, and extraction methods [Internet]. 2021 ; 98( Ja 2021): 3-20.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/aocs.12452
Vancouver
Santiago HPC, Bodini RB, Oliveira AL de. Potential of oilseeds native to Amazon and Brazilian Cerrado biomes: benefits, chemical and functional properties, and extraction methods [Internet]. 2021 ; 98( Ja 2021): 3-20.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1002/aocs.12452
Artigo de periodico
Gelatin-based films activated with red propolis ethanolic extract and essential oils (2021)
Reyes, Laura M; Landgraf, Mariza ; Sobral, Paulo José do Amaral
Source: Food Packaging and Shelf Live. Unidades: FCF, FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, PRÓPOLIS, ÓLEOS ESSENCIAIS
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ABNT
REYES, Laura M e LANDGRAF, Mariza e SOBRAL, Paulo José do Amaral. Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, v. 27, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2020.100607. Acesso em: 15 nov. 2024.
APA
Reyes, L. M., Landgraf, M., & Sobral, P. J. do A. (2021). Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, 27, 1-12. doi:10.1016/j.fpsl.2020.100607
NLM
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Vancouver
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Artigo de periodico
Solvent recovery from systems containing crude sesame seed oil and short-chain alcohols at different temperatures and local pressure (2021)
Capellini, Maria Carolina; Goncalves, Daniel; Soares, Ingrid Denardi; Almeida, Camila Hidalgo de; Margoto, Cristiane Maria; Koshima, Cristina Chiyoda ; Rodrigues, Christianne Elisabete da Costa
Source: The Journal of Chemical Thermodynamics. Unidade: FZEA
Subjects: ETANOL, EQUILÍBRIO LÍQUIDO-LÍQUIDO, ÁCIDOS GRAXOS
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ABNT
CAPELLINI, Maria Carolina et al. Solvent recovery from systems containing crude sesame seed oil and short-chain alcohols at different temperatures and local pressure. The Journal of Chemical Thermodynamics, v. 156, p. 11 , 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jct.2020.106385. Acesso em: 15 nov. 2024.
APA
Capellini, M. C., Goncalves, D., Soares, I. D., Almeida, C. H. de, Margoto, C. M., Koshima, C. C., & Rodrigues, C. E. da C. (2021). Solvent recovery from systems containing crude sesame seed oil and short-chain alcohols at different temperatures and local pressure. The Journal of Chemical Thermodynamics, 156, 11 . doi:10.1016/j.jct.2020.106385
NLM
Capellini MC, Goncalves D, Soares ID, Almeida CH de, Margoto CM, Koshima CC, Rodrigues CE da C. Solvent recovery from systems containing crude sesame seed oil and short-chain alcohols at different temperatures and local pressure [Internet]. The Journal of Chemical Thermodynamics. 2021 ; 156 11 .[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jct.2020.106385
Vancouver
Capellini MC, Goncalves D, Soares ID, Almeida CH de, Margoto CM, Koshima CC, Rodrigues CE da C. Solvent recovery from systems containing crude sesame seed oil and short-chain alcohols at different temperatures and local pressure [Internet]. The Journal of Chemical Thermodynamics. 2021 ; 156 11 .[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jct.2020.106385
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 15 nov. 2024.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films (2021)
Luciano, Carla Giovana; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, LISTERIA, REOLOGIA, STAPHYLOCOCCUS
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ABNT
LUCIANO, Carla Giovana et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, v. 56, p. 587-599, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14731. Acesso em: 15 nov. 2024.
APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., Moraes, I. C. F., & Sobral, P. J. do A. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731
NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/ijfs.14731
Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/ijfs.14731
Artigo de periodico
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola (2020)
Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Osiro, Denise; Vanin, Fernanda Maria ; Carvalho, Rosemary Aparecida de
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: ANTIOXIDANTES, GELATINA, AMIDO, ACEROLA
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ABNT
GARCIA, Vitor Augusto dos Santos et al. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, v. 101, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2019.105518. Acesso em: 15 nov. 2024.
