ReP USP - Resultado da busca

Artigo de periodico
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation (2022)
Luciano, Carla Giovana ; Balieiro, Júlio Cesar de Carvalho ; Trindade, Marco Antonio; Sobral, Paulo José do Amaral; Bonilla, Jeannine ; Tessaro, Larissa
Source: Meat Science. Unidades: FMVZ, FZEA
Subjects: CONSERVAÇÃO DE ALIMENTOS, FILMES COMESTÍVEIS, EMBUTIDOS, GELATINA, PITANGA
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ABNT
LUCIANO, Carla Giovana; BALIEIRO, Júlio Cesar de Carvalho; TRINDADE, Marco Antonio; et al. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Science, Amsterdam, v. 189, p. 1-9, 2022. Disponível em: < https://doi.org/10.1016/j.meatsci.2022.108821 > DOI: 10.1016/j.meatsci.2022.108821.
APA
Luciano, C. G., Balieiro, J. C. de C., Trindade, M. A., Sobral, P. J. do A., Bonilla, J., & Tessaro, L. (2022). Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Science, 189, 1-9. doi:10.1016/j.meatsci.2022.108821
NLM
Luciano CG, Balieiro JC de C, Trindade MA, Sobral PJ do A, Bonilla J, Tessaro L. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation [Internet]. Meat Science. 2022 ; 189 1-9.Available from: https://doi.org/10.1016/j.meatsci.2022.108821
Vancouver
Luciano CG, Balieiro JC de C, Trindade MA, Sobral PJ do A, Bonilla J, Tessaro L. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation [Internet]. Meat Science. 2022 ; 189 1-9.Available from: https://doi.org/10.1016/j.meatsci.2022.108821
Artigo de periodico
Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films (2021)
Bertan, David Willian; Aparecida, Gisele Lourenço da; Bonilla Lagos, Maria Jeannine ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Sobral, Paulo José do Amaral
Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: BIOPOLÍMEROS, ANTIOXIDANTES, PRODUTOS NATURAIS, BOLDO, FILMES COMESTÍVEIS, GELATINA
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ABNT
BERTAN, David Willian; APARECIDA, Gisele Lourenço da; BONILLA LAGOS, Maria Jeannine; et al. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films. Journal of Food Processing and Preservation, Hoboken, v. 45, n. 11, p. 1-11, 2021. Disponível em: < https://doi.org/10.1111/jfpp.15936 > DOI: 10.1111/jfpp.15936.
APA
Bertan, D. W., Aparecida, G. L. da, Bonilla Lagos, M. J., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2021). Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films. Journal of Food Processing and Preservation, 45( 11), 1-11. doi:10.1111/jfpp.15936
NLM
Bertan DW, Aparecida GL da, Bonilla Lagos MJ, Lourenço RV, Bittante AMQB, Sobral PJ do A. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 11): 1-11.Available from: https://doi.org/10.1111/jfpp.15936
Vancouver
Bertan DW, Aparecida GL da, Bonilla Lagos MJ, Lourenço RV, Bittante AMQB, Sobral PJ do A. Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films [Internet]. Journal of Food Processing and Preservation. 2021 ; 45( 11): 1-11.Available from: https://doi.org/10.1111/jfpp.15936
Artigo de periodico
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract (2021)
Tessaro, Larissa ; Luciano, Carla Giovana; Martins, Maria Fernanda Liborio; Ramos, Ana Paula ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Source: Journal of Dispersion Science and Technology. Unidades: FFCLRP, FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, PITANGA, MICROENCAPSULAÇÃO
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ABNT
TESSARO, Larissa; LUCIANO, Carla Giovana; MARTINS, Maria Fernanda Liborio; et al. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. Journal of Dispersion Science and Technology, New York, 2021. Disponível em: < https://doi.org/10.1080/01932691.2021.1949339 > DOI: 10.1080/01932691.2021.1949339.
