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Artigo de periodico
Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers (2024)
Silva, Heloisa Pestana M. da ; Selani, Miriam Mabel ; Saldaña, Erick ; Miyasaki, Eriksen K ; Melo, Priscilla Siqueira ; Patinho, Iliani ; Domingues, Maria Aliciane Fontenele
Fonte: Scientia Agropecuaria. Unidade: ESALQ
Assuntos: ALIMENTOS FUNCIONAIS, COMPORTAMENTO DO CONSUMIDOR, CONSUMO DE ALIMENTOS, PÃO, PERCEPÇÃO, PÓLEN, PREFERÊNCIAS ALIMENTARES
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ABNT
SILVA, Heloisa Pestana M. da et al. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers. Scientia Agropecuaria, v. 15, n. 1, p. 55-63, 2024Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2024.005. Acesso em: 06 nov. 2024.
APA
Silva, H. P. M. da, Selani, M. M., Saldaña, E., Miyasaki, E. K., Melo, P. S., Patinho, I., & Domingues, M. A. F. (2024). Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers. Scientia Agropecuaria, 15( 1), 55-63. doi:10.17268/sci.agropecu.2024.005
NLM
Silva HPM da, Selani MM, Saldaña E, Miyasaki EK, Melo PS, Patinho I, Domingues MAF. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers [Internet]. Scientia Agropecuaria. 2024 ; 15( 1): 55-63.[citado 2024 nov. 06 ] Available from: https://doi.org/10.17268/sci.agropecu.2024.005
Vancouver
Silva HPM da, Selani MM, Saldaña E, Miyasaki EK, Melo PS, Patinho I, Domingues MAF. Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers [Internet]. Scientia Agropecuaria. 2024 ; 15( 1): 55-63.[citado 2024 nov. 06 ] Available from: https://doi.org/10.17268/sci.agropecu.2024.005
Artigo de periodico
Proximal microclimate: moving beyond spatiotemporal resolution improves ecological predictions (2024)
Klinges, David H; Baecher, J. Alex; Lembrechts, Jonas J; Maclean, Ilya M. D; Lenoir, Jonathan; Greiser, Caroline; Ashcroft, Michael; Evans, Luke J; Kearney, Michael R; Aalto, Juha; Barrio, Isabel C; De Frenne, Pieter; Guillemot, Joannès ; Hylander, Kristoffer; Jucker, Tommaso; Kopecký, Martin; Luoto, Miska; Macek, Martin; Nijs, Ivan; Urban, Josef; van den Brink, Liesbeth; Vangansbeke, Pieter; Von Oppen, Jonathan; Wild, Jan; Boike, Julia; Canessa, Rafaella; Nosetto, Marcelo; Rubtsov, Alexey; Sallo‐Bravo, Jhonatan; Scheffers, Brett R
Fonte: Global Ecology and Biogeography. Unidade: ESALQ
Assuntos: BIOCLIMATOLOGIA ANIMAL, COLETA DE DADOS, ECOFISIOLOGIA ANIMAL, ESTUDO DE CASO, MICROCLIMATOLOGIA, MUDANÇA CLIMÁTICA, TEMPERATURA
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ABNT
KLINGES, David H et al. Proximal microclimate: moving beyond spatiotemporal resolution improves ecological predictions. Global Ecology and Biogeography, p. 1-32, 2024Tradução . . Disponível em: https://doi.org/10.1111/geb.13884. Acesso em: 06 nov. 2024.
