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Artigo de jornal-dep/entr
Pesquisadores usam nanotecnologia para potencializar os benefícios das antocianinas [Depoimento a Thais Szegö] (2025)
Rosales, Thiécla Katiane Osvaldt ; Fabi, João Paulo
Source: Agência FAPESP. Unidade: FCF
Subjects: NANOTECNOLOGIA, ANTIOXIDANTES
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ABNT
ROSALES, Thiécla Katiane Osvaldt e FABI, João Paulo. Pesquisadores usam nanotecnologia para potencializar os benefícios das antocianinas [Depoimento a Thais Szegö]. Agência FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://agencia.fapesp.br/pesquisadores-usam-nanotecnologia-para-potencializar-os-beneficios-das-antocianinas/54111#:~:text=Os*20resultados*20evidenciaram*20que*20as,efici*C3*AAncia*20e*20alcan*C3*A7ando*20diversos*20tecidos. Acesso em: 29 abr. 2026. , 2025
APA
Rosales, T. K. O., & Fabi, J. P. (2025). Pesquisadores usam nanotecnologia para potencializar os benefícios das antocianinas [Depoimento a Thais Szegö]. Agência FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://agencia.fapesp.br/pesquisadores-usam-nanotecnologia-para-potencializar-os-beneficios-das-antocianinas/54111#:~:text=Os*20resultados*20evidenciaram*20que*20as,efici*C3*AAncia*20e*20alcan*C3*A7ando*20diversos*20tecidos.
NLM
Rosales TKO, Fabi JP. Pesquisadores usam nanotecnologia para potencializar os benefícios das antocianinas [Depoimento a Thais Szegö] [Internet]. Agência FAPESP. 2025 ;[citado 2026 abr. 29 ] Available from: https://agencia.fapesp.br/pesquisadores-usam-nanotecnologia-para-potencializar-os-beneficios-das-antocianinas/54111#:~:text=Os*20resultados*20evidenciaram*20que*20as,efici*C3*AAncia*20e*20alcan*C3*A7ando*20diversos*20tecidos.
Vancouver
Rosales TKO, Fabi JP. Pesquisadores usam nanotecnologia para potencializar os benefícios das antocianinas [Depoimento a Thais Szegö] [Internet]. Agência FAPESP. 2025 ;[citado 2026 abr. 29 ] Available from: https://agencia.fapesp.br/pesquisadores-usam-nanotecnologia-para-potencializar-os-beneficios-das-antocianinas/54111#:~:text=Os*20resultados*20evidenciaram*20que*20as,efici*C3*AAncia*20e*20alcan*C3*A7ando*20diversos*20tecidos.
Artigo de periodico
Nanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy (2025)
Rosales, Thiécla Katiane Osvaldt ; Silva, Pedro Brivaldo Viana da; Oliveira, Paulo Alexandre; Zanetti, Marcus Vinicius; Santos, Hélder A ; Fabi, João Paulo
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: FLAVONOIDES, BIOTA INTESTINAL, DOENÇAS NEURODEGENERATIVAS, POLISSACARÍDEOS
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ABNT
ROSALES, Thiécla Katiane Osvaldt et al. Nanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy. Trends in Food Science & Technology, v. 164, p. 1-20 art. 105264, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.tifs.2025.105264. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., Silva, P. B. V. da, Oliveira, P. A., Zanetti, M. V., Santos, H. A., & Fabi, J. P. (2025). Nanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy. Trends in Food Science & Technology, 164, 1-20 art. 105264. doi:10.1016/j.tifs.2025.105264
NLM
Rosales TKO, Silva PBV da, Oliveira PA, Zanetti MV, Santos HA, Fabi JP. Nanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy [Internet]. Trends in Food Science & Technology. 2025 ; 164 1-20 art. 105264.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.1016/j.tifs.2025.105264
Vancouver
Rosales TKO, Silva PBV da, Oliveira PA, Zanetti MV, Santos HA, Fabi JP. Nanoencapsulated flavonoids for enhanced modulation of the microbiota-gut-brain axis and neurodegenerative add-on therapy [Internet]. Trends in Food Science & Technology. 2025 ; 164 1-20 art. 105264.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.1016/j.tifs.2025.105264
Artigo de periodico
Nanoencapsulation of biotics: feasibility to enhance stability and delivery for improved gut health (2025)
Silva, Pedro Brivaldo Viana da; Rosales, Thiécla Katiane Osvaldt ; Fabi, João Paulo
Source: Pharmaceutics. Unidade: FCF
Subjects: PROBIÓTICOS, PREBIÓTICOS
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ABNT
SILVA, Pedro Brivaldo Viana da e ROSALES, Thiécla Katiane Osvaldt e FABI, João Paulo. Nanoencapsulation of biotics: feasibility to enhance stability and delivery for improved gut health. Pharmaceutics, v. 17, n. 9, p. 1-23 art. 1180, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/pharmaceutics17091180. Acesso em: 29 abr. 2026.