APA
Tessaro, L., Luciano, C. G., Martins, M. F. L., Ramos, A. P., Martelli-Tosi, M., & Sobral, P. J. do A. (2021). Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. Journal of Dispersion Science and Technology. doi:10.1080/01932691.2021.1949339
NLM
Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, Sobral PJ do A. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract [Internet]. Journal of Dispersion Science and Technology. 2021 ;Available from: https://doi.org/10.1080/01932691.2021.1949339
Vancouver
Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, Sobral PJ do A. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract [Internet]. Journal of Dispersion Science and Technology. 2021 ;Available from: https://doi.org/10.1080/01932691.2021.1949339
Artigo de periodico
Gelatin-based films activated with red propolis ethanolic extract and essential oils (2021)
Reyes, Laura M; Landgraf, Mariza ; Sobral, Paulo José do Amaral
Source: Food Packaging and Shelf Live. Unidades: FCF, FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, PRÓPOLIS, ÓLEOS ESSENCIAIS
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ABNT
REYES, Laura M; LANDGRAF, Mariza; SOBRAL, Paulo José do Amaral. Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, Amsterdam, v. 27, p. 1-12, 2021. Disponível em: < https://doi.org/10.1016/j.fpsl.2020.100607 > DOI: 10.1016/j.fpsl.2020.100607.
APA
Reyes, L. M., Landgraf, M., & Sobral, P. J. do A. (2021). Gelatin-based films activated with red propolis ethanolic extract and essential oils. Food Packaging and Shelf Live, 27, 1-12. doi:10.1016/j.fpsl.2020.100607
NLM
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Vancouver
Reyes LM, Landgraf M, Sobral PJ do A. Gelatin-based films activated with red propolis ethanolic extract and essential oils [Internet]. Food Packaging and Shelf Live. 2021 ; 27 1-12.Available from: https://doi.org/10.1016/j.fpsl.2020.100607
Artigo de periodico
Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion (2021)
Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Tosi, Milena Martelli ; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: BIOPOLÍMEROS, ANTIOXIDANTES, FILMES COMESTÍVEIS, MATERIAIS NANOESTRUTURADOS
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ABNT
TESSARO, Larissa; LOURENÇO, Rodrigo Vinicius; TOSI, Milena Martelli; SOBRAL, Paulo José do Amaral. Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion. International Journal of Biological Macromolecules, Amsterdam, v. 186, p. 328-340, 2021. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2021.07.039 > DOI: 10.1016/j.ijbiomac.2021.07.039.
APA
Tessaro, L., Lourenço, R. V., Tosi, M. M., & Sobral, P. J. do A. (2021). Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion. International Journal of Biological Macromolecules, 186, 328-340. doi:10.1016/j.ijbiomac.2021.07.039
NLM
Tessaro L, Lourenço RV, Tosi MM, Sobral PJ do A. Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion [Internet]. International Journal of Biological Macromolecules. 2021 ; 186 328-340.Available from: https://doi.org/10.1016/j.ijbiomac.2021.07.039
Vancouver
Tessaro L, Lourenço RV, Tosi MM, Sobral PJ do A. Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion [Internet]. International Journal of Biological Macromolecules. 2021 ; 186 328-340.Available from: https://doi.org/10.1016/j.ijbiomac.2021.07.039
Artigo de periodico
Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion (2021)
Tessaro, Larissa ; Luciano, Carla Giovana; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinícius; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ANTIOXIDANTES, BIOPOLÍMEROS
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ABNT
TESSARO, Larissa; LUCIANO, Carla Giovana; BITTANTE, Ana Mônica Quinta Barbosa; et al. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocolloids, Amsterdam, v. 113, p. 1-12, 2021. Disponível em: < https://doi.org/10.1016/j.foodhyd.2020.106523 > DOI: 10.1016/j.foodhyd.2020.106523.