APA
Klinges, D. H., Baecher, J. A., Lembrechts, J. J., Maclean, I. M. D., Lenoir, J., Greiser, C., et al. (2024). Proximal microclimate: moving beyond spatiotemporal resolution improves ecological predictions. Global Ecology and Biogeography, 1-32. doi:10.1111/geb.13884
NLM
Klinges DH, Baecher JA, Lembrechts JJ, Maclean IMD, Lenoir J, Greiser C, Ashcroft M, Evans LJ, Kearney MR, Aalto J, Barrio IC, De Frenne P, Guillemot J, Hylander K, Jucker T, Kopecký M, Luoto M, Macek M, Nijs I, Urban J, van den Brink L, Vangansbeke P, Von Oppen J, Wild J, Boike J, Canessa R, Nosetto M, Rubtsov A, Sallo‐Bravo J, Scheffers BR. Proximal microclimate: moving beyond spatiotemporal resolution improves ecological predictions [Internet]. Global Ecology and Biogeography. 2024 ; 1-32.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1111/geb.13884
Vancouver
Klinges DH, Baecher JA, Lembrechts JJ, Maclean IMD, Lenoir J, Greiser C, Ashcroft M, Evans LJ, Kearney MR, Aalto J, Barrio IC, De Frenne P, Guillemot J, Hylander K, Jucker T, Kopecký M, Luoto M, Macek M, Nijs I, Urban J, van den Brink L, Vangansbeke P, Von Oppen J, Wild J, Boike J, Canessa R, Nosetto M, Rubtsov A, Sallo‐Bravo J, Scheffers BR. Proximal microclimate: moving beyond spatiotemporal resolution improves ecological predictions [Internet]. Global Ecology and Biogeography. 2024 ; 1-32.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1111/geb.13884
Artigo de periodico
Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle (2024)
Saucedo-Uriarte, José Américo ; Portocarrero-Villegas, Segundo ; Diaz-Quevedo, Clavel ; Quispe-Ccasa, Hurley Abel ; Tapia-Limonchi, Rafael ; Chenet, Stella M ; Cesar, Aline Silva Mello ; Cayo-Colca, Ilse Silvia
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: BOVINOS DE CORTE, CARNES E DERIVADOS, ENVELHECIMENTO, EXPRESSÃO GÊNICA, MARCADOR MOLECULAR, NUCLEOTÍDEOS, POLIMORFISMO, PROTEINASES
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ABNT
SAUCEDO-URIARTE, José Américo et al. Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle. Scientia Agricola, v. 81, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2023-0098. Acesso em: 06 nov. 2024.
APA
Saucedo-Uriarte, J. A., Portocarrero-Villegas, S., Diaz-Quevedo, C., Quispe-Ccasa, H. A., Tapia-Limonchi, R., Chenet, S. M., et al. (2024). Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle. Scientia Agricola, 81, 1-8. doi:10.1590/1678-992X-2023-0098
NLM
Saucedo-Uriarte JA, Portocarrero-Villegas S, Diaz-Quevedo C, Quispe-Ccasa HA, Tapia-Limonchi R, Chenet SM, Cesar ASM, Cayo-Colca IS. Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle [Internet]. Scientia Agricola. 2024 ; 81 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2023-0098
Vancouver
Saucedo-Uriarte JA, Portocarrero-Villegas S, Diaz-Quevedo C, Quispe-Ccasa HA, Tapia-Limonchi R, Chenet SM, Cesar ASM, Cayo-Colca IS. Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle [Internet]. Scientia Agricola. 2024 ; 81 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2023-0098
Artigo de periodico
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts (2024)
Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Gagaoua, Mohammed; Behrens, Jorge H; Contreras-Castillo, Carmen Josefina
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
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ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 06 nov. 2024.
APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778
NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
Influence of micronized salt and high-power ultrasound on the quality of beef burgers (2024)
Araújo, Chimenes Darlan Leal de; Krauskopf, Monique Marcondes; Manzi, João Antônio Santos; Santos, Karoline Costa; Rios-Mera, Juan Dario; Dargelio, Mariana Damiames Baccarin; Saldaña, Erick; Castillo, Carmen Josefina Contreras
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: BOVINOS DE CORTE, CARNES E DERIVADOS, HAMBÚRGUER, QUALIDADE DOS ALIMENTOS, SÓDIO, ULTRASSOM
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ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, v. 81, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2023-0033. Acesso em: 06 nov. 2024.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. S., Santos, K. C., Rios-Mera, J. D., Dargelio, M. D. B., et al. (2024). Influence of micronized salt and high-power ultrasound on the quality of beef burgers. Scientia Agricola, 81, 1-7. doi:10.1590/1678-992X-2023-0033
NLM
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAS, Santos KC, Rios-Mera JD, Dargelio MDB, Saldaña E, Castillo CJC. Influence of micronized salt and high-power ultrasound on the quality of beef burgers [Internet]. Scientia Agricola. 2024 ; 81 1-7.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2023-0033
Artigo de periodico
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying (2024)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Engineering. Unidade: ESALQ
Assuntos: CEVADA, ETANOL, HIDRATAÇÃO, MALTE, SECAGEM, ULTRASSOM
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ABNT
CARVALHO, Gisandro Reis et al. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, v. 377, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112098. Acesso em: 06 nov. 2024.
