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Artigo de periodico
Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Santos Neto, Edmur José; Nakayama, Megumi; Souza, Clitor Junior Fernandes de; Thomazini, Marcelo; Gallo, Fábio Augusto; Silva, Marluci Palazzolli; Bomdespacho, Laura de Queiroz; Luciano, Carla Giovana; Moraes, Izabel Cristina Freitas; Petrus, Rodrigo Rodrigues ; Fávaro-Trindade, Carmen Silvia
Source: Probiotics and Antimicrobial Proteins. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, ANÁLISE SENSORIAL DE ALIMENTOS, MICROENCAPSULAÇÃO, CANA-DE-AÇÚCAR, PROBIÓTICOS
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HOLKEM, Augusto Tasch et al. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract. Probiotics and Antimicrobial Proteins, v. 12, p. 1179-1192, 2020Tradução . . Disponível em: https://doi.org/10.1007/s12602-019-09605-x. Acesso em: 13 nov. 2024.
APA
Holkem, A. T., Santos Neto, E. J., Nakayama, M., Souza, C. J. F. de, Thomazini, M., Gallo, F. A., et al. (2020). Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract. Probiotics and Antimicrobial Proteins, 12, 1179-1192. doi:10.1007/s12602-019-09605-x
NLM
Holkem AT, Santos Neto EJ, Nakayama M, Souza CJF de, Thomazini M, Gallo FA, Silva MP, Bomdespacho L de Q, Luciano CG, Moraes ICF, Petrus RR, Fávaro-Trindade CS. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1179-1192.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s12602-019-09605-x
Vancouver
Holkem AT, Santos Neto EJ, Nakayama M, Souza CJF de, Thomazini M, Gallo FA, Silva MP, Bomdespacho L de Q, Luciano CG, Moraes ICF, Petrus RR, Fávaro-Trindade CS. Sugarcane Juice with co-encapsulated bifidobacterium animalis subsp. lactis BLC1 and proanthocyanidin-rich cinnamon extract [Internet]. Probiotics and Antimicrobial Proteins. 2020 ; 12 1179-1192.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s12602-019-09605-x
Artigo de periodico
Evaluation of probiotic and synbiotic jussara sorbets (2020)
Marinho, Julia Fernanda Urbano; Mazzocato, Marcella Chalella; Tulini, Fabrício Luiz; Silva, Marluci Palazzolli; Martinis, Elaine Cristina Pereira de ; Fávaro-Trindade, Carmen Silvia
Source: Nutrition & Food Science. Unidades: FCFRP, FZEA
Subjects: ALIMENTOS FUNCIONAIS, SORVETE, PALMEIRAS, LACTOBACILLUS, PROBIÓTICOS, ANÁLISE SENSORIAL DE ALIMENTOS
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MARINHO, Julia Fernanda Urbano et al. Evaluation of probiotic and synbiotic jussara sorbets. Nutrition & Food Science, v. 50, n. 2, p. 373-383, 2020Tradução . . Disponível em: https://doi.org/10.1108/NFS-03-2019-0102. Acesso em: 13 nov. 2024.
APA
Marinho, J. F. U., Mazzocato, M. C., Tulini, F. L., Silva, M. P., Martinis, E. C. P. de, & Fávaro-Trindade, C. S. (2020). Evaluation of probiotic and synbiotic jussara sorbets. Nutrition & Food Science, 50( 2), 373-383. doi:10.1108/NFS-03-2019-0102
NLM
Marinho JFU, Mazzocato MC, Tulini FL, Silva MP, Martinis ECP de, Fávaro-Trindade CS. Evaluation of probiotic and synbiotic jussara sorbets [Internet]. Nutrition & Food Science. 2020 ; 50( 2): 373-383.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1108/NFS-03-2019-0102
Vancouver
Marinho JFU, Mazzocato MC, Tulini FL, Silva MP, Martinis ECP de, Fávaro-Trindade CS. Evaluation of probiotic and synbiotic jussara sorbets [Internet]. Nutrition & Food Science. 2020 ; 50( 2): 373-383.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1108/NFS-03-2019-0102
Artigo de periodico
QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel (2019)
Godoy, Nathalia Tiyo de; Veneziano, Andre Luis; Rodrigues, Larissa da Cunha; Enke, Dariane Beatriz Schoffen; Lapa-Guimarães, Judite das Graças
Source: Journal of Sensory Studies. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, TAÍNHA, PESCADO
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GODOY, Nathalia Tiyo de et al. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel. Journal of Sensory Studies, v. 34, n. 2, p. 1-14, 2019Tradução . . Disponível em: https://doi.org/10.1111/joss.12482. Acesso em: 13 nov. 2024.
