Filtros : "Tadini, Carmen Cecília" Limpar

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  • Source: Journal of Polymers and the Environment. Unidades: ESALQ, EP

    Subjects: AMIDO, BIOFILMES, CELULOSE, EMBALAGENS PLÁSTICAS, MANDIOCA, MATERIAIS NANOESTRUTURADOS, OZÔNIO

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    • ABNT

      LA FUENTE ARIAS, Carla Ivonne; SOUZA, Andressa Tamyris de; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. Journal of Polymers and the Environment, Heidelberg, p. 1-21, 2021. Disponível em: < https://doi.org/10.1007/s10924-020-02013-1 > DOI: 10.1007/s10924-020-02013-1.
    • APA

      La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2021). A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. Journal of Polymers and the Environment, 1-21. doi:10.1007/s10924-020-02013-1
    • NLM

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties [Internet]. Journal of Polymers and the Environment. 2021 ; 1-21.Available from: https://doi.org/10.1007/s10924-020-02013-1
    • Vancouver

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties [Internet]. Journal of Polymers and the Environment. 2021 ; 1-21.Available from: https://doi.org/10.1007/s10924-020-02013-1
  • Source: LWT - Food Science and Technology. Unidade: EP

    Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, LARANJA, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS

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      AMARO, Kaiky Cesar; TADINI, Carmen Cecília. The optimal time-temperature conditions for orange juice microwave. LWT - Food Science and Technology, Amsterdam, v. 150, p. 1-7, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2021.111907 > DOI: 10.1016/j.lwt.2021.111907.
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      Amaro, K. C., & Tadini, C. C. (2021). The optimal time-temperature conditions for orange juice microwave. LWT - Food Science and Technology, 150, 1-7. doi:10.1016/j.lwt.2021.111907
    • NLM

      Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.Available from: https://doi.org/10.1016/j.lwt.2021.111907
    • Vancouver

      Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.Available from: https://doi.org/10.1016/j.lwt.2021.111907
  • Source: Journal of Food Engineering. Unidade: EP

    Subjects: BANANA, ETANOL, ALIMENTOS FUNCIONAIS

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      RAYO MENDEZ, Lina Maria; TADINI, Carmen Cecília; KOSHIMA, Cristina Chiyoda; PESSÔA FILHO, Pedro de Alcântara. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, London, v. 292, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110356 > DOI: 10.1016/j.jfoodeng.2020.110356.
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      Rayo Mendez, L. M., Tadini, C. C., Koshima, C. C., & Pessôa Filho, P. de A. (2021). Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, 292, 1-9. doi:10.1016/j.jfoodeng.2020.110356
    • NLM

      Rayo Mendez LM, Tadini CC, Koshima CC, Pessôa Filho P de A. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
    • Vancouver

      Rayo Mendez LM, Tadini CC, Koshima CC, Pessôa Filho P de A. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii) [Internet]. Journal of Food Engineering. 2021 ; 292 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110356
  • Source: Journal of Food Engineering. Unidade: EP

    Subjects: NANOPARTÍCULAS, AMIDO, QUITOSANA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS

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      RODRIGUEZ LLANOS, Jaiber Humberto; TADINI, Carmen Cecília; GASTALDI, Emmanuelle. New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, London, v. 290, p. 1-11, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110224 > DOI: 10.1016/j.jfoodeng.2020.110224.
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      Rodriguez Llanos, J. H., Tadini, C. C., & Gastaldi, E. (2021). New strategies to fabricate starch/chitosan-based composites by extrusion. Journal of Food Engineering, 290, 1-11. doi:10.1016/j.jfoodeng.2020.110224
    • NLM

      Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
    • Vancouver

      Rodriguez Llanos JH, Tadini CC, Gastaldi E. New strategies to fabricate starch/chitosan-based composites by extrusion [Internet]. Journal of Food Engineering. 2021 ; 290 1-11.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110224
  • Source: Current Opinion in Food Science. Unidades: EP, ESALQ