APA
Carvalho, G. R., Rojas, M. L., Gomes, B. de O., & Augusto, P. E. D. (2024). Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, 377, 1-13. doi:10.1016/j.jfoodeng.2024.112098
NLM
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Vancouver
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Artigo de periodico
Evaluating the performance of Polylepis incana seeds: reassessing their potential for restoration and conservation of high Andean forests (2024)
Quispe‐Melgar, Harold Rusbelth ; Huayta‐Hinojosa, Luis David ; Llacua‐Tineo, Yashira Stefani ; Ames‐Martínez, Fressia N ; Lagones Poma, Katherine L ; Ticse‐Otarola, Ginette ; Tomazello‐Filho, Mario ; Renison, Daniel
Fonte: Restoration Ecology. Unidade: ESALQ
Assuntos: ÁRVORES FLORESTAIS, ECOLOGIA DA RESTAURAÇÃO, ECOSSISTEMAS FLORESTAIS, FLORESTAS, MUDAS, REFLORESTAMENTO, SEMENTES
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ABNT
QUISPE‐MELGAR, Harold Rusbelth et al. Evaluating the performance of Polylepis incana seeds: reassessing their potential for restoration and conservation of high Andean forests. Restoration Ecology, p. 1-9, 2024Tradução . . Disponível em: https://doi.org/10.1111/rec.14276. Acesso em: 06 nov. 2024.
APA
Quispe‐Melgar, H. R., Huayta‐Hinojosa, L. D., Llacua‐Tineo, Y. S., Ames‐Martínez, F. N., Lagones Poma, K. L., Ticse‐Otarola, G., et al. (2024). Evaluating the performance of Polylepis incana seeds: reassessing their potential for restoration and conservation of high Andean forests. Restoration Ecology, 1-9. doi:10.1111/rec.14276
NLM
Quispe‐Melgar HR, Huayta‐Hinojosa LD, Llacua‐Tineo YS, Ames‐Martínez FN, Lagones Poma KL, Ticse‐Otarola G, Tomazello‐Filho M, Renison D. Evaluating the performance of Polylepis incana seeds: reassessing their potential for restoration and conservation of high Andean forests [Internet]. Restoration Ecology. 2024 ; 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1111/rec.14276
Vancouver
Quispe‐Melgar HR, Huayta‐Hinojosa LD, Llacua‐Tineo YS, Ames‐Martínez FN, Lagones Poma KL, Ticse‐Otarola G, Tomazello‐Filho M, Renison D. Evaluating the performance of Polylepis incana seeds: reassessing their potential for restoration and conservation of high Andean forests [Internet]. Restoration Ecology. 2024 ; 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1111/rec.14276
Artigo de periodico
A hint on the unknown diversity of eastern Andes: high endemicity and new species of mammals revealed through DNA barcoding (2024)
Pavan, Silvia E ; Abreu, Edson Fedler ; Sánchez-Vendizú, Pamela Y ; Batista, Romina ; Murta-Fonseca, Roberta A ; Pradel, Renzo; Vasquez, Edgardo Manuel Rengífo ; Leo, Mariela ; Pacheco, Victor ; Aleixo, Alexandre ; Percequillo, Alexandre Reis ; Peloso, Pedro
Fonte: Systematics and Biodiversity. Unidades: ESALQ, ECOLOGIA APLICADA
Assuntos: MAMÍFEROS, ESPÉCIES ANIMAIS, DNA, BIODIVERSIDADE, RODENTIA
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ABNT
PAVAN, Silvia E et al. A hint on the unknown diversity of eastern Andes: high endemicity and new species of mammals revealed through DNA barcoding. Systematics and Biodiversity, v. 22, n. 1, p. 1-31, 2024Tradução . . Disponível em: https://doi.org/10.1080/14772000.2024.2302196. Acesso em: 06 nov. 2024.
