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Artigo de periodico
Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Biophysics. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, v. 4, n. 2, p. 106-118, 2009Tradução . . Acesso em: 12 nov. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, 4( 2), 106-118.
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 nov. 12 ]
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 nov. 12 ]
Artigo de periodico
Instrumental methods for the evaluation of interesterified fats (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Analytical Methods. Unidade: FCF
Subjects: RESSONÂNCIA MAGNÉTICA NUCLEAR, DIFRAÇÃO POR RAIOS X
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ABNT
RIBEIRO, Ana Paula Badan et al. Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, v. 2, n. 4, p. 282-302, 2009Tradução . . Disponível em: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf. Acesso em: 12 nov. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Instrumental methods for the evaluation of interesterified fats. Food Analytical Methods, 2( 4), 282-302. Recuperado de http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 nov. 12 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG. Instrumental methods for the evaluation of interesterified fats [Internet]. Food Analytical Methods. 2009 ; 2( 4): 282-302.[citado 2024 nov. 12 ] Available from: http://springerlink.com/content/f7n4n0wp7841n603/fulltext.pdf
Artigo de periodico
New information on carbohydrates in the Brazilian Food Composition Database (2009)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: CARBOIDRATOS (DISPONIBILIDADE;ANÁLISE), TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, v. 22, n. 5, p. 446-452, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.02.001. Acesso em: 12 nov. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., & Lajolo, F. M. (2009). New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, 22( 5), 446-452. doi:10.1016/j.jfca.2009.02.001
NLM
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, PROBIÓTICOS
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ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 12 nov. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis (2009)
Nero, Luís Augusto; Mattos, Marcos Rodrigues de; Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Ortolani, Maria Beatriz Tassinari; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Safety. Unidade: FCF
Subjects: MICROBIOLOGIA DE ALIMENTOS, LISTERIA, LEITE, SALMONELLA
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ABNT
NERO, Luís Augusto et al. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, v. 29, n. 2, p. 261-270, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART. Acesso em: 12 nov. 2024.
APA
Nero, L. A., Mattos, M. R. de, Beloti, V., Barros, M. de A. F., Ortolani, M. B. T., & Franco, B. D. G. de M. (2009). Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, 29( 2), 261-270. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
NLM
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 nov. 12 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Vancouver
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 nov. 12 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Artigo de periodico
Cultivar influence on carotenoid composition of loquats from Brazil (2009)
Faria, Adelia Ferreira de; Hasegawa, Patrícia Nagai; Chagas, Edvan Alves; Pio, Rafael; Purgatto, Eduardo ; Mercadante, Adriana Zerlotti
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: FRUTAS (ANÁLISE), COMPOSIÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
FARIA, Adelia Ferreira de et al. Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, v. 22, n. 3, p. 196-203, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.10.014. Acesso em: 12 nov. 2024.
APA
Faria, A. F. de, Hasegawa, P. N., Chagas, E. A., Pio, R., Purgatto, E., & Mercadante, A. Z. (2009). Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, 22( 3), 196-203. doi:10.1016/j.jfca.2008.10.014
NLM
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
Vancouver
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 12 nov. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Effect of cooking on non-starch polysaccharides of hard-to-cook beans (2009)
Shiga, Tania Misuzu ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, POLISSACARÍDEOS, LEGUMINOSAS DE GRÃO
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ABNT
SHIGA, Tania Misuzu e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, v. 76, n. 1, p. 100-109, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2008.09.035. Acesso em: 12 nov. 2024.
APA
Shiga, T. M., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76( 1), 100-109. doi:10.1016/j.carbpol.2008.09.035
NLM
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
Vancouver
Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 12 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 12 nov. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 12 nov. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LIPÍDEOS, LIPASE
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ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 12 nov. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes (2009)
Mira, Nádia Valéria Mussi de; Massaretto, Isabel Louro; Pascual, Cristina de Simone Carlos Iglesias; Lanfer Marquez, Úrsula Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIRA, Nádia Valéria Mussi de et al. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, v. 22, n. 5, p. 405-409, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.012. Acesso em: 12 nov. 2024.
APA
Mira, N. V. M. de, Massaretto, I. L., Pascual, C. de S. C. I., & Lanfer Marquez, Ú. M. (2009). Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, 22( 5), 405-409. doi:10.1016/j.jfca.2008.06.012
NLM
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012
Vancouver
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 12 nov. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Nisin biotechnological production and application: a review (2009)
Arauz, Luciana Juncioni de; Jozala, Angela Faustino; Mazzola, Priscila Gava; Vessoni Penna, Thereza Christina
Source: Trends in Food Science and Technology. Unidade: FCF
Subjects: BIOTECNOLOGIA, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAUZ, Luciana Juncioni de et al. Nisin biotechnological production and application: a review. Trends in Food Science and Technology, v. 20, n. 3-4, p. 146-154, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.01.056. Acesso em: 12 nov. 2024.