    Subjects: AMIDO, EMBALAGENS PLÁSTICAS, PLÁSTICOS BIODEGRADÁVEIS

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      SIQUEIRA, Larissa do Val; ARIAS, Carla Ivonne La Fuente; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília. Starch-based biodegradable plastics: methods of production, challenges and future perspectives. Current Opinion in Food Science, Amsterdam, v. 38, p. 122-130, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S2214799320301107?via%3Dihub > DOI: doi.org/10.1016/j.cofs.2020.10.020.
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      Siqueira, L. do V., Arias, C. I. L. F., Maniglia, B. C., & Tadini, C. C. (2021). Starch-based biodegradable plastics: methods of production, challenges and future perspectives. Current Opinion in Food Science, 38, 122-130. doi:doi.org/10.1016/j.cofs.2020.10.020
    • NLM

      Siqueira L do V, Arias CILF, Maniglia BC, Tadini CC. Starch-based biodegradable plastics: methods of production, challenges and future perspectives [Internet]. Current Opinion in Food Science. 2021 ; 38 122-130.Available from: https://www.sciencedirect.com/science/article/pii/S2214799320301107?via%3Dihub
    • Vancouver

      Siqueira L do V, Arias CILF, Maniglia BC, Tadini CC. Starch-based biodegradable plastics: methods of production, challenges and future perspectives [Internet]. Current Opinion in Food Science. 2021 ; 38 122-130.Available from: https://www.sciencedirect.com/science/article/pii/S2214799320301107?via%3Dihub
  • Source: Journal of Food Engineering. Unidades: EP, ESALQ

    Subjects: MANDIOCA, AMIDO, PRODUÇÃO EM MASSA, EXTRUSÃO, EMBALAGENS DE ALIMENTOS

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      VEDOVE, Thais Maria Aimola Ronca Dale; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, London, v. 289, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2020.110274 > DOI: 10.1016/j.jfoodeng.2020.110274.
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      Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2021). Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. Journal of Food Engineering, 289, 1-9. doi:10.1016/j.jfoodeng.2020.110274
    • NLM

      Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
    • Vancouver

      Vedove TMARD, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process [Internet]. Journal of Food Engineering. 2021 ; 289 1-9.Available from: https://doi.org/10.1016/j.jfoodeng.2020.110274
  • Source: Molecular Nutrition & Food Research. Unidades: EP, ESALQ

    Subjects: AMIDO, CARBOIDRATOS, CELULOSE, EMBALAGENS, MATERIAIS NANOESTRUTURADOS, NANOPARTÍCULAS, QUITOSANA

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      MANIGLIA, Bianca Chieregato; LA FUENTE ARIAS, Carla Ivonne; SIQUEIRA, Larissa do Val; TADINI, Carmen Cecília. Carbohydrate nanomaterials addition to starch-based packaging: a review about fundamentals and application. Molecular Nutrition & Food Research, Oxford, p. 1-40, 2021. Disponível em: < https://doi.org/10.1002/star.202100057 > DOI: 10.1002/star.202100057.
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      Maniglia, B. C., La Fuente Arias, C. I., Siqueira, L. do V., & Tadini, C. C. (2021). Carbohydrate nanomaterials addition to starch-based packaging: a review about fundamentals and application. Molecular Nutrition & Food Research, 1-40. doi:10.1002/star.202100057
    • NLM

      Maniglia BC, La Fuente Arias CI, Siqueira L do V, Tadini CC. Carbohydrate nanomaterials addition to starch-based packaging: a review about fundamentals and application [Internet]. Molecular Nutrition & Food Research. 2021 ; 1-40.Available from: https://doi.org/10.1002/star.202100057
    • Vancouver

      Maniglia BC, La Fuente Arias CI, Siqueira L do V, Tadini CC. Carbohydrate nanomaterials addition to starch-based packaging: a review about fundamentals and application [Internet]. Molecular Nutrition & Food Research. 2021 ; 1-40.Available from: https://doi.org/10.1002/star.202100057
  • Unidade: EP

    Subjects: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS

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      AMARO, Kaiky Cesar; TADINI, Carmen Cecília. Efeito do tratamento térmico assistido por micro-ondas focalizadas sobre a inativação enzimática, retenção da vitamina C e cor do suco de laranja pera (Citrus sinensis L. Osbeck).. 2020.Universidade de São Paulo, São Paulo, 2020. Disponível em: < https://www.teses.usp.br/teses/disponiveis/3/3137/tde-19052021-163232/pt-br.php >.
    • APA

