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Artigo de periodico
Biodegradable gas sensors based on PLA/PEG for discrimination of cinnamon bark essential oils using an electronic nose (2026)
Feltes, Giovana; Fernandes, Ilizandra Aparecida; Paschoalin, Rafaella Takehara; Steffens, Juliana; Paroul, Natalia; Steffens, Clarice
Source: Sensors and Actuators A. Unidade: IFSC
Subjects: SENSOR, ÓLEOS ESSENCIAIS, SEGURANÇA ALIMENTAR, CANELA, FILMES FINOS
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ABNT
FELTES, Giovana et al. Biodegradable gas sensors based on PLA/PEG for discrimination of cinnamon bark essential oils using an electronic nose. Sensors and Actuators A, v. 399, p. 117400-1-117400-13 + supplementary material, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.sna.2025.117400. Acesso em: 17 abr. 2026.
APA
Feltes, G., Fernandes, I. A., Paschoalin, R. T., Steffens, J., Paroul, N., & Steffens, C. (2026). Biodegradable gas sensors based on PLA/PEG for discrimination of cinnamon bark essential oils using an electronic nose. Sensors and Actuators A, 399, 117400-1-117400-13 + supplementary material. doi:10.1016/j.sna.2025.117400
NLM
Feltes G, Fernandes IA, Paschoalin RT, Steffens J, Paroul N, Steffens C. Biodegradable gas sensors based on PLA/PEG for discrimination of cinnamon bark essential oils using an electronic nose [Internet]. Sensors and Actuators A. 2026 ; 399 117400-1-117400-13 + supplementary material.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.sna.2025.117400
Vancouver
Feltes G, Fernandes IA, Paschoalin RT, Steffens J, Paroul N, Steffens C. Biodegradable gas sensors based on PLA/PEG for discrimination of cinnamon bark essential oils using an electronic nose [Internet]. Sensors and Actuators A. 2026 ; 399 117400-1-117400-13 + supplementary material.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.sna.2025.117400
Artigo de periodico
Ceylon cinnamon extract as a natural antioxidant in fishburgers: effects on oxidative stability and quality during frozen storage (2026)
Simbine-Ribisse, Emelda Orlando; Rodrigues, Larissa da Cunha; Come, Júlio Abel Alfredo dos Santos Simone; Favaro-Trindade, Carmen Silvia; Viegas, Elisabete Maria Macedo; Enke, Dariane Beatriz Schoffen; Lapa-Guimarães, Judite das Graças
Source: International Journal of Food Science & Technology. Unidade: FZEA
Subjects: ANTIOXIDANTES, CANELA, CONSERVAÇÃO DE ALIMENTOS PELO FRIO, PESCADO, CONGELAMENTO, HAMBÚRGUER
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ABNT
SIMBINE-RIBISSE, Emelda Orlando et al. Ceylon cinnamon extract as a natural antioxidant in fishburgers: effects on oxidative stability and quality during frozen storage. International Journal of Food Science & Technology, v. 61, n. 1, p. 1-10, 2026Tradução . . Disponível em: https://doi.org/10.1093/ijfood/vvag009. Acesso em: 17 abr. 2026.
APA
Simbine-Ribisse, E. O., Rodrigues, L. da C., Come, J. A. A. dos S. S., Favaro-Trindade, C. S., Viegas, E. M. M., Enke, D. B. S., & Lapa-Guimarães, J. das G. (2026). Ceylon cinnamon extract as a natural antioxidant in fishburgers: effects on oxidative stability and quality during frozen storage. International Journal of Food Science & Technology, 61( 1), 1-10. doi:10.1093/ijfood/vvag009
NLM
Simbine-Ribisse EO, Rodrigues L da C, Come JAA dos SS, Favaro-Trindade CS, Viegas EMM, Enke DBS, Lapa-Guimarães J das G. Ceylon cinnamon extract as a natural antioxidant in fishburgers: effects on oxidative stability and quality during frozen storage [Internet]. International Journal of Food Science & Technology. 2026 ; 61( 1): 1-10.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1093/ijfood/vvag009
Vancouver
Simbine-Ribisse EO, Rodrigues L da C, Come JAA dos SS, Favaro-Trindade CS, Viegas EMM, Enke DBS, Lapa-Guimarães J das G. Ceylon cinnamon extract as a natural antioxidant in fishburgers: effects on oxidative stability and quality during frozen storage [Internet]. International Journal of Food Science & Technology. 2026 ; 61( 1): 1-10.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1093/ijfood/vvag009
Artigo de periodico
Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media (2023)
Procópio, Fernanda Ramalho ; Klettenhammer, Stefan; Ferrentino, Giovanna; Scampicchio, Matteo; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, CANELA, ENGENHARIA DE ALIMENTOS
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, v. 16, p. 2147-2158, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11947-023-03058-5. Acesso em: 17 abr. 2026.