APA
Godoy, N. T. de, Veneziano, A. L., Rodrigues, L. da C., Enke, D. B. S., & Lapa-Guimarães, J. das G. (2019). QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel. Journal of Sensory Studies, 34( 2), 1-14. doi:10.1111/joss.12482
NLM
Godoy NT de, Veneziano AL, Rodrigues L da C, Enke DBS, Lapa-Guimarães J das G. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel [Internet]. Journal of Sensory Studies. 2019 ; 34( 2): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/joss.12482
Vancouver
Godoy NT de, Veneziano AL, Rodrigues L da C, Enke DBS, Lapa-Guimarães J das G. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): going beyond the trained panel [Internet]. Journal of Sensory Studies. 2019 ; 34( 2): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/joss.12482
Artigo de periodico
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption (2019)
Carvalho, Larissa Tátero ; Pires, Manoela Alves ; Baldin, Juliana Cristina ; Munekata, Paulo Eduardo Sichetti ; Carvalho, Francisco Allan Leandro de ; Rodrigues, Isabela; Polizer, Yana Jorge ; Mello, Juliana Lolli Malagoli de ; Lapa-Guimarães, Judite das Graças ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, BOVINOS, FIBRAS NA DIETA, CALORIAS, SATISFAÇÃO DE NECESSIDADE, ANÁLISE SENSORIAL DE ALIMENTOS
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CARVALHO, Larissa Tátero et al. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, v. 147, p. 53-59, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.010. Acesso em: 13 nov. 2024.
APA
Carvalho, L. T., Pires, M. A., Baldin, J. C., Munekata, P. E. S., Carvalho, F. A. L. de, Rodrigues, I., et al. (2019). Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, 147, 53-59. doi:10.1016/j.meatsci.2018.08.010
NLM
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010
Vancouver
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010
Artigo de periodico
Stability of a dairy-based electrolyte replenishment beverage (2019)
Valadão, Natali Knorr; Shimoda, Silmara Yukari; Jory, Jacqueline Costa; Fratassi, Guilherme Cangemi; Petrus, Rodrigo Rodrigues
Source: Food Science and Technology. Unidade: FZEA
Subjects: BEBIDAS ISOTÔNICAS, ELETRÓLITOS, ANÁLISE SENSORIAL DE ALIMENTOS
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VALADÃO, Natali Knorr et al. Stability of a dairy-based electrolyte replenishment beverage. Food Science and Technology, v. 39, n. 4, p. 824-829, 2019Tradução . . Disponível em: https://doi.org/10.1590/fst.09018. Acesso em: 13 nov. 2024.
APA
Valadão, N. K., Shimoda, S. Y., Jory, J. C., Fratassi, G. C., & Petrus, R. R. (2019). Stability of a dairy-based electrolyte replenishment beverage. Food Science and Technology, 39( 4), 824-829. doi:10.1590/fst.09018
NLM
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Stability of a dairy-based electrolyte replenishment beverage [Internet]. Food Science and Technology. 2019 ; 39( 4): 824-829.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/fst.09018
Vancouver
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Stability of a dairy-based electrolyte replenishment beverage [Internet]. Food Science and Technology. 2019 ; 39( 4): 824-829.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/fst.09018
Artigo de periodico
Inclusion of sunflower oil in the bovine diet improves milk nutritional profile (2019)
Salles, Márcia Saladini Vieira ; D'Abreu, Lea Furlan; Roma Junior, Luiz Carlos ; César, Marcelo de Cerqueira ; Lapa-Guimarães, Judite das Graças ; Segura, Júlio Guerra; Rodrigues, Cintia; Zanetti, Marcus Antônio ; Pfrimer, Karina; Saran Netto, Arlindo
Source: Nutrients. Unidades: FZEA, FMRP
Subjects: ÁCIDOS GRAXOS, OXIDAÇÃO, BOVINOS LEITEIROS, ANTIOXIDANTES, ANÁLISE SENSORIAL DE ALIMENTOS, SUPLEMENTOS MINERAIS PARA ANIMAIS
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SALLES, Márcia Saladini Vieira et al. Inclusion of sunflower oil in the bovine diet improves milk nutritional profile. Nutrients, v. 11, n. 2, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.3390/nu11020481. Acesso em: 13 nov. 2024.
