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Artigo de periodico
Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications (2026)
Rubio, Fernanda Thaís Vieira ; Maniglia, Bianca Chieregato ; Maciel, Marcel Hark ; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Tadini, Carmen Cecília
Source: Food and Bioprocess Technology. Unidades: IQSC, EP
Subjects: ALIMENTOS, TERCEIRA DIMENSÃO
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, v. 19, p. 17 , 2026Tradução . . Disponível em: https://doi.org/10.1007/s11947-026-04249-6. Acesso em: 26 abr. 2026.
APA
Rubio, F. T. V., Maniglia, B. C., Maciel, M. H., Romano, R. C. de O., Pileggi, R. G., & Tadini, C. C. (2026). Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications. Food and Bioprocess Technology, 19, 17 . doi:10.1007/s11947-026-04249-6
NLM
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 abr. 26 ] Available from: https://doi.org/10.1007/s11947-026-04249-6
Vancouver
Rubio FTV, Maniglia BC, Maciel MH, Romano RC de O, Pileggi RG, Tadini CC. Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications [Internet]. Food and Bioprocess Technology. 2026 ; 19 17 .[citado 2026 abr. 26 ] Available from: https://doi.org/10.1007/s11947-026-04249-6
Artigo de periodico
Anisotropic shrinkage behavior of overripe papaya slices (carica papaya L. cv. sunrise) during convective drying (2026)
Torrano, Giulliana Petean ; Tadini, Carmen Cecília
Source: ACS Omega. Unidade: EP
Subjects: ALIMENTOS, TERMODINÂMICA, CINÉTICA
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ABNT
TORRANO, Giulliana Petean e TADINI, Carmen Cecília. Anisotropic shrinkage behavior of overripe papaya slices (carica papaya L. cv. sunrise) during convective drying. ACS Omega, p. 1-10, 2026Tradução . . Disponível em: https://doi.org/10.1021/acsomega.6c00261. Acesso em: 26 abr. 2026.
APA
Torrano, G. P., & Tadini, C. C. (2026). Anisotropic shrinkage behavior of overripe papaya slices (carica papaya L. cv. sunrise) during convective drying. ACS Omega, 1-10. doi:10.1021/acsomega.6c00261
NLM
Torrano GP, Tadini CC. Anisotropic shrinkage behavior of overripe papaya slices (carica papaya L. cv. sunrise) during convective drying [Internet]. ACS Omega. 2026 ;1-10.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1021/acsomega.6c00261
Vancouver
Torrano GP, Tadini CC. Anisotropic shrinkage behavior of overripe papaya slices (carica papaya L. cv. sunrise) during convective drying [Internet]. ACS Omega. 2026 ;1-10.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1021/acsomega.6c00261
Artigo de periodico
White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies (2025)
Matuda, Tatiana Guinoza ; Amorim, Gabriella R.; Lima, Liz L. S.; Gentil, Valentina M.; Bertucci, Bianca L.; Raymundo, Giovanni T.; Silva, Luiza A. V.; Pavan, Marcela M.; Tadini, Carmen Cecília
Source: Journal of Culinary Science & Technology. Unidade: EP
Subjects: BISCOITOS, BAGAÇOS, DESORÇÃO
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ABNT
MATUDA, Tatiana Guinoza et al. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies. Journal of Culinary Science & Technology, v. 23, n. 5, p. 1-23, 2025Tradução . . Disponível em: https://doi.org/10.1080/15428052.2025.2547786. Acesso em: 26 abr. 2026.
APA
Matuda, T. G., Amorim, G. R., Lima, L. L. S., Gentil, V. M., Bertucci, B. L., Raymundo, G. T., et al. (2025). White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies. Journal of Culinary Science & Technology, 23( 5), 1-23. doi:10.1080/15428052.2025.2547786
NLM
Matuda TG, Amorim GR, Lima LLS, Gentil VM, Bertucci BL, Raymundo GT, Silva LAV, Pavan MM, Tadini CC. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies [Internet]. Journal of Culinary Science & Technology. 2025 ;23( 5): 1-23.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/15428052.2025.2547786
Vancouver
Matuda TG, Amorim GR, Lima LLS, Gentil VM, Bertucci BL, Raymundo GT, Silva LAV, Pavan MM, Tadini CC. White grape (vitis vinifera) pomace powder characterization for use as a sustainable and healthy ingredient in cookies [Internet]. Journal of Culinary Science & Technology. 2025 ;23( 5): 1-23.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/15428052.2025.2547786
Artigo de periodico
Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects (2025)
Amaro, Kaiky Cesar ; Popović, Vladimir; Tadini, Carmen Cecília ; Koutchma, Tatiana
Source: Journal of Food Engineering. Unidade: EP
Subjects: CINÉTICA, DIODOS, COCO
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ABNT
AMARO, Kaiky Cesar et al. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects. Journal of Food Engineering, v. 392, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2025.112469. Acesso em: 26 abr. 2026.
