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Artigo de periodico
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure (2017)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: International Journal of Food Properties. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO
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ABNT
SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; MARUYAMA, Jessica Mayumi; et al. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, New York, p. 1-14, 2017. DOI: 10.1080/10942912.2017.1297950.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2017). Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, 1-14. doi:10.1080/10942912.2017.1297950
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties. 2017 ; 1-14.
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties. 2017 ; 1-14.
Artigo de periodico
Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy (2016)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: Chemistry and Physics of Lipids. Unidade: FCF
Subjects: POLIMORFISMO, LIPÍDEOS, MICROSCOPIA
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ABNT
SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; MARUYAMA, Jessica Mayumi; et al. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, Clare, v. 198, p. 1-9, 2016. Disponível em: < http://dx.doi.org/10.1016/j.chemphyslip.2016.04.004 > DOI: 10.1016/j.chemphyslip.2016.04.004.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2016). Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, 198, 1-9. doi:10.1016/j.chemphyslip.2016.04.004
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.Available from: http://dx.doi.org/10.1016/j.chemphyslip.2016.04.004
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.Available from: http://dx.doi.org/10.1016/j.chemphyslip.2016.04.004
Trabalho de evento-resumo
Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties (2016)
Silva, Roberta Claro da; Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: Program. Conference title: Annual Meeting & Expo. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
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ABNT
SILVA, Roberta Claro da; MARUYAMA, Jessica Mayumi; SOARES, Fabiana Andréia Schafer de Martini; et al. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. Anais.. Urbana: American Oil Chemist's Society, 2016.
APA
Silva, R. C. da, Maruyama, J. M., Soares, F. A. S. de M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2016). Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. In Program. Urbana: American Oil Chemist's Society.
NLM
Silva RC da, Maruyama JM, Soares FAS de M, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. Program. 2016 ;
Vancouver
Silva RC da, Maruyama JM, Soares FAS de M, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. Program. 2016 ;
Artigo de periodico
Production of vegetable oil blends and structured lipids and their effect on wound healing (2015)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Unidades: FCF, ICB
Subjects: LIPÍDEOS, CICATRIZAÇÃO
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ABNT
RACT, Juliana Neves Rodrigues; SOARES, Fabiana Andréia Schafer de Martini; RODRIGUES, Hosana Gomes; et al. Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, São Paulo, v. 51, n. 2, p. 415-427, 2015. Disponível em: < http://www.scielo.br/pdf/bjps/v51n2/1984-8250-bjps-51-02-00415.pdf > DOI: 10.1590/s1984-82502015000200019.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2015). Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, 51( 2), 415-427. doi:10.1590/s1984-82502015000200019
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.Available from: http://www.scielo.br/pdf/bjps/v51n2/1984-8250-bjps-51-02-00415.pdf
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.Available from: http://www.scielo.br/pdf/bjps/v51n2/1984-8250-bjps-51-02-00415.pdf
Artigo de periodico
Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols (2014)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natália Roque; Silva, Ylana Adami; Calligaris, Guilherme Andrade; Ribeiro, Ana Paula Badan; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: POLIMORFISMO, CRISTALIZAÇÃO, MICROSCOPIA
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ABNT
SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; MARUYAMA, Jessica Mayumi; et al. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, Amsterdam, v. 55, p. 436-444, 2014. Disponível em: < http://dx.doi.org/10.1016/j.foodres.2013.11.037 > DOI: 10.1016/j.foodres.2013.11.037.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Calligaris, G. A., et al. (2014). Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, 55, 436-444. doi:10.1016/j.foodres.2013.11.037
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.Available from: http://dx.doi.org/10.1016/j.foodres.2013.11.037
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.Available from: http://dx.doi.org/10.1016/j.foodres.2013.11.037
Trabalho de evento-resumo periodico
Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers (2014)
Almeida, Irene Maria Oliveira de; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: MARGARINA, LIPÍDEOS
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ABNT
ALMEIDA, Irene Maria Oliveira de; SOARES, Fabiana Andréia Schafer de Martini; GIOIELLI, Luiz Antonio; SILVA, Roberta Claro da. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2014.
