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Artigo de periodico
Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates (2023)
Chow, Vivian Siou San; Santos, Paulo Henrique dos; Torres, Rosângela; Mancini-Filho, Jorge ; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Assunto: REOLOGIA
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ABNT
CHOW, Vivian Siou San et al. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, v. 43, p. 1-11 art. e24123, 2023Tradução . . Disponível em: https://dx.doi.org/10.5327/fst.24123. Acesso em: 24 jun. 2024.
APA
Chow, V. S. S., Santos, P. H. dos, Torres, R., Mancini-Filho, J., & Lannes, S. C. da S. (2023). Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, 43, 1-11 art. e24123. doi:10.5327/fst.24123
NLM
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 jun. 24 ] Available from: https://dx.doi.org/10.5327/fst.24123
Vancouver
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 jun. 24 ] Available from: https://dx.doi.org/10.5327/fst.24123
Artigo de periodico
Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential (2022)
Zuin, Julia Cristina ; Gandra, Renata Luana de Pádua ; Ribeiro, Ana Paula Badan ; Ract, Juliana Neves Rodrigues ; Macedo, Juliana Alves; Macedo, Gabriela Alves
Source: Food Science and Technology. Unidade: FCF
Subjects: SÍNTESE QUÍMICA, LIPÍDEOS
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ABNT
ZUIN, Julia Cristina et al. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. Food Science and Technology, v. 42, n. 6, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.105821. Acesso em: 24 jun. 2024.
APA
Zuin, J. C., Gandra, R. L. de P., Ribeiro, A. P. B., Ract, J. N. R., Macedo, J. A., & Macedo, G. A. (2022). Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. Food Science and Technology, 42( 6), 1-9. doi:10.1590/fst.105821
NLM
Zuin JC, Gandra RL de P, Ribeiro APB, Ract JNR, Macedo JA, Macedo GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential [Internet]. Food Science and Technology. 2022 ; 42( 6): 1-9.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.105821
Vancouver
Zuin JC, Gandra RL de P, Ribeiro APB, Ract JNR, Macedo JA, Macedo GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential [Internet]. Food Science and Technology. 2022 ; 42( 6): 1-9.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.105821
Artigo de periodico
Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria (2022)
Duvoisin, Charles Adriano ; Horst, Diogo José ; Vieira, Rogério de Almeida ; Baretta, Dilmar ; Pscheidt, André; Secchi, Mario Alberto ; Andrade Junior, Pedro Paulo de ; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: PASTEURIZAÇÃO, ESCHERICHIA COLI, SALMONELLA
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ABNT
DUVOISIN, Charles Adriano et al. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria. Food Science and Technology, v. 42, p. 1-9 art. e115421, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.115421. Acesso em: 24 jun. 2024.
APA
Duvoisin, C. A., Horst, D. J., Vieira, R. de A., Baretta, D., Pscheidt, A., Secchi, M. A., et al. (2022). Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria. Food Science and Technology, 42, 1-9 art. e115421. doi:10.1590/fst.115421
NLM
Duvoisin CA, Horst DJ, Vieira R de A, Baretta D, Pscheidt A, Secchi MA, Andrade Junior PP de, Lannes SC da S. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria [Internet]. Food Science and Technology. 2022 ; 42 1-9 art. e115421.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.115421
Vancouver
Duvoisin CA, Horst DJ, Vieira R de A, Baretta D, Pscheidt A, Secchi MA, Andrade Junior PP de, Lannes SC da S. Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria [Internet]. Food Science and Technology. 2022 ; 42 1-9 art. e115421.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.115421
Artigo de periodico
Impact of the use of unmalted adjuncts on the rheological properties of beer wort (2022)
Rosa, Raul Santiago; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: MOSTO, CERVEJA, REOLOGIA
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ABNT
ROSA, Raul Santiago e LANNES, Suzana Caetano da Silva. Impact of the use of unmalted adjuncts on the rheological properties of beer wort. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en. Acesso em: 24 jun. 2024.
