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Artigo de periodico
Influence of particle size on appearance and in vitro efficacy of sunscreens (2013)
Silva, Débora Granemann e; Sarruf, Fernanda Daud; Oliveira, Larissa Carolina Diniz de; Arêas, Elizabeth Pinheiro Gomes ; Kaneko, Telma Mary ; Consiglieri, Vladi Olga ; Velasco, Maria Valéria Robles ; Baby, André Rolim
Source: Brazilian Journal of Pharmaceutical Sciences. Unidades: IQ, FCF
Subjects: NANOTECNOLOGIA, FILTRO SOLAR
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ABNT
SILVA, Débora Granemann e et al. Influence of particle size on appearance and in vitro efficacy of sunscreens. Brazilian Journal of Pharmaceutical Sciences, v. 49, n. 2, p. 251-261, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1984-82502013000200007. Acesso em: 06 nov. 2024.
APA
Silva, D. G. e, Sarruf, F. D., Oliveira, L. C. D. de, Arêas, E. P. G., Kaneko, T. M., Consiglieri, V. O., et al. (2013). Influence of particle size on appearance and in vitro efficacy of sunscreens. Brazilian Journal of Pharmaceutical Sciences, 49( 2), 251-261. doi:10.1590/s1984-82502013000200007
NLM
Silva DG e, Sarruf FD, Oliveira LCD de, Arêas EPG, Kaneko TM, Consiglieri VO, Velasco MVR, Baby AR. Influence of particle size on appearance and in vitro efficacy of sunscreens [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49( 2): 251-261.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/s1984-82502013000200007
Vancouver
Silva DG e, Sarruf FD, Oliveira LCD de, Arêas EPG, Kaneko TM, Consiglieri VO, Velasco MVR, Baby AR. Influence of particle size on appearance and in vitro efficacy of sunscreens [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49( 2): 251-261.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/s1984-82502013000200007
Artigo de periodico
Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants (2012)
Prestes, Paula Souza; Soares, Fabiana Andréia Schafer de Martini; Oliveira, Adriano M; Arêas, Elizabeth Pinheiro Gomes ; Gioielli, Luiz Antonio ; Kaneko, Telma Mary ; Guimarães, Kleber Lanigra ; Zanin, Maria Helena Ambrosio ; Velasco, Maria Valéria Robles ; Baby, André Rolim
Source: Journal of Dispersion Science and Technology. Unidades: IQ, FCF
Subjects: EMULSÕES COSMÉTICAS, CRISTAIS LÍQUIDOS
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ABNT
PRESTES, Paula Souza et al. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, v. 33, n. 11, p. 1621-1628, 2012Tradução . . Disponível em: https://doi.org/10.1080/01932691.2011.620893. Acesso em: 06 nov. 2024.
APA
Prestes, P. S., Soares, F. A. S. de M., Oliveira, A. M., Arêas, E. P. G., Gioielli, L. A., Kaneko, T. M., et al. (2012). Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, 33( 11), 1621-1628. doi:10.1080/01932691.2011.620893
NLM
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1080/01932691.2011.620893
Vancouver
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1080/01932691.2011.620893
Trabalho de evento-resumo periodico
Influence of particle size on the appearance and in vitro efficacy of sunscreen emulsions (2011)
Silva, Débora Granemann e; Oliveira, Larissa Carolina Diniz de; Pinto, Claudinéia Aparecida Sales de Oliveira ; Arêas, Elizabeth Pinheiro Gomes ; Kaneko, Telma Mary ; Velasco, Maria Valéria Robles ; Baby, André Rolim
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidades: FCF, IQ
Subjects: EMULSÕES COSMÉTICAS, FILTRO SOLAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Débora Granemann e et al. Influence of particle size on the appearance and in vitro efficacy of sunscreen emulsions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 06 nov. 2024. , 2011
APA
Silva, D. G. e, Oliveira, L. C. D. de, Pinto, C. A. S. de O., Arêas, E. P. G., Kaneko, T. M., Velasco, M. V. R., & Baby, A. R. (2011). Influence of particle size on the appearance and in vitro efficacy of sunscreen emulsions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva DG e, Oliveira LCD de, Pinto CAS de O, Arêas EPG, Kaneko TM, Velasco MVR, Baby AR. Influence of particle size on the appearance and in vitro efficacy of sunscreen emulsions. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 103 res. FCF201.[citado 2024 nov. 06 ]
Vancouver
Silva DG e, Oliveira LCD de, Pinto CAS de O, Arêas EPG, Kaneko TM, Velasco MVR, Baby AR. Influence of particle size on the appearance and in vitro efficacy of sunscreen emulsions. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 103 res. FCF201.[citado 2024 nov. 06 ]
Artigo de periodico
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011)
Marafon, Ana Paula; Sumi, Adriana; Alcântara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, PROBIÓTICOS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARAFON, Ana Paula et al. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, v. 44, n. 2, p. 511-519, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.09.005. Acesso em: 06 nov. 2024.
APA
Marafon, A. P., Sumi, A., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. N. de. (2011). Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, 44( 2), 511-519. doi:10.1016/j.lwt.2010.09.005
NLM
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Vancouver
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Artigo de periodico
Stability of fruit bases and chocolate fillings (2011)
Miquelim, Joice Natali; Alcantara, Maria Regina; Lannes, Suzana Caetano da Silva
Source: Ciência e Tecnologia de Alimentos. Unidades: IQ, FCF
Subjects: CHOCOLATE, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIQUELIM, Joice Natali e ALCANTARA, Maria Regina e LANNES, Suzana Caetano da Silva. Stability of fruit bases and chocolate fillings. Ciência e Tecnologia de Alimentos, v. 31, n. 1, p. 270-276, 2011Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612011000100041. Acesso em: 06 nov. 2024.
APA
Miquelim, J. N., Alcantara, M. R., & Lannes, S. C. da S. (2011). Stability of fruit bases and chocolate fillings. Ciência e Tecnologia de Alimentos, 31( 1), 270-276. doi:10.1590/s0101-20612011000100041
NLM
Miquelim JN, Alcantara MR, Lannes SC da S. Stability of fruit bases and chocolate fillings [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 1): 270-276.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/s0101-20612011000100041
Vancouver
Miquelim JN, Alcantara MR, Lannes SC da S. Stability of fruit bases and chocolate fillings [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 1): 270-276.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/s0101-20612011000100041

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