ReP USP - Resultado da busca

Artigo de periodico
Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion (2025)
Vianna, Thomás Corrêa; Gomes, Bruna de Oliveira ; Foret, Sylvain; Perré, Patrick; Campanella, Osvaldo H; Mazian, Brahim; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidades: Interunidades em Sistemas Integrados em Alimentos, ESALQ
Subjects: AMIDO, EXTRUSÃO, MISTURA DE PRODUTOS, QUITOSANA, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIANNA, Thomás Corrêa et al. Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion. International Journal of Biological Macromolecules, v. 329, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2025.147804. Acesso em: 01 nov. 2025.
APA
Vianna, T. C., Gomes, B. de O., Foret, S., Perré, P., Campanella, O. H., Mazian, B., & Augusto, P. E. D. (2025). Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion. International Journal of Biological Macromolecules, 329, 1-13. doi:10.1016/j.ijbiomac.2025.147804
NLM
Vianna TC, Gomes B de O, Foret S, Perré P, Campanella OH, Mazian B, Augusto PED. Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion [Internet]. International Journal of Biological Macromolecules. 2025 ; 329 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.147804
Vancouver
Vianna TC, Gomes B de O, Foret S, Perré P, Campanella OH, Mazian B, Augusto PED. Combined effects of starch dry heat treatment (DHT) and chitosan blending on materials produced by extrusion [Internet]. International Journal of Biological Macromolecules. 2025 ; 329 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.147804
Artigo de periodico
Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins (2025)
Santos, Karoline Costa ; Llavata, Beatriz; Augusto, Pedro Esteves Duarte ; Cárcel, Juan A
Source: Innovative Food Science Emerging Technologies. Unidade: Interunidades em Sistemas Integrados em Alimentos
Subjects: ALIMENTOS FORTIFICADOS, ANTIOXIDANTES, BATATA, PIGMENTOS VEGETAIS, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Karoline Costa et al. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, v. 102, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2025.103995. Acesso em: 01 nov. 2025.
APA
Santos, K. C., Llavata, B., Augusto, P. E. D., & Cárcel, J. A. (2025). Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, 102, 1-13. doi:10.1016/j.ifset.2025.103995
NLM
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995
Vancouver
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995
Artigo de periodico
Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds (2025)
Sponchiado, Pedro Augusto Invernizzi ; Melo, Maryanne Trafani de ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Blácido, Delia Rita Tapia ; Augusto, Pedro Esteves Duarte ; Ramos, Ana Paula ; Maniglia, Bianca Chieregato
Source: Emergent Materials. Unidades: FFCLRP, ESALQ, IQSC
Subjects: AMIDO, BATATA, BIOMATERIAIS, IMPRESSÃO 3-D, REGENERAÇÃO ÓSSEA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPONCHIADO, Pedro Augusto Invernizzi et al. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds. Emergent Materials, v. 8, p. 2695–2708, 2025Tradução . . Disponível em: https://doi.org/10.1007/s42247-024-00673-6. Acesso em: 01 nov. 2025.
APA
Sponchiado, P. A. I., Melo, M. T. de, Bitencourt, B. S., Guedes, J. S., Blácido, D. R. T., Augusto, P. E. D., et al. (2025). Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds. Emergent Materials, 8, 2695–2708. doi:10.1007/s42247-024-00673-6
NLM
Sponchiado PAI, Melo MT de, Bitencourt BS, Guedes JS, Blácido DRT, Augusto PED, Ramos AP, Maniglia BC. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds [Internet]. Emergent Materials. 2025 ; 8 2695–2708.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1007/s42247-024-00673-6
Vancouver
Sponchiado PAI, Melo MT de, Bitencourt BS, Guedes JS, Blácido DRT, Augusto PED, Ramos AP, Maniglia BC. Clean modification of potato starch to improve 3D printing of potential bone bio‑scafolds [Internet]. Emergent Materials. 2025 ; 8 2695–2708.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1007/s42247-024-00673-6
Artigo de periodico
3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties (2025)
Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Magalhães, Isabela Soares; Gomes, Bruna de Oliveira ; Leite Junior, Bruno Ricardo de Castro; Melchert, Wanessa Roberta ; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidades: ESALQ, Interunidades em Sistemas Integrados em Alimentos
Subjects: ÁCIDOS ASCÓRBICOS, IMPRESSÃO 3-D, TEXTURA, AMIDO, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEDES, Jaqueline Souza et al. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties. Innovative Food Science and Emerging Technologies, v. 106, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2025.104283. Acesso em: 01 nov. 2025.
APA