APA
Rosa, R. S., & Lannes, S. C. da S. (2022). Impact of the use of unmalted adjuncts on the rheological properties of beer wort. Food Science and Technology, 42, 1-8. Recuperado de https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en
NLM
Rosa RS, Lannes SC da S. Impact of the use of unmalted adjuncts on the rheological properties of beer wort [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jun. 24 ] Available from: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en
Vancouver
Rosa RS, Lannes SC da S. Impact of the use of unmalted adjuncts on the rheological properties of beer wort [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2024 jun. 24 ] Available from: https://www.scielo.br/j/cta/a/VMmWCsf7jdYhPqFpk354vbd/?format=pdf&lang=en
Artigo de periodico
Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.) (2022)
Lorenzo, Natasha Dantas ; Santos, Orquídea Vasconcelos dos ; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, PEQUI
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ABNT
LORENZO, Natasha Dantas e SANTOS, Orquídea Vasconcelos dos e LANNES, Suzana Caetano da Silva. Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.). Food Science and Technology, v. 42, p. 12 art. e88021, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.88021. Acesso em: 24 jun. 2024.
APA
Lorenzo, N. D., Santos, O. V. dos, & Lannes, S. C. da S. (2022). Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.). Food Science and Technology, 42, 12 art. e88021. doi:10.1590/fst.88021
NLM
Lorenzo ND, Santos OV dos, Lannes SC da S. Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.) [Internet]. Food Science and Technology. 2022 ; 42 12 art. e88021.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.88021
Vancouver
Lorenzo ND, Santos OV dos, Lannes SC da S. Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.) [Internet]. Food Science and Technology. 2022 ; 42 12 art. e88021.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.88021
Artigo de periodico
Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.) (2021)
Lorenzo, Natasha Dantas ; Santos, Orquídea Vasconcelos dos ; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, PEQUI, CULINÁRIA
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ABNT
LORENZO, Natasha Dantas e SANTOS, Orquídea Vasconcelos dos e LANNES, Suzana Caetano da Silva. Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.). Food Science and Technology, v. 41, n. 2 p. 524-529, 2021Tradução . . Disponível em: https://doi.org/10.1590/fst.16420. Acesso em: 24 jun. 2024.
APA
Lorenzo, N. D., Santos, O. V. dos, & Lannes, S. C. da S. (2021). Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.). Food Science and Technology, 41( 2 p. 524-529). doi:10.1590/fst.16420
NLM
Lorenzo ND, Santos OV dos, Lannes SC da S. Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.) [Internet]. Food Science and Technology. 2021 ; 41( 2 p. 524-529):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.16420
Vancouver
Lorenzo ND, Santos OV dos, Lannes SC da S. Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.) [Internet]. Food Science and Technology. 2021 ; 41( 2 p. 524-529):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.16420
Artigo de periodico
Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua) (2020)
Santos, Orquídea Vasconcelos dos ; Gonçalves, Bruno Santos; Macêdo, Christine da Silva; Conceição, Leyvison Rafael Vieira da; Costa, Carlos Emmerson Ferreira; Monteiro Junior, Ozéias Vieira; Souza, Amanda Larissa Garça de; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: CROMATOGRAFIA, ÁCIDOS GRAXOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, TERMOGRAVIMETRIA
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ABNT
SANTOS, Orquídea Vasconcelos dos et al. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua). Food Science and Technology, v. 40, p. 76-82, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.01619. Acesso em: 24 jun. 2024.