      Amaro, K. C., & Tadini, C. C. (2020). Efeito do tratamento térmico assistido por micro-ondas focalizadas sobre a inativação enzimática, retenção da vitamina C e cor do suco de laranja pera (Citrus sinensis L. Osbeck). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/3/3137/tde-19052021-163232/pt-br.php
    • NLM

      Amaro KC, Tadini CC. Efeito do tratamento térmico assistido por micro-ondas focalizadas sobre a inativação enzimática, retenção da vitamina C e cor do suco de laranja pera (Citrus sinensis L. Osbeck). [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/3/3137/tde-19052021-163232/pt-br.php
    • Vancouver

      Amaro KC, Tadini CC. Efeito do tratamento térmico assistido por micro-ondas focalizadas sobre a inativação enzimática, retenção da vitamina C e cor do suco de laranja pera (Citrus sinensis L. Osbeck). [Internet]. 2020 ;Available from: https://www.teses.usp.br/teses/disponiveis/3/3137/tde-19052021-163232/pt-br.php
  • Source: Journal of Packaging Technology and Research. Unidades: EP, ESALQ

    Subjects: AMIDO, BATATA, FILMES COMESTÍVEIS, OZÔNIO

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      LA FUENTE ARIAS, Carla Ivonne; CASTANHA, Nanci; MANIGLIA, Bianca Chieregato; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, Cham, p. 1-9, 2020. Disponível em: < https://doi.org/10.1007/s41783-020-00082-0 > DOI: 10.1007/s41783-020-00082-0.
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      La Fuente Arias, C. I., Castanha, N., Maniglia, B. C., Tadini, C. C., & Augusto, P. E. D. (2020). Biodegradable films produced from ozone-modified potato starch. Journal of Packaging Technology and Research, 1-9. doi:10.1007/s41783-020-00082-0
    • NLM

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0
    • Vancouver

      La Fuente Arias CI, Castanha N, Maniglia BC, Tadini CC, Augusto PED. Biodegradable films produced from ozone-modified potato starch [Internet]. Journal of Packaging Technology and Research. 2020 ; 1-9.Available from: https://doi.org/10.1007/s41783-020-00082-0
  • Source: Alimentos Sem Mitos. Unidades: EP, FZEA

    Subjects: ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS

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      PETRUS, Rodrigo Rodrigues; SOBRAL, Paulo José do Amaral; TADINI, Carmen Cecília; GONÇALVES, Cíntia Bernardo. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira. Alimentos Sem Mitos[S.l: s.n.], 2020.Disponível em: .
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      Petrus, R. R., Sobral, P. J. do A., Tadini, C. C., & Gonçalves, C. B. (2020). O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira. Alimentos Sem Mitos. São Paulo. Recuperado de https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
    • NLM

      Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira [Internet]. Alimentos Sem Mitos. 2020 ;Available from: https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
    • Vancouver

      Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira [Internet]. Alimentos Sem Mitos. 2020 ;Available from: https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
  • Unidades: EP, ESALQ

    Subjects: AMIDO, BIOFILMES, CELULOSE, MANDIOCA, NANOTECNOLOGIA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS

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      LA FUENTE ARIAS, Carla Ivonne; SOUZA, Andressa Tamyris de; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Nanocellulose to Reinforce Ozonated Cassava Starch Films. [S.l: s.n.], 2020.Disponível em: .
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      La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2020). Nanocellulose to Reinforce Ozonated Cassava Starch Films. Piracicaba, SP: USP/ESALQ. Grupo de Estudos em Engenharia de Processos. Recuperado de https://www.researchgate.net/publication/346327801_Nanocellulose_at_different_concentrations_to_Reinforce_Ozonated_Cassava_Starch_Films
    • NLM

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;Available from: https://www.researchgate.net/publication/346327801_Nanocellulose_at_different_concentrations_to_Reinforce_Ozonated_Cassava_Starch_Films
    • Vancouver