APA
Procópio, F. R., Klettenhammer, S., Ferrentino, G., Scampicchio, M., Sobral, P. J. do A., & Hubinger, M. D. (2023). Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media. Food and Bioprocess Technology, 16, 2147-2158. doi:10.1007/s11947-023-03058-5
NLM
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Vancouver
Procópio FR, Klettenhammer S, Ferrentino G, Scampicchio M, Sobral PJ do A, Hubinger MD. Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media [Internet]. Food and Bioprocess Technology. 2023 ; 16 2147-2158.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1007/s11947-023-03058-5
Artigo de periodico
In vitro effects of cinnamon, oregano, and thyme essential oils against Escherichia coli and Trueperella pyogenes isolated from dairy cows with clinical endometritis (2023)
Paiano, Renan Braga ; Sousa, Ricardo Luiz Moro de ; Bonilla, Jeannine ; Moreno, Luisa Zanolli ; Souza, Evandro Davanço Ferreira de; Baruselli, Pietro Sampaio ; Moreno, Andrea Micke
Source: Theriogenology. Unidades: FZEA, FMVZ
Subjects: CANELA, ORÉGANO, ESCHERICHIA COLI, BOVINOS LEITEIROS, ENDOMETRITE ANIMAL
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ABNT
PAIANO, Renan Braga et al. In vitro effects of cinnamon, oregano, and thyme essential oils against Escherichia coli and Trueperella pyogenes isolated from dairy cows with clinical endometritis. Theriogenology, v. 196, p. 106-111, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.theriogenology.2022.11.010. Acesso em: 17 abr. 2026.
APA
Paiano, R. B., Sousa, R. L. M. de, Bonilla, J., Moreno, L. Z., Souza, E. D. F. de, Baruselli, P. S., & Moreno, A. M. (2023). In vitro effects of cinnamon, oregano, and thyme essential oils against Escherichia coli and Trueperella pyogenes isolated from dairy cows with clinical endometritis. Theriogenology, 196, 106-111. doi:10.1016/j.theriogenology.2022.11.010
NLM
Paiano RB, Sousa RLM de, Bonilla J, Moreno LZ, Souza EDF de, Baruselli PS, Moreno AM. In vitro effects of cinnamon, oregano, and thyme essential oils against Escherichia coli and Trueperella pyogenes isolated from dairy cows with clinical endometritis [Internet]. Theriogenology. 2023 ; 196 106-111.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.theriogenology.2022.11.010
Vancouver
Paiano RB, Sousa RLM de, Bonilla J, Moreno LZ, Souza EDF de, Baruselli PS, Moreno AM. In vitro effects of cinnamon, oregano, and thyme essential oils against Escherichia coli and Trueperella pyogenes isolated from dairy cows with clinical endometritis [Internet]. Theriogenology. 2023 ; 196 106-111.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.theriogenology.2022.11.010
Artigo de periodico
Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder (2022)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Prado-Silva, Leonardo; Paulino, Bruno Nicolau ; Sant'Ana, Anderson S; Pastore, Glaúcia Maria; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, ANTIFÚNGICOS, CANELA, CORANTES
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, v. 15, p. 2826-2838, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11947-022-02918-w. Acesso em: 17 abr. 2026.
