Filtros : "Behrens, Jorge Herman" Limpar

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  • Source: Trends in Food Science & Technology. Unidade: FCF

    Subjects: COVID-19, SEGURANÇA ALIMENTAR, SURTOS DE DOENÇAS, HIGIENE DE ALIMENTOS

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      FINGER, Jéssica de Aragão Freire Ferreira; LIMA, Emília Maria França; COELHO, Kristy Soraya; et al. Adherence to food hygiene and personal protection recommendations for prevention of COVID-19. Trends in Food Science & Technology, London, v. 112, p. 847-852, 2021. Disponível em: < http://dx.doi.org/10.1016/j.tifs.2021.03.016 > DOI: 10.1016/j.tifs.2021.03.016.
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      Finger, J. de A. F. F., Lima, E. M. F., Coelho, K. S., Behrens, J. H., Landgraf, M., Franco, B. D. G. de M., & Pinto, U. M. (2021). Adherence to food hygiene and personal protection recommendations for prevention of COVID-19. Trends in Food Science & Technology, 112, 847-852. doi:10.1016/j.tifs.2021.03.016
    • NLM

      Finger J de AFF, Lima EMF, Coelho KS, Behrens JH, Landgraf M, Franco BDG de M, Pinto UM. Adherence to food hygiene and personal protection recommendations for prevention of COVID-19 [Internet]. Trends in Food Science & Technology. 2021 ; 112 847-852.Available from: http://dx.doi.org/10.1016/j.tifs.2021.03.016
    • Vancouver

      Finger J de AFF, Lima EMF, Coelho KS, Behrens JH, Landgraf M, Franco BDG de M, Pinto UM. Adherence to food hygiene and personal protection recommendations for prevention of COVID-19 [Internet]. Trends in Food Science & Technology. 2021 ; 112 847-852.Available from: http://dx.doi.org/10.1016/j.tifs.2021.03.016
  • Source: Segurança Alimentar e Nutricional. Unidade: FSP

    Subjects: ALIMENTAÇÃO ESCOLAR, POLÍTICAS PÚBLICAS, NUTRIÇÃO, PROGRAMAS DE NUTRIÇÃO

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      NOGUEIRA, Rosana Maria; VILLAR, Betzabeth Slater; BARONE, Bruna; GUIMARÃES, Kátia Regina Leoni Silva Lima de Queiroz; BEHRENS, Jorge Herman. Interpretação dos gestores da região de Campinas sobre a alimentação escolar. Segurança Alimentar e Nutricional, Campinas, v. 27, p. art. e020001 [16], 2020. Disponível em: < https://doi.org/10.20396/san.v27i0.8652963 > DOI: 10.20396/san.v27i0.8652963.
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      Nogueira, R. M., Villar, B. S., Barone, B., Guimarães, K. R. L. S. L. de Q., & Behrens, J. H. (2020). Interpretação dos gestores da região de Campinas sobre a alimentação escolar. Segurança Alimentar e Nutricional, 27, art. e020001 [16]. doi:10.20396/san.v27i0.8652963
    • NLM

      Nogueira RM, Villar BS, Barone B, Guimarães KRLSL de Q, Behrens JH. Interpretação dos gestores da região de Campinas sobre a alimentação escolar [Internet]. Segurança Alimentar e Nutricional. 2020 ;27 art. e020001 [16].Available from: https://doi.org/10.20396/san.v27i0.8652963
    • Vancouver

      Nogueira RM, Villar BS, Barone B, Guimarães KRLSL de Q, Behrens JH. Interpretação dos gestores da região de Campinas sobre a alimentação escolar [Internet]. Segurança Alimentar e Nutricional. 2020 ;27 art. e020001 [16].Available from: https://doi.org/10.20396/san.v27i0.8652963
  • Source: Food Quality and Preference. Unidade: ESALQ