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Nanocellulose to Reinforce Ozonated Cassava Starch Films [Internet]. 2020 ;Available from: https://www.researchgate.net/publication/346327801_Nanocellulose_at_different_concentrations_to_Reinforce_Ozonated_Cassava_Starch_Films
  • Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: BANANA, ALIMENTOS FUNCIONAIS, SOLVENTE

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      GÓMEZ, Analía Verónica; TADINI, Carmen Cecília; BISWAS, Atanu; et al. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, London, v. 107, p. 79-88, 2019. Disponível em: < https://doi.org/10.1016/j.lwt.2019.02.052 > DOI: 10.1016/j.lwt.2019.02.052.
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      Gómez, A. V., Tadini, C. C., Biswas, A., Buttrum, M., Kim, S., Boddu, V. M., & Cheng, H. N. (2019). Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, 107, 79-88. doi:10.1016/j.lwt.2019.02.052
    • NLM

      Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.Available from: https://doi.org/10.1016/j.lwt.2019.02.052
    • Vancouver

      Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.Available from: https://doi.org/10.1016/j.lwt.2019.02.052
  • Source: International Journal of Biological Macromolecules. Unidades: EP, ESALQ

    Subjects: AMIDO, BIOFILMES, MANDIOCA, OZÔNIO

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      LA FUENTE ARIAS, Carla Ivonne; SOUZA, Andressa Tamyris de; TADINI, Carmen Cecília; AUGUSTO, Pedro Esteves Duarte. Ozonation of cassava starch to produce biodegradable films. International Journal of Biological Macromolecules, Amsterdam, v. 141, p. 713-720, 2019. Disponível em: < https://doi.org//10.1016/j.ijbiomac.2019.09.028 > DOI: 10.1016/j.ijbiomac.2019.09.028.
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      La Fuente Arias, C. I., Souza, A. T. de, Tadini, C. C., & Augusto, P. E. D. (2019). Ozonation of cassava starch to produce biodegradable films. International Journal of Biological Macromolecules, 141, 713-720. doi:10.1016/j.ijbiomac.2019.09.028
    • NLM

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Ozonation of cassava starch to produce biodegradable films [Internet]. International Journal of Biological Macromolecules. 2019 ; 141 713-720.Available from: https://doi.org//10.1016/j.ijbiomac.2019.09.028
    • Vancouver

      La Fuente Arias CI, Souza AT de, Tadini CC, Augusto PED. Ozonation of cassava starch to produce biodegradable films [Internet]. International Journal of Biological Macromolecules. 2019 ; 141 713-720.Available from: https://doi.org//10.1016/j.ijbiomac.2019.09.028
  • Source: International Dairy Journal Volume 97, October 2019, Pages 120-130. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, LEITE, QUIMIOMETRIA

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      CAVALCANTI, Rodrigo Nunes; BALTHAZAR, Celso Fasura; ESMERINO, Erick A; et al. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, Amsterdan, v. 97, p. 120-130, 2019. Disponível em: < https://doi.org/10.1016/j.idairyj.2019.05.018 > DOI: 10.1016/j.idairyj.2019.05.018.
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      Cavalcanti, R. N., Balthazar, C. F., Esmerino, E. A., Freitas, M. Q., Silva, M. C., Raices, R. S. L., et al. (2019). Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. International Dairy Journal Volume 97, October 2019, Pages 120-130, 97, 120-130. doi:10.1016/j.idairyj.2019.05.018
    • NLM

      Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.Available from: https://doi.org/10.1016/j.idairyj.2019.05.018
    • Vancouver

      Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Gut JAW, Cruz AG da, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools [Internet]. International Dairy Journal Volume 97, October 2019, Pages 120-130. 2019 ; 97 120-130.Available from: https://doi.org/10.1016/j.idairyj.2019.05.018
  • Unidade: EP