APA
Procópio, F. R., Ferraz, M. C., Prado-Silva, L., Paulino, B. N., Sant'Ana, A. S., Pastore, G. M., et al. (2022). Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder. Food and Bioprocess Technology, 15, 2826-2838. doi:10.1007/s11947-022-02918-w
NLM
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Vancouver
Procópio FR, Ferraz MC, Prado-Silva L, Paulino BN, Sant'Ana AS, Pastore GM, Sobral PJ do A, Hubinger MD. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder [Internet]. Food and Bioprocess Technology. 2022 ; 15 2826-2838.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1007/s11947-022-02918-w
Artigo de periodico
Can minerals be used as a tool to classify cinnamon samples? (2021)
Silva, Anna Flavia de Souza ; Martins, Luís Cláudio ; Moraes, Liz Mary Bueno de ; Gonçalves, Isabela Camargo ; Godoy, Bianca Bacellar Rodrigues de ; Erasmus, Sara Wilhelmina ; Van Ruth, Saskia ; Rocha, Fabio Rodrigo Piovezani
Source: Proceedings. Unidade: CENA
Subjects: CANELA, COMPOSIÇÃO DE ALIMENTOS, ESPECTROSCOPIA ÓPTICA
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ABNT
SILVA, Anna Flavia de Souza et al. Can minerals be used as a tool to classify cinnamon samples?. Proceedings, v. 70, n. 22, p. 1-6, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods_2020-07652. Acesso em: 17 abr. 2026.
APA
Silva, A. F. de S., Martins, L. C., Moraes, L. M. B. de, Gonçalves, I. C., Godoy, B. B. R. de, Erasmus, S. W., et al. (2021). Can minerals be used as a tool to classify cinnamon samples? Proceedings, 70( 22), 1-6. doi:10.3390/foods_2020-07652
NLM
Silva AF de S, Martins LC, Moraes LMB de, Gonçalves IC, Godoy BBR de, Erasmus SW, Van Ruth S, Rocha FRP. Can minerals be used as a tool to classify cinnamon samples? [Internet]. Proceedings. 2021 ; 70( 22): 1-6.[citado 2026 abr. 17 ] Available from: https://doi.org/10.3390/foods_2020-07652
Vancouver
Silva AF de S, Martins LC, Moraes LMB de, Gonçalves IC, Godoy BBR de, Erasmus SW, Van Ruth S, Rocha FRP. Can minerals be used as a tool to classify cinnamon samples? [Internet]. Proceedings. 2021 ; 70( 22): 1-6.[citado 2026 abr. 17 ] Available from: https://doi.org/10.3390/foods_2020-07652
Artigo de periodico
Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) (2021)
Souza, Volnei Brito de; Holkem, Augusto Tasch ; Thomazini, Marcelo; Petta, Tânia ; Tulini, Fabrício Luiz; Oliveira, Carlos Augusto Fernandes de ; Genovese, Maria Inês ; Rodrigues, Christianne Elisabete da Costa ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Processing and Preservation. Unidades: FZEA, FCF
Subjects: PROANTOCIANIDINAS, CANELA
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ABNT
SOUZA, Volnei Brito de et al. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum). Journal of Food Processing and Preservation, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpp.15429. Acesso em: 17 abr. 2026.