APA
Silva, P. B. V. da, Rosales, T. K. O., & Fabi, J. P. (2025). Nanoencapsulation of biotics: feasibility to enhance stability and delivery for improved gut health. Pharmaceutics, 17( 9), 1-23 art. 1180. doi:10.3390/pharmaceutics17091180
NLM
Silva PBV da, Rosales TKO, Fabi JP. Nanoencapsulation of biotics: feasibility to enhance stability and delivery for improved gut health [Internet]. Pharmaceutics. 2025 ; 17( 9): 1-23 art. 1180.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.3390/pharmaceutics17091180
Vancouver
Silva PBV da, Rosales TKO, Fabi JP. Nanoencapsulation of biotics: feasibility to enhance stability and delivery for improved gut health [Internet]. Pharmaceutics. 2025 ; 17( 9): 1-23 art. 1180.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.3390/pharmaceutics17091180
Artigo de periodico
Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties (2024)
Rosales, Thiecla Katiane Osvaldt ; Silva, Fábio Fernando Alves da ; Bernardes, Emerson Soares; Fabi, João Paulo
Source: Critical reviews in food science and nutrition. Unidades: IPEN, FCF
Subjects: POLIFENÓIS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Critical reviews in food science and nutrition, v. 64, n. 32, p. 11894-11918, 2024Tradução . . Disponível em: https://doi.org/10.1080/10408398.2023.2245038. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., Silva, F. F. A. da, Bernardes, E. S., & Fabi, J. P. (2024). Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Critical reviews in food science and nutrition, 64( 32), 11894-11918. doi:10.1080/10408398.2023.2245038
NLM
Rosales TKO, Silva FFA da, Bernardes ES, Fabi JP. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties [Internet]. Critical reviews in food science and nutrition. 2024 ; 64( 32): 11894-11918.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1080/10408398.2023.2245038
Vancouver
Rosales TKO, Silva FFA da, Bernardes ES, Fabi JP. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties [Internet]. Critical reviews in food science and nutrition. 2024 ; 64( 32): 11894-11918.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1080/10408398.2023.2245038
Trabalho de evento-resumo
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption (2024)
Rosales, Thiecla Katiane Osvaldt ; Silva, Fábio Fernando Alves da ; Gonzalez Rivera, Andy ; Bernardes, Emerson Soares ; Fabi, João Paulo
Source: Book of Abstracts. Conference titles: International Conference on Food Digestion/ICFD. Unidades: IPEN, FCF
Subjects: LISOZIMAS, FLAVONOIDES, POLISSACARÍDEOS, NANOPARTÍCULAS, SUPLEMENTOS DIETÉTICOS, PROTEÍNAS
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption. 2024, Anais.. Porto: INFOGEST, 2024. Disponível em: https://www.icfd2024.com/c*C3*B3pia-news. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., Silva, F. F. A. da, Gonzalez Rivera, A., Bernardes, E. S., & Fabi, J. P. (2024). Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption. In Book of Abstracts. Porto: INFOGEST. Recuperado de https://www.icfd2024.com/c*C3*B3pia-news
NLM
Rosales TKO, Silva FFA da, Gonzalez Rivera A, Bernardes ES, Fabi JP. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption [Internet]. Book of Abstracts. 2024 ;[citado 2026 abr. 29 ] Available from: https://www.icfd2024.com/c*C3*B3pia-news
Vancouver
Rosales TKO, Silva FFA da, Gonzalez Rivera A, Bernardes ES, Fabi JP. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption [Internet]. Book of Abstracts. 2024 ;[citado 2026 abr. 29 ] Available from: https://www.icfd2024.com/c*C3*B3pia-news
Artigo de periodico
A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins (2024)
Rosales, Thiecla Katiane Osvaldt ; Silva, Fábio Fernando Alves da ; Rivera, Andy Gonzàlez; Santos, Sofia Nascimento dos; Bustos, Daniel; Quintana, Luis Alberto Morales; Santos, Hélder A; Bernardes, Emerson Soares; Fabi, João Paulo
Source: Food Research International. Unidades: IPEN, FCF
Subjects: LISOZIMAS, ABSORÇÃO, NANOTECNOLOGIA, PECTINA
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins. Food Research International, v. 197, n. 1, p. 1-14 art. 115125, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.115125. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., Silva, F. F. A. da, Rivera, A. G., Santos, S. N. dos, Bustos, D., Quintana, L. A. M., et al. (2024). A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins. Food Research International, 197( 1), 1-14 art. 115125. doi:10.1016/j.foodres.2024.115125
NLM
Rosales TKO, Silva FFA da, Rivera AG, Santos SN dos, Bustos D, Quintana LAM, Santos HA, Bernardes ES, Fabi JP. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins [Internet]. Food Research International. 2024 ; 197( 1): 1-14 art. 115125.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115125
Vancouver
Rosales TKO, Silva FFA da, Rivera AG, Santos SN dos, Bustos D, Quintana LAM, Santos HA, Bernardes ES, Fabi JP. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins [Internet]. Food Research International. 2024 ; 197( 1): 1-14 art. 115125.[citado 2026 abr. 29 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115125
Artigo de periodico
Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Advances in Chemical Engineering. Unidade: FCF
Subjects: BIODISPONIBILIDADE, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, v. 62, p. 215-256, 2023Tradução . . Disponível em: https://doi.org/10.1016/bs.ache.2023.08.001. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, 62, 215-256. doi:10.1016/bs.ache.2023.08.001
NLM
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001
Vancouver
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001
Artigo de periodico
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)
Silva, Magner Pessoa da; Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidade: FCF
Subjects: NANOPARTÍCULAS, POLISSACARÍDEOS
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ABNT
SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 29 abr. 2026.