APA
Salles, M. S. V., D'Abreu, L. F., Roma Junior, L. C., César, M. de C., Lapa-Guimarães, J. das G., Segura, J. G., et al. (2019). Inclusion of sunflower oil in the bovine diet improves milk nutritional profile. Nutrients, 11( 2), 1-15. doi:10.3390/nu11020481
NLM
Salles MSV, D'Abreu LF, Roma Junior LC, César M de C, Lapa-Guimarães J das G, Segura JG, Rodrigues C, Zanetti MA, Pfrimer K, Saran Netto A. Inclusion of sunflower oil in the bovine diet improves milk nutritional profile [Internet]. Nutrients. 2019 ; 11( 2): 1-15.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/nu11020481
Vancouver
Salles MSV, D'Abreu LF, Roma Junior LC, César M de C, Lapa-Guimarães J das G, Segura JG, Rodrigues C, Zanetti MA, Pfrimer K, Saran Netto A. Inclusion of sunflower oil in the bovine diet improves milk nutritional profile [Internet]. Nutrients. 2019 ; 11( 2): 1-15.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/nu11020481
Artigo de periodico
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method (2018)
Borrin, Thais Ribeiro; Georges, Eduarda L; Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: CORANTES, SORVETE, ANÁLISE SENSORIAL DE ALIMENTOS, REOLOGIA, TECNOLOGIA DE ALIMENTOS
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BORRIN, Thais Ribeiro et al. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, v. 71, n. 2, p. 491-500, 2018Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12451. Acesso em: 13 nov. 2024.
APA
Borrin, T. R., Georges, E. L., Brito-Oliveira, T. C., Moraes, I. C. F., & Pinho, S. C. de. (2018). Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, 71( 2), 491-500. doi:10.1111/1471-0307.12451
NLM
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/1471-0307.12451
Vancouver
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1111/1471-0307.12451
Artigo de periodico
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage (2018)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo, J. M; Melo, Mariza Pires de
Source: Meat Science. Unidade: FZEA
Subjects: SALSICHA, CARNES E DERIVADOS, OVINOS, ORÉGANO, ANTIOXIDANTES, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, v. 137, p. 244-257, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.018. Acesso em: 13 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo, J. M., & Melo, M. P. de. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244-257. doi:10.1016/j.meatsci.2017.11.018
NLM
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Artigo de periodico
Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity (2018)
Bogusz Junior, Stanislau ; Libardi, Silvia Helena; Dias, Fernanda Furlan Gonçalves; Coutinho, Janclei P; Bochi, Vivian C; Rodrigues, Daniele; Melo, Arlete Marchi Tavares de; Godoy, Helena Teixeira
Source: Journal of the Science of Food and Agriculture. Unidade: IQSC
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, PIMENTA
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ABNT
BOGUSZ JUNIOR, Stanislau et al. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity. Journal of the Science of Food and Agriculture, v. 98, p. 217-224, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8459. Acesso em: 13 nov. 2024.
APA
Bogusz Junior, S., Libardi, S. H., Dias, F. F. G., Coutinho, J. P., Bochi, V. C., Rodrigues, D., et al. (2018). Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity. Journal of the Science of Food and Agriculture, 98, 217-224. doi:10.1002/jsfa.8459
NLM
Bogusz Junior S, Libardi SH, Dias FFG, Coutinho JP, Bochi VC, Rodrigues D, Melo AMT de, Godoy HT. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98 217-224.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1002/jsfa.8459
Vancouver
Bogusz Junior S, Libardi SH, Dias FFG, Coutinho JP, Bochi VC, Rodrigues D, Melo AMT de, Godoy HT. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98 217-224.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1002/jsfa.8459
Artigo de periodico
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Tonin, Fernando Gustavo; Lima, César Gonçalves de; Pugine, Silvana Marina Piccoli; Munekata, Paulo Eduardo Sichetti; Lorenzo Rodríguez, José M; Melo, Mariza Pires de
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: PRODUTOS NATURAIS, ANTIOXIDANTES, CARNES E DERIVADOS, CORDEIROS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 13 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Artigo de periodico
Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo Rodríguez, José M; Munekata, Paulo Eduardo Sichetti; Melo, Mariza Pires de
Source: Food Control. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, OVINOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA, PERCEPÇÃO DE COR, ANTIOXIDANTES
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, v. 63, p. 65-75, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2015.11.027. Acesso em: 13 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo Rodríguez, J. M., Munekata, P. E. S., & Melo, M. P. de. (2016). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. doi:10.1016/j.foodcont.2015.11.027
NLM
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo Rodríguez JM, Munekata PES, Melo MP de. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere [Internet]. Food Control. 2016 ; 63 65-75.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodcont.2015.11.027
Artigo de periodico
Consumers' perception of beef burgers with different healthy attributes (2014)
Viana, Mayra Monteiro; Silva, Vivian Lara dos Santos; Trindade, Marco Antonio
Source: LWT-Food Science and Technology. Unidade: FZEA
Subjects: COMPORTAMENTO DO CONSUMIDOR, ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS
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ABNT
VIANA, Mayra Monteiro e SILVA, Vivian Lara dos Santos e TRINDADE, Marco Antonio. Consumers' perception of beef burgers with different healthy attributes. LWT-Food Science and Technology, v. 59, n. 2, p. 1227-1232, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.009. Acesso em: 13 nov. 2024.