    Subjects: CONSUMIDOR, CONSUMO DE ALIMENTOS, CULINÁRIA, CULTURA, INSETOS COMESTÍVEIS, PREFERÊNCIAS ALIMENTARES

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      BISCONSIN-JÚNIOR, Antônio; RODRIGUES, Heber; BEHRENS, Jorge Herman; et al. Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country. Food Quality and Preference, Amsterdam, v. 74, 2020. Disponível em: < https://doi.org/10.1016/j.foodqual.2019.103779 > DOI: 10.1016/j.foodqual.2019.103779.
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      Bisconsin-Júnior, A., Rodrigues, H., Behrens, J. H., Lima, V. S., Silva, M. A. A. P. da, Oliveira, M. S. R. de, et al. (2020). Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country. Food Quality and Preference, 74. doi:10.1016/j.foodqual.2019.103779
    • NLM

      Bisconsin-Júnior A, Rodrigues H, Behrens JH, Lima VS, Silva MAAP da, Oliveira MSR de, Januário LA, Deliza R, Netto FM, Mariutti LRB. Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country [Internet]. Food Quality and Preference. 2020 ; 74Available from: https://doi.org/10.1016/j.foodqual.2019.103779
    • Vancouver

      Bisconsin-Júnior A, Rodrigues H, Behrens JH, Lima VS, Silva MAAP da, Oliveira MSR de, Januário LA, Deliza R, Netto FM, Mariutti LRB. Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country [Internet]. Food Quality and Preference. 2020 ; 74Available from: https://doi.org/10.1016/j.foodqual.2019.103779
  • Source: Coffee consumption and industry strategies in Brazil. Unidade: ESALQ

    Subjects: BEBIDAS, CAFÉ TRATADO, CONSUMIDOR

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      TELES, Camila R. Arcanjo; BEHRENS, Jorge Herman. The waves of coffee and the emergence of the new Brazilian consumer. In: Coffee consumption and industry strategies in Brazil[S.l: s.n.], p. 375 il, 2020.Disponível em: DOI: 10.1016/B978-0-12-814721-4.00009-3.
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      Teles, C. R. A., & Behrens, J. H. (2020). The waves of coffee and the emergence of the new Brazilian consumer. In Coffee consumption and industry strategies in Brazil (p. 375 il). Duxford: Woodhead Publishing; Elsevier. doi:10.1016/B978-0-12-814721-4.00009-3
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      Teles CRA, Behrens JH. The waves of coffee and the emergence of the new Brazilian consumer [Internet]. In: Coffee consumption and industry strategies in Brazil. Duxford: Woodhead Publishing; Elsevier; 2020. p. 375 il.Available from: https://doi.org/10.1016/B978-0-12-814721-4.00009-3
    • Vancouver

      Teles CRA, Behrens JH. The waves of coffee and the emergence of the new Brazilian consumer [Internet]. In: Coffee consumption and industry strategies in Brazil. Duxford: Woodhead Publishing; Elsevier; 2020. p. 375 il.Available from: https://doi.org/10.1016/B978-0-12-814721-4.00009-3
  • Source: Journal of Food Bioactives. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, BARRIS DE MADEIRA, CARVALHO, CAVACOS, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, VINHO

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      ALENCAR, Natália Manzatti Machado; CAZARIN, Cinthia Baú Betim; CORRÊA, Luiz Cláudio; et al. The use of oak chips during the fermentation process. Journal of Food Bioactives, Newark, DE, v. 10, p. 70–76, 2020. Disponível em: < https://doi.org/10.31665/JFB.2020.10228 > DOI: 10.31665/JFB.2020.10229.
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      Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Silva, D. J., Biasoto, A. C. T., & Behrens, J. H. (2020). The use of oak chips during the fermentation process. Journal of Food Bioactives, 10, 70–76. doi:10.31665/JFB.2020.10229
    • NLM

      Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.Available from: https://doi.org/10.31665/JFB.2020.10228
    • Vancouver

      Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Silva DJ, Biasoto ACT, Behrens JH. The use of oak chips during the fermentation process [Internet]. Journal of Food Bioactives. 2020 ; 10 70–76.Available from: https://doi.org/10.31665/JFB.2020.10228
  • Source: Food Research International. Unidade: ESALQ