APA
Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011
NLM
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Vancouver
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Artigo de periodico
Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: NANOPARTÍCULAS, PECTINA
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. International Journal of Biological Macromolecules, v. 229, p. 11-21, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2022.12.292. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. International Journal of Biological Macromolecules, 229, 11-21. doi:10.1016/j.ijbiomac.2022.12.292
NLM
Rosales TKO, Fabi JP. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds [Internet]. International Journal of Biological Macromolecules. 2023 ; 229 11-21.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.ijbiomac.2022.12.292
Vancouver
Rosales TKO, Fabi JP. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds [Internet]. International Journal of Biological Macromolecules. 2023 ; 229 11-21.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.ijbiomac.2022.12.292
Patente
Nanopartículas com antocianinas e seu processo de preparação (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Unidade: FCF
Subjects: NANOPARTÍCULAS, ENZIMAS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Nanopartículas com antocianinas e seu processo de preparação. . Rio de Janeiro: República Federativa do Brasil - Ministério da Indústria, Comércio Exterior e Serviços - Instituto Nacional da Propriedade Industrial. . Acesso em: 29 abr. 2026. , 2022
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Nanopartículas com antocianinas e seu processo de preparação. Rio de Janeiro: República Federativa do Brasil - Ministério da Indústria, Comércio Exterior e Serviços - Instituto Nacional da Propriedade Industrial.
NLM
Rosales TKO, Fabi JP. Nanopartículas com antocianinas e seu processo de preparação. 2022 ;[citado 2026 abr. 29 ]
Vancouver
Rosales TKO, Fabi JP. Nanopartículas com antocianinas e seu processo de preparação. 2022 ;[citado 2026 abr. 29 ]
Tese (Doutorado)
Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo (Orientador)
Unidade: FCF
Subjects: FLAVONOIDES, POLISSACARÍDEOS, NANOPARTÍCULAS, SUPLEMENTOS DIETÉTICOS, PROTEÍNAS
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ABNT
ROSALES, Thiecla Katiane Osvaldt. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds. 2022. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O. (2022). Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/
NLM
Rosales TKO. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds [Internet]. 2022 ;[citado 2026 abr. 29 ] Available from: https://teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/
Vancouver
Rosales TKO. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds [Internet]. 2022 ;[citado 2026 abr. 29 ] Available from: https://teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/
Artigo de periodico
Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins (2022)
Rosales, Thiecla Katiane Osvaldt ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria ; Fabi, João Paulo
Source: Antioxidants. Unidade: FCF
Subjects: BIOTA INTESTINAL, NANOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins. Antioxidants, v. 11, p. 1-22 art. 506, 2022Tradução . . Disponível em: https://doi.org/10.3390/antiox11030506. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., Hassimotto, N. M. A., Lajolo, F. M., & Fabi, J. P. (2022). Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins. Antioxidants, 11, 1-22 art. 506. doi:10.3390/antiox11030506
NLM
Rosales TKO, Hassimotto NMA, Lajolo FM, Fabi JP. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins [Internet]. Antioxidants. 2022 ; 11 1-22 art. 506.[citado 2026 abr. 29 ] Available from: https://doi.org/10.3390/antiox11030506
Vancouver
Rosales TKO, Hassimotto NMA, Lajolo FM, Fabi JP. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins [Internet]. Antioxidants. 2022 ; 11 1-22 art. 506.[citado 2026 abr. 29 ] Available from: https://doi.org/10.3390/antiox11030506
Artigo de periodico
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Colloids and Surfaces B. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, LIPÍDEOS, PROTEÍNAS, ADITIVOS ALIMENTARES, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, v. 218, p. 1-16 art. 112707, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfb.2022.112707. Acesso em: 29 abr. 2026.
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, 218, 1-16 art. 112707. doi:10.1016/j.colsurfb.2022.112707
NLM
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Vancouver
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2026 abr. 29 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Artigo de jornal-dep/entr
Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Agência FAPESP. Unidade: FCF
Subjects: ANTIOXIDANTES, NANOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento]. Agência FAPESP. São Paulo: FAPESP. Disponível em: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf. Acesso em: 29 abr. 2026. , 2022
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento]. Agência FAPESP. São Paulo: FAPESP. Recuperado de https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf
NLM
Rosales TKO, Fabi JP. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] [Internet]. Agência FAPESP. 2022 ;[citado 2026 abr. 29 ] Available from: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf
Vancouver
Rosales TKO, Fabi JP. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] [Internet]. Agência FAPESP. 2022 ;[citado 2026 abr. 29 ] Available from: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf

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