APA
Santos, O. V. dos, Gonçalves, B. S., Macêdo, C. da S., Conceição, L. R. V. da, Costa, C. E. F., Monteiro Junior, O. V., et al. (2020). Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua). Food Science and Technology, 40, 76-82. doi:10.1590/fst.01619
NLM
Santos OV dos, Gonçalves BS, Macêdo C da S, Conceição LRV da, Costa CEF, Monteiro Junior OV, Souza ALG de, Lannes SC da S. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua) [Internet]. Food Science and Technology. 2020 ; 40 76-82.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.01619
Vancouver
Santos OV dos, Gonçalves BS, Macêdo C da S, Conceição LRV da, Costa CEF, Monteiro Junior OV, Souza ALG de, Lannes SC da S. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua) [Internet]. Food Science and Technology. 2020 ; 40 76-82.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.01619
Artigo de periodico
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product (2020)
Costa, Russany Silva da; Santos, Orquídea Vasconcelos dos ; Lannes, Suzana Caetano da Silva ; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Perego, Patrizia; Costa, Roseane Maria Ribeiro; Converti, Attilio ; Silva Júnior, José Otávio Carréra
Source: Food Science and Technology. Unidade: FCF
Subjects: CUPUAÇU, TECNOLOGIA DE ALIMENTOS
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ABNT
COSTA, Russany Silva da et al. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, v. 40, n. 2 p. 401-407, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.01119. Acesso em: 24 jun. 2024.
APA
Costa, R. S. da, Santos, O. V. dos, Lannes, S. C. da S., Casazza, A. A., Aliakbarian, B., Perego, P., et al. (2020). Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product. Food Science and Technology, 40( 2 p. 401-407). doi:10.1590/fst.01119
NLM
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.01119
Vancouver
Costa RS da, Santos OV dos, Lannes SC da S, Casazza AA, Aliakbarian B, Perego P, Costa RMR, Converti A, Silva Júnior JOC. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum schum.) agroindustrial by-product [Internet]. Food Science and Technology. 2020 ; 40( 2 p. 401-407):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.01119
Artigo de periodico
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat (2020)
Santos, Clara Simone dos; Kanup, Raquel Fortes; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE, GORDURAS
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ABNT
SANTOS, Clara Simone dos et al. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, v. 124, p. 1-10 art. 109129, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109129. Acesso em: 24 jun. 2024.
APA
Santos, C. S. dos, Kanup, R. F., Albuquerque, M. A. C. de, Bedani, R., Souza, C. H. B. de, Gioielli, L. A., et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, 124, 1-10 art. 109129. doi:10.1016/j.lwt.2020.109129
NLM
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Vancouver
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Artigo de periodico
Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg (2020)
Porfírio, Márjorie Castro Pinto; Gonçalves, Márcia Soares; Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Mariana Romana Correia; Silva, Andréa Gomes da; Fontan, Gabrielle Cardoso Reis; Leão, Danilo Junqueira; Jesus, Raildo Mota de; Gualberto, Simone Andrade; Lannes, Suzana Caetano da Silva ; Silva, Marcondes Viana da
Source: Food Science and Technology. Unidade: FCF
Subjects: JABUTICABA, BEBIDAS ISOTÔNICAS
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ABNT
PORFÍRIO, Márjorie Castro Pinto et al. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg. Food Science and Technology, v. 40, n. 3 p. 614-620, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.14319. Acesso em: 24 jun. 2024.
APA
Porfírio, M. C. P., Gonçalves, M. S., Borges, M. V., Leite, C. X. dos S., Santos, M. R. C., Silva, A. G. da, et al. (2020). Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg. Food Science and Technology, 40( 3 p. 614-620). doi:10.1590/fst.14319
NLM
Porfírio MCP, Gonçalves MS, Borges MV, Leite CX dos S, Santos MRC, Silva AG da, Fontan GCR, Leão DJ, Jesus RM de, Gualberto SA, Lannes SC da S, Silva MV da. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg [Internet]. Food Science and Technology. 2020 ; 40( 3 p. 614-620):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.14319
Vancouver
Porfírio MCP, Gonçalves MS, Borges MV, Leite CX dos S, Santos MRC, Silva AG da, Fontan GCR, Leão DJ, Jesus RM de, Gualberto SA, Lannes SC da S, Silva MV da. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) berg [Internet]. Food Science and Technology. 2020 ; 40( 3 p. 614-620):[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.14319
Artigo de periodico
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse (2019)
Santos, Douglas Xavier dos; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS
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ABNT
SANTOS, Douglas Xavier dos et al. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, v. 105, p. 329-335, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.011. Acesso em: 24 jun. 2024.
APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011
NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Artigo de periodico
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying (2019)
Santos, Douglas Xavier dos; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Bedani, Raquel; Saad, Susana Marta Isay ; Perego, Patrizia
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO
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ABNT
SANTOS, Douglas Xavier dos et al. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, v. 99, p. 404-410, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.10.010. Acesso em: 24 jun. 2024.
APA
Santos, D. X. dos, Casazza, A. A., Aliakbarian, B., Bedani, R., Saad, S. M. I., & Perego, P. (2019). Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, 99, 404-410. doi:10.1016/j.lwt.2018.10.010
NLM
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Vancouver
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Artigo de periodico
Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains (2018)
Paz, Alicia; Sabo, Sabrina da Silva; Vallejo, Marisol; Marguet, Emilio; Oliveira, Ricardo Pinheiro de Souza ; Domínguez, José Manuel
Source: Food Science and Technology. Unidade: FCF
Subjects: CERVEJA, LACTOCOCCUS, ENTEROCOCCUS, LISTERIA
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ABNT
PAZ, Alicia et al. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, v. 96, p. 166-174, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.027. Acesso em: 24 jun. 2024.
APA
Paz, A., Sabo, S. da S., Vallejo, M., Marguet, E., Oliveira, R. P. de S., & Domínguez, J. M. (2018). Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains. Food Science and Technology, 96, 166-174. doi:10.1016/j.lwt.2018.05.027
NLM
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Vancouver
Paz A, Sabo S da S, Vallejo M, Marguet E, Oliveira RP de S, Domínguez JM. Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains [Internet]. Food Science and Technology. 2018 ; 96 166-174.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.027
Artigo de periodico
Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera) (2018)
Carvalho, Juliana Cajado Souza; Romoff, Paulete; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, COUVE, ANTIOXIDANTES, FRUTAS
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ABNT
CARVALHO, Juliana Cajado Souza e ROMOFF, Paulete e LANNES, Suzana Caetano da Silva. Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera). Food Science and Technology, v. 38, n. 3, p. 551-560, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.15018. Acesso em: 24 jun. 2024.
APA
Carvalho, J. C. S., Romoff, P., & Lannes, S. C. da S. (2018). Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera). Food Science and Technology, 38( 3), 551-560. doi:10.1590/fst.15018
NLM
Carvalho JCS, Romoff P, Lannes SC da S. Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera) [Internet]. Food Science and Technology. 2018 ; 38( 3): 551-560.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.15018
Vancouver
Carvalho JCS, Romoff P, Lannes SC da S. Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera) [Internet]. Food Science and Technology. 2018 ; 38( 3): 551-560.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.15018
Artigo de periodico
Lipid oxidation in meat: mechanisms and protective factors – a review (2018)
Amaral, Ana Beatriz; Silva, Marcondes Viana da; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: OXIDAÇÃO, LIPÍDEOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARAL, Ana Beatriz e SILVA, Marcondes Viana da e LANNES, Suzana Caetano da Silva. Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology, v. 38, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.32518. Acesso em: 24 jun. 2024.