APA
Pavan, S. E., Abreu, E. F., Sánchez-Vendizú, P. Y., Batista, R., Murta-Fonseca, R. A., Pradel, R., et al. (2024). A hint on the unknown diversity of eastern Andes: high endemicity and new species of mammals revealed through DNA barcoding. Systematics and Biodiversity, 22( 1), 1-31. doi:10.1080/14772000.2024.2302196
NLM
Pavan SE, Abreu EF, Sánchez-Vendizú PY, Batista R, Murta-Fonseca RA, Pradel R, Vasquez EMR, Leo M, Pacheco V, Aleixo A, Percequillo AR, Peloso P. A hint on the unknown diversity of eastern Andes: high endemicity and new species of mammals revealed through DNA barcoding [Internet]. Systematics and Biodiversity. 2024 ; 22( 1): 1-31.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1080/14772000.2024.2302196
Vancouver
Pavan SE, Abreu EF, Sánchez-Vendizú PY, Batista R, Murta-Fonseca RA, Pradel R, Vasquez EMR, Leo M, Pacheco V, Aleixo A, Percequillo AR, Peloso P. A hint on the unknown diversity of eastern Andes: high endemicity and new species of mammals revealed through DNA barcoding [Internet]. Systematics and Biodiversity. 2024 ; 22( 1): 1-31.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1080/14772000.2024.2302196
Artigo de periodico
Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize (2024)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Rondán-Sanabria, Gerby Giovanna ; Pauletti, Bianca A; Kawahara, Rebeca; Palmisano, Giuseppe ; Finardi-Filho, Flavio
Fonte: Journal of Food Measurement and Characterization. Unidades: ICB, FCF, ESALQ
Assuntos: ALIMENTOS TRANSGÊNICOS, COMPOSIÇÃO QUÍMICA, MILHO, PLANTAS TRANSGÊNICAS, PROTEÔMICA, SEGURANÇA ALIMENTAR, VARIEDADES VEGETAIS
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ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize. Journal of Food Measurement and Characterization, p. 1-21, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11694-024-02397-x. Acesso em: 06 nov. 2024.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Rondán-Sanabria, G. G., Pauletti, B. A., Kawahara, R., Palmisano, G., & Finardi-Filho, F. (2024). Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize. Journal of Food Measurement and Characterization, 1-21. doi:10.1007/s11694-024-02397-x
NLM
Santos-Donado PR dos, Donado-Pestana CM, Rondán-Sanabria GG, Pauletti BA, Kawahara R, Palmisano G, Finardi-Filho F. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize [Internet]. Journal of Food Measurement and Characterization. 2024 ; 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1007/s11694-024-02397-x
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Rondán-Sanabria GG, Pauletti BA, Kawahara R, Palmisano G, Finardi-Filho F. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize [Internet]. Journal of Food Measurement and Characterization. 2024 ; 1-21.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1007/s11694-024-02397-x
Parte de monografia/livro
Novel processing technologies to enhance starch functionality (2024)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Fonte: Starch in food structure, function, and applications. Unidade: ESALQ
Assuntos: AMIDO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
BITENCOURT, Bruna Sousa et al. Novel processing technologies to enhance starch functionality. Starch in food structure, function, and applications. Tradução . Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. . Disponível em: https://doi.org/10.1016/B978-0-323-96102-8.00019-X. Acesso em: 06 nov. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2024). Novel processing technologies to enhance starch functionality. In Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/B978-0-323-96102-8.00019-X
NLM
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Vancouver
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Artigo de periodico
Impact of micronized salt in reducing the sodium content in fresh sausages (2024)
Araújo, Chimenes Darlan Leal de ; Krauskopf, Monique Marcondes ; Manzi, João Antônio Manzi ; Barbosa, José Andrew de Lira ; Cavalcante, Cecylyana Leite; Feltre, Gabriela ; Rios-Mera, Juan Dario ; Saldaña, Erick ; Contreras Castillo, Carmen Josefina
Fonte: Foods. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR, EMBUTIDOS, SAL (CONDIMENTO), SÓDIO, TEXTURA
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ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, v. 13, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13030459. Acesso em: 06 nov. 2024.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. M., Barbosa, J. A. de L., Cavalcante, C. L., Feltre, G., et al. (2024). Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, 13, 1-11. doi:10.3390/foods13030459
NLM
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13030459
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 06 ] Available from: https://doi.org/10.3390/foods13030459
Artigo de periodico
A collaborating centre for animal health economics in the Americas (2024)
Pendell, D. L; Romero, J; Benavides, E; Flores, J. L. D; Gonçalves, V. S. P; Marsh, T. L; Meza, C; Miranda, Silvia Helena Galvao de
Fonte: Scientific and Technical Review. Unidade: ESALQ
Assuntos: INSTITUIÇÕES DE SAÚDE, PATOLOGIA VETERINÁRIA, SAÚDE ANIMAL
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ABNT
PENDELL, D. L et al. A collaborating centre for animal health economics in the Americas. Scientific and Technical Review, v. 43, p. 152-158, 2024Tradução . . Disponível em: https://10.20506/rst.43.3527. Acesso em: 06 nov. 2024.