APA
Almeida, I. M. O. de, Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2014). Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 28 res. FCF052.
Vancouver
Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 28 res. FCF052.
Artigo de periodico
Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil (2014)
Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; D'Agostinho, Natália Roque; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
MARUYAMA, Jessica Mayumi; SOARES, Fabiana Andréia Schafer de Martini; D'AGOSTINHO, Natália Roque; et al. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, Washington, v. 62, n. 10, p. 2253-2263, 2014. Disponível em: < http://dx.doi.org/10.1021/jf405221n > DOI: 10.1021/jf405221n.
APA
Maruyama, J. M., Soares, F. A. S. de M., D'Agostinho, N. R., Gonçalves, M. I. de A., Gioielli, L. A., & Silva, R. C. da. (2014). Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, 62( 10), 2253-2263. doi:10.1021/jf405221n
NLM
Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.Available from: http://dx.doi.org/10.1021/jf405221n
Vancouver
Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.Available from: http://dx.doi.org/10.1021/jf405221n
Trabalho de evento-resumo periodico
Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil (2014)
Cerquinho, Julia; Almeida, Irene Maria Oliveira de; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÁCIDOS GRAXOS
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ABNT
CERQUINHO, Julia; ALMEIDA, Irene Maria Oliveira de; SOARES, Fabiana Andréia Schafer de Martini; GIOIELLI, Luiz Antonio; SILVA, Roberta Claro da. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2014.
APA
Cerquinho, J., Almeida, I. M. O. de, Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2014). Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Cerquinho J, Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 35 res. FCF066.
Vancouver
Cerquinho J, Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 35 res. FCF066.
Artigo de periodico
Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties (2013)
Leite, Paula Bacelar; Lannes, Suzana Caetano da Silva ; Rodrigues, Alexandre Mariani; Soares, Fabiana Andréia Schafer de Martini; Soares, Sergio Eduardo; Bispo, Eliete da Silva
Source: Brazilian Journal of Food Technology. Unidade: FCF
Subjects: CACAU, CHOCOLATE, REOLOGIA
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ABNT
LEITE, Paula Bacelar; LANNES, Suzana Caetano da Silva; RODRIGUES, Alexandre Mariani; et al. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, Campinas, v. 16, n. 3, p. 192-197, 2013. Disponível em: < http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf >.
APA
Leite, P. B., Lannes, S. C. da S., Rodrigues, A. M., Soares, F. A. S. de M., Soares, S. E., & Bispo, E. da S. (2013). Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, 16( 3), 192-197. Recuperado de http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
NLM
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Vancouver
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Artigo de periodico
Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification (2013)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÓLEO DE SOJA, DIFRAÇÃO POR RAIOS X
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ABNT
SILVA, Roberta Claro da; RIBEIRO, Ana Paula Badan; SOARES, Fabiana Andréia Schafer de Martini; et al. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, New York, v. 90, n. 5, p. 631-639, 2013. Disponível em: < http://dx.doi.org/10.1007/s11746-013-2208-1 > DOI: 10.1007/s11746-013-2208-1.
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Santos, A. O. dos, et al. (2013). Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, 90( 5), 631-639. doi:10.1007/s11746-013-2208-1
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.Available from: http://dx.doi.org/10.1007/s11746-013-2208-1
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.Available from: http://dx.doi.org/10.1007/s11746-013-2208-1
Trabalho de evento-resumo periodico
Influence of fat blends on the physical attributes of peanut butter (2013)
Hares Junior, Sylvio Jorge; Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Viccola, Elise Raduan; Maruyama, Jessica Mayumi; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: MANTEIGA, AMENDOIM
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ABNT
HARES JUNIOR, Sylvio Jorge; SOARES, Fabiana Andréia Schafer de Martini; SILVA, Roberta Claro da; et al. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2013.
APA
Hares Junior, S. J., Soares, F. A. S. de M., Silva, R. C. da, Viccola, E. R., Maruyama, J. M., & Gioielli, L. A. (2013). Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Hares Junior SJ, Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gioielli LA. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 12 res. FCF020.