APA
Tessaro, L., Luciano, C. G., Bittante, A. M. Q. B., Lourenço, R. V., Martelli-Tosi, M., & Sobral, P. J. do A. (2021). Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocolloids, 113, 1-12. doi:10.1016/j.foodhyd.2020.106523
NLM
Tessaro L, Luciano CG, Bittante AMQB, Lourenço RV, Martelli-Tosi M, Sobral PJ do A. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion [Internet]. Food Hydrocolloids. 2021 ; 113 1-12.Available from: https://doi.org/10.1016/j.foodhyd.2020.106523
Vancouver
Tessaro L, Luciano CG, Bittante AMQB, Lourenço RV, Martelli-Tosi M, Sobral PJ do A. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion [Internet]. Food Hydrocolloids. 2021 ; 113 1-12.Available from: https://doi.org/10.1016/j.foodhyd.2020.106523
Artigo de periodico
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films (2021)
Luciano, Carla Giovana; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral ; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria
Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: LISTERIA, REOLOGIA, STAPHYLOCOCCUS, FILMES COMESTÍVEIS
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ABNT
LUCIANO, Carla Giovana; MORAES, Izabel Cristina Freitas; SOBRAL, Paulo José do Amaral; et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, London, v. 56, p. 587-599, 2021. Disponível em: < https://doi.org/10.1111/ijfs.14731 > DOI: 10.1111/ijfs.14731.
APA
Luciano, C. G., Moraes, I. C. F., Sobral, P. J. do A., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., & Fernandes, A. M. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731
NLM
Luciano CG, Moraes ICF, Sobral PJ do A, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.Available from: https://doi.org/10.1111/ijfs.14731
Vancouver
Luciano CG, Moraes ICF, Sobral PJ do A, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.Available from: https://doi.org/10.1111/ijfs.14731
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
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ABNT
PULLA HUILLCA, Palmer Vicente; GOMES, Andresa; BITTANTE, Ana Mônica Quinta Barbosa; LOURENÇO, Rodrigo Vinicius; SOBRAL, Paulo José do Amaral. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, London, v. 297, p. 1-10, 2021. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2021.110480 > DOI: 10.1016/j.jfoodeng.2021.110480.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Artigo de periodico
Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools (2021)
Cuartas, Camilo ; Granda-Restrepo, Diana ; Sobral, Paulo José do Amaral ; Castro, Wilson
Source: Journal of Food Process Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, SOROS, LEITE, QUIMIOMETRIA
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ABNT
CUARTAS, Camilo; GRANDA-RESTREPO, Diana; SOBRAL, Paulo José do Amaral; CASTRO, Wilson. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, Hoboken, v. 44, n. 5, p. 1-11, 2021. Disponível em: < https://doi.org/10.1111/jfpe.13477 > DOI: 10.1111/jfpe.13477.
APA
Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., & Castro, W. (2021). Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools. Journal of Food Process Engineering, 44( 5), 1-11. doi:10.1111/jfpe.13477
NLM
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.Available from: https://doi.org/10.1111/jfpe.13477
Vancouver
Cuartas C, Granda-Restrepo D, Sobral PJ do A, Castro W. Determination of mechanical properties of whey protein films during accelerated aging: application of FTIR profiles and chemometric tools [Internet]. Journal of Food Process Engineering. 2021 ; 44( 5): 1-11.Available from: https://doi.org/10.1111/jfpe.13477
Artigo de periodico
The NOVA classification system: a critical perspective in food science (2021)
Petrus, Rodrigo Rodrigues ; Sobral, Paulo José do Amaral ; Tadini, Carmen Cecília ; Gonçalves, Cíntia Bernardo
Source: Trends in Food Science and Technology. Unidades: FZEA, EP
Subjects: ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ALIMENTOS INDUSTRIALIZADOS, VALOR NUTRITIVO
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ABNT
PETRUS, Rodrigo Rodrigues; SOBRAL, Paulo José do Amaral; TADINI, Carmen Cecília; GONÇALVES, Cíntia Bernardo. The NOVA classification system: a critical perspective in food science. Trends in Food Science and Technology, Oxford, v. 116, p. 603-608, 2021. Disponível em: < https://doi.org/10.1016/j.tifs.2021.08.010 > DOI: 10.1016/j.tifs.2021.08.010.