    Subjects: FEIRAS, VINHO, EXPORTAÇÃO

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      RODRIGUES, Heber; ROLAZ, Julien; FRANCO-LUESMA, Ernesto; et al. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, Amsterdam, v. 137, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.foodres.2020.109480 > DOI: 10.1016/j.foodres.2020.109480.
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      Rodrigues, H., Rolaz, J., Franco-Luesma, E., Sáenz-Navajas, M. -P., Behrens, J. H., Valentin, D., & Depetris-Chauvin, N. (2020). How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, 137, 1-7. doi:10.1016/j.foodres.2020.109480
    • NLM

      Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas M-P, Behrens JH, Valentin D, Depetris-Chauvin N. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair [Internet]. Food Research International. 2020 ; 137 1-7.Available from: https://doi.org/10.1016/j.foodres.2020.109480
    • Vancouver

      Rodrigues H, Rolaz J, Franco-Luesma E, Sáenz-Navajas M-P, Behrens JH, Valentin D, Depetris-Chauvin N. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair [Internet]. Food Research International. 2020 ; 137 1-7.Available from: https://doi.org/10.1016/j.foodres.2020.109480
  • Unidade: ESALQ

    Subjects: BAMBU, FARINHAS, FIBRAS VEGETAIS, MASSAS ALIMENTÍCIAS

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      FERREIRA, Amanda Rios; FELISBERTO, Mária Hermínia Ferrari; BEHRENS, Jorge Herman; BERALDO, Antonio Ludovico; CLERICI, Maria Teresa Pedrosa Silva. Farinha de colmo jovem de bambu como fonte de fibras na produção de massas alimentícias. [S.l: s.n.], 2018.Disponível em: .
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      Ferreira, A. R., Felisberto, M. H. F., Behrens, J. H., Beraldo, A. L., & Clerici, M. T. P. S. (2018). Farinha de colmo jovem de bambu como fonte de fibras na produção de massas alimentícias. São Paulo, SP: Conselho Estadual de Segurança Alimentar e Nutricional Sustentável (CONSEA). Recuperado de http://consea.sp.gov.br/arquivos/premio/2018/09-Farinha-de-Colmo-jovem-de-bambu-como-fonte-de-fibras-na-producao-de-massas-alimenticias.pdf
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      Ferreira AR, Felisberto MHF, Behrens JH, Beraldo AL, Clerici MTPS. Farinha de colmo jovem de bambu como fonte de fibras na produção de massas alimentícias [Internet]. 2018 ;Available from: http://consea.sp.gov.br/arquivos/premio/2018/09-Farinha-de-Colmo-jovem-de-bambu-como-fonte-de-fibras-na-producao-de-massas-alimenticias.pdf
    • Vancouver

      Ferreira AR, Felisberto MHF, Behrens JH, Beraldo AL, Clerici MTPS. Farinha de colmo jovem de bambu como fonte de fibras na produção de massas alimentícias [Internet]. 2018 ;Available from: http://consea.sp.gov.br/arquivos/premio/2018/09-Farinha-de-Colmo-jovem-de-bambu-como-fonte-de-fibras-na-producao-de-massas-alimenticias.pdf
  • Source: Meat Science. Unidade: ESALQ

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPONENTES PRINCIPAIS, DEFUMAÇÃO, MADEIRA, REFLORESTAMENTO

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      SALDAÑA, Erick; CASTILLO, Luiz Saldarriaga; SÁNCHEZ, Jorge Cabrera; et al. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, Amsterdam, v. 140, p. 44-50, 2018. Disponível em: < http://dx.doi.org/10.1016/j.meatsci.2018.02.014 > DOI: 10.1016/j.meatsci.2018.02.014.
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      Saldaña, E., Castillo, L. S., Sánchez, J. C., Siche, R., Almeida, M. A. de, Behrens, J. H., et al. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140, 44-50. doi:10.1016/j.meatsci.2018.02.014
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      Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.02.014
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      Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.Available from: http://dx.doi.org/10.1016/j.meatsci.2018.02.014
  • Source: Nutrition. Unidade: ESALQ