APA
Pendell, D. L., Romero, J., Benavides, E., Flores, J. L. D., Gonçalves, V. S. P., Marsh, T. L., et al. (2024). A collaborating centre for animal health economics in the Americas. Scientific and Technical Review, 43, 152-158. doi:10.20506/rst.43.3527.
NLM
Pendell DL, Romero J, Benavides E, Flores JLD, Gonçalves VSP, Marsh TL, Meza C, Miranda SHG de. A collaborating centre for animal health economics in the Americas [Internet]. Scientific and Technical Review. 2024 ; 43 152-158.[citado 2024 nov. 06 ] Available from: https://10.20506/rst.43.3527
Vancouver
Pendell DL, Romero J, Benavides E, Flores JLD, Gonçalves VSP, Marsh TL, Meza C, Miranda SHG de. A collaborating centre for animal health economics in the Americas [Internet]. Scientific and Technical Review. 2024 ; 43 152-158.[citado 2024 nov. 06 ] Available from: https://10.20506/rst.43.3527
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
Fonte: Food Production, Processing and Nutrition. Unidade: ESALQ
Assuntos: 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: 06 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. 06 ] 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. 06 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Artigo de periodico
ASCL1 promotes Scrt2 expression in the neural tube (2024)
Goes, Carolina Purcell ; Botezelli, Vitoria Samartin ; Cruz, Shirley Mirna De La ; Cruz, Mario Costa ; Azambuja, Ana Paula; Costa, Marcos Simões ; Yan, Chao Yun Irene
Fonte: Frontiers in Cell and Developmental Biology. Unidades: ICB, ESALQ
Assuntos: BIOLOGIA CELULAR, GENES DE INSETOS, DROSOPHILA, TRANSCRIÇÃO GÊNICA, REGULAÇÃO GÊNICA, MEDULA ESPINHAL, EMBRIÃO DE ANIMAL, GENOMAS
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ABNT
GOES, Carolina Purcell et al. ASCL1 promotes Scrt2 expression in the neural tube. Frontiers in Cell and Developmental Biology, v. 12, p. 13 , 2024Tradução . . Disponível em: https://doi.org/10.3389/fcell.2024.1324584. Acesso em: 06 nov. 2024.
APA
Goes, C. P., Botezelli, V. S., Cruz, S. M. D. L., Cruz, M. C., Azambuja, A. P., Costa, M. S., & Yan, C. Y. I. (2024). ASCL1 promotes Scrt2 expression in the neural tube. Frontiers in Cell and Developmental Biology, 12, 13 . doi:10.3389/fcell.2024.1324584
NLM
Goes CP, Botezelli VS, Cruz SMDL, Cruz MC, Azambuja AP, Costa MS, Yan CYI. ASCL1 promotes Scrt2 expression in the neural tube [Internet]. Frontiers in Cell and Developmental Biology. 2024 ; 12 13 .[citado 2024 nov. 06 ] Available from: https://doi.org/10.3389/fcell.2024.1324584
Vancouver
Goes CP, Botezelli VS, Cruz SMDL, Cruz MC, Azambuja AP, Costa MS, Yan CYI. ASCL1 promotes Scrt2 expression in the neural tube [Internet]. Frontiers in Cell and Developmental Biology. 2024 ; 12 13 .[citado 2024 nov. 06 ] Available from: https://doi.org/10.3389/fcell.2024.1324584
Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Fonte: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 06 nov. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Fonte: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Assuntos: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
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ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 06 nov. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Artigo de periodico
Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources (2023)
Silva, Julia Pereira Martins da ; Almeida, Vivian Vezzoni ; Schinckel, Allan Paul ; Meira, Ariana Nascimento ; Moreira, Gabriel Costa Monteiro ; Pian, Laura Woigt ; Campos, Débora de ; Gomes, Julia Dezen ; Gonçales, Janaína Lustosa ; Dargelio, Mariana Damiames Baccarin ; Patinho, Iliani ; Saldaña, Erick ; Contreras-Castillo, Carmen Josefina ; Coutinho, Luiz Lehmann ; Luchiari Filho, Albino ; Nuñez, Amoracyr José Costa ; Cesar, Aline Silva Mello
Fonte: Scientia Agricola. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, DIETA ANIMAL, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, SUÍNOS
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ABNT
SILVA, Julia Pereira Martins da et al. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola, v. 80, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2022-0019. Acesso em: 06 nov. 2024.