APA
Garcia, V. A. dos S., Borges, J. G., Osiro, D., Vanin, F. M., & Carvalho, R. A. de. (2020). Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, 101. doi:10.1016/j.foodhyd.2019.105518
NLM
Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518
Vancouver
Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518
Artigo de periodico
Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method (2020)
Rabi, José Antonio ; Caneppele, Fernando de Lima ; Ribeiro, Rogers ; Dacanal, Gustavo César
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: GEOMETRIA E MODELAGEM COMPUTACIONAL, SIMULAÇÃO (APRENDIZAGEM), ENGENHARIA DE ALIMENTOS
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ABNT
RABI, José Antonio et al. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, v. 43, n. Ja 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13244. Acesso em: 15 nov. 2024.
APA
Rabi, J. A., Caneppele, F. de L., Ribeiro, R., & Dacanal, G. C. (2020). Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method. Journal of Food Process Engineering, 43( Ja 2020), 1-13. doi:10.1111/jfpe.13244
NLM
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpe.13244
Vancouver
Rabi JA, Caneppele F de L, Ribeiro R, Dacanal GC. Scale‐up of extraction processes: dimensionless modeling and virtualization via lattice Boltzmann method [Internet]. Journal of Food Process Engineering. 2020 ; 43( Ja 2020): 1-13.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpe.13244
Artigo de periodico
Liquid-liquid equilibrium of rosemary model essential oil (α-pinene + eucalyptol + camphor) and solvent (ethanol + water) at room conditions (2020)
Gonçalves, Daniel; Panzarin, Camila; Gonçalves, Cíntia Bernardo ; Rodrigues, Christianne Elisabete da Costa
Source: Fluid Phase Equilibria. Unidade: FZEA
Subjects: EQUILÍBRIO LÍQUIDO-LÍQUIDO, ÓLEOS ESSENCIAIS, SOLVENTE
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ABNT
GONÇALVES, Daniel et al. Liquid-liquid equilibrium of rosemary model essential oil (α-pinene + eucalyptol + camphor) and solvent (ethanol + water) at room conditions. Fluid Phase Equilibria, v. 521, p. 1–12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fluid.2020.112730. Acesso em: 15 nov. 2024.
APA
Gonçalves, D., Panzarin, C., Gonçalves, C. B., & Rodrigues, C. E. da C. (2020). Liquid-liquid equilibrium of rosemary model essential oil (α-pinene + eucalyptol + camphor) and solvent (ethanol + water) at room conditions. Fluid Phase Equilibria, 521, 1–12. doi:10.1016/j.fluid.2020.112730
NLM
Gonçalves D, Panzarin C, Gonçalves CB, Rodrigues CE da C. Liquid-liquid equilibrium of rosemary model essential oil (α-pinene + eucalyptol + camphor) and solvent (ethanol + water) at room conditions [Internet]. Fluid Phase Equilibria. 2020 ; 521 1–12.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fluid.2020.112730
Vancouver
Gonçalves D, Panzarin C, Gonçalves CB, Rodrigues CE da C. Liquid-liquid equilibrium of rosemary model essential oil (α-pinene + eucalyptol + camphor) and solvent (ethanol + water) at room conditions [Internet]. Fluid Phase Equilibria. 2020 ; 521 1–12.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.fluid.2020.112730
Artigo de periodico
Preservation of minor components and deacidification of rice bran oil using strong anionic resin (2020)
Cuevas, Maitê Sarria; Capellini, Maria Carolina; Rodrigues, Christianne Elisabete da Costa ; Meirelles, Antonio José de Almeida
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: ARROZ, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
CUEVAS, Maitê Sarria et al. Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, v. 44, n. 9, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14722. Acesso em: 15 nov. 2024.
APA
Cuevas, M. S., Capellini, M. C., Rodrigues, C. E. da C., & Meirelles, A. J. de A. (2020). Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, 44( 9), 1-9. doi:10.1111/jfpp.14722
NLM
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpp.14722
Vancouver
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jfpp.14722
Artigo de periodico
Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract (2020)
Bodini, Renata Barbosa; Pugine, Silvana Marina Piccoli ; Melo, Mariza Pires de ; Carvalho, Rosemary Aparecida de
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, MUCOSA ORAL, ANTIOXIDANTES, ANTI-INFLAMATÓRIOS, ALIMENTOS FUNCIONAIS, FLAVONOIDES, AMIDO
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ABNT
BODINI, Renata Barbosa et al. Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract. International Journal of Biological Macromolecules, v. 159, p. 714-724, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2020.05.075. Acesso em: 15 nov. 2024.
