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Artigo de periodico
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Torres, Larissa Catelli Rocha ; Alencar, Severino Matias de ; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidades: ESALQ, CENA
Subjects: ALIMENTOS, AMIDO, ANTI-INFLAMATÓRIOS, DIGESTÃO, FLAVONOIDES, IMAGEM 3D, TRANSTORNOS DE DEGLUTIÇÃO, UVA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, v. 84, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103289. Acesso em: 05 nov. 2024.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Bitencourt, B. S., Guedes, J. S., Torres, L. C. R., Alencar, S. M. de, & Augusto, P. E. D. (2023). Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, 84, 1-13. doi:10.1016/j.ifset.2023.103289
NLM
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Vancouver
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Artigo de periodico
Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)
Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte
Source: Food Bioscience. Unidade: ESALQ
Subjects: AMIDO, FRUTAS, IMPRESSÃO 3-D, MILHO, TEXTURA, TRANSTORNOS DE DEGLUTIÇÃO, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 05 nov. 2024.
APA
Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310
NLM
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Vancouver
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Artigo de periodico
Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people (2023)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Torres, Larissa Catelli Rocha ; Amaral, José Eduardo Pedroso Gomes do ; Alencar, Severino Matias ; Maniglia, Bianca Chieregato ; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidades: ESALQ, CENA, IQSC
Subjects: TRANSTORNOS DE DEGLUTIÇÃO, IMAGEM 3D, ALIMENTOS, LEITE, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 05 nov. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010

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