Guedes, J. S., Bitencourt, B. S., Magalhães, I. S., Gomes, B. de O., Leite Junior, B. R. de C., Melchert, W. R., & Augusto, P. E. D. (2025). 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties. Innovative Food Science and Emerging Technologies, 106, 1-12. doi:10.1016/j.ifset.2025.104283
NLM
Guedes JS, Bitencourt BS, Magalhães IS, Gomes B de O, Leite Junior BR de C, Melchert WR, Augusto PED. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties [Internet]. Innovative Food Science and Emerging Technologies. 2025 ; 106 1-12.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2025.104283
Vancouver
Guedes JS, Bitencourt BS, Magalhães IS, Gomes B de O, Leite Junior BR de C, Melchert WR, Augusto PED. 3D printing of ascorbic acid-rich protein-starch gels for dysphagia diets: texture, nutritional and bioactive properties [Internet]. Innovative Food Science and Emerging Technologies. 2025 ; 106 1-12.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2025.104283
Artigo de periodico
Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion (2025)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Sartori, Alan Giovanini de Oliveira ; Maniglia, Bianca Chieregato ; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidades: ESALQ, IQSC, Interunidades em Sistemas Integrados em Alimentos, CENA
Subjects: ALIMENTOS FUNCIONAIS, AMIDO, COMPOSTOS FENÓLICOS, DIETA, DIGESTÃO, IMPRESSÃO 3-D, PRÓPOLIS, TRANSTORNOS DE DEGLUTIÇÃO, TRIGO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Bruna Sousa et al. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, v. 318, p. 1-15, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2025.145240. Acesso em: 01 nov. 2025.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Alencar, S. M. de, Sartori, A. G. de O., Maniglia, B. C., & Augusto, P. E. D. (2025). Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, 318, 1-15. doi:10.1016/j.ijbiomac.2025.145240
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion [Internet]. International Journal of Biological Macromolecules. 2025 ; 318 1-15.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.145240
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Alencar SM de, Sartori AG de O, Maniglia BC, Augusto PED. Modified wheat starch for the development of 3D-printed red propolis gels for dysphagic diets: phenolic content and bioactivities during in vitro gastrointestinal digestion [Internet]. International Journal of Biological Macromolecules. 2025 ; 318 1-15.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ijbiomac.2025.145240
Artigo de periodico
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying (2024)
Carvalho, Gisandro Reis ; Rojas, Meliza Lindsay; Gomes, Bruna de Oliveira ; Augusto, Pedro Esteves Duarte
Source: Journal of Food Engineering. Unidade: ESALQ
Subjects: CEVADA, ETANOL, HIDRATAÇÃO, MALTE, SECAGEM, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, v. 377, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112098. Acesso em: 01 nov. 2025.
APA
Carvalho, G. R., Rojas, M. L., Gomes, B. de O., & Augusto, P. E. D. (2024). Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying. Journal of Food Engineering, 377, 1-13. doi:10.1016/j.jfoodeng.2024.112098
NLM
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Vancouver
Carvalho GR, Rojas ML, Gomes B de O, Augusto PED. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying [Internet]. Journal of Food Engineering. 2024 ; 377 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112098
Parte de monografia/livro
Novel processing technologies to enhance starch functionality (2024)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Starch in food structure, function, and applications. Unidades: IQSC, ESALQ
Subjects: AMIDO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Bruna Sousa et al. Novel processing technologies to enhance starch functionality. Starch in food structure, function, and applications. Tradução . Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo, 2024. . Disponível em: https://doi.org/10.1016/B978-0-323-96102-8.00019-X. Acesso em: 01 nov. 2025.
APA
Bitencourt, B. S., Guedes, J. S., Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2024). Novel processing technologies to enhance starch functionality. In Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo. doi:10.1016/B978-0-323-96102-8.00019-X
NLM
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo; 2024. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Vancouver
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Instituto de Química de São Carlos, Universidade de São Paulo; 2024. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 01 nov. 2025.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay ; Kubo, Mirian Tiaki Kaneiwa ; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 01 nov. 2025.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Artigo de periodico
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Torres, Larissa Catelli Rocha ; Alencar, Severino Matias de ; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidades: ESALQ, CENA
