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  • Artigo de periodico

    Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection (2025)

    Russo, Guilherme ; Gut, Jorge Andrey Wilhelms ; Boldor, Dorin

    Source: Frontiers in Sustainable Food Systems. Unidade: EP

    Subjects: BIOPOLÍMEROS, TECNOLOGIA DE MICRO-ONDAS

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      RUSSO, Guilherme e GUT, Jorge Andrey Wilhelms e BOLDOR, Dorin. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection. Frontiers in Sustainable Food Systems, v. 9, p. 1-14, 2025Tradução . . Disponível em: https://doi.org/10.3389/fsufs.2025.1560122. Acesso em: 13 jun. 2025.

    • APA

      Russo, G., Gut, J. A. W., & Boldor, D. (2025). Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection. Frontiers in Sustainable Food Systems, 9, 1-14. doi:10.3389/fsufs.2025.1560122

    • NLM

      Russo G, Gut JAW, Boldor D. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection [Internet]. Frontiers in Sustainable Food Systems. 2025 ; 9 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3389/fsufs.2025.1560122

    • Vancouver

      Russo G, Gut JAW, Boldor D. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection [Internet]. Frontiers in Sustainable Food Systems. 2025 ; 9 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3389/fsufs.2025.1560122

  • Artigo de periodico

    Effect of dual modification on structural, functional and dielectric properties of cassava starch (2025)

    Cremasco, Paula Figueiredo Matheus ; Siqueira, Karine Mayuri Pistoni; Sobral, Paulo José do Amaral ; Velloso Júnior, Walter Ferreira ; Lima, Cesar Goncalves de ; Gut, Jorge Andrey Wilhelms ; Moraes, Izabel Cristina Freitas

    Source: Food Physics. Unidades: FZEA, EP

    Subjects: BIOPOLÍMEROS, TECNOLOGIA DE MICRO-ONDAS, FÉCULA, MANDIOCA

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      CREMASCO, Paula Figueiredo Matheus et al. Effect of dual modification on structural, functional and dielectric properties of cassava starch. Food Physics, v. 2, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodp.2024.100038. Acesso em: 13 jun. 2025.

    • APA

      Cremasco, P. F. M., Siqueira, K. M. P., Sobral, P. J. do A., Velloso Júnior, W. F., Lima, C. G. de, Gut, J. A. W., & Moraes, I. C. F. (2025). Effect of dual modification on structural, functional and dielectric properties of cassava starch. Food Physics, 2, 1-16. doi:10.1016/j.foodp.2024.100038

    • NLM

      Cremasco PFM, Siqueira KMP, Sobral PJ do A, Velloso Júnior WF, Lima CG de, Gut JAW, Moraes ICF. Effect of dual modification on structural, functional and dielectric properties of cassava starch [Internet]. Food Physics. 2025 ; 2 1-16.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodp.2024.100038

    • Vancouver

      Cremasco PFM, Siqueira KMP, Sobral PJ do A, Velloso Júnior WF, Lima CG de, Gut JAW, Moraes ICF. Effect of dual modification on structural, functional and dielectric properties of cassava starch [Internet]. Food Physics. 2025 ; 2 1-16.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodp.2024.100038

  • Artigo de periodico

    Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice (2024)

    Amaro, Kaiky Cesar ; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Food and Bioproducts Processing. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C

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      AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 13 jun. 2025.

    • APA

      Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015

    • NLM

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

    • Vancouver

      Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015

  • Trabalho de evento

    Introduction to cold atmospheric air plasma modeling for food and agriculture (2024)

    Gut, Jorge Andrey Wilhelms ; Salvi, Deepti

    Source: Proceedings of PSE-BR 2024. Conference titles: Brazilian Congress on Process Systems Engineering. Unidade: EP

    Assunto: ALIMENTOS

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      GUT, Jorge Andrey Wilhelms e SALVI, Deepti. Introduction to cold atmospheric air plasma modeling for food and agriculture. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 13 jun. 2025.