APA
Bodini, R. B., Pugine, S. M. P., Melo, M. P. de, & Carvalho, R. A. de. (2020). Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract. International Journal of Biological Macromolecules, 159, 714-724. doi:10.1016/j.ijbiomac.2020.05.075
NLM
Bodini RB, Pugine SMP, Melo MP de, Carvalho RA de. Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract [Internet]. International Journal of Biological Macromolecules. 2020 ; 159 714-724.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.05.075
Vancouver
Bodini RB, Pugine SMP, Melo MP de, Carvalho RA de. Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract [Internet]. International Journal of Biological Macromolecules. 2020 ; 159 714-724.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.05.075
Artigo de periodico
Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract (2020)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: BIOPOLÍMEROS, COMPOSTAGEM, FILMES COMESTÍVEIS
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ABNT
BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract. International Journal of Biological Macromolecules, v. 151, p. 178-185, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2020.02.051. Acesso em: 15 nov. 2024.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2020). Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract. International Journal of Biological Macromolecules, 151, 178-185. doi:10.1016/j.ijbiomac.2020.02.051
NLM
Bonilla Lagos MJ, Sobral PJ do A. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract [Internet]. International Journal of Biological Macromolecules. 2020 ;151 178-185.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.02.051
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract [Internet]. International Journal of Biological Macromolecules. 2020 ;151 178-185.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2020.02.051
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: 15 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. 15 ] 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. 15 ] Available from: https://doi.org/10.1016/j.fpsl.2020.100498
Artigo de periodico
Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments (2020)
Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Martelli-Tosi, Milena ; Silva, Marluci Palazzolli da; Makimori, Gustavo Yasuo Figueiredo; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: FERMENTOS, SECAGEM, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RUBIO, Fernanda Thaís Vieira et al. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, v. 136, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109470. Acesso em: 15 nov. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Martelli-Tosi, M., Silva, M. P. da, Makimori, G. Y. F., & Fávaro-Trindade, C. S. (2020). Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, 136, 1-11. doi:10.1016/j.foodres.2020.109470
NLM
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470
Vancouver
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470
Artigo de periodico
Assessing global changing food patterns: a country-level analysis on the consumption of food products with health and wellness claims (2020)
Nunes, Rubens ; Silva, Vivian Lara dos Santos ; Kasemodel, Márcia Gabriela Consiglio ; Polizer, Yana Jorge ; Saes, Maria Sylvia Macchione ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Cleaner Production. Unidades: FZEA, FEA
Subjects: CONSUMO DE ALIMENTOS, SAÚDE, DESENVOLVIMENTO HUMANO, SUSTENTABILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NUNES, Rubens et al. Assessing global changing food patterns: a country-level analysis on the consumption of food products with health and wellness claims. Journal of Cleaner Production, v. 264, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jclepro.2020.121613. Acesso em: 15 nov. 2024.