APA
Petrus, R. R., Sobral, P. J. do A., Tadini, C. C., & Gonçalves, C. B. (2021). The NOVA classification system: a critical perspective in food science. Trends in Food Science and Technology, 116, 603-608. doi:10.1016/j.tifs.2021.08.010
NLM
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. The NOVA classification system: a critical perspective in food science [Internet]. Trends in Food Science and Technology. 2021 ; 116 603-608.Available from: https://doi.org/10.1016/j.tifs.2021.08.010
Vancouver
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. The NOVA classification system: a critical perspective in food science [Internet]. Trends in Food Science and Technology. 2021 ; 116 603-608.Available from: https://doi.org/10.1016/j.tifs.2021.08.010
Artigo de periodico
Curcumin nanoemulsions stabilized with natural plant-based emulsifiers (2021)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, PECTINA, ACÁCIA, MICROENCAPSULAÇÃO, EMBALAGENS DE ALIMENTOS
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ABNT
DAMMAK, Ilyes; SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, Amsterdam, v. 43, p. 1-9, 2021. Disponível em: < https://doi.org/10.1016/j.fbio.2021.101335 > DOI: 10.1016/j.fbio.2021.101335.
APA
Dammak, I., & Sobral, P. J. do A. (2021). Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, 43, 1-9. doi:10.1016/j.fbio.2021.101335
NLM
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.Available from: https://doi.org/10.1016/j.fbio.2021.101335
Vancouver
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.Available from: https://doi.org/10.1016/j.fbio.2021.101335
Artigo de periodico
Bi-layer gelatin film: activating film by incorporation of "Pitanga" leaf hydroethanolic extract and/or nisin in the second layer (2021)
Luciano, Carla Giovana; Rodrigues, Mariane Mendes; Lourenço, Rodrigo Vinícius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Sobral, Paulo José do Amaral
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: PITANGA, EXTRATOS (FORMAS FARMACÊUTICAS), FILMES COMESTÍVEIS, ANTIOXIDANTES
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ABNT
LUCIANO, Carla Giovana; RODRIGUES, Mariane Mendes; LOURENÇO, Rodrigo Vinícius; et al. Bi-layer gelatin film: activating film by incorporation of "Pitanga" leaf hydroethanolic extract and/or nisin in the second layer. Food and Bioprocess Technology, New York, v. 14, n. Ja 2021, p. 106-119, 2021. Disponível em: < https://doi.org/10.1007/s11947-017-2016-y > DOI: 10.1007/s11947-020-02568-w.
APA
Luciano, C. G., Rodrigues, M. M., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., & Sobral, P. J. do A. (2021). Bi-layer gelatin film: activating film by incorporation of "Pitanga" leaf hydroethanolic extract and/or nisin in the second layer. Food and Bioprocess Technology, 14( Ja 2021), 106-119. doi:10.1007/s11947-020-02568-w
NLM
Luciano CG, Rodrigues MM, Lourenço RV, Bittante AMQB, Fernandes AM, Sobral PJ do A. Bi-layer gelatin film: activating film by incorporation of "Pitanga" leaf hydroethanolic extract and/or nisin in the second layer [Internet]. Food and Bioprocess Technology. 2021 ; 14( Ja 2021): 106-119.Available from: https://doi.org/10.1007/s11947-017-2016-y
Vancouver
Luciano CG, Rodrigues MM, Lourenço RV, Bittante AMQB, Fernandes AM, Sobral PJ do A. Bi-layer gelatin film: activating film by incorporation of "Pitanga" leaf hydroethanolic extract and/or nisin in the second layer [Internet]. Food and Bioprocess Technology. 2021 ; 14( Ja 2021): 106-119.Available from: https://doi.org/10.1007/s11947-017-2016-y
Artigo de periodico
Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review (2021)
Dammak, Ilyes ; Luciano, Carla Giovana; Pérez Córdoba, Luis Jaime; Monteiro, Maria Lúcia; Conte-Junior, Carlos Adam ; Sobral, Paulo José do Amaral
Source: RSC Advances. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, ADITIVOS ALIMENTARES, EMULSIFICANTES
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ABNT
DAMMAK, Ilyes; LUCIANO, Carla Giovana; PÉREZ CÓRDOBA, Luis Jaime; et al. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, Cambridge, v. 11, n. 45, p. 28148-28168, 2021. Disponível em: < https://doi.org/10.1039/D1RA04888K > DOI: 10.1039/D1RA04888K.