    Subjects: ADOLESCENTES, DOCES, ESTADO NUTRICIONAL, HÁBITOS ALIMENTARES, PALADAR, PREFERÊNCIAS ALIMENTARES

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      PREVIATO, Helena Dória Ribeiro de Andrade; BEHRENS, Jorge Herman. Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices? Nutrition, Amsterdam, v. 42, p. 23-29, 2017. Disponível em: < https://doi.org/10.1016/j.nut.2017.05.006 > DOI: 10.1016/j.nut.2017.05.006.
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      Previato, H. D. R. de A., & Behrens, J. H. (2017). Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices? Nutrition, 42, 23-29. doi:10.1016/j.nut.2017.05.006
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      Previato HDR de A, Behrens JH. Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices? [Internet]. Nutrition. 2017 ;42 23-29.Available from: https://doi.org/10.1016/j.nut.2017.05.006
    • Vancouver

      Previato HDR de A, Behrens JH. Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices? [Internet]. Nutrition. 2017 ;42 23-29.Available from: https://doi.org/10.1016/j.nut.2017.05.006
  • Source: Journal of Food Biochemistry. Unidade: ESALQ

    Subjects: FERMENTAÇÃO ALCOÓLICA, MOSTO, VINHO, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, COR

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      ALENCAR, Natália Manzatti Machado; CAZARIN, Cinthia Baú Betim; CORRÊA, Luiz Cláudio; et al. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, Oxford, v. 42, p. 1-11, 2017. Disponível em: < https://doi.org/10.1111/jfbc.12471 > DOI: 10.1111/jfbc.12471.
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      Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Biasoto, A. C. T., & Behrens, J. H. (2017). Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, 42, 1-11. doi:10.1111/jfbc.12471
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      Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.Available from: https://doi.org/10.1111/jfbc.12471
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      Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.Available from: https://doi.org/10.1111/jfbc.12471
  • Source: Book of Abstracts. Conference titles: International Symposium on Tropical Wines. Unidade: ESALQ

    Subjects: BARRIS DE MADEIRA, CARVALHO, CAVACOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, VINHO

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      ALENCAR, Natália Manzatti Machado; MARQUES, Aline Telles Biasoto; BEHRENS, Jorge Herman. Characterization of red wines aged with oak chip in the São Francisco Valley, Brazil. Anais.. Petrolina, PE: Embrapa Semiarid Agriculture, 2016.Disponível em: .
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      Alencar, N. M. M., Marques, A. T. B., & Behrens, J. H. (2016). Characterization of red wines aged with oak chip in the São Francisco Valley, Brazil. In Book of Abstracts. Petrolina, PE: Embrapa Semiarid Agriculture. Recuperado de https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156593/1/Aline.pdf
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      Alencar NMM, Marques ATB, Behrens JH. Characterization of red wines aged with oak chip in the São Francisco Valley, Brazil [Internet]. Book of Abstracts. 2016 ;Available from: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156593/1/Aline.pdf
    • Vancouver

      Alencar NMM, Marques ATB, Behrens JH. Characterization of red wines aged with oak chip in the São Francisco Valley, Brazil [Internet]. Book of Abstracts. 2016 ;Available from: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156593/1/Aline.pdf
  • Source: Food Research International. Unidade: ESALQ

    Subjects: BIOTECNOLOGIA, COMPORTAMENTO DO CONSUMIDOR, REPRESENTAÇÕES SOCIAIS, ALIMENTOS TRANSGÊNICOS

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      RIBEIRO, Tatiane G; BARONE, Bruna; BEHRENS, Jorge Herman. Genetically modified foods and their social representation. Food Research International, Amsterdam, v. 84, p. 120-127, 2016. Disponível em: < https://doi.org/10.1016/j.foodres.2016.03.029 > DOI: 10.1016/j.foodres.2016.03.029.
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      Ribeiro, T. G., Barone, B., & Behrens, J. H. (2016). Genetically modified foods and their social representation. Food Research International, 84, 120-127. doi:10.1016/j.foodres.2016.03.029
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      Ribeiro TG, Barone B, Behrens JH. Genetically modified foods and their social representation [Internet]. Food Research International. 2016 ; 84 120-127.Available from: https://doi.org/10.1016/j.foodres.2016.03.029
    • Vancouver

      Ribeiro TG, Barone B, Behrens JH. Genetically modified foods and their social representation [Internet]. Food Research International. 2016 ; 84 120-127.Available from: https://doi.org/10.1016/j.foodres.2016.03.029
  • Source: Journal of Food Products Marketing. Unidades: ESALQ, FCF