    Subjects: AMIDO, EXTRUSÃO, EMBALAGENS DE ALIMENTOS

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      VEDOVE, Thais Maria Aimola Ronca Dale; TADINI, Carmen Cecília; MANIGLIA, Bianca Chieregato. Amido termoplástico com potencial indicador de mudança de pH para embalagens de alimentos. 2019.Universidade de São Paulo, São Paulo, 2019. Disponível em: < https://teses.usp.br/teses/disponiveis/3/3137/tde-21102019-145359/pt-br.php >.
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      Vedove, T. M. A. R. D., Tadini, C. C., & Maniglia, B. C. (2019). Amido termoplástico com potencial indicador de mudança de pH para embalagens de alimentos. Universidade de São Paulo, São Paulo. Recuperado de https://teses.usp.br/teses/disponiveis/3/3137/tde-21102019-145359/pt-br.php
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      Vedove TMARD, Tadini CC, Maniglia BC. Amido termoplástico com potencial indicador de mudança de pH para embalagens de alimentos [Internet]. 2019 ;Available from: https://teses.usp.br/teses/disponiveis/3/3137/tde-21102019-145359/pt-br.php
    • Vancouver

      Vedove TMARD, Tadini CC, Maniglia BC. Amido termoplástico com potencial indicador de mudança de pH para embalagens de alimentos [Internet]. 2019 ;Available from: https://teses.usp.br/teses/disponiveis/3/3137/tde-21102019-145359/pt-br.php
  • Source: Fuel. Unidade: EP

    Subjects: COMBUSTÍVEIS VEICULARES, BIODIESEL

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    • ABNT

      BESSA, Larissa Castelo Branco Almeida; PESSÔA FILHO, Pedro de Alcântara; ROBUSTILLO FUENTES, Maria Dolores; MARQUES, Bianca Cristine; TADINI, Carmen Cecília. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. Fuel, Oxford, v. 237, p. 1132-1140, 2019. Disponível em: < https://doi.org/10.1016/j.fuel.2018.10.080 > DOI: 10.1016/j.fuel.2018.10.080.
    • APA

      Bessa, L. C. B. A., Pessôa Filho, P. de A., Robustillo Fuentes, M. D., Marques, B. C., & Tadini, C. C. (2019). Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. Fuel, 237, 1132-1140. doi:10.1016/j.fuel.2018.10.080
    • NLM

      Bessa LCBA, Pessôa Filho P de A, Robustillo Fuentes MD, Marques BC, Tadini CC. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane [Internet]. Fuel. 2019 ; 237 1132-1140.Available from: https://doi.org/10.1016/j.fuel.2018.10.080
    • Vancouver

      Bessa LCBA, Pessôa Filho P de A, Robustillo Fuentes MD, Marques BC, Tadini CC. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane [Internet]. Fuel. 2019 ; 237 1132-1140.Available from: https://doi.org/10.1016/j.fuel.2018.10.080
  • Source: Journal of Chemical & Engineering Data. Unidade: EP

    Assunto: BIODIESEL

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      BESSA, Larissa Castelo Branco Almeida; ROBUSTILLO FUENTES, Maria Dolores; SILVA, Erica Corina da; et al. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters. Journal of Chemical & Engineering Data, Washington, v. 64, n. 5, p. 2062–2074, 2019. Disponível em: < https://doi.org/10.1021/acs.jced.8b01019 > DOI: 10.1021/acs.jced.8b01019.
    • APA

      Bessa, L. C. B. A., Robustillo Fuentes, M. D., Silva, E. C. da, Tadini, C. C., Meirelles, A. J. de A., & Pessôa Filho, P. de A. (2019). Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters. Journal of Chemical & Engineering Data, 64( 5), 2062–2074. doi:10.1021/acs.jced.8b01019
    • NLM

      Bessa LCBA, Robustillo Fuentes MD, Silva EC da, Tadini CC, Meirelles AJ de A, Pessôa Filho P de A. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters [Internet]. Journal of Chemical & Engineering Data. 2019 ; 64( 5): 2062–2074.Available from: https://doi.org/10.1021/acs.jced.8b01019
    • Vancouver

