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Filtros : "Alamed, Jean" Limpar

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  • Artigo de periodico

    Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life (2011)

    Zajdenwerg, Camile; Franco, Gabriel F; Alamed, Jean; Decker, Eric A; Castro, Inar Alves de

    Source: European Food Research and Technology. Unidade: FCF

    Subjects: ANTIOXIDANTES (ATIVIDADE), OXIDAÇÃO, PEROXIDASE

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ZAJDENWERG, Camile et al. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, v. 233, n. 1, p. 109-116, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1493-x. Acesso em: 04 maio 2026.

    • APA

      Zajdenwerg, C., Franco, G. F., Alamed, J., Decker, E. A., & Castro, I. A. de. (2011). Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, 233( 1), 109-116. doi:10.1007/s00217-011-1493-x

    • NLM

      Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2026 maio 04 ] Available from: https://doi.org/10.1007/s00217-011-1493-x

    • Vancouver

      Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2026 maio 04 ] Available from: https://doi.org/10.1007/s00217-011-1493-x

  • Artigo de periodico

    Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions (2010)

    Decker, Eric A; Alamed, Jean; Castro, Inar Alves de

    Source: Journal of the American Oil Chemists Society. Unidade: FCF

    Subjects: LINHAÇA, PEIXES, ÁCIDOS GRAXOS, OXIDAÇÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      DECKER, Eric A e ALAMED, Jean e CASTRO, Inar Alves de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, v. 87, n. 7, p. 771-780, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11746-010-1556-3. Acesso em: 04 maio 2026.

    • APA

      Decker, E. A., Alamed, J., & Castro, I. A. de. (2010). Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, 87( 7), 771-780. doi:10.1007/s11746-010-1556-3

    • NLM

      Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2026 maio 04 ] Available from: https://doi.org/10.1007/s11746-010-1556-3

    • Vancouver

      Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2026 maio 04 ] Available from: https://doi.org/10.1007/s11746-010-1556-3
  • 1

1 - 2 (2 records)

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