    • APA

      Gut, J. A. W., & Salvi, D. (2024). Introduction to cold atmospheric air plasma modeling for food and agriculture. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/

    • NLM

      Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

    • Vancouver

      Gut JAW, Salvi D. Introduction to cold atmospheric air plasma modeling for food and agriculture [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

  • Monografia/livro-ed/org

    Proceedings of PSE-BR 2024 (2024)

    Carrillo Le Roux, Galo Antonio (Editor) ; Santos, Moisés Teles dos (Editor) ; Gut, Jorge Andrey Wilhelms (Organizador) ; Reis, Martina Costa (Organizador) ; Giudici, Reinaldo (Organizador) ; Alves, Rita Maria de Brito (Organizador) ; Park, Song Won (Organizador)

    Conference titles: Brazilian Congress on Process Systems Engineering. Unidade: EP

    Assunto: ENGENHARIA QUÍMICA

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      Proceedings of PSE-BR 2024. . São Paulo: Ed dos Autores. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 13 jun. 2025. , 2024

    • APA

      Proceedings of PSE-BR 2024. (2024). Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/

    • NLM

      Proceedings of PSE-BR 2024 [Internet]. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

    • Vancouver

      Proceedings of PSE-BR 2024 [Internet]. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

  • Artigo de periodico

    Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry (2024)

    Fortes, Nilo Henrique Meira ; Plana-Fattori, Artemio ; Gut, Jorge Andrey Wilhelms

    Source: International Journal of Thermal Sciences. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, TROCADORES DE CALOR

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      FORTES, Nilo Henrique Meira e PLANA-FATTORI, Artemio e GUT, Jorge Andrey Wilhelms. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, v. 200, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijthermalsci.2024.108943. Acesso em: 13 jun. 2025.

    • APA

      Fortes, N. H. M., Plana-Fattori, A., & Gut, J. A. W. (2024). Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. International Journal of Thermal Sciences, 200, 1-14. doi:10.1016/j.ijthermalsci.2024.108943

    • NLM

      Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943

    • Vancouver

      Fortes NHM, Plana-Fattori A, Gut JAW. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry [Internet]. International Journal of Thermal Sciences. 2024 ; 200 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.ijthermalsci.2024.108943

  • Trabalho de evento-resumo

    Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares (2024)

    Silva, Danilo Maia da ; Meira, Paula Almeida ; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves

    Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: EP, FCF, IQ

    Subjects: PEROXIDASE, TRATAMENTO TÉRMICO, COCO

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      SILVA, Danilo Maia da et al. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares. 2024, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2024. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 13 jun. 2025.

    • APA

      Silva, D. M. da, Meira, P. A., Gut, J. A. W., & Palma, M. S. A. (2024). Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Silva DM da, Meira PA, Gut JAW, Palma MSA. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares [Internet]. Resumos. 2024 ;[citado 2025 jun. 13 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Silva DM da, Meira PA, Gut JAW, Palma MSA. Estudo da inativação enzimática da peroxidase e polifenoloxidase em água de coco tratada termicamente em microrreatores capilares [Internet]. Resumos. 2024 ;[citado 2025 jun. 13 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • Artigo de periodico

    Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow (2024)

    Oishi, Tamires Kawahara ; Pouzada, Eduardo Victor dos Santos ; Gut, Jorge Andrey Wilhelms ; Vijaya, Raghavan

    Source: Brazilian Journal of Chemical Engineering. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA

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      OISHI, Tamires Kawahara et al. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, v. 41, n. 1, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1007/s43153-024-00450-2. Acesso em: 13 jun. 2025.

    • APA

      Oishi, T. K., Pouzada, E. V. dos S., Gut, J. A. W., & Vijaya, R. (2024). Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow. Brazilian Journal of Chemical Engineering, 41( 1), 1-10. doi:10.1007/s43153-024-00450-2

    • NLM

      Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1007/s43153-024-00450-2

    • Vancouver

      Oishi TK, Pouzada EV dos S, Gut JAW, Vijaya R. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossfow [Internet]. Brazilian Journal of Chemical Engineering. 2024 ;41( 1): 1-10.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1007/s43153-024-00450-2

  • Trabalho de evento

    Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow (2024)

    Gut, Jorge Andrey Wilhelms ; Simunovic, Josip

    Source: Proceedings of PSE-BR 2024. Conference titles: Brazilian Congress on Process Systems Engineering. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, TRANSFERÊNCIA DE CALOR

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      GUT, Jorge Andrey Wilhelms e SIMUNOVIC, Josip. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. 2024, Anais.. São Paulo: Ed dos Autores, 2024. Disponível em: https://sites.usp.br/psebr24/. Acesso em: 13 jun. 2025.