APA
Arauz, L. J. de, Jozala, A. F., Mazzola, P. G., & Vessoni Penna, T. C. (2009). Nisin biotechnological production and application: a review. Trends in Food Science and Technology, 20( 3-4), 146-154. doi:10.1016/j.tifs.2009.01.056
NLM
Arauz LJ de, Jozala AF, Mazzola PG, Vessoni Penna TC. Nisin biotechnological production and application: a review [Internet]. Trends in Food Science and Technology. 2009 ; 20( 3-4): 146-154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.tifs.2009.01.056
Vancouver
Arauz LJ de, Jozala AF, Mazzola PG, Vessoni Penna TC. Nisin biotechnological production and application: a review [Internet]. Trends in Food Science and Technology. 2009 ; 20( 3-4): 146-154.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.tifs.2009.01.056
Artigo de periodico
Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil (2008)
Aragon-Alegro, Lina Casale; Palcich, Gabriela; Lopes, Graciela Volz; Ribeiro, Vinícius Buccelli; Landgraf, Mariza ; Destro, Maria Teresa
Source: Journal of Food Protection. Unidade: FCF
Subjects: MICROBIOLOGIA DE ALIMENTOS, ENTEROTOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAGON-ALEGRO, Lina Casale et al. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection, v. 71, n. 10, p. 2115-2118, 2008Tradução . . Acesso em: 12 nov. 2024.
APA
Aragon-Alegro, L. C., Palcich, G., Lopes, G. V., Ribeiro, V. B., Landgraf, M., & Destro, M. T. (2008). Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection, 71( 10), 2115-2118.
NLM
Aragon-Alegro LC, Palcich G, Lopes GV, Ribeiro VB, Landgraf M, Destro MT. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection. 2008 ; 71( 10): 2115-2118.[citado 2024 nov. 12 ]
Vancouver
Aragon-Alegro LC, Palcich G, Lopes GV, Ribeiro VB, Landgraf M, Destro MT. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection. 2008 ; 71( 10): 2115-2118.[citado 2024 nov. 12 ]
Artigo de periodico
Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil (2008)
Genovese, Maria Inês ; Pinto, Márcia da Silva; Gonçalves, Any Elisa de Souza Schmidt; Lajolo, Franco Maria
Source: Food Science and Technology International. Unidade: FCF
Subjects: FRUTAS TROPICAIS, VITAMINA C, FLAVONÓIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GENOVESE, Maria Inês et al. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, v. 14, n. 3, p. 207-214, 2008Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/14/3/207. Acesso em: 12 nov. 2024.
APA
Genovese, M. I., Pinto, M. da S., Gonçalves, A. E. de S. S., & Lajolo, F. M. (2008). Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, 14( 3), 207-214. Recuperado de http://fst.sagepub.com/cgi/reprint/14/3/207
NLM
Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 nov. 12 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207
Vancouver
Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 nov. 12 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 12 nov. 2024.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella (2008)
Bersot, Luciano dos Santos; Gillio, Cíntia de Moraes; Tavolaro, Paula; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Destro, Maria Teresa
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LISTERIA, MORTADELA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERSOT, Luciano dos Santos et al. Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella. Brazilian Journal of Microbiology, v. 39, n. 3, p. 514-516, 2008Tradução . . Disponível em: https://doi.org/10.1590/s1517-83822008000300020. Acesso em: 12 nov. 2024.
APA
Bersot, L. dos S., Gillio, C. de M., Tavolaro, P., Landgraf, M., Franco, B. D. G. de M., & Destro, M. T. (2008). Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella. Brazilian Journal of Microbiology, 39( 3), 514-516. doi:10.1590/s1517-83822008000300020
NLM
Bersot L dos S, Gillio C de M, Tavolaro P, Landgraf M, Franco BDG de M, Destro MT. Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella [Internet]. Brazilian Journal of Microbiology. 2008 ; 39( 3): 514-516.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1590/s1517-83822008000300020
Vancouver
Bersot L dos S, Gillio C de M, Tavolaro P, Landgraf M, Franco BDG de M, Destro MT. Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella [Internet]. Brazilian Journal of Microbiology. 2008 ; 39( 3): 514-516.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1590/s1517-83822008000300020
Artigo de periodico
Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin (2008)
Borgognoni, Camila Figueiredo; Polakiewicz, Bronislaw; Pitombo, Ronaldo Nogueira de Moraes
Source: Drying Technology. Unidade: FCF
Subjects: QUITOSANA, TECNOLOGIA FARMACÊUTICA, BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORGOGNONI, Camila Figueiredo e POLAKIEWICZ, Bronislaw e PITOMBO, Ronaldo Nogueira de Moraes. Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin. Drying Technology, v. 26, n. 7, p. 956-962, 2008Tradução . . Acesso em: 12 nov. 2024.
APA
Borgognoni, C. F., Polakiewicz, B., & Pitombo, R. N. de M. (2008). Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin. Drying Technology, 26( 7), 956-962.
NLM
Borgognoni CF, Polakiewicz B, Pitombo RN de M. Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin. Drying Technology. 2008 ;26( 7): 956-962.[citado 2024 nov. 12 ]
Vancouver
Borgognoni CF, Polakiewicz B, Pitombo RN de M. Moisture sorption isotherm characteristics of freeze-dried D-limonene emulsions in modified chitosan and maltodextrin. Drying Technology. 2008 ;26( 7): 956-962.[citado 2024 nov. 12 ]

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