APA
Dammak, I., Luciano, C. G., Pérez Córdoba, L. J., Monteiro, M. L., Conte-Junior, C. A., & Sobral, P. J. do A. (2021). Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, 11( 45), 28148-28168. doi:10.1039/D1RA04888K
NLM
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.Available from: https://doi.org/10.1039/D1RA04888K
Vancouver
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.Available from: https://doi.org/10.1039/D1RA04888K
Artigo de periodico
Bi-layer gelatin active films with "Pitanga" leaf hydroethanolic extract and/or natamycin in the second layer (2021)
Luciano, Carla Giovana; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Sobral, Paulo José do Amaral
Source: Journal of Applied Polymer Science. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, EMBALAGENS, PROTEÍNAS
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ABNT
LUCIANO, Carla Giovana; TESSARO, Larissa; LOURENÇO, Rodrigo Vinicius; et al. Bi-layer gelatin active films with "Pitanga" leaf hydroethanolic extract and/or natamycin in the second layer. Journal of Applied Polymer Science, Hoboken, NJ, v. 138, n. 42, p. 1-14, 2021. Disponível em: < https://doi.org/10.1002/app.51246 > DOI: 10.1002/app.51246.
APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., & Sobral, P. J. do A. (2021). Bi-layer gelatin active films with "Pitanga" leaf hydroethanolic extract and/or natamycin in the second layer. Journal of Applied Polymer Science, 138( 42), 1-14. doi:10.1002/app.51246
NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Sobral PJ do A. Bi-layer gelatin active films with "Pitanga" leaf hydroethanolic extract and/or natamycin in the second layer [Internet]. Journal of Applied Polymer Science. 2021 ; 138( 42): 1-14.Available from: https://doi.org/10.1002/app.51246
Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Sobral PJ do A. Bi-layer gelatin active films with "Pitanga" leaf hydroethanolic extract and/or natamycin in the second layer [Internet]. Journal of Applied Polymer Science. 2021 ; 138( 42): 1-14.Available from: https://doi.org/10.1002/app.51246
Artigo de periodico
Biodegradation of films based on natural and synthetic biopolymers using an aquatic system from active sludge (2021)
Bonilla Lagos, Maria Jeannine ; Paiano, Renan Braga ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Sobral, Paulo José do Amaral
Source: Journal of Polymers and the Environment. Unidades: FZEA, FMVZ
Subjects: BIODEGRADAÇÃO, BIOFILMES, LODO ATIVADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BONILLA LAGOS, Maria Jeannine; PAIANO, Renan Braga; LOURENÇO, Rodrigo Vinicius; BITTANTE, Ana Mônica Quinta Barbosa; SOBRAL, Paulo José do Amaral. Biodegradation of films based on natural and synthetic biopolymers using an aquatic system from active sludge. Journal of Polymers and the Environment, Dordrecht, v. 29, p. 1380-1395, 2021. Disponível em: < https://doi.org/10.1007/s10924-020-01962-x > DOI: 10.1007/s10924-020-01962-x.