APA
Nunes, R., Silva, V. L. dos S., Kasemodel, M. G. C., Polizer, Y. J., Saes, M. S. M., & Fávaro-Trindade, C. S. (2020). Assessing global changing food patterns: a country-level analysis on the consumption of food products with health and wellness claims. Journal of Cleaner Production, 264, 1-11. doi:10.1016/j.jclepro.2020.121613
NLM
Nunes R, Silva VL dos S, Kasemodel MGC, Polizer YJ, Saes MSM, Fávaro-Trindade CS. Assessing global changing food patterns: a country-level analysis on the consumption of food products with health and wellness claims [Internet]. Journal of Cleaner Production. 2020 ; 264 1-11.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jclepro.2020.121613
Vancouver
Nunes R, Silva VL dos S, Kasemodel MGC, Polizer YJ, Saes MSM, Fávaro-Trindade CS. Assessing global changing food patterns: a country-level analysis on the consumption of food products with health and wellness claims [Internet]. Journal of Cleaner Production. 2020 ; 264 1-11.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jclepro.2020.121613
Artigo de periodico
Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods (2020)
Matos Junior, Fernando Eustáquio de ; Santos, Tizá Teles; Burns, Patricia Graciela; Reinheimer, Jorge Alberto; Vinderola, Gabriel; Fávaro-Trindade, Carmen Silvia
Source: Journal of Microbiology, Biotechnology and Food Sciences. Unidade: FZEA
Subjects: PREBIÓTICOS, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATOS JUNIOR, Fernando Eustáquio de et al. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods. Journal of Microbiology, Biotechnology and Food Sciences, v. 9, n. 6, p. 1126-1133, 2020Tradução . . Disponível em: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133. Acesso em: 15 nov. 2024.
APA
Matos Junior, F. E. de, Santos, T. T., Burns, P. G., Reinheimer, J. A., Vinderola, G., & Fávaro-Trindade, C. S. (2020). Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods. Journal of Microbiology, Biotechnology and Food Sciences, 9( 6), 1126-1133. doi:10.15414/jmbfs.2020.9.6.1126-1133
NLM
Matos Junior FE de, Santos TT, Burns PG, Reinheimer JA, Vinderola G, Fávaro-Trindade CS. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods [Internet]. Journal of Microbiology, Biotechnology and Food Sciences. 2020 ; 9( 6): 1126-1133.[citado 2024 nov. 15 ] Available from: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133
Vancouver
Matos Junior FE de, Santos TT, Burns PG, Reinheimer JA, Vinderola G, Fávaro-Trindade CS. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods [Internet]. Journal of Microbiology, Biotechnology and Food Sciences. 2020 ; 9( 6): 1126-1133.[citado 2024 nov. 15 ] Available from: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133
Artigo de periodico
Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review (2020)
Dammak, Ilyes; Sobral, Paulo José do Amaral ; Aquino, Adriano; Neves, Marcos Antônio das; Conte-Junior, Carlos Adam
Source: Comprehensive Reviews in Food Science and Food Safety. Unidade: FZEA
Subjects: BIOPOLÍMEROS, SURFACTANTES, QUÍMICA COLOIDAL, ÓLEOS ESSENCIAIS, FOSFOLIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes et al. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, v. 19, n. 5, p. 2721-2746, 2020Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12606. Acesso em: 15 nov. 2024.
APA
Dammak, I., Sobral, P. J. do A., Aquino, A., Neves, M. A. das, & Conte-Junior, C. A. (2020). Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, 19( 5), 2721-2746. doi:10.1111/1541-4337.12606
NLM
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/1541-4337.12606
Vancouver
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/1541-4337.12606
Artigo de periodico
Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: LACTOBACILLUS, BACTÉRIAS ANAERÓBICAS, CANELA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, v. 136, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109520. Acesso em: 15 nov. 2024.
APA
Holkem, A. T., & Fávaro-Trindade, C. S. (2020). Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, 136, 1-10. doi:10.1016/j.foodres.2020.109520
NLM
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Vancouver
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Artigo de periodico
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir (2020)
Maldonado, Rafael Resende; Pedreira, Ana Júlia Rocha Mendes; Cristianini, Leonardo Buzaneli; Guidi, Maria Fernanda; Capato, Marina Oliveira; Ávila, Patrícia Félix; Goldbeck, Rosana; Kamimura, Eliana Setsuko
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, DESIDRATAÇÃO, FRUTAS, OLIGOSSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALDONADO, Rafael Resende et al. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, v. 132, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109819. Acesso em: 15 nov. 2024.
APA
Maldonado, R. R., Pedreira, A. J. R. M., Cristianini, L. B., Guidi, M. F., Capato, M. O., Ávila, P. F., et al. (2020). Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, 132, 1-9. doi:10.1016/j.lwt.2020.109819
NLM
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819
Vancouver
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819

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