    Assunto: IRRADIAÇÃO DE ALIMENTOS

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      BEHRENS, Jorge Herman; MARTINS, Cecília; VILLANUEVA, Nilda Doris Montes; NUNES, Tatiana Pacheco; LANDGRAF, Mariza. Influence of information on the acceptance and purchase intention of an irradiated food: a study with Brazilian consumers. Journal of Food Products Marketing, Abingdon, v. 21, n. 4, p. 358-374, 2015. Disponível em: < https://doi.org/10.1080/10454446.2014.885861 > DOI: 10.1080/10454446.2014.885861.
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      Behrens, J. H., Martins, C., Villanueva, N. D. M., Nunes, T. P., & Landgraf, M. (2015). Influence of information on the acceptance and purchase intention of an irradiated food: a study with Brazilian consumers. Journal of Food Products Marketing, 21( 4), 358-374. doi:10.1080/10454446.2014.885861
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      Behrens JH, Martins C, Villanueva NDM, Nunes TP, Landgraf M. Influence of information on the acceptance and purchase intention of an irradiated food: a study with Brazilian consumers [Internet]. Journal of Food Products Marketing. 2015 ; 21( 4): 358-374.Available from: https://doi.org/10.1080/10454446.2014.885861
    • Vancouver

      Behrens JH, Martins C, Villanueva NDM, Nunes TP, Landgraf M. Influence of information on the acceptance and purchase intention of an irradiated food: a study with Brazilian consumers [Internet]. Journal of Food Products Marketing. 2015 ; 21( 4): 358-374.Available from: https://doi.org/10.1080/10454446.2014.885861
  • Source: Food Research International. Unidade: FSP

    Subjects: SEGURANÇA ALIMENTAR, RESTAURANTES, CONSUMIDOR, SERVIÇOS DE ALIMENTAÇÃO, CONSUMO DE ALIMENTOS, RISCO

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      BEHRENS, Jorge Herman; VEDOVATO, Gabriela Milhassi; CERVATO-MANCUSO, Ana Maria; BASTOS, Deborah Helena Markowicz. Social representations of safety in food services. Food Research International, Ottawa, v. 74, p. 324-328, 2015. Disponível em: < http://dx.doi.org/10.1016/j.foodres.2015.05.024 > DOI: 10.1016/j.foodres.2015.05.024.
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      Behrens, J. H., Vedovato, G. M., Cervato-Mancuso, A. M., & Bastos, D. H. M. (2015). Social representations of safety in food services. Food Research International, 74, 324-328. doi:10.1016/j.foodres.2015.05.024
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      Behrens JH, Vedovato GM, Cervato-Mancuso AM, Bastos DHM. Social representations of safety in food services [Internet]. Food Research International. 2015 ; 74 324-328.Available from: http://dx.doi.org/10.1016/j.foodres.2015.05.024
    • Vancouver

      Behrens JH, Vedovato GM, Cervato-Mancuso AM, Bastos DHM. Social representations of safety in food services [Internet]. Food Research International. 2015 ; 74 324-328.Available from: http://dx.doi.org/10.1016/j.foodres.2015.05.024
  • Source: Vigilância Sanitária em Debate. Unidades: FSP, ESALQ

    Subjects: ATITUDES, PERCEPÇÃO, PESQUISA DE CONSUMIDOR, RESTAURANTES, RISCO, SEGURANÇA ALIMENTAR

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      VEDOVATO, Gabriela Milhassi; BASTOS, Deborah Helena Markowicz; MANCUSO, Ana Maria Cervato; BEHRENS, Jorge Herman. A scale to evaluate customer attitudes towards food risks in restaurants. Vigilância Sanitária em Debate, São Paulo, SP, v. 2, n. 4, p. 53-61, 2014. Disponível em: < https://doi.org/10.3395/VD.V2I4.337 > DOI: 10.3395/VD.V2I4.337.
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      Vedovato, G. M., Bastos, D. H. M., Mancuso, A. M. C., & Behrens, J. H. (2014). A scale to evaluate customer attitudes towards food risks in restaurants. Vigilância Sanitária em Debate, 2( 4), 53-61. doi:10.3395/VD.V2I4.337
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      Vedovato GM, Bastos DHM, Mancuso AMC, Behrens JH. A scale to evaluate customer attitudes towards food risks in restaurants [Internet]. Vigilância Sanitária em Debate. 2014 ; 2( 4): 53-61.Available from: https://doi.org/10.3395/VD.V2I4.337
    • Vancouver