    • APA

      Gut, J. A. W., & Simunovic, J. (2024). Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow. In Proceedings of PSE-BR 2024. São Paulo: Ed dos Autores. Recuperado de https://sites.usp.br/psebr24/

    • NLM

      Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

    • Vancouver

      Gut JAW, Simunovic J. Multi-physics modeling of the thermal processing of a liquid food in a coiled tube under laminar flow [Internet]. Proceedings of PSE-BR 2024. 2024 ;[citado 2025 jun. 13 ] Available from: https://sites.usp.br/psebr24/

  • Trabalho de evento-resumo

    Processamento térmico de suco de maçã clarificado com microrreatores capilares (2023)

    Garcia, Tamiris ; Meira, Paula Almeida ; Gut, Jorge Andrey Wilhelms ; Palma, Mauri Sérgio Alves

    Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: EP, FCF

    Subjects: TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS

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      GARCIA, Tamiris et al. Processamento térmico de suco de maçã clarificado com microrreatores capilares. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 13 jun. 2025.

    • APA

      Garcia, T., Meira, P. A., Gut, J. A. W., & Palma, M. S. A. (2023). Processamento térmico de suco de maçã clarificado com microrreatores capilares. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2025 jun. 13 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Garcia T, Meira PA, Gut JAW, Palma MSA. Processamento térmico de suco de maçã clarificado com microrreatores capilares [Internet]. Resumos. 2023 ;[citado 2025 jun. 13 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • Artigo de periodico

    Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements (2022)

    Cavalcanti, Rodrigo Nunes ; Barbosa, Vitor Pereira ; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília

    Source: Measurement: Food. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, CONDUTIVIDADE ELÉTRICA, ESPECTROSCOPIA ELETRÔNICA

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      CAVALCANTI, Rodrigo Nunes et al. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2024.100158. Acesso em: 13 jun. 2025.

    • APA

      Cavalcanti, R. N., Barbosa, V. P., Gut, J. A. W., & Tadini, C. C. (2022). Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, 14, 1-14. doi:10.1016/j.meafoo.2024.100158DOI

    • NLM

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

    • Vancouver

      Cavalcanti RN, Barbosa VP, Gut JAW, Tadini CC. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements [Internet]. Measurement: Food. 2022 ; 14 1-14.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.meafoo.2024.100158

  • Artigo de periodico

    Response to “non-thermal microwave effects”: conceptual and methodological problems” (2022)

    Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: TRANSFERÊNCIA DE CALOR, CINÉTICA

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      GUT, Jorge Andrey Wilhelms. Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, v. 390, n. 1, p. 1-3, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133216. Acesso em: 13 jun. 2025.

    • APA

      Gut, J. A. W. (2022). Response to “non-thermal microwave effects”: conceptual and methodological problems”. Food Chemistry, 390( 1), 1-3. doi:10.1016/j.foodchem.2022.133216

    • NLM

      Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216

    • Vancouver

      Gut JAW. Response to “non-thermal microwave effects”: conceptual and methodological problems” [Internet]. Food Chemistry. 2022 ;390( 1): 1-3.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133216

  • Artigo de periodico

    The importance of heating unit operations in the food industry to obtain safe and high-quality products (2022)

    Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms

    Source: Frontiers in Nutrition. Unidade: EP

    Subjects: PROCESSAMENTO DE ALIMENTOS, TRATAMENTO TÉRMICO, PASTEURIZAÇÃO, SEGURANÇA ALIMENTAR

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      TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, v. 9, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.853638. Acesso em: 13 jun. 2025.

    • APA

      Tadini, C. C., & Gut, J. A. W. (2022). The importance of heating unit operations in the food industry to obtain safe and high-quality products. Frontiers in Nutrition, 9, 1-6. doi:10.3389/fnut.2022.853638

    • NLM

      Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3389/fnut.2022.853638

    • Vancouver

      Tadini CC, Gut JAW. The importance of heating unit operations in the food industry to obtain safe and high-quality products [Internet]. Frontiers in Nutrition. 2022 ;9 1-6.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3389/fnut.2022.853638

  • Artigo de periodico

    An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase (2022)

    Costa, Henrique Coutinho de Barcelos ; Cavalcante, Tiago Augusto Bulhões Bezerra ; Gut, Jorge Andrey Wilhelms ; Silva, Danylo de Oliveira ; Vieira, Luiz Gustavo Martins

    Source: Journal of Food Engineering. Unidade: EP

    Subjects: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE

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      COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 13 jun. 2025.

    • APA

      Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799

    • NLM

      Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799

    • Vancouver

      Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799

  • Artigo de periodico

    Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization (2021)

    Oishi, Tamires Kawahara ; Gut, Jorge Andrey Wilhelms

    Source: Journal International Journal of Food Engineering. Unidade: EP

    Subjects: MANGA, PASTEURIZAÇÃO

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    • ABNT

      OISHI, Tamires Kawahara e GUT, Jorge Andrey Wilhelms. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, v. 17, n. 9, p. 737–745, 2021Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2020-0335. Acesso em: 13 jun. 2025.