APA
Amaral, A. B., Silva, M. V. da, & Lannes, S. C. da S. (2018). Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology, 38, 1-15. doi:10.1590/fst.32518
NLM
Amaral AB, Silva MV da, Lannes SC da S. Lipid oxidation in meat: mechanisms and protective factors – a review [Internet]. Food Science and Technology. 2018 ; 38 1-15.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.32518
Vancouver
Amaral AB, Silva MV da, Lannes SC da S. Lipid oxidation in meat: mechanisms and protective factors – a review [Internet]. Food Science and Technology. 2018 ; 38 1-15.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.32518
Artigo de periodico
Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2' (2018)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Carvalho Junior, Raul Nunes de; Costa, Carlos Emmerson Ferreira da; Moraes, Jaqueline de Fátima Cabral; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: TERMOGRAVIMETRIA, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Orquídea Vasconcelos dos et al. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2'. Food Science and Technology, v. 38, n. 1, p. 172-179, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.30616. Acesso em: 24 jun. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N. de, Costa, C. E. F. da, Moraes, J. de F. C., & Lannes, S. C. da S. (2018). Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2'. Food Science and Technology, 38( 1), 172-179. doi:10.1590/1678-457x.30616
NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN de, Costa CEF da, Moraes J de FC, Lannes SC da S. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2' [Internet]. Food Science and Technology. 2018 ; 38( 1): 172-179.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/1678-457x.30616
Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN de, Costa CEF da, Moraes J de FC, Lannes SC da S. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2' [Internet]. Food Science and Technology. 2018 ; 38( 1): 172-179.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/1678-457x.30616
Artigo de periodico
Impact of stabilizers on the rheological properties of ice creams (2018)
Milliatti, Mariana Carniel; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: SORVETE, HIDROCOLOIDE, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MILLIATTI, Mariana Carniel e LANNES, Suzana Caetano da Silva. Impact of stabilizers on the rheological properties of ice creams. Food Science and Technology, v. 38, n. 4, p. 733-739, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.31818. Acesso em: 24 jun. 2024.
APA
Milliatti, M. C., & Lannes, S. C. da S. (2018). Impact of stabilizers on the rheological properties of ice creams. Food Science and Technology, 38( 4), 733-739. doi:10.1590/fst.31818
NLM
Milliatti MC, Lannes SC da S. Impact of stabilizers on the rheological properties of ice creams [Internet]. Food Science and Technology. 2018 ; 38( 4): 733-739.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.31818
Vancouver
Milliatti MC, Lannes SC da S. Impact of stabilizers on the rheological properties of ice creams [Internet]. Food Science and Technology. 2018 ; 38( 4): 733-739.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/fst.31818
Artigo de periodico
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine (2017)
Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, MARGARINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de e GIOIELLI, Luiz Antonio e SAAD, Susana Marta Isay. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, v. 79, p. 205-212, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.01.032. Acesso em: 24 jun. 2024.
APA
Souza, C. H. B. de, Gioielli, L. A., & Saad, S. M. I. (2017). Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, 79, 205-212. doi:10.1016/j.lwt.2017.01.032
NLM
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Vancouver
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Artigo de periodico
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn (2016)
Santos, Orquídea Vasconcelos dos; Lorenzo, Natasha Dantas; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Subjects: TERMOGRAVIMETRIA, FRUTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Orquídea Vasconcelos dos e LORENZO, Natasha Dantas e LANNES, Suzana Caetano da Silva. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn. Food Science and Technology, v. 36, n. 1, p. 151-158, 2016Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.0090. Acesso em: 24 jun. 2024.
APA
Santos, O. V. dos, Lorenzo, N. D., & Lannes, S. C. da S. (2016). Chemical, morphological, and thermogravimetric of Terminalia catappa Linn. Food Science and Technology, 36( 1), 151-158. doi:10.1590/1678-457X.0090
NLM
Santos OV dos, Lorenzo ND, Lannes SC da S. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn [Internet]. Food Science and Technology. 2016 ; 36( 1): 151-158.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/1678-457X.0090
Vancouver
Santos OV dos, Lorenzo ND, Lannes SC da S. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn [Internet]. Food Science and Technology. 2016 ; 36( 1): 151-158.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1590/1678-457X.0090
Artigo de periodico
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread (2015)
Staliano, Cristina Dini; Martinez, Rafael Chacon Ruiz; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
STALIANO, Cristina Dini e MARTINEZ, Rafael Chacon Ruiz e SAAD, Susana Marta Isay. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, v. 62, n. 1, p. part. 2 682-688, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.030. Acesso em: 24 jun. 2024.
APA
Staliano, C. D., Martinez, R. C. R., & Saad, S. M. I. (2015). Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, 62( 1), part. 2 682-688. doi:10.1016/j.lwt.2014.12.030
NLM
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030
Vancouver
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 jun. 24 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030

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