APA
Souza, V. B. de, Holkem, A. T., Thomazini, M., Petta, T., Tulini, F. L., Oliveira, C. A. F. de, et al. (2021). Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum). Journal of Food Processing and Preservation, 1-12. doi:10.1111/jfpp.15429
NLM
Souza VB de, Holkem AT, Thomazini M, Petta T, Tulini FL, Oliveira CAF de, Genovese MI, Rodrigues CE da C, Fávaro-Trindade CS. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-12.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1111/jfpp.15429
Vancouver
Souza VB de, Holkem AT, Thomazini M, Petta T, Tulini FL, Oliveira CAF de, Genovese MI, Rodrigues CE da C, Fávaro-Trindade CS. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) [Internet]. Journal of Food Processing and Preservation. 2021 ; 1-12.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1111/jfpp.15429
Artigo de periodico
Efficacy of cinnamon as an adjuvant in reducing the glycemic biomarkers of type 2 diabetes mellitus: a three-month, randomized, triple-blind, placebo-controlled clinical trial (2021)
Lira Neto, José Claudio Garcia; Damasceno, Marta Maria Coelho; Ciol, Marcia Aparecida; Freitas, Roberto Wagner Júnior Freire de; Araújo, Márcio Flávio Moura de; Teixeira, Carla Regina de Souza ; Carvalho, Gerdane Celene Nunes; Lisboa, Kenya Waléria Siqueira Coelho; Marques, Regina Lúcio Lino; Alencar, Ana Maria Parente Garcia; Zanetti, Maria Lúcia
Source: Journal of the American Nutrition Association. Unidade: EERP
Subjects: CANELA, ENSAIO CLÍNICO, PLACEBOS, DIABETES MELLITUS
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ABNT
LIRA NETO, José Claudio Garcia et al. Efficacy of cinnamon as an adjuvant in reducing the glycemic biomarkers of type 2 diabetes mellitus: a three-month, randomized, triple-blind, placebo-controlled clinical trial. Journal of the American Nutrition Association, v. 41, n. 3, p. 266-274, 2021Tradução . . Disponível em: https://doi.org/10.1080/07315724.2021.1878967. Acesso em: 17 abr. 2026.
APA
Lira Neto, J. C. G., Damasceno, M. M. C., Ciol, M. A., Freitas, R. W. J. F. de, Araújo, M. F. M. de, Teixeira, C. R. de S., et al. (2021). Efficacy of cinnamon as an adjuvant in reducing the glycemic biomarkers of type 2 diabetes mellitus: a three-month, randomized, triple-blind, placebo-controlled clinical trial. Journal of the American Nutrition Association, 41( 3), 266-274. doi:10.1080/07315724.2021.1878967
NLM
Lira Neto JCG, Damasceno MMC, Ciol MA, Freitas RWJF de, Araújo MFM de, Teixeira CR de S, Carvalho GCN, Lisboa KWSC, Marques RLL, Alencar AMPG, Zanetti ML. Efficacy of cinnamon as an adjuvant in reducing the glycemic biomarkers of type 2 diabetes mellitus: a three-month, randomized, triple-blind, placebo-controlled clinical trial [Internet]. Journal of the American Nutrition Association. 2021 ; 41( 3): 266-274.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1080/07315724.2021.1878967
Vancouver
Lira Neto JCG, Damasceno MMC, Ciol MA, Freitas RWJF de, Araújo MFM de, Teixeira CR de S, Carvalho GCN, Lisboa KWSC, Marques RLL, Alencar AMPG, Zanetti ML. Efficacy of cinnamon as an adjuvant in reducing the glycemic biomarkers of type 2 diabetes mellitus: a three-month, randomized, triple-blind, placebo-controlled clinical trial [Internet]. Journal of the American Nutrition Association. 2021 ; 41( 3): 266-274.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1080/07315724.2021.1878967
Tese (Doutorado)
Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais (2021)
Silva, Anna Flavia de Souza; Rocha, Fabio Rodrigo Piovezani (Orientador)
Unidade: CENA
Subjects: ADULTERAÇÃO DE ALIMENTOS, ANÁLISE ESPECTRAL, ANÁLISE FOTOMÉTRICA, CANELA, CONTAMINAÇÃO DE ALIMENTOS, LEITE
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ABNT
SILVA, Anna Flavia de Souza. Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais. 2021. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2021. Disponível em: https://teses.usp.br/teses/disponiveis/64/64135/tde-05102022-153348/. Acesso em: 17 abr. 2026.