APA
Silva, J. P. M. da, Almeida, V. V., Schinckel, A. P., Meira, A. N., Moreira, G. C. M., Pian, L. W., et al. (2023). Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola, 80, 1-8. doi:10.1590/1678-992X-2022-0019
NLM
Silva JPM da, Almeida VV, Schinckel AP, Meira AN, Moreira GCM, Pian LW, Campos D de, Gomes JD, Gonçales JL, Dargelio MDB, Patinho I, Saldaña E, Contreras-Castillo CJ, Coutinho LL, Luchiari Filho A, Nuñez AJC, Cesar ASM. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources [Internet]. Scientia Agricola. 2023 ; 80 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Vancouver
Silva JPM da, Almeida VV, Schinckel AP, Meira AN, Moreira GCM, Pian LW, Campos D de, Gomes JD, Gonçales JL, Dargelio MDB, Patinho I, Saldaña E, Contreras-Castillo CJ, Coutinho LL, Luchiari Filho A, Nuñez AJC, Cesar ASM. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources [Internet]. Scientia Agricola. 2023 ; 80 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1590/1678-992X-2022-0019
Artigo de periodico
High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% (2023)
Rosa, Jordana Lima da; Rios-Mera, Juan Dario; Contreras Castillo, Carmen Josefina ; Lorenzo, José Manuel; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Henn, Alessandra Schneider; Cichoski, Alexandre José; Flores, Erico Marlon Moraes; Campagnol, Paulo Cezar Bastianello
Fonte: Meat Science. Unidade: ESALQ
Assuntos: SAL (CONDIMENTO), SALSICHA, SÓDIO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSA, Jordana Lima da et al. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, v. 195, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2022.109012. Acesso em: 06 nov. 2024.
APA
Rosa, J. L. da, Rios-Mera, J. D., Contreras Castillo, C. J., Lorenzo, J. M., Pinton, M. B., Santos, B. A. dos, et al. (2023). High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, 195, 1-10. doi:10.1016/j.meatsci.2022.109012
NLM
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
Vancouver
Rosa JL da, Rios-Mera JD, Contreras Castillo CJ, Lorenzo JM, Pinton MB, Santos BA dos, Correa LP, Henn AS, Cichoski AJ, Flores EMM, Campagnol PCB. High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50% [Internet]. Meat Science. 2023 ; 195 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.meatsci.2022.109012
Artigo de periodico
Improving the accuracy of beef cattle methane inventories in Latin America and Caribbean countries (2023)
Congio, Guilhermo Francklin de Souza ; Bannink, André; Mayorga, Olga L; Rodrigues, João P. P; Bougouin, Adeline; Kebreab, Ermias; Carvalho, Paulo C. F; Berchielli, Telma T; Mercadante, Maria E. Z; Valadares-Filho, Sebastião C; Borges, Ana L. C. C; Berndt, Alexandre; Rodrigues, Paulo Henrique Mazza; Ku-Vera, Juan C; Molina-Botero, Isabel C; Arango, Jacobo; Reis, Ricardo A; Posada-Ochoa, Sandra L; Tomich, Thierry R; Castelán-Ortega, Octavio A; Marcondes, Marcos I; Gómez, Carlos; Ribeiro-Filho, Henrique M. N; Gere, José I; Ariza-Nieto, Claudia; Giraldo, Luis A; Gonda, Horacio; Cerón-Cucchi, María E; Hernández, Olegario; Ricci, Patricia; Hristov, Alexander N
Fonte: Science of The Total Environment. Unidades: FMVZ, ESALQ
Assuntos: BOVINOS DE CORTE, METANO, MODELOS MATEMÁTICOS, REGRESSÃO LINEAR
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ABNT
CONGIO, Guilhermo Francklin de Souza et al. Improving the accuracy of beef cattle methane inventories in Latin America and Caribbean countries. Science of The Total Environment, v. 856, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.scitotenv.2022.159128. Acesso em: 06 nov. 2024.
