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Artigo de periodico
Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression (2025)
Estevão, Simone Tessarini ; Lourenço, Felipe Rebello
Source: Microchemical Journal. Unidades: IQ, FCF
Subjects: CERVEJA, MALTE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESTEVÃO, Simone Tessarini e LOURENÇO, Felipe Rebello. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression. Microchemical Journal, v. 218, p. 1-6 art. 115228, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.microc.2025.115228. Acesso em: 17 fev. 2026.
APA
Estevão, S. T., & Lourenço, F. R. (2025). Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression. Microchemical Journal, 218, 1-6 art. 115228. doi:10.1016/j.microc.2025.115228
NLM
Estevão ST, Lourenço FR. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression [Internet]. Microchemical Journal. 2025 ; 218 1-6 art. 115228.[citado 2026 fev. 17 ] Available from: https://dx.doi.org/10.1016/j.microc.2025.115228
Vancouver
Estevão ST, Lourenço FR. Prediction of sensory response of beer containing malt adjuncts by partial least-squares regression [Internet]. Microchemical Journal. 2025 ; 218 1-6 art. 115228.[citado 2026 fev. 17 ] Available from: https://dx.doi.org/10.1016/j.microc.2025.115228
Artigo de periodico
Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach (2021)
Estevão, Simone Tessarini ; Silva, João Batista de Almeida e; Lourenço, Felipe Rebello
Source: Journal of Food Engineering. Unidades: IQ, EEL, FCF
Subjects: CERVEJA, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESTEVÃO, Simone Tessarini e SILVA, João Batista de Almeida e e LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, v. 289, p. 1-9 art. 110182, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110182. Acesso em: 17 fev. 2026.
APA
Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182
NLM
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
Vancouver
Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
Artigo de periodico
Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach (2020)
Estevão, Simone Tessarini ; Lourenço, Felipe Rebello
Source: Journal of AOAC International. Unidades: IQ, FCF
Subjects: CERVEJA, ESPECTROSCOPIA INFRAVERMELHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESTEVÃO, Simone Tessarini e LOURENÇO, Felipe Rebello. Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach. Journal of AOAC International, v. 103, n. 6, p. 1654–1659, 2020Tradução . . Disponível em: https://doi.org/10.1093/jaoacint/qsaa057. Acesso em: 17 fev. 2026.
APA
Estevão, S. T., & Lourenço, F. R. (2020). Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach. Journal of AOAC International, 103( 6), 1654–1659. doi:10.1093/jaoacint/qsaa057
NLM
Estevão ST, Lourenço FR. Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach [Internet]. Journal of AOAC International. 2020 ; 103( 6): 1654–1659.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1093/jaoacint/qsaa057
Vancouver
Estevão ST, Lourenço FR. Real-time monitoring of beer parameters using infrared spectroscopy-A process analytical technology approach [Internet]. Journal of AOAC International. 2020 ; 103( 6): 1654–1659.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1093/jaoacint/qsaa057

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