Vancouver
Hares Junior SJ, Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gioielli LA. Influence of fat blends on the physical attributes of peanut butter. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 12 res. FCF020.
Trabalho de evento-resumo periodico
Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers (2013)
Maruyama, Jéssica Mayumi; Martini, Silvana; D'Agostinho, Natália Roque; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
MARUYAMA, Jéssica Mayumi; MARTINI, Silvana; D'AGOSTINHO, Natália Roque; et al. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2013.
APA
Maruyama, J. M., Martini, S., D'Agostinho, N. R., Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2013). Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Maruyama JM, Martini S, D'Agostinho NR, Soares FAS de M, Gioielli LA, Silva RC da. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 45 res. FCF086.
Vancouver
Maruyama JM, Martini S, D'Agostinho NR, Soares FAS de M, Gioielli LA, Silva RC da. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 45 res. FCF086.
Artigo de periodico
Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines (2013)
Soares, Fabiana Andréia Schafer de Martini; Osório, Natália M; Silva, Roberta Claro da; Gioielli, Luiz Antonio ; Ferreira Dias, Suzana
Source: European Journal of Lipid Science and Technology. Unidade: FCF
Subjects: LIPASE, ÁCIDOS GRAXOS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini; OSÓRIO, Natália M; SILVA, Roberta Claro da; GIOIELLI, Luiz Antonio; FERREIRA DIAS, Suzana. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. European Journal of Lipid Science and Technology, Malden, v. 115, n. 4, p. 413-428, 2013. Disponível em: < http://dx.doi.org/10.1002/ejlt.201200418 > DOI: 10.1002/ejlt.201200418.
APA
Soares, F. A. S. de M., Osório, N. M., Silva, R. C. da, Gioielli, L. A., & Ferreira Dias, S. (2013). Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. European Journal of Lipid Science and Technology, 115( 4), 413-428. doi:10.1002/ejlt.201200418
NLM
Soares FAS de M, Osório NM, Silva RC da, Gioielli LA, Ferreira Dias S. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines [Internet]. European Journal of Lipid Science and Technology. 2013 ; 115( 4): 413-428.Available from: http://dx.doi.org/10.1002/ejlt.201200418
Vancouver
Soares FAS de M, Osório NM, Silva RC da, Gioielli LA, Ferreira Dias S. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines [Internet]. European Journal of Lipid Science and Technology. 2013 ; 115( 4): 413-428.Available from: http://dx.doi.org/10.1002/ejlt.201200418
Trabalho de evento-resumo periodico
Crystallization and melting behavior of commercial emulsifiers (2012)
Maruyama, Jessica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Sylvio, Jorge Hares Junior
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: CRISTALIZAÇÃO, EMULSIFICANTES
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ABNT
MARUYAMA, Jessica Mayumi; SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; SYLVIO, Jorge Hares Junior. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2012.
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., & Sylvio, J. H. J. (2012). Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Sylvio JHJ. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 80 res. FCF.
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Sylvio JHJ. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 80 res. FCF.
Trabalho de evento-resumo periodico
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference title: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: APLICAÇÃO TÓPICA, LIPÍDEOS
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ABNT
RACT, Juliana Neves Rodrigues; SOARES, Fabiana Andréia Schafer de Martini; RODRIGUES, Hosana Gomes; et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2012.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. São Paulo.
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MIA, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MIA, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.
Artigo de periodico
Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants (2012)
Prestes, Paula Souza; Soares, Fabiana Andréia Schafer de Martini; Oliveira, Adriano M; Arêas, Elizabeth Pinheiro Gomes ; Gioielli, Luiz Antonio ; Kaneko, Telma Mary ; Guimarães, Kleber Lanigra ; Zanin, Maria Helena Ambrosio ; Velasco, Maria Valéria Robles ; Baby, André Rolim
Source: Journal of Dispersion Science and Technology. Unidades: IQ, FCF
Subjects: EMULSÕES COSMÉTICAS, CRISTAIS LÍQUIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRESTES, Paula Souza; SOARES, Fabiana Andréia Schafer de Martini; OLIVEIRA, Adriano M; et al. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, Philadelphia, v. 33, n. 11, p. 1621-1628, 2012. Disponível em: < http://dx.doi.org/10.1080/01932691.2011.620893 > DOI: 10.1080/01932691.2011.620893.