APA
Congio, G. F. de S., Bannink, A., Mayorga, O. L., Rodrigues, J. P. P., Bougouin, A., Kebreab, E., et al. (2023). Improving the accuracy of beef cattle methane inventories in Latin America and Caribbean countries. Science of The Total Environment, 856, 1-10. doi:10.1016/j.scitotenv.2022.159128
NLM
Congio GF de S, Bannink A, Mayorga OL, Rodrigues JPP, Bougouin A, Kebreab E, Carvalho PCF, Berchielli TT, Mercadante MEZ, Valadares-Filho SC, Borges ALCC, Berndt A, Rodrigues PHM, Ku-Vera JC, Molina-Botero IC, Arango J, Reis RA, Posada-Ochoa SL, Tomich TR, Castelán-Ortega OA, Marcondes MI, Gómez C, Ribeiro-Filho HMN, Gere JI, Ariza-Nieto C, Giraldo LA, Gonda H, Cerón-Cucchi ME, Hernández O, Ricci P, Hristov AN. Improving the accuracy of beef cattle methane inventories in Latin America and Caribbean countries [Internet]. Science of The Total Environment. 2023 ; 856 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.scitotenv.2022.159128
Vancouver
Congio GF de S, Bannink A, Mayorga OL, Rodrigues JPP, Bougouin A, Kebreab E, Carvalho PCF, Berchielli TT, Mercadante MEZ, Valadares-Filho SC, Borges ALCC, Berndt A, Rodrigues PHM, Ku-Vera JC, Molina-Botero IC, Arango J, Reis RA, Posada-Ochoa SL, Tomich TR, Castelán-Ortega OA, Marcondes MI, Gómez C, Ribeiro-Filho HMN, Gere JI, Ariza-Nieto C, Giraldo LA, Gonda H, Cerón-Cucchi ME, Hernández O, Ricci P, Hristov AN. Improving the accuracy of beef cattle methane inventories in Latin America and Caribbean countries [Internet]. Science of The Total Environment. 2023 ; 856 1-10.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.scitotenv.2022.159128
Artigo de periodico
Characterization of Brazilian Cordyceps fumosorosea isolates: conidial production, tolerance to ultraviolet-B radiation, and elevated temperature (2023)
Rojas, Víctor Manuel Arévalo; Iwanicki, Natasha Sant'Anna ; D'Alessandro, Celeste Paola ; Fatoretto, Maíra Blumer ; Demétrio, Clarice Garcia Borges ; Delalibera Junior, Italo
Fonte: Journal of Invertebrate Pathology. Unidades: ESALQ, INTER: ICMC -UFSCAR
Assuntos: ALTA TEMPERATURA, ESTRESSE, FERMENTAÇÃO, FUNGOS ENTOMOPATOGÊNICOS, RADIAÇÃO ULTRAVIOLETA
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ABNT
ROJAS, Víctor Manuel Arévalo et al. Characterization of Brazilian Cordyceps fumosorosea isolates: conidial production, tolerance to ultraviolet-B radiation, and elevated temperature. Journal of Invertebrate Pathology, v. 197, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jip.2023.107888. Acesso em: 06 nov. 2024.
APA
Rojas, V. M. A., Iwanicki, N. S. 'A., D'Alessandro, C. P., Fatoretto, M. B., Demétrio, C. G. B., & Delalibera Junior, I. (2023). Characterization of Brazilian Cordyceps fumosorosea isolates: conidial production, tolerance to ultraviolet-B radiation, and elevated temperature. Journal of Invertebrate Pathology, 197, 1-9. doi:10.1016/j.jip.2023.107888
NLM
Rojas VMA, Iwanicki NS'A, D'Alessandro CP, Fatoretto MB, Demétrio CGB, Delalibera Junior I. Characterization of Brazilian Cordyceps fumosorosea isolates: conidial production, tolerance to ultraviolet-B radiation, and elevated temperature [Internet]. Journal of Invertebrate Pathology. 2023 ; 197 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jip.2023.107888
Vancouver
Rojas VMA, Iwanicki NS'A, D'Alessandro CP, Fatoretto MB, Demétrio CGB, Delalibera Junior I. Characterization of Brazilian Cordyceps fumosorosea isolates: conidial production, tolerance to ultraviolet-B radiation, and elevated temperature [Internet]. Journal of Invertebrate Pathology. 2023 ; 197 1-9.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jip.2023.107888

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