Subjects: ALIMENTOS, AMIDO, ANTI-INFLAMATÓRIOS, DIGESTÃO, FLAVONOIDES, IMAGEM 3D, TRANSTORNOS DE DEGLUTIÇÃO, UVA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, v. 84, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103289. Acesso em: 01 nov. 2025.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Bitencourt, B. S., Guedes, J. S., Torres, L. C. R., Alencar, S. M. de, & Augusto, P. E. D. (2023). Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, 84, 1-13. doi:10.1016/j.ifset.2023.103289
NLM
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Vancouver
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Artigo de periodico
Ozone processing of peanut “milk”: degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens (2023)
Romero, Alessandra C ; Sartori, Alan Giovanini de Oliveira ; Caetano-Silva, Maria E; Alencar, Severino M. de ; Calori, Maria A ; Augusto, Pedro E. D
Source: Journal of Cleaner Production. Unidades: ESALQ, IQSC
Subjects: AFLATOXINAS, ALÉRGENOS, ALIMENTOS DE ORIGEM VEGETAL, AMENDOIM, LEITE, OZÔNIO, PROTEÍNAS DE PLANTAS, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROMERO, Alessandra C et al. Ozone processing of peanut “milk”: degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens. Journal of Cleaner Production, v. 405, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jclepro.2023.136950. Acesso em: 01 nov. 2025.
APA
Romero, A. C., Sartori, A. G. de O., Caetano-Silva, M. E., Alencar, S. M. de, Calori, M. A., & Augusto, P. E. D. (2023). Ozone processing of peanut “milk”: degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens. Journal of Cleaner Production, 405, 1-9. doi:10.1016/j.jclepro.2023.136950
NLM
Romero AC, Sartori AG de O, Caetano-Silva ME, Alencar SM de, Calori MA, Augusto PED. Ozone processing of peanut “milk”: degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens [Internet]. Journal of Cleaner Production. 2023 ; 405 1-9.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.jclepro.2023.136950
Vancouver
Romero AC, Sartori AG de O, Caetano-Silva ME, Alencar SM de, Calori MA, Augusto PED. Ozone processing of peanut “milk”: degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens [Internet]. Journal of Cleaner Production. 2023 ; 405 1-9.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.jclepro.2023.136950
Artigo de periodico
State-of-the-art in the mechanistic modeling of the drying of solids: a review of 40 years of progress and perspectives (2023)
Perré, Patrick ; Rémond, Romain ; Almeida, Giana ; Augusto, Pedro Esteves Duarte ; Turner, Ian
Source: Drying Technology. Unidade: ESALQ
Subjects: APRENDIZADO COMPUTACIONAL, MATEMÁTICA APLICADA, MODELAGEM DE DADOS, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERRÉ, Patrick et al. State-of-the-art in the mechanistic modeling of the drying of solids: a review of 40 years of progress and perspectives. Drying Technology, v. 41, n. 6, p. 817–842, 2023Tradução . . Disponível em: https://doi.org/10.1080/07373937.2022.2159974. Acesso em: 01 nov. 2025.
APA
Perré, P., Rémond, R., Almeida, G., Augusto, P. E. D., & Turner, I. (2023). State-of-the-art in the mechanistic modeling of the drying of solids: a review of 40 years of progress and perspectives. Drying Technology, 41( 6), 817–842. doi:10.1080/07373937.2022.2159974
NLM
Perré P, Rémond R, Almeida G, Augusto PED, Turner I. State-of-the-art in the mechanistic modeling of the drying of solids: a review of 40 years of progress and perspectives [Internet]. Drying Technology. 2023 ; 41( 6): 817–842.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1080/07373937.2022.2159974
Vancouver
Perré P, Rémond R, Almeida G, Augusto PED, Turner I. State-of-the-art in the mechanistic modeling of the drying of solids: a review of 40 years of progress and perspectives [Internet]. Drying Technology. 2023 ; 41( 6): 817–842.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1080/07373937.2022.2159974
Artigo de periodico
Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)
Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte
Source: Food Bioscience. Unidade: ESALQ
Subjects: AMIDO, FRUTAS, IMPRESSÃO 3-D, MILHO, TEXTURA, TRANSTORNOS DE DEGLUTIÇÃO, TRATAMENTO TÉRMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 01 nov. 2025.
APA
Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310
NLM
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Vancouver
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Artigo de periodico
Bio-based multilayer films: A review of the principal methods of production and challenges (2023)
La Fuente Arias, Carla Ivonne ; Kubo, Mirian Tiaki Kaneiwa ; Tadini, Carmen Cecília ; Augusto, Pedro Esteves Duarte
Source: Critical Reviews in Food Science and Nutrition. Unidades: EP, ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, v. 63, n. 14, p. 2260–2276, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2021.1973955. Acesso em: 01 nov. 2025.
APA
