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  • Artigo de periodico

    A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species (2018)

    Jozanovic, Marija; Sakac, Nikola; Sak-Bosnar, Milan; Carrilho, Emanuel

    Source: Analytical and Bioanalytical Chemistry. Unidade: IQSC

    Assunto: ELETROFORESE

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      JOZANOVIC, Marija et al. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species. Analytical and Bioanalytical Chemistry, v. 410, p. 4359-4369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00216-018-1087-6. Acesso em: 14 set. 2024.

    • APA

      Jozanovic, M., Sakac, N., Sak-Bosnar, M., & Carrilho, E. (2018). A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species. Analytical and Bioanalytical Chemistry, 410, 4359-4369. doi:10.1007/s00216-018-1087-6

    • NLM

      Jozanovic M, Sakac N, Sak-Bosnar M, Carrilho E. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species [Internet]. Analytical and Bioanalytical Chemistry. 2018 ;410 4359-4369.[citado 2024 set. 14 ] Available from: https://doi.org/10.1007/s00216-018-1087-6

    • Vancouver

      Jozanovic M, Sakac N, Sak-Bosnar M, Carrilho E. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species [Internet]. Analytical and Bioanalytical Chemistry. 2018 ;410 4359-4369.[citado 2024 set. 14 ] Available from: https://doi.org/10.1007/s00216-018-1087-6

  • Artigo de periodico

    Technological challenges for spray chilling encapsulation of functional food ingredients (2013)

    Okuto, Paula Kiyomi; Matos Junior, Fernando Eustáquio de; Fávaro-Trindade, Carmen Sílvia

    Source: Food Technology and Biotechnology. Unidade: FZEA

    Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS

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    • ABNT

      OKUTO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de e FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, v. 51, n. 2, p. 171-182, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf. Acesso em: 14 set. 2024.

    • APA

      Okuto, P. K., Matos Junior, F. E. de, & Fávaro-Trindade, C. S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51( 2), 171-182. Recuperado de http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf

    • NLM

      Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 set. 14 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf

    • Vancouver

      Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 set. 14 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf

  • Artigo de periodico

    Vegetable oil structure and antioxidants (2010)

    Souza, Ester Carvalho de; Komatsu, Daniel; Belinato, Gabriela; Totten, George Edward; Canale, Lauralice de Campos Franceschini

    Source: Transactions of FAMENA. Unidade: EESC

    Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, ANTIOXIDANTES, TRANSFERÊNCIA DE CALOR, TÊMPERA (ENGENHARIA)

    How to cite
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    • ABNT

      SOUZA, Ester Carvalho de et al. Vegetable oil structure and antioxidants. Transactions of FAMENA, v. 34, n. 3, p. 71-82, 2010Tradução . . Acesso em: 14 set. 2024.

    • APA

      Souza, E. C. de, Komatsu, D., Belinato, G., Totten, G. E., & Canale, L. de C. F. (2010). Vegetable oil structure and antioxidants. Transactions of FAMENA, 34( 3), 71-82.

    • NLM

      Souza EC de, Komatsu D, Belinato G, Totten GE, Canale L de CF. Vegetable oil structure and antioxidants. Transactions of FAMENA. 2010 ; 34( 3): 71-82.[citado 2024 set. 14 ]

    • Vancouver

      Souza EC de, Komatsu D, Belinato G, Totten GE, Canale L de CF. Vegetable oil structure and antioxidants. Transactions of FAMENA. 2010 ; 34( 3): 71-82.[citado 2024 set. 14 ]

  • Artigo de periodico

    Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt (2006)

    Penna, Ana Lúcia Barretto; Converti, Attilio; Oliveira, Maricê Nogueira de

    Source: Food Technology and Biotechnology. Unidade: FCF

    Subjects: LEITE FERMENTADO, IOGURTE, FERMENTAÇÃO LÁTICA

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    • ABNT

      PENNA, Ana Lúcia Barretto e CONVERTI, Attilio e OLIVEIRA, Maricê Nogueira de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, v. 44, n. 4, p. 517-520, 2006Tradução . . Acesso em: 14 set. 2024.

    • APA

      Penna, A. L. B., Converti, A., & Oliveira, M. N. de. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44( 4), 517-520.

    • NLM

      Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 set. 14 ]

    • Vancouver

      Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 set. 14 ]
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