APA
Amaro, K. C., Popović, V., Tadini, C. C., & Koutchma, T. (2025). Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects. Journal of Food Engineering, 392, 1-13. doi:10.1016/j.jfoodeng.2025.112469
NLM
Amaro KC, Popović V, Tadini CC, Koutchma T. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects [Internet]. Journal of Food Engineering. 2025 ; 392 1-13.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2025.112469
Vancouver
Amaro KC, Popović V, Tadini CC, Koutchma T. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects [Internet]. Journal of Food Engineering. 2025 ; 392 1-13.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2025.112469
Artigo de periodico
Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing (2025)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Tadini, Carmen Cecília ; Gut, Jorge Andrey Wilhelms
Source: Measurement: Food. Unidade: EP
Subjects: CONDUTIVIDADE TÉRMICA, CONDUTIVIDADE ELÉTRICA
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ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e TADINI, Carmen Cecília e GUT, Jorge Andrey Wilhelms. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meafoo.2025.100231. Acesso em: 26 abr. 2026.
APA
Cavalcante, T. A. B. B., Tadini, C. C., & Gut, J. A. W. (2025). Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing. Measurement: Food. doi:10.1016/j.meafoo.2025.100231
NLM
Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231
Vancouver
Cavalcante TABB, Tadini CC, Gut JAW. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: temperature correlations for microwave and conventional thermal processing [Internet]. Measurement: Food. 2025 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.meafoo.2025.100231
Artigo de periodico
Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention (2025)
Sardá, Fabiana Andréa Hoffmann ; Giuntini, Eliana Bistriche ; Oliveira, Aline; Souza, Gabriela Santos; Prado, Samira B. R; Taddei, Carla Romano ; Tadini, Carmen Cecília ; Bittinger, Kyle ; Bushman, Frederic D; Menezes, Elizabete Wenzel de ; Hoffmann, Christian
Source: npj Biofilms and Microbiomes. Unidades: EP, FCF, ICB
Subjects: BIOQUÍMICA, EPIDEMIOLOGIA EXPERIMENTAL
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ABNT
SARDÁ, Fabiana Andréa Hoffmann et al. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention. npj Biofilms and Microbiomes, v. No 2025, n. 203, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1038/s41522-025-00817-4. Acesso em: 26 abr. 2026.
APA
Sardá, F. A. H., Giuntini, E. B., Oliveira, A., Souza, G. S., Prado, S. B. R., Taddei, C. R., et al. (2025). Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention. npj Biofilms and Microbiomes, No 2025( 203), 1-13. doi:10.1038/s41522-025-00817-4
NLM
Sardá FAH, Giuntini EB, Oliveira A, Souza GS, Prado SBR, Taddei CR, Tadini CC, Bittinger K, Bushman FD, Menezes EW de, Hoffmann C. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention [Internet]. npj Biofilms and Microbiomes. 2025 ; No 2025( 203): 1-13.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1038/s41522-025-00817-4
Vancouver
Sardá FAH, Giuntini EB, Oliveira A, Souza GS, Prado SBR, Taddei CR, Tadini CC, Bittinger K, Bushman FD, Menezes EW de, Hoffmann C. Baseline intestinal microbiota composition influences response to a real-world dietary fiber intervention [Internet]. npj Biofilms and Microbiomes. 2025 ; No 2025( 203): 1-13.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1038/s41522-025-00817-4
Artigo de periodico
Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation (2025)
Toniazzo, Taíse ; Leverrier, Cassandre ; Souza, Nathália Lisboa; Almeida, Giana ; Tadini, Carmen Cecília ; Guenard-Lampron, Valérie
Source: Future Foods. Unidade: EP
Subjects: CISALHAMENTO, AMIDO
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ABNT
TONIAZZO, Taíse et al. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2025.100725. Acesso em: 26 abr. 2026.