      Vedovato GM, Bastos DHM, Mancuso AMC, Behrens JH. A scale to evaluate customer attitudes towards food risks in restaurants [Internet]. Vigilância Sanitária em Debate. 2014 ; 2( 4): 53-61.Available from: https://doi.org/10.3395/VD.V2I4.337
  • Unidades: ESALQ, FCF

    Subjects: AGRIÃO, ANÁLISE SENSORIAL DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR, COMPRA E VENDA, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO GAMA

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      MARTINS, Cecília G; BEHRENS, Jorge Herman; MONTES-VILLANUEVA, Nilda D; FRANCO, Bernadette Dora Gombossy de Melo; LANDGRAF, Mariza. Acceptance and purchase intention of irradiated foods in Brazil: effect of positive information. [S.l: s.n.], 2012.Disponível em: .
    • APA

      Martins, C. G., Behrens, J. H., Montes-Villanueva, N. D., Franco, B. D. G. de M., & Landgraf, M. (2012). Acceptance and purchase intention of irradiated foods in Brazil: effect of positive information. Lima, Peru: Centro de Negócios-CENTRUM. Pontificia Universidad Católica del Perú. Recuperado de http://repositorio.pucp.edu.pe/index/bitstream/handle/123456789/166790/CECYM_WP2012-09-0017.pdf?sequence=1&isAllowed=y
    • NLM

      Martins CG, Behrens JH, Montes-Villanueva ND, Franco BDG de M, Landgraf M. Acceptance and purchase intention of irradiated foods in Brazil: effect of positive information [Internet]. 2012 ;Available from: http://repositorio.pucp.edu.pe/index/bitstream/handle/123456789/166790/CECYM_WP2012-09-0017.pdf?sequence=1&isAllowed=y
    • Vancouver

      Martins CG, Behrens JH, Montes-Villanueva ND, Franco BDG de M, Landgraf M. Acceptance and purchase intention of irradiated foods in Brazil: effect of positive information [Internet]. 2012 ;Available from: http://repositorio.pucp.edu.pe/index/bitstream/handle/123456789/166790/CECYM_WP2012-09-0017.pdf?sequence=1&isAllowed=y
  • Source: Food Control. Unidade: FCF

    Subjects: SEGURANÇA ALIMENTAR, CONSUMIDOR

    Acesso à fonteDOIHow to cite
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    • ABNT

      BEHRENS, Jorge Herman; BARCELLOS, Maria N; FREWER, Lynn J; et al. Consumer purchase habits and views on food safety: a Brazilian study. Food Control, Oxford, v. 21, n. 7, p. 963-969, 2010. Disponível em: < http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6S-4Y52PY0-1-1&_cdi=5038&_user=5674931&_pii=S0956713509002187&_orig=browse&_coverDate=07%2F31%2F2010&_sk=999789992&view=c&wchp=dGLzVlz-zSkzV&md5=ae629542b0ab6fec3fcc4d2f70afb022&ie=/sdarticle.pdf > DOI: 10.1016/j.foodcont.2009.07.018.
    • APA

      Behrens, J. H., Barcellos, M. N., Frewer, L. J., Nunes, T. P., Franco, B. D. G. de M., Destro, M. T., & Landgraf, M. (2010). Consumer purchase habits and views on food safety: a Brazilian study. Food Control, 21( 7), 963-969. doi:10.1016/j.foodcont.2009.07.018
    • NLM