APA
Silva, A. F. de S. (2021). Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://teses.usp.br/teses/disponiveis/64/64135/tde-05102022-153348/
NLM
Silva AF de S. Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais [Internet]. 2021 ;[citado 2026 abr. 17 ] Available from: https://teses.usp.br/teses/disponiveis/64/64135/tde-05102022-153348/
Vancouver
Silva AF de S. Metodologias analíticas alternativas para a avaliação de autenticidade de alimentos explorando análises hiperespectrais e fotometria por imagens digitais [Internet]. 2021 ;[citado 2026 abr. 17 ] Available from: https://teses.usp.br/teses/disponiveis/64/64135/tde-05102022-153348/
Artigo de periodico
Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts (2020)
Souza, Volnei Brito de; Thomazini, Marcelo; Chaves, Isabela Elias; Ferro-Furtado, Roselayne; Fávaro-Trindade, Carmen Silvia
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: COMPOSTOS FENÓLICOS, ENCAPSULAMENTO ELETRÔNICO, PROANTOCIANIDINAS, CANELA, POLISSACARÍDEOS, ESTABILIDADE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Volnei Brito de et al. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocolloids, v. 98, n. Ja 2020, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2019.105244. Acesso em: 17 abr. 2026.
APA
Souza, V. B. de, Thomazini, M., Chaves, I. E., Ferro-Furtado, R., & Fávaro-Trindade, C. S. (2020). Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocolloids, 98( Ja 2020). doi:10.1016/j.foodhyd.2019.105244
NLM
Souza VB de, Thomazini M, Chaves IE, Ferro-Furtado R, Fávaro-Trindade CS. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts [Internet]. Food Hydrocolloids. 2020 ; 98( Ja 2020):[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105244
Vancouver
Souza VB de, Thomazini M, Chaves IE, Ferro-Furtado R, Fávaro-Trindade CS. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts [Internet]. Food Hydrocolloids. 2020 ; 98( Ja 2020):[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105244
Artigo de periodico
Physicochemical and antimicrobial properties of in situ crosslinked alginate/hydroxypropyl methylcellulose/epsilon-polylysine films (2020)
Blachechen, Tatiana Schafranski; Petri, Denise Freitas Siqueira
Source: Journal of Applied Polymer Science. Unidade: IQ
Subjects: ÓLEOS ESSENCIAIS, CANELA
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ABNT
BLACHECHEN, Tatiana Schafranski e PETRI, Denise Freitas Siqueira. Physicochemical and antimicrobial properties of in situ crosslinked alginate/hydroxypropyl methylcellulose/epsilon-polylysine films. Journal of Applied Polymer Science, v. 137, n. 26, p. 1-10 art. 48832, 2020Tradução . . Disponível em: https://doi.org/10.1002/app.48832. Acesso em: 17 abr. 2026.
APA
Blachechen, T. S., & Petri, D. F. S. (2020). Physicochemical and antimicrobial properties of in situ crosslinked alginate/hydroxypropyl methylcellulose/epsilon-polylysine films. Journal of Applied Polymer Science, 137( 26), 1-10 art. 48832. doi:10.1002/app.48832
NLM
Blachechen TS, Petri DFS. Physicochemical and antimicrobial properties of in situ crosslinked alginate/hydroxypropyl methylcellulose/epsilon-polylysine films [Internet]. Journal of Applied Polymer Science. 2020 ; 137( 26): 1-10 art. 48832.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1002/app.48832
Vancouver
Blachechen TS, Petri DFS. Physicochemical and antimicrobial properties of in situ crosslinked alginate/hydroxypropyl methylcellulose/epsilon-polylysine films [Internet]. Journal of Applied Polymer Science. 2020 ; 137( 26): 1-10 art. 48832.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1002/app.48832
Artigo de periodico
Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia ; Lacroix, Monique
Source: Food Research International. Unidade: FZEA
Subjects: PROBIÓTICOS, CANELA, ENCAPSULAMENTO ELETRÔNICO, SISTEMA GASTROINTESTINAL, NEOPLASIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia e LACROIX, Monique. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Research International, v. 134, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109274. Acesso em: 17 abr. 2026.
APA
Holkem, A. T., Fávaro-Trindade, C. S., & Lacroix, M. (2020). Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Research International, 134, 1-9. doi:10.1016/j.foodres.2020.109274
NLM
Holkem AT, Fávaro-Trindade CS, Lacroix M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions [Internet]. Food Research International. 2020 ; 134 1-9.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109274
Vancouver
Holkem AT, Fávaro-Trindade CS, Lacroix M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions [Internet]. Food Research International. 2020 ; 134 1-9.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109274
Artigo de periodico
Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: LACTOBACILLUS, BACTÉRIAS ANAERÓBICAS, CANELA
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ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, v. 136, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109520. Acesso em: 17 abr. 2026.