APA
Bonilla Lagos, M. J., Paiano, R. B., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2021). Biodegradation of films based on natural and synthetic biopolymers using an aquatic system from active sludge. Journal of Polymers and the Environment, 29, 1380-1395. doi:10.1007/s10924-020-01962-x
NLM
Bonilla Lagos MJ, Paiano RB, Lourenço RV, Bittante AMQB, Sobral PJ do A. Biodegradation of films based on natural and synthetic biopolymers using an aquatic system from active sludge [Internet]. Journal of Polymers and the Environment. 2021 ; 29 1380-1395.Available from: https://doi.org/10.1007/s10924-020-01962-x
Vancouver
Bonilla Lagos MJ, Paiano RB, Lourenço RV, Bittante AMQB, Sobral PJ do A. Biodegradation of films based on natural and synthetic biopolymers using an aquatic system from active sludge [Internet]. Journal of Polymers and the Environment. 2021 ; 29 1380-1395.Available from: https://doi.org/10.1007/s10924-020-01962-x
Trabalho de evento-resumo
Propriedades de nanofibras de celulose extraidas da palha de soja (2020)
Gloria, Thaís Alves; Velásquez Castillo, Lía Ethel; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral (Orientador)
Source: 28. SIICUSP : resumos. Conference title: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: CELULOSE, BIOPOLÍMEROS, ENGENHARIA DE ALIMENTOS, MATERIAIS NANOESTRUTURADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GLORIA, Thaís Alves; VELÁSQUEZ CASTILLO, Lía Ethel; MARTELLI-TOSI, Milena; SOBRAL, Paulo José do Amaral. Propriedades de nanofibras de celulose extraidas da palha de soja. Anais.. São Paulo: USP, 2020.Disponível em: .
APA
Gloria, T. A., Velásquez Castillo, L. E., Martelli-Tosi, M., & Sobral, P. J. do A. (2020). Propriedades de nanofibras de celulose extraidas da palha de soja. In 28. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Gloria TA, Velásquez Castillo LE, Martelli-Tosi M, Sobral PJ do A. Propriedades de nanofibras de celulose extraidas da palha de soja [Internet]. 28. SIICUSP : resumos. 2020 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Gloria TA, Velásquez Castillo LE, Martelli-Tosi M, Sobral PJ do A. Propriedades de nanofibras de celulose extraidas da palha de soja [Internet]. 28. SIICUSP : resumos. 2020 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol (2020)
Agudelo-Cuartas, Camilo; Granda-Restrepo, Diana; Sobral, Paulo José do Amaral ; Hernandez, Hugo; Castro, Wilson
Source: Heliyon. Unidade: FZEA
Subjects: CIÊNCIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, MATERIAIS, NANOTECNOLOGIA, FILMES COMESTÍVEIS, EMBALAGENS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGUDELO-CUARTAS, Camilo; GRANDA-RESTREPO, Diana; SOBRAL, Paulo José do Amaral; HERNANDEZ, Hugo; CASTRO, Wilson. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon, London, v. 6, n. 4, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.heliyon.2020.e03809 > DOI: 10.1016/j.heliyon.2020.e03809.
APA
Agudelo-Cuartas, C., Granda-Restrepo, D., Sobral, P. J. do A., Hernandez, H., & Castro, W. (2020). Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon, 6( 4), 1-10. doi:10.1016/j.heliyon.2020.e03809
NLM
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H, Castro W. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol [Internet]. Heliyon. 2020 ; 6( 4): 1-10.Available from: https://doi.org/10.1016/j.heliyon.2020.e03809
Vancouver
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJ do A, Hernandez H, Castro W. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol [Internet]. Heliyon. 2020 ; 6( 4): 1-10.Available from: https://doi.org/10.1016/j.heliyon.2020.e03809
Artigo de periodico
Castor bean cake protein-based biodegradable films: gallic acid effect (2020)
Mamani, Hulda Noemi Chambi ; Graziano, Juliana Augusti ; Lacerda, Roseli Sengling ; Bittante, Ana Mônica Quinta Barbosa ; Gomide, Catarina Abdalla ; Sobral, Paulo José do Amaral
Source: Brazilian Archives of Biology and Technology. Unidade: FZEA
Subjects: BIODEGRADAÇÃO, EMBALAGENS, MAMONA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAMANI, Hulda Noemi Chambi; GRAZIANO, Juliana Augusti; LACERDA, Roseli Sengling; et al. Castor bean cake protein-based biodegradable films: gallic acid effect. Brazilian Archives of Biology and Technology, Curitiba, v. 63, p. 1-9, 2020. Disponível em: < https://doi.org/10.1590/1678-4324-2020190141 > DOI: 10.1590/1678-4324-2020190141.