APA
Prestes, P. S., Soares, F. A. S. de M., Oliveira, A. M., Arêas, E. P. G., Gioielli, L. A., Kaneko, T. M., et al. (2012). Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants. Journal of Dispersion Science and Technology, 33( 11), 1621-1628. doi:10.1080/01932691.2011.620893
NLM
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.Available from: http://dx.doi.org/10.1080/01932691.2011.620893
Vancouver
Prestes PS, Soares FAS de M, Oliveira AM, Arêas EPG, Gioielli LA, Kaneko TM, Guimarães KL, Zanin MHA, Velasco MVR, Baby AR. Rheological measurements and thermal characterization of lamellar gel phase emulsions developed with cetearyl alcohol/nonionic ethoxylated surfactants [Internet]. Journal of Dispersion Science and Technology. 2012 ;33( 11): 1621-1628.Available from: http://dx.doi.org/10.1080/01932691.2011.620893
Trabalho de evento-resumo
Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros (2012)
Silva, Roberta Claro da; Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; Hares Junior, Sylvio Jorge; Gioielli, Luiz Antonio
Source: Resumos. Conference title: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da; MARUYAMA, Jessica Mayumi; SOARES, Fabiana Andréia Schafer de Martini; HARES JUNIOR, Sylvio Jorge; GIOIELLI, Luiz Antonio. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012.
APA
Silva, R. C. da, Maruyama, J. M., Soares, F. A. S. de M., Hares Junior, S. J., & Gioielli, L. A. (2012). Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. In Resumos. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
NLM
Silva RC da, Maruyama JM, Soares FAS de M, Hares Junior SJ, Gioielli LA. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. Resumos. 2012 ;
Vancouver
Silva RC da, Maruyama JM, Soares FAS de M, Hares Junior SJ, Gioielli LA. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. Resumos. 2012 ;
Trabalho de evento-resumo
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Abstracts. Conference title: AOCS Annual Meeting & Expo. Unidades: FCF, ICB
Subject: LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RACT, Juliana Neves Rodrigues; SOARES, Fabiana Andréia Schafer de Martini; RODRIGUES, Hosana Gomes; et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Anais.. Urbana: American Oil Chemists' Society (AOCS), 2012.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. In Abstracts. Urbana: American Oil Chemists' Society (AOCS).
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;
Trabalho de evento-resumo
Comportamentos de cristalização e fusão de emulsificantes comerciais (2012)
Maruyama, Jessica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Hares Junior, Sylvio Jorge; Gioielli, Luiz Antonio
Source: Resumos. Conference title: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: EMULSIFICANTES, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARUYAMA, Jessica Mayumi; SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; HARES JUNIOR, Sylvio Jorge; GIOIELLI, Luiz Antonio. Comportamentos de cristalização e fusão de emulsificantes comerciais. Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012.
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., Hares Junior, S. J., & Gioielli, L. A. (2012). Comportamentos de cristalização e fusão de emulsificantes comerciais. In Resumos. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Hares Junior SJ, Gioielli LA. Comportamentos de cristalização e fusão de emulsificantes comerciais. Resumos. 2012 ;
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Hares Junior SJ, Gioielli LA. Comportamentos de cristalização e fusão de emulsificantes comerciais. Resumos. 2012 ;
Trabalho de evento-resumo
Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols (2012)
Maruyama, Jéssica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Resumos. Conference title: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo (SIICUSP). Unidade: FCF
Subject: CRISTALIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARUYAMA, Jéssica Mayumi; SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; GIOIELLI, Luiz Antonio. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols. Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2012.Disponível em: .
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa. Recuperado de https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols [Internet]. Resumos. 2012 ;Available from: https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols [Internet]. Resumos. 2012 ;Available from: https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20

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