APA
Holkem, A. T., & Fávaro-Trindade, C. S. (2020). Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, 136, 1-10. doi:10.1016/j.foodres.2020.109520
NLM
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Vancouver
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Artigo de periodico
Chemical composition of the Brazilian native Cinnamomum stenophyllum (Meisn.) Vattimo-Gil essential oil by GC-qMS and GC × GC-TOFMS, and its cytotoxic activity (2020)
Silva, Fabiana Lima; Silva, Raquel V. S.; Branco, Paola Cristina; Costa-Lotufo, Letícia Veras ; Murakami, Cynthia; Young, Maria Claudia Marx ; Azevedo, Débora de Almeida; Moreno, Paulo Roberto Hrihorowitsch
Source: Arabian Journal of Chemistry. Unidades: ICB, IQ
Subjects: FARMACOLOGIA, FARMACOBOTÂNICA, ÓLEOS ESSENCIAIS, CANELA, FOLHAS (PLANTAS), HIDROCARBONETOS, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Fabiana Lima et al. Chemical composition of the Brazilian native Cinnamomum stenophyllum (Meisn.) Vattimo-Gil essential oil by GC-qMS and GC × GC-TOFMS, and its cytotoxic activity. Arabian Journal of Chemistry, v. 13, p. 4926-4935, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.arabjc.2020.01.012. Acesso em: 17 abr. 2026.
APA
Silva, F. L., Silva, R. V. S., Branco, P. C., Costa-Lotufo, L. V., Murakami, C., Young, M. C. M., et al. (2020). Chemical composition of the Brazilian native Cinnamomum stenophyllum (Meisn.) Vattimo-Gil essential oil by GC-qMS and GC × GC-TOFMS, and its cytotoxic activity. Arabian Journal of Chemistry, 13, 4926-4935. doi:10.1016/j.arabjc.2020.01.012
NLM
Silva FL, Silva RVS, Branco PC, Costa-Lotufo LV, Murakami C, Young MCM, Azevedo D de A, Moreno PRH. Chemical composition of the Brazilian native Cinnamomum stenophyllum (Meisn.) Vattimo-Gil essential oil by GC-qMS and GC × GC-TOFMS, and its cytotoxic activity [Internet]. Arabian Journal of Chemistry. 2020 ; 13 4926-4935.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.arabjc.2020.01.012
Vancouver
Silva FL, Silva RVS, Branco PC, Costa-Lotufo LV, Murakami C, Young MCM, Azevedo D de A, Moreno PRH. Chemical composition of the Brazilian native Cinnamomum stenophyllum (Meisn.) Vattimo-Gil essential oil by GC-qMS and GC × GC-TOFMS, and its cytotoxic activity [Internet]. Arabian Journal of Chemistry. 2020 ; 13 4926-4935.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.arabjc.2020.01.012
Artigo de periodico
Analysis of the effectiveness of cinnamon (Cinnamomum verum) in the reduction of glycemic and lipidic levels of adults with type 2 diabetes: a study protocol (2020)
Lira Neto, José Claudio Garcia; Damasceno, Marta Maria Coelho; Ciol, Márcia Aparecida; Freitas, Roberto Wagner Júnior Freire de; Araújo, Márcio Flávio Moura de; Teixeira, Carla Regina de Souza ; Carvalho, Gerdane Celene Nunes; Lisboa, Kenya Waléria de Siqueira Coelho; Souza, Danilo Ferreira de; Nogueira, Jéssica de Menezes; Marques, Regina Lúcia Lino; Alencar, Ana Maria Parente Garcia
Source: Medicine. Unidade: EERP
Subjects: DIABETES MELLITUS, CANELA, FITOTERAPIA, HEMOGLOBINAS, ENSAIO CLÍNICO CONTROLADO RANDOMIZADO, FÁRMACOS (METABOLISMO E NUTRIÇÃO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIRA NETO, José Claudio Garcia et al. Analysis of the effectiveness of cinnamon (Cinnamomum verum) in the reduction of glycemic and lipidic levels of adults with type 2 diabetes: a study protocol. Medicine, v. 99, n. 1, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1097/MD.0000000000018553. Acesso em: 17 abr. 2026.
