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Artigo de periodico
Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods (2019)
Santos, Orquídea Vasconcelos dos; Carvalho Junior, Raul Nunes de; Costa, Carlos Emmerson Ferreira da; Lannes, Suzana Caetano da Silva
Source: Industrial Crops and Products. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, PLANTAS OLEAGINOSAS
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ABNT
SANTOS, Orquídea Vasconcelos dos et al. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods. Industrial Crops and Products, v. 132, p. 487-496, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2019.02.043. Acesso em: 08 set. 2024.
APA
Santos, O. V. dos, Carvalho Junior, R. N. de, Costa, C. E. F. da, & Lannes, S. C. da S. (2019). Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods. Industrial Crops and Products, 132, 487-496. doi:10.1016/j.indcrop.2019.02.043
NLM
Santos OV dos, Carvalho Junior RN de, Costa CEF da, Lannes SC da S. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods [Internet]. Industrial Crops and Products. 2019 ; 132 487-496.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.indcrop.2019.02.043
Vancouver
Santos OV dos, Carvalho Junior RN de, Costa CEF da, Lannes SC da S. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods [Internet]. Industrial Crops and Products. 2019 ; 132 487-496.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.indcrop.2019.02.043
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
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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: 08 set. 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 set. 08 ] 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 set. 08 ] Available from: https://doi.org/10.1590/1678-457X.0090
Trabalho de evento-resumo periodico
Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems (2016)
Lannes, Suzana Caetano da Silva ; Santos, Orquídea Vasconcelos dos; Carvalho Junior, Raul Nunes de
Source: Journal of Food Processing & Technology. Conference titles: Euro-Global Summit & Expo on Food & Beverages. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANNES, Suzana Caetano da Silva e SANTOS, Orquídea Vasconcelos dos e CARVALHO JUNIOR, Raul Nunes de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems. Journal of Food Processing & Technology. San Diego: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php. Acesso em: 08 set. 2024. , 2016
APA
Lannes, S. C. da S., Santos, O. V. dos, & Carvalho Junior, R. N. de. (2016). Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems. Journal of Food Processing & Technology. San Diego: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php
NLM
Lannes SC da S, Santos OV dos, Carvalho Junior RN de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 8): 73.[citado 2024 set. 08 ] Available from: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php
Vancouver
Lannes SC da S, Santos OV dos, Carvalho Junior RN de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 8): 73.[citado 2024 set. 08 ] Available from: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php
Artigo de periodico
Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake (2013)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Carvalho Junior, Raul N; Costa, C. E. F; França, L. F. F; Lannes, Suzana Caetano da Silva
Source: Food Research International. Unidade: FCF
Subjects: CASTANHA, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, AMINOÁCIDOS
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ABNT
SANTOS, Orquídea Vasconcelos dos et al. Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake. Food Research International, v. 51, n. 2, p. 841-847, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.01.054. Acesso em: 08 set. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N., Costa, C. E. F., França, L. F. F., & Lannes, S. C. da S. (2013). Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake. Food Research International, 51( 2), 841-847. doi:10.1016/j.foodres.2013.01.054
NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, França LFF, Lannes SC da S. Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake [Internet]. Food Research International. 2013 ; 51( 2): 841-847.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2013.01.054
Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, França LFF, Lannes SC da S. Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake [Internet]. Food Research International. 2013 ; 51( 2): 841-847.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2013.01.054
Artigo de periodico
Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction (2013)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Carvalho Junior, Raul N; Costa, C. E. F; Lannes, Suzana Caetano da Silva
Source: Journal of Food Engineering. Unidade: FCF
Subjects: CASTANHA, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, FLUÍDOS SUPERCRÍTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Orquídea Vasconcelos dos et al. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, v. 117, n. 4, p. 499-504, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.01.013. Acesso em: 08 set. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N., Costa, C. E. F., & Lannes, S. C. da S. (2013). Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, 117( 4), 499-504. doi:10.1016/j.jfoodeng.2013.01.013
NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013
Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013
Artigo de periodico
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes (2012)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Costa, C. E. F
Source: Food Research International. Unidade: FCF
Subjects: AVALIAÇÃO NUTRICIONAL, NOZES, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Orquídea Vasconcelos dos et al. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Research International, v. 47, n. 2, p. 253-258, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2011.06.038. Acesso em: 08 set. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Soares, F. A. S. de M., Gioielli, L. A., & Costa, C. E. F. (2012). Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Research International, 47( 2), 253-258. doi:10.1016/j.foodres.2011.06.038
NLM
Santos OV dos, Corrêa NCF, Soares FAS de M, Gioielli LA, Costa CEF. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes [Internet]. Food Research International. 2012 ; 47( 2): 253-258.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2011.06.038
Vancouver
Santos OV dos, Corrêa NCF, Soares FAS de M, Gioielli LA, Costa CEF. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes [Internet]. Food Research International. 2012 ; 47( 2): 253-258.[citado 2024 set. 08 ] Available from: https://doi.org/10.1016/j.foodres.2011.06.038

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