APA
Viana, M. M., Silva, V. L. dos S., & Trindade, M. A. (2014). Consumers' perception of beef burgers with different healthy attributes. LWT-Food Science and Technology, 59( 2), 1227-1232. doi:10.1016/j.lwt.2014.05.009
NLM
Viana MM, Silva VL dos S, Trindade MA. Consumers' perception of beef burgers with different healthy attributes [Internet]. LWT-Food Science and Technology. 2014 ; 59( 2): 1227-1232.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.009
Vancouver
Viana MM, Silva VL dos S, Trindade MA. Consumers' perception of beef burgers with different healthy attributes [Internet]. LWT-Food Science and Technology. 2014 ; 59( 2): 1227-1232.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.009
Artigo de periodico
Physicochemical and sensory characteristics of snack made with minced Nile tilapia (2014)
Cortez Netto, João de Paula; Oliveira Filho, Paulo Roberto Campagnoli de; Lapa-Guimarães, Judite das Graças; Viegas, Elisabete Maria Macedo
Source: Food Science and Technology. Unidade: FZEA
Subjects: PESCADO (PROCESSAMENTO), CARNES E DERIVADOS, TILÁPIA-DO-NILO, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
CORTEZ NETTO, João de Paula et al. Physicochemical and sensory characteristics of snack made with minced Nile tilapia. Food Science and Technology, v. 34, n. 3, p. 591-596, 2014Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.6395. Acesso em: 13 nov. 2024.
APA
Cortez Netto, J. de P., Oliveira Filho, P. R. C. de, Lapa-Guimarães, J. das G., & Viegas, E. M. M. (2014). Physicochemical and sensory characteristics of snack made with minced Nile tilapia. Food Science and Technology, 34( 3), 591-596. doi:10.1590/1678-457x.6395
NLM
Cortez Netto J de P, Oliveira Filho PRC de, Lapa-Guimarães J das G, Viegas EMM. Physicochemical and sensory characteristics of snack made with minced Nile tilapia [Internet]. Food Science and Technology. 2014 ; 34( 3): 591-596.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/1678-457x.6395
Vancouver
Cortez Netto J de P, Oliveira Filho PRC de, Lapa-Guimarães J das G, Viegas EMM. Physicochemical and sensory characteristics of snack made with minced Nile tilapia [Internet]. Food Science and Technology. 2014 ; 34( 3): 591-596.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/1678-457x.6395
Artigo de periodico
Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential (2014)
Ruiz, Juliana Nogueira; Montes-Villanueva, Nilda D.; Fávaro-Trindade, Carmen Silvia; Contreras Castillo, Carmen Josefina
Source: Scientia Agricola. Unidades: FZEA, ESALQ
Subjects: SALAME, ANÁLISE SENSORIAL DE ALIMENTOS, EMBUTIDOS, PROBIÓTICOS, ALIMENTOS FUNCIONAIS
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ABNT
RUIZ, Juliana Nogueira et al. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential. Scientia Agricola, v. 71, n. maio/ju 2014, p. 204-211, 2014Tradução . . Disponível em: https://doi.org/10.1590/S0103-90162014000300005. Acesso em: 13 nov. 2024.
APA
Ruiz, J. N., Montes-Villanueva, N. D., Fávaro-Trindade, C. S., & Contreras Castillo, C. J. (2014). Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential. Scientia Agricola, 71( maio/ju 2014), 204-211. doi:10.1590/S0103-90162014000300005
NLM
Ruiz JN, Montes-Villanueva ND, Fávaro-Trindade CS, Contreras Castillo CJ. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential [Internet]. Scientia Agricola. 2014 ; 71( maio/ju 2014): 204-211.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/S0103-90162014000300005
Vancouver
Ruiz JN, Montes-Villanueva ND, Fávaro-Trindade CS, Contreras Castillo CJ. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential [Internet]. Scientia Agricola. 2014 ; 71( maio/ju 2014): 204-211.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1590/S0103-90162014000300005

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