La Fuente Arias, C. I., Kubo, M. T. K., Tadini, C. C., & Augusto, P. E. D. (2023). Bio-based multilayer films: A review of the principal methods of production and challenges. Critical Reviews in Food Science and Nutrition, 63( 14), 2260–2276. doi:10.1080/10408398.2021.1973955
NLM
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Vancouver
La Fuente Arias CI, Kubo MTK, Tadini CC, Augusto PED. Bio-based multilayer films: A review of the principal methods of production and challenges [Internet]. Critical Reviews in Food Science and Nutrition. 2023 ; 63( 14): 2260–2276.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian Tiaki Kaneiwa ; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 01 nov. 2025.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Artigo de periodico
Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products (2023)
Sanches, Marcio Augusto Ribeiro ; Augusto, Pedro Esteves Duarte ; Polachini, Tiago Carregari ; Telis-Romero, Javier
Source: Biomass and Bioenergy. Unidade: ESALQ
Subjects: BAGAÇOS, BIOMASSA, CELULOSE, CERVEJA, INDÚSTRIA DE BEBIDAS, LIGNINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANCHES, Marcio Augusto Ribeiro et al. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, v. 170, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2023.106718. Acesso em: 01 nov. 2025.
APA
Sanches, M. A. R., Augusto, P. E. D., Polachini, T. C., & Telis-Romero, J. (2023). Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, 170, 1-11. doi:10.1016/j.biombioe.2023.106718
NLM
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Vancouver
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Artigo de periodico
Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants (2023)
Marangoni Júnior, Luís; Augusto, Pedro Esteves Duarte ; Vieira, Roniérik Pioli; Borges, Daniele Fidelis; Ito, Danielle; Teixeira, Fábio Gomes; Dantas, Fiorella Balardin Hellmeister; Padula, Marisa
Source: Food Research International. Unidade: ESALQ
Subjects: EMBALAGENS DE ALIMENTOS, EMBALAGENS PLÁSTICAS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARANGONI JÚNIOR, Luís et al. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, v. 163, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112217. Acesso em: 01 nov. 2025.
APA
Marangoni Júnior, L., Augusto, P. E. D., Vieira, R. P., Borges, D. F., Ito, D., Teixeira, F. G., et al. (2023). Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, 163, 1-9. doi:10.1016/j.foodres.2022.112217
NLM
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217
Vancouver
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217
Artigo de periodico
Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people (2023)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Torres, Larissa Catelli Rocha ; Amaral, José Eduardo Pedroso Gomes do ; Alencar, Severino Matias ; Maniglia, Bianca Chieregato ; Augusto, Pedro Esteves Duarte
Source: Food Research International. Unidades: ESALQ, CENA, IQSC
Subjects: TRANSTORNOS DE DEGLUTIÇÃO, IMAGEM 3D, ALIMENTOS, LEITE, AMIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 01 nov. 2025.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Artigo de periodico
Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention (2022)
Badin, Emiliano Emanuel; Augusto, Pedro Esteves Duarte ; Quevedo‐Leon, Roberto Agustín; Ibarz, Albert; Ribotta, Pablo Daniel; Lespinard, Alejandro Rafael
Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, COR, DINÂMICA DOS FLUÍDOS COMPUTACIONAL, FRAMBOESA, PASTEURIZAÇÃO, POLPA, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BADIN, Emiliano Emanuel et al. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14168. Acesso em: 01 nov. 2025.
APA
Badin, E. E., Augusto, P. E. D., Quevedo‐Leon, R. A., Ibarz, A., Ribotta, P. D., & Lespinard, A. R. (2022). Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering, 1-16. doi:10.1111/jfpe.14168
NLM
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1111/jfpe.14168
Vancouver
Badin EE, Augusto PED, Quevedo‐Leon RA, Ibarz A, Ribotta PD, Lespinard AR. Raspberry pulp pasteurization: computational fluid dynamics modeling and experimental validation of color and bioactive compound retention [Internet]. Journal of Food Process Engineering. 2022 ; 1-16.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1111/jfpe.14168
Artigo de periodico
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Source: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, v. 75, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102906. Acesso em: 01 nov. 2025.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2025 nov. 01 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906

USP Schools

ReP

Filtros

Document Types

USP Schools

Departament

Authors

USP affiliated authors

Date published

Subjects

Source title

Publisher

Countries/Territories

Funding Agencies

Non normalized affiliation

Countries of institutions of collaboration