      Bessa LCBA, Robustillo Fuentes MD, Silva EC da, Tadini CC, Meirelles AJ de A, Pessôa Filho P de A. Influence of additives (isoamyl laurate or isoamyl nonanoate) in the solid–liquid equilibrium of fatty acid ethyl esters [Internet]. Journal of Chemical & Engineering Data. 2019 ; 64( 5): 2062–2074.Available from: https://doi.org/10.1021/acs.jced.8b01019
  • Source: Journal of the Brazilian Chemical Society. Unidade: EP

    Subjects: SOLVENTE, POLIMERIZAÇÃO, POLÍMEROS (QUÍMICA ORGÂNICA)

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      GÓMEZ, Analía Verónica; BISWAS, Atanu; TADINI, Carmen Cecília; et al. Use of natural deep eutectic solvents for polymerization and polymer reactions. Journal of the Brazilian Chemical Society, Sao Paulo, v. 30, n. 4, p. 717-726, 2019. Disponível em: < http://dx.doi.org/10.21577/0103-5053.20190001 > DOI: 10.21577/0103-5053.20190001.
    • APA

      Gómez, A. V., Biswas, A., Tadini, C. C., Furtado, R. F., Alves, C. R., & Cheng, H. N. (2019). Use of natural deep eutectic solvents for polymerization and polymer reactions. Journal of the Brazilian Chemical Society, 30( 4), 717-726. doi:10.21577/0103-5053.20190001
    • NLM

      Gómez AV, Biswas A, Tadini CC, Furtado RF, Alves CR, Cheng HN. Use of natural deep eutectic solvents for polymerization and polymer reactions [Internet]. Journal of the Brazilian Chemical Society. 2019 ; 30( 4): 717-726.Available from: http://dx.doi.org/10.21577/0103-5053.20190001
    • Vancouver

      Gómez AV, Biswas A, Tadini CC, Furtado RF, Alves CR, Cheng HN. Use of natural deep eutectic solvents for polymerization and polymer reactions [Internet]. Journal of the Brazilian Chemical Society. 2019 ; 30( 4): 717-726.Available from: http://dx.doi.org/10.21577/0103-5053.20190001
  • Source: Journal of Molecular Liquids. Unidade: EP

    Subjects: CAMBUCI, DESIDRATAÇÃO DE ALIMENTOS, CINÉTICA

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    • ABNT

      PAES, Mariana Schincariol; PINTOR, João Pedro Ferreira Del; PESSÔA FILHO, Pedro de Alcântara; TADINI, Carmen Cecília. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. Journal of Molecular Liquids, Amsterdam, v. 273, p. 408-413, 2019. Disponível em: < https://doi.org/10.1016/j.molliq.2018.10.040 > DOI: 10.1016/j.molliq.2018.10.040.
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      Paes, M. S., Pintor, J. P. F. D., Pessôa Filho, P. de A., & Tadini, C. C. (2019). Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. Journal of Molecular Liquids, 273, 408-413. doi:10.1016/j.molliq.2018.10.040
    • NLM

      Paes MS, Pintor JPFD, Pessôa Filho P de A, Tadini CC. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment [Internet]. Journal of Molecular Liquids. 2019 ; 273 408-413.Available from: https://doi.org/10.1016/j.molliq.2018.10.040
    • Vancouver

      Paes MS, Pintor JPFD, Pessôa Filho P de A, Tadini CC. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment [Internet]. Journal of Molecular Liquids. 2019 ; 273 408-413.Available from: https://doi.org/10.1016/j.molliq.2018.10.040
  • Source: Food Chemistry. Unidade: EP

    Subjects: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS

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    • ABNT

      RAYO MENDEZ, Lina Maria; TADINI, Carmen Cecília; GÓMEZ, Analía Verónica. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, Amsterdam, v. 294, p. 539-546, 2019. Disponível em: < https://doi.org/10.1016/j.foodchem.2019.05.079 > DOI: 10.1016/j.foodchem.2019.05.079.
    • APA

      Rayo Mendez, L. M., Tadini, C. C., & Gómez, A. V. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
    • NLM

      Rayo Mendez LM, Tadini CC, Gómez AV. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
    • Vancouver

      Rayo Mendez LM, Tadini CC, Gómez AV. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.Available from: https://doi.org/10.1016/j.foodchem.2019.05.079

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