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Artigo de periodico
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance (2024)
Almeida, Marcio Aurélio de ; Fadda, Silvina G; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; Pinto, Jair Sebastião da Silva ; Castillo, Carmen Josefina Contreras
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ALIMENTOS FERMENTADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS, EMBUTIDOS, SAL (CONDIMENTO), SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, v. 6, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1186/s43014-024-00236-6. Acesso em: 13 nov. 2024.
APA
Almeida, M. A. de, Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., Pinto, J. S. da S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, 6, 1-12. doi:10.1186/s43014-024-00236-6
NLM
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Vancouver
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Artigo de periodico
Development of a functional rice bran cookie rich in γ-oryzanol (2019)
Souza, Carla Beatriz de; Lima, Giuseppina Pace Pereira; Borges, Cristine Vanz; Dias, Luiza Cristina Godim Domingues; Spoto, Marta Helena Fillet ; Castro, Gustavo Rocha; Corrêa, Camila Renata; Minatel, Igor Otavio
Source: Journal of Food Measurement and Characterization. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARROZ, BISCOITOS, COMPOSTOS FENÓLICOS, FARELOS, FIBRAS NA DIETA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Carla Beatriz de et al. Development of a functional rice bran cookie rich in γ-oryzanol. Journal of Food Measurement and Characterization, v. 13, p. 1070-1077, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11694-018-00022-2. Acesso em: 13 nov. 2024.
APA
Souza, C. B. de, Lima, G. P. P., Borges, C. V., Dias, L. C. G. D., Spoto, M. H. F., Castro, G. R., et al. (2019). Development of a functional rice bran cookie rich in γ-oryzanol. Journal of Food Measurement and Characterization, 13, 1070-1077. doi:10.1007/s11694-018-00022-2
NLM
Souza CB de, Lima GPP, Borges CV, Dias LCGD, Spoto MHF, Castro GR, Corrêa CR, Minatel IO. Development of a functional rice bran cookie rich in γ-oryzanol [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 1070-1077.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s11694-018-00022-2
Vancouver
Souza CB de, Lima GPP, Borges CV, Dias LCGD, Spoto MHF, Castro GR, Corrêa CR, Minatel IO. Development of a functional rice bran cookie rich in γ-oryzanol [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 1070-1077.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s11694-018-00022-2
Trabalho de evento-resumo
Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars (2017)
Bomdespacho, Laura de Queiroz; Casado, L. F.; Sarti, J. L.; Lapa-Guimarães, Judite das Graças; Petrus, Rodrigo Rodrigues
Source: Abstracts. Conference titles: Innovations in Food Packaging, Shelf Life and Food Safety Conference. Unidade: FZEA
Subjects: VIDA-DE-PRATELEIRA, CALDO DE CANA, BEBIDAS NÃO ALCOÓLICAS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BOMDESPACHO, Laura de Queiroz et al. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. 2017, Anais.. Munich: Elsevier, 2017. . Acesso em: 13 nov. 2024.
APA
Bomdespacho, L. de Q., Casado, L. F., Sarti, J. L., Lapa-Guimarães, J. das G., & Petrus, R. R. (2017). Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. In Abstracts. Munich: Elsevier.
NLM
Bomdespacho L de Q, Casado LF, Sarti JL, Lapa-Guimarães J das G, Petrus RR. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Vancouver
Bomdespacho L de Q, Casado LF, Sarti JL, Lapa-Guimarães J das G, Petrus RR. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Trabalho de evento-resumo
Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage (2017)
Valadão, Natali Knorr; Shimoda, Silmara Yukari; Jory, Jacqueline Costa; Fratassi, G. C.; Petrus, Rodrigo Rodrigues
Source: Abstracts. Conference titles: Innovations in Food Packaging, Shelf Life and Food Safety Conference. Unidade: FZEA
Subjects: VIDA-DE-PRATELEIRA, BEBIDAS ISOTÔNICAS, RICOTA, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALADÃO, Natali Knorr et al. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. 2017, Anais.. Munich: Elsevier, 2017. . Acesso em: 13 nov. 2024.
APA
Valadão, N. K., Shimoda, S. Y., Jory, J. C., Fratassi, G. C., & Petrus, R. R. (2017). Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. In Abstracts. Munich: Elsevier.
NLM
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Vancouver
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Artigo de periodico
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines (2012)
Castilhos, Maurício Bonatto Machado de; Silva, Ana Carolina Conti e ; Del Bianchi, Vanildo Luiz
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BAGAÇOS, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS, UVA, VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTILHOS, Maurício Bonatto Machado de e SILVA, Ana Carolina Conti e e DEL BIANCHI, Vanildo Luiz. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, v. 235, p. 345-354, 2012Tradução . . Disponível em: https://doi.org/10.1007/s00217-012-1764-1. Acesso em: 13 nov. 2024.
APA
Castilhos, M. B. M. de, Silva, A. C. C. e, & Del Bianchi, V. L. (2012). Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, 235, 345-354. doi:10.1007/s00217-012-1764-1
NLM
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s00217-012-1764-1
Vancouver
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1007/s00217-012-1764-1

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