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      Oishi, T. K., & Gut, J. A. W. (2021). Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. Journal International Journal of Food Engineering, 17( 9), 737–745. doi:10.1515/ijfe-2020-0335

    • NLM

      Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1515/ijfe-2020-0335

    • Vancouver

      Oishi TK, Gut JAW. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization [Internet]. Journal International Journal of Food Engineering. 2021 ; 17( 9): 737–745.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1515/ijfe-2020-0335

  • Artigo de periodico

    Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp (2021)

    Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel

    Source: Foods. Unidade: EP

    Subjects: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO

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      SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 13 jun. 2025.

    • APA

      Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903

    • NLM

      Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3390/foods10081903

    • Vancouver

      Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2025 jun. 13 ] Available from: https://doi.org/10.3390/foods10081903

  • Artigo de periodico

    A moving horizon rescheduling framework for continuous nonlinear processes with disturbances (2021)

    Franzoi, Robert E; Menezes, Brenno Castrillon ; Kelly, Jeffrey Dean; Gut, Jorge Andrey Wilhelms

    Source: Chemical Engineering Research and Design. Unidade: EP

    Subjects: MODELOS MATEMÁTICOS, MODELOS NÃO LINEARES, PROCESSOS CONTÍNUOS, SOFTWARES

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      FRANZOI, Robert E et al. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, v. 174, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cherd.2021.08.007. Acesso em: 13 jun. 2025.

    • APA

      Franzoi, R. E., Menezes, B. C., Kelly, J. D., & Gut, J. A. W. (2021). A moving horizon rescheduling framework for continuous nonlinear processes with disturbances. Chemical Engineering Research and Design, 174. doi:10.1016/j.cherd.2021.08.007

    • NLM

      Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007

    • Vancouver

      Franzoi RE, Menezes BC, Kelly JD, Gut JAW. A moving horizon rescheduling framework for continuous nonlinear processes with disturbances [Internet]. Chemical Engineering Research and Design. 2021 ; 174[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.cherd.2021.08.007

  • Artigo de periodico

    Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)

    Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms

    Source: Food Chemistry. Unidade: EP

    Subjects: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS

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    • ABNT

      CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 13 jun. 2025.

    • APA

      Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911

    • NLM

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

    • Vancouver

      Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911

  • Artigo de periodico

    Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)

    Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms

    Source: LWT- Food Science and Technology. Unidade: EP

    Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS

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      KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 13 jun. 2025.

    • APA

      Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275

    • NLM

      Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275

    • Vancouver

      Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2025 jun. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275

  • Monografia/livro

    Programação matemática para otimização de processos (2021)

    Gut, Jorge Andrey Wilhelms

    Unidade: EP

    Subjects: PROGRAMAÇÃO MATEMÁTICA, PROCESSOS QUÍMICOS

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    • ABNT

      GUT, Jorge Andrey Wilhelms. Programação matemática para otimização de processos. . São Paulo: Edusp. Disponível em: https://repositorio.usp.br/directbitstream/37d03587-f10f-4c78-b5a3-cd37b3917b0d/Gut-2021-Programa%C3%A7%C3%A3o_matematica_para_otimiza%C3%A7%C3%A3o_de_processos.pdf. Acesso em: 13 jun. 2025. , 2021

    • APA

      Gut, J. A. W. (2021). Programação matemática para otimização de processos. São Paulo: Edusp. Recuperado de https://repositorio.usp.br/directbitstream/37d03587-f10f-4c78-b5a3-cd37b3917b0d/Gut-2021-Programa%C3%A7%C3%A3o_matematica_para_otimiza%C3%A7%C3%A3o_de_processos.pdf

    • NLM

      Gut JAW. Programação matemática para otimização de processos [Internet]. 2021 ;[citado 2025 jun. 13 ] Available from: https://repositorio.usp.br/directbitstream/37d03587-f10f-4c78-b5a3-cd37b3917b0d/Gut-2021-Programa%C3%A7%C3%A3o_matematica_para_otimiza%C3%A7%C3%A3o_de_processos.pdf

    • Vancouver

      Gut JAW. Programação matemática para otimização de processos [Internet]. 2021 ;[citado 2025 jun. 13 ] Available from: https://repositorio.usp.br/directbitstream/37d03587-f10f-4c78-b5a3-cd37b3917b0d/Gut-2021-Programa%C3%A7%C3%A3o_matematica_para_otimiza%C3%A7%C3%A3o_de_processos.pdf

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