ReP USP - Resultado da busca

Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 01 nov. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium (2017)
Silva, Ronivaldo Rodrigues da; Oliveira, Lilian Caroline Gonçalves de; Juliano, Maria Aparecida; Juliano, Luiz; Oliveira, Arthur Henrique Cavalcante de; Rosa, José César; Cabral, Hamilton
Source: Food Chemistry. Unidades: FFCLRP, FMRP, FCFRP
Subjects: QUEIJO, INDÚSTRIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, LEITE, ENZIMAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ronivaldo Rodrigues da et al. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chemistry, v. 225, p. 45-54, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.01.009. Acesso em: 01 nov. 2024.
APA
Silva, R. R. da, Oliveira, L. C. G. de, Juliano, M. A., Juliano, L., Oliveira, A. H. C. de, Rosa, J. C., & Cabral, H. (2017). Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chemistry, 225, 45-54. doi:10.1016/j.foodchem.2017.01.009
NLM
Silva RR da, Oliveira LCG de, Juliano MA, Juliano L, Oliveira AHC de, Rosa JC, Cabral H. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium [Internet]. Food Chemistry. 2017 ; 225 45-54.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.009
Vancouver
Silva RR da, Oliveira LCG de, Juliano MA, Juliano L, Oliveira AHC de, Rosa JC, Cabral H. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium [Internet]. Food Chemistry. 2017 ; 225 45-54.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.009
Artigo de periodico
Effects of chemical treatments on fresh-cut papaya (2016)
Albertini, Silvana; Reyes, Andrés Henrique Lai; Trigo, Juliana Moreno; Sarríes, Gabriel Adrián; Spoto, Marta Helena Fillet
Source: Food Chemistry. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, MAMÃO, PROCESSAMENTO DE ALIMENTOS, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBERTINI, Silvana et al. Effects of chemical treatments on fresh-cut papaya. Food Chemistry, v. 190, p. 1182–1189, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.06.038. Acesso em: 01 nov. 2024.
APA
Albertini, S., Reyes, A. H. L., Trigo, J. M., Sarríes, G. A., & Spoto, M. H. F. (2016). Effects of chemical treatments on fresh-cut papaya. Food Chemistry, 190, 1182–1189. doi:10.1016/j.foodchem.2015.06.038
NLM
Albertini S, Reyes AHL, Trigo JM, Sarríes GA, Spoto MHF. Effects of chemical treatments on fresh-cut papaya [Internet]. Food Chemistry. 2016 ; 190 1182–1189.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.038
Vancouver
Albertini S, Reyes AHL, Trigo JM, Sarríes GA, Spoto MHF. Effects of chemical treatments on fresh-cut papaya [Internet]. Food Chemistry. 2016 ; 190 1182–1189.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.038

USP Schools

ReP

Filtros

Departament

Authors

USP affiliated authors

Subjects

Indexado em