APA
Lira Neto, J. C. G., Damasceno, M. M. C., Ciol, M. A., Freitas, R. W. J. F. de, Araújo, M. F. M. de, Teixeira, C. R. de S., et al. (2020). Analysis of the effectiveness of cinnamon (Cinnamomum verum) in the reduction of glycemic and lipidic levels of adults with type 2 diabetes: a study protocol. Medicine, 99( 1), 1-7. doi:10.1097/MD.0000000000018553
NLM
Lira Neto JCG, Damasceno MMC, Ciol MA, Freitas RWJF de, Araújo MFM de, Teixeira CR de S, Carvalho GCN, Lisboa KW de SC, Souza DF de, Nogueira J de M, Marques RLL, Alencar AMPG. Analysis of the effectiveness of cinnamon (Cinnamomum verum) in the reduction of glycemic and lipidic levels of adults with type 2 diabetes: a study protocol [Internet]. Medicine. 2020 ; 99( 1): 1-7.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1097/MD.0000000000018553
Vancouver
Lira Neto JCG, Damasceno MMC, Ciol MA, Freitas RWJF de, Araújo MFM de, Teixeira CR de S, Carvalho GCN, Lisboa KW de SC, Souza DF de, Nogueira J de M, Marques RLL, Alencar AMPG. Analysis of the effectiveness of cinnamon (Cinnamomum verum) in the reduction of glycemic and lipidic levels of adults with type 2 diabetes: a study protocol [Internet]. Medicine. 2020 ; 99( 1): 1-7.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1097/MD.0000000000018553
Artigo de periodico
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides (2018)
Souza, Volnei Brito de; Thomazini, Marcelo; Barrientos, Mariana Alejandra Echalar; Nalin, Camila Marina; Ferro-Furtado, Roselayne; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Hydrocolloids. Unidades: FZEA, FCF
Subjects: COMPOSTOS FENÓLICOS, CANELA, POLISSACARÍDEOS, CARBOIDRATOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Volnei Brito de et al. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, v. 77, p. 297-306, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.09.040. Acesso em: 17 abr. 2026.
APA
Souza, V. B. de, Thomazini, M., Barrientos, M. A. E., Nalin, C. M., Ferro-Furtado, R., Genovese, M. I., & Fávaro-Trindade, C. S. (2018). Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, 77, 297-306. doi:10.1016/j.foodhyd.2017.09.040
NLM
Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040
Vancouver
Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040
Trabalho de evento-resumo
Influence of the presence of proanthocyanidins-rich cinnamon (Cinnamomum zeylanicum Blume) extract on the development of probiotics (2018)
Holkem, Augusto Tasch; Silva, Marluci Palazzolli; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia
Source: Resumos. Conference titles: International Workshop on Advances of Probiotics for Food and Veterinary Applications. Unidade: FZEA
Subjects: CANELA, PROANTOCIANIDINAS, PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HOLKEM, Augusto Tasch et al. Influence of the presence of proanthocyanidins-rich cinnamon (Cinnamomum zeylanicum Blume) extract on the development of probiotics. 2018, Anais.. Campinas: Faculdade de Ciências Aplicadas da Unicamp, 2018. . Acesso em: 17 abr. 2026.
APA
Holkem, A. T., Silva, M. P., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Influence of the presence of proanthocyanidins-rich cinnamon (Cinnamomum zeylanicum Blume) extract on the development of probiotics. In Resumos. Campinas: Faculdade de Ciências Aplicadas da Unicamp.