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Franco BDG de M, Destro MT, Landgraf M. Consumer purchase habits and views on food safety: a Brazilian study [Internet]. Food Control. 2010 ; 21( 7): 963-969.Available from: http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6S-4Y52PY0-1-1&_cdi=5038&_user=5674931&_pii=S0956713509002187&_orig=browse&_coverDate=07%2F31%2F2010&_sk=999789992&view=c&wchp=dGLzVlz-zSkzV&md5=ae629542b0ab6fec3fcc4d2f70afb022&ie=/sdarticle.pdf
    • Vancouver

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Franco BDG de M, Destro MT, Landgraf M. Consumer purchase habits and views on food safety: a Brazilian study [Internet]. Food Control. 2010 ; 21( 7): 963-969.Available from: http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6S-4Y52PY0-1-1&_cdi=5038&_user=5674931&_pii=S0956713509002187&_orig=browse&_coverDate=07%2F31%2F2010&_sk=999789992&view=c&wchp=dGLzVlz-zSkzV&md5=ae629542b0ab6fec3fcc4d2f70afb022&ie=/sdarticle.pdf
  • Source: Food Control. Unidades: ESALQ, FCF, FM

    Subjects: COMPORTAMENTO DO CONSUMIDOR, COMPRA E VENDA, SEGURANÇA ALIMENTAR

    Acesso à fonteDOIHow to cite
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    • ABNT

      BEHRENS, Jorge Herman; BARCELLOS, Maria N; FREWER, Lynn J; et al. Consumer purchase habits and views on food safety: A Brazilian study. Food Control, Amsterdam, v. 21, p. 963-969, 2010. Disponível em: < https://doi.org/10.1016/j.foodcont.2009.07.018 > DOI: 10.1016/j.foodcont.2009.07.018.
    • APA

      Behrens, J. H., Barcellos, M. N., Frewer, L. J., Nunes, T. P., Franco, B. D. G. de M., Destro, M. T., & Landgraf, M. (2010). Consumer purchase habits and views on food safety: A Brazilian study. Food Control, 21, 963-969. doi:10.1016/j.foodcont.2009.07.018
    • NLM

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Franco BDG de M, Destro MT, Landgraf M. Consumer purchase habits and views on food safety: A Brazilian study [Internet]. Food Control. 2010 ; 21 963-969.Available from: https://doi.org/10.1016/j.foodcont.2009.07.018
    • Vancouver

      Behrens JH, Barcellos MN, Frewer LJ, Nunes TP, Franco BDG de M, Destro MT, Landgraf M. Consumer purchase habits and views on food safety: A Brazilian study [Internet]. Food Control. 2010 ; 21 963-969.Available from: https://doi.org/10.1016/j.foodcont.2009.07.018
  • Source: Acta Alimentaria. Unidades: ESALQ, FCF

    Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS

    Acesso à fonteDOIHow to cite
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    • ABNT

      PEREIRA, L. C; SOUZA, C. H. B. de; BEHRENS, Jorge Herman; SAAD, Susana Marta Isay. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria, Budapest, v. 39, n. 3, p. 265-276, 2010. Disponível em: < http://dx.doi.org/10.1556/AALIM.39.2010.3.3 > DOI: 10.1556/AALIM.39.2010.3.3.
    • APA

      Pereira, L. C., Souza, C. H. B. de, Behrens, J. H., & Saad, S. M. I. (2010). Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria, 39( 3), 265-276. doi:10.1556/AALIM.39.2010.3.3
    • NLM

      Pereira LC, Souza CHB de, Behrens JH, Saad SMI. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese [Internet]. Acta Alimentaria. 2010 ; 39( 3): 265-276.Available from: http://dx.doi.org/10.1556/AALIM.39.2010.3.3
    • Vancouver

      Pereira LC, Souza CHB de, Behrens JH, Saad SMI. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese [Internet]. Acta Alimentaria. 2010 ; 39( 3): 265-276.Available from: http://dx.doi.org/10.1556/AALIM.39.2010.3.3
  • Source: LWT - Food Science and Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS

    DOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      LIMA, Kátia Gianni de Carvalho; KRUGER, Monika Francisca; BEHRENS, Jorge Herman; et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, London, v. 42, n. 2, p. 491-495, 2009. DOI: 10.1016/j.lwt.2008.08.011.
    • APA

      Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
    • NLM

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.
    • Vancouver

      Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.

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