APA
Toniazzo, T., Leverrier, C., Souza, N. L., Almeida, G., Tadini, C. C., & Guenard-Lampron, V. (2025). Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods. doi:10.1016/j.fufo.2025.100725
NLM
Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725
Vancouver
Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation [Internet]. Future Foods. 2025 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.fufo.2025.100725
Artigo de periodico
Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties (2024)
Matuda, Tatiana Guinoza ; Bulgarelli, Mariana C; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: LWT: Food Science and Technology. Unidade: EP
Subjects: AÇAÍ, PROTEÍNAS, ANÁLISE TÉRMICA
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ABNT
MATUDA, Tatiana Guinoza et al. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, v. 191, n. Ja 2024, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2023.115649. Acesso em: 26 abr. 2026.
APA
Matuda, T. G., Bulgarelli, M. C., Ribeiro, E. P., & Tadini, C. C. (2024). Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties. LWT: Food Science and Technology, 191( Ja 2024), 1-10. doi:10.1016/j.lwt.2023.115649
NLM
Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649
Vancouver
Matuda TG, Bulgarelli MC, Ribeiro EP, Tadini CC. Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties [Internet]. LWT: Food Science and Technology. 2024 ; 191( Ja 2024): 1-10.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2023.115649
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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ABNT
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: 26 abr. 2026.
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 2026 abr. 26 ] 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 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
Artigo de periodico
Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough (2024)
Torrano, Giulliana Petean ; Atanazio-Silva, Gabriel Aparecido ; Basso, Thalita Peixoto ; Basso, Thiago Olitta ; Tadini, Carmen Cecília
Source: LWT. Unidades: EP, ESALQ
Subjects: CONGELAMENTO, FERMENTAÇÃO, HIBRIDIZAÇÃO, LEVEDURAS, MASSAS ALIMENTÍCIAS, PÃO, SACCHAROMYCES
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ABNT
TORRANO, Giulliana Petean et al. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, v. 199, p. 1-6, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.116106. Acesso em: 26 abr. 2026.
APA
Torrano, G. P., Atanazio-Silva, G. A., Basso, T. P., Basso, T. O., & Tadini, C. C. (2024). Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, 199, 1-6. doi:10.1016/j.lwt.2024.116106
NLM
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Vancouver
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Artigo de periodico
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths (2024)
Amaro, Kaiky Cesar ; Popović, Vladimir; Tadini, Carmen Cecília ; Koutchma, Tatiana
Source: Journal of Food Engineering. Unidade: EP
Subjects: CINÉTICA, DIODOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARO, Kaiky Cesar et al. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, v. 377, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112097. Acesso em: 26 abr. 2026.
APA
Amaro, K. C., Popović, V., Tadini, C. C., & Koutchma, T. (2024). Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, 377, 1-12. doi:10.1016/j.jfoodeng.2024.112097
NLM
Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097
Vancouver
Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097
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
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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: 26 abr. 2026.
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 2026 abr. 26 ] 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 2026 abr. 26 ] Available from: https://doi.org/10.1080/10408398.2021.1973955
Artigo de periodico
Biodegradable polymers: a review about biodegradation and its implications and applications (2023)
Arias, Carla Ivonne La Fuente ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Source: Packaging Technology and Science. Unidades: EP, FFCLRP, ESALQ
Subjects: BIODEGRADAÇÃO, BIOPOLÍMEROS, PLÁSTICOS BIODEGRADÁVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARIAS, Carla Ivonne La Fuente e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, v. 36, p. 81–95, 2023Tradução . . Disponível em: https://doi.org/10.1002/pts.2699. Acesso em: 26 abr. 2026.
APA
Arias, C. I. L. F., Maniglia, B. C., & Tadini, C. C. (2023). Biodegradable polymers: a review about biodegradation and its implications and applications. Packaging Technology and Science, 36, 81–95. doi:10.1002/pts.2699
NLM
Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1002/pts.2699
Vancouver
Arias CILF, Maniglia BC, Tadini CC. Biodegradable polymers: a review about biodegradation and its implications and applications [Internet]. Packaging Technology and Science. 2023 ; 36 81–95.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1002/pts.2699
Artigo de periodico
Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidades: EP, FCF
Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 26 abr. 2026.
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Artigo de periodico
Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles (2023)
Santos, Priscila Dayane de Freitas ; Siqueira, Larissa do Val ; Tadini, Carmen Cecília ; Favaro-Trindade, Carmen Silvia
Source: Processes. Unidades: EP, FZEA
Subjects: EXTRUSÃO, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS, CAROTENOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas et al. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, v. 11, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11030876. Acesso em: 26 abr. 2026.