NLM
Holkem AT, Silva MP, Thomazini M, Fávaro-Trindade CS. Influence of the presence of proanthocyanidins-rich cinnamon (Cinnamomum zeylanicum Blume) extract on the development of probiotics. Resumos. 2018 ;[citado 2026 abr. 17 ]
Vancouver
Holkem AT, Silva MP, Thomazini M, Fávaro-Trindade CS. Influence of the presence of proanthocyanidins-rich cinnamon (Cinnamomum zeylanicum Blume) extract on the development of probiotics. Resumos. 2018 ;[citado 2026 abr. 17 ]
Artigo de periodico
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties (2018)
Ostroschi, Livia Cristina; Souza, Volnei Brito de; Barrientos, Mariana Alejandra Echalar; Tulini, Fabrício Luiz; Comunian, Talita Aline ; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho ; Roudaut, Gaëlle; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Hydrocolloids. Unidades: FZEA, FMVZ, FCF
Subjects: PROANTOCIANIDINAS, CANELA, SECAGEM, ATOMIZAÇÃO, MALTODEXTRINA, ALIMENTOS FUNCIONAIS, TECNOLOGIA DE ALIMENTOS
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ABNT
OSTROSCHI, Livia Cristina et al. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties. Food Hydrocolloids, v. 79, p. 343-351, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.01.007. Acesso em: 17 abr. 2026.
APA
Ostroschi, L. C., Souza, V. B. de, Barrientos, M. A. E., Tulini, F. L., Comunian, T. A., Thomazini, M., et al. (2018). Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties. Food Hydrocolloids, 79, 343-351. doi:10.1016/j.foodhyd.2018.01.007
NLM
Ostroschi LC, Souza VB de, Barrientos MAE, Tulini FL, Comunian TA, Thomazini M, Balieiro JC de C, Roudaut G, Genovese MI, Fávaro-Trindade CS. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties [Internet]. Food Hydrocolloids. 2018 ; 79 343-351.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.01.007
Vancouver
Ostroschi LC, Souza VB de, Barrientos MAE, Tulini FL, Comunian TA, Thomazini M, Balieiro JC de C, Roudaut G, Genovese MI, Fávaro-Trindade CS. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties [Internet]. Food Hydrocolloids. 2018 ; 79 343-351.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.01.007
Trabalho de evento-resumo
Efeito do extrato de canela na inibição da oxidação de lipídios em CMS de sardinha (2017)
Souza, Nathalia Stabel; Menezes, Mateus H. P. de; Lapa-Guimarães, Judite das Graças (Orientador)
Source: 25. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, CANELA, ANTIOXIDANTES, SARDINHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Nathalia Stabel e MENEZES, Mateus H. P. de. Efeito do extrato de canela na inibição da oxidação de lipídios em CMS de sardinha. 2017, Anais.. São Paulo: USP, 2017. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 17 abr. 2026.
APA
Souza, N. S., & Menezes, M. H. P. de. (2017). Efeito do extrato de canela na inibição da oxidação de lipídios em CMS de sardinha. In 25. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Souza NS, Menezes MHP de. Efeito do extrato de canela na inibição da oxidação de lipídios em CMS de sardinha [Internet]. 25. SIICUSP : resumos. 2017 ;[citado 2026 abr. 17 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Souza NS, Menezes MHP de. Efeito do extrato de canela na inibição da oxidação de lipídios em CMS de sardinha [Internet]. 25. SIICUSP : resumos. 2017 ;[citado 2026 abr. 17 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon (2017)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Source: Brazilian Journal of Food Technology. Unidade: FZEA
Subjects: ANTIOXIDANTES, GUARANÁ, BOLDO, CANELA, SEMENTES, COMPOSTOS VOLÁTEIS, STAPHYLOCOCCUS, ESCHERICHIA COLI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon. Brazilian Journal of Food Technology, v. 20, 2017Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.2416. Acesso em: 17 abr. 2026.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2017). Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon. Brazilian Journal of Food Technology, 20. doi:10.1590/1981-6723.2416
NLM
Bonilla Lagos MJ, Sobral PJ do A. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2026 abr. 17 ] Available from: https://doi.org/10.1590/1981-6723.2416
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2026 abr. 17 ] Available from: https://doi.org/10.1590/1981-6723.2416

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