APA
Mamani, H. N. C., Graziano, J. A., Lacerda, R. S., Bittante, A. M. Q. B., Gomide, C. A., & Sobral, P. J. do A. (2020). Castor bean cake protein-based biodegradable films: gallic acid effect. Brazilian Archives of Biology and Technology, 63, 1-9. doi:10.1590/1678-4324-2020190141
NLM
Mamani HNC, Graziano JA, Lacerda RS, Bittante AMQB, Gomide CA, Sobral PJ do A. Castor bean cake protein-based biodegradable films: gallic acid effect [Internet]. Brazilian Archives of Biology and Technology. 2020 ; 63 1-9.Available from: https://doi.org/10.1590/1678-4324-2020190141
Vancouver
Mamani HNC, Graziano JA, Lacerda RS, Bittante AMQB, Gomide CA, Sobral PJ do A. Castor bean cake protein-based biodegradable films: gallic acid effect [Internet]. Brazilian Archives of Biology and Technology. 2020 ; 63 1-9.Available from: https://doi.org/10.1590/1678-4324-2020190141
Artigo de periodico
Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films (2020)
Chakravartula, Swathi Sirisha Nallan; Dalla Rosa, Marco; Lourenço, Rodrigo Vinicius; Balestra, Federica; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral
Source: Food Packaging and Shelf Life. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ANTIOXIDANTES, PITANGA, QUITOSANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHAKRAVARTULA, Swathi Sirisha Nallan; DALLA ROSA, Marco; LOURENÇO, Rodrigo Vinicius; et al. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films. Food Packaging and Shelf Life, Amsterdam, v. 24, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.fpsl.2020.100498 > DOI: 10.1016/j.fpsl.2020.100498.
APA
Chakravartula, S. S. N., Dalla Rosa, M., Lourenço, R. V., Balestra, F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2020). Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films. Food Packaging and Shelf Life, 24, 1-10. doi:10.1016/j.fpsl.2020.100498
NLM
Chakravartula SSN, Dalla Rosa M, Lourenço RV, Balestra F, Bittante AMQB, Sobral PJ do A. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films [Internet]. Food Packaging and Shelf Life. 2020 ; 24 1-10.Available from: https://doi.org/10.1016/j.fpsl.2020.100498
Vancouver
Chakravartula SSN, Dalla Rosa M, Lourenço RV, Balestra F, Bittante AMQB, Sobral PJ do A. Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films [Internet]. Food Packaging and Shelf Life. 2020 ; 24 1-10.Available from: https://doi.org/10.1016/j.fpsl.2020.100498
Artigo de periodico
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying (2020)
Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE-CORREA, Yudy; DÍAZ-OSORIO, Alejandra; OSORIO-ARIAS, Juan; SOBRAL, Paulo José do Amaral; VEGA-CASTRO, Oscar. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, Amsterdam, v. 64, p. 1-11, 2020. Disponível em: < https://doi.org/10.1016/j.ifset.2020.102437 > DOI: 10.1016/j.ifset.2020.102437.
APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437
NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.Available from: https://doi.org/10.1016/j.ifset.2020.102437
Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.Available from: https://doi.org/10.1016/j.ifset.2020.102437

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