APA
Santos, P. D. de F., Siqueira, L. do V., Tadini, C. C., & Favaro-Trindade, C. S. (2023). Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles. Processes, 11, 1-15. doi:10.3390/pr11030876
NLM
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2026 abr. 26 ] Available from: https://doi.org/10.3390/pr11030876
Vancouver
Santos PD de F, Siqueira L do V, Tadini CC, Favaro-Trindade CS. Characterization of cassava starch extruded sheets incorporated with tucumã oil microparticles [Internet]. Processes. 2023 ; 11 1-15.[citado 2026 abr. 26 ] Available from: https://doi.org/10.3390/pr11030876
Artigo de periodico
Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers (2023)
Toniazzo, Taíse ; Collado-González, Mar; Tadini, Carmen Cecília ; Mackie, Alan Robert
Source: Food Research International. Unidade: EP
Assunto: MEL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TONIAZZO, Taíse et al. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, v. 167, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112692. Acesso em: 26 abr. 2026.
APA
Toniazzo, T., Collado-González, M., Tadini, C. C., & Mackie, A. R. (2023). Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167, 1-8. doi:10.1016/j.foodres.2023.112692
NLM
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Vancouver
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Artigo de periodico
A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion (2023)
Alves, Jefferson Lopes ; Tadini, Carmen Cecília
Source: Journal of Applied Polymer Science. Unidade: EP
Subjects: FÉCULA, ARGILAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES, Jefferson Lopes e TADINI, Carmen Cecília. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, v. 141, 2023Tradução . . Disponível em: https://doi.org/10.1002/app.54955. Acesso em: 26 abr. 2026.
APA
Alves, J. L., & Tadini, C. C. (2023). A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. Journal of Applied Polymer Science, 141. doi:10.1002/app.54955
NLM
Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2026 abr. 26 ] Available from: https://doi.org/10.1002/app.54955
Vancouver
Alves JL, Tadini CC. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion [Internet]. Journal of Applied Polymer Science. 2023 ; 141[citado 2026 abr. 26 ] Available from: https://doi.org/10.1002/app.54955
Artigo de periodico
The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram (2023)
Matuda, Tatiana Guinoza ; Hoshino, Larissa M; Ribeiro, Eliana Paula ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidade: EP
Subjects: ACEROLA, TERMODINÂMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATUDA, Tatiana Guinoza et al. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, v. 341, n. , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111349. Acesso em: 26 abr. 2026.
APA
Matuda, T. G., Hoshino, L. M., Ribeiro, E. P., & Tadini, C. C. (2023). The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering, 341( ), 1-8. doi:10.1016/j.jfoodeng.2022.111349
NLM
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Vancouver
Matuda TG, Hoshino LM, Ribeiro EP, Tadini CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram [Internet]. Journal of Food Engineering. 2023 ;341( ): 1-8.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111349
Artigo de periodico
Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier (2023)
Toniazzo, Taíse ; Fioroto, Alexandre Minami ; Araujo, Elias da Silva ; Tadini, Carmen Cecília
Source: Drying Technology. Unidade: EP
Subjects: FRUTOSE, GLICOSE, PROTEÍNAS, ARROZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TONIAZZO, Taíse et al. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, v. 41, n. 10, p. 1651-1662, 2023Tradução . . Disponível em: https://doi.org/10.1080/07373937.2023.2172028. Acesso em: 26 abr. 2026.
APA
Toniazzo, T., Fioroto, A. M., Araujo, E. da S., & Tadini, C. C. (2023). Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, 41( 10), 1651-1662. doi:10.1080/07373937.2023.2172028
NLM
Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/07373937.2023.2172028
Vancouver
Toniazzo T, Fioroto AM, Araujo E da S, Tadini CC. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier [Internet]. Drying Technology. 2023 ;41( 10): 1651-1662.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/07373937.2023.2172028
Artigo de periodico
Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction (2023)
Marques, Bianca Cristine ; Patrick, Perré,; Casalinho, Joel; Tadini, Carmen Cecília ; Plana-Fattori, Artemio ; Almeida, Giana
Source: Journal of Food Engineering. Unidade: EP
Subjects: CINÉTICA, SECAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine et al. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, v. 31, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2022.111311. Acesso em: 26 abr. 2026.
APA
Marques, B. C., Patrick, P., Casalinho, J., Tadini, C. C., Plana-Fattori, A., & Almeida, G. (2023). Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction. Journal of Food Engineering, 31, 1-11. doi:10.1016/j.jfoodeng.2022.111311
NLM
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311
Vancouver
Marques BC, Patrick P, Casalinho J, Tadini CC, Plana-Fattori A, Almeida G. Evidence of iso-volume deformation during convective drying of yacón: an extended van Meel model adapted to large volume reduction [Internet]. Journal of Food Engineering. 2023 ;31 1-11.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2022.111311

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