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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
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
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
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
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
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
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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
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, p. 1-14. June 2021, 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, 1-14. June 2021. 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 ; 1-14. June 2021.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 ; 1-14. June 2021.Available from: https://doi.org/10.1002/app.51246
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
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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
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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
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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
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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
Artigo de periodico
Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract (2020)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, COMPOSTAGEM
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ABNT
BONILLA LAGOS, Maria Jeannine; SOBRAL, Paulo José do Amaral. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract. International Journal of Biological Macromolecules, Amsterdam, v. 151, p. 178-185, 2020. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2020.02.051 > DOI: 10.1016/j.ijbiomac.2020.02.051.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2020). Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract. International Journal of Biological Macromolecules, 151, 178-185. doi:10.1016/j.ijbiomac.2020.02.051
NLM
Bonilla Lagos MJ, Sobral PJ do A. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract [Internet]. International Journal of Biological Macromolecules. 2020 ;151 178-185.Available from: https://doi.org/10.1016/j.ijbiomac.2020.02.051
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Disintegrability under composting conditions of films based on gelatin, chitosan and/or sodium caseinate containing boldo-of-Chile leafs extract [Internet]. International Journal of Biological Macromolecules. 2020 ;151 178-185.Available from: https://doi.org/10.1016/j.ijbiomac.2020.02.051
Artigo de periodico
Biodegradability in aquatic system of thin materials based on chitosan, PBAT and HDPE polymers: respirometric and physical-chemical analysis (2020)
Bonilla Lagos, Maria Jeannine; Paiano, Renan Braga; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidades: FZEA, FMVZ
Subjects: BIOPOLÍMEROS, BIODEGRADAÇÃO, QUITOSANA
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. Biodegradability in aquatic system of thin materials based on chitosan, PBAT and HDPE polymers: respirometric and physical-chemical analysis. International Journal of Biological Macromolecules, Amsterdam, v. 164, p. 1399-1412, 2020. Disponível em: < https://doi.org/10.1016/j.ijbiomac.2020.07.309 > DOI: 10.1016/j.ijbiomac.2020.07.309.
APA
Bonilla Lagos, M. J., Paiano, R. B., Lourenço, R. V., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2020). Biodegradability in aquatic system of thin materials based on chitosan, PBAT and HDPE polymers: respirometric and physical-chemical analysis. International Journal of Biological Macromolecules, 164, 1399-1412. doi:10.1016/j.ijbiomac.2020.07.309
NLM
Bonilla Lagos MJ, Paiano RB, Lourenço RV, Bittante AMQB, Sobral PJ do A. Biodegradability in aquatic system of thin materials based on chitosan, PBAT and HDPE polymers: respirometric and physical-chemical analysis [Internet]. International Journal of Biological Macromolecules. 2020 ;164 1399-1412.Available from: https://doi.org/10.1016/j.ijbiomac.2020.07.309
Vancouver
Bonilla Lagos MJ, Paiano RB, Lourenço RV, Bittante AMQB, Sobral PJ do A. Biodegradability in aquatic system of thin materials based on chitosan, PBAT and HDPE polymers: respirometric and physical-chemical analysis [Internet]. International Journal of Biological Macromolecules. 2020 ;164 1399-1412.Available from: https://doi.org/10.1016/j.ijbiomac.2020.07.309
Artigo de periodico-divulgacao
O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira (2020)
Petrus, Rodrigo Rodrigues ; Sobral, Paulo José do Amaral ; Tadini, Carmen Cecília ; Gonçalves, Cíntia Bernardo
Source: Alimentos Sem Mitos. Unidades: EP, FZEA
Subjects: ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PETRUS, Rodrigo Rodrigues; SOBRAL, Paulo José do Amaral; TADINI, Carmen Cecília; GONÇALVES, Cíntia Bernardo. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira. Alimentos Sem Mitos[S.l: s.n.], 2020.Disponível em: .
APA
Petrus, R. R., Sobral, P. J. do A., Tadini, C. C., & Gonçalves, C. B. (2020). O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira. Alimentos Sem Mitos. São Paulo. Recuperado de https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
NLM
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira [Internet]. Alimentos Sem Mitos. 2020 ;Available from: https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
Vancouver
Petrus RR, Sobral PJ do A, Tadini CC, Gonçalves CB. O sistema de classificação NOVA sob o prisma da engenharia e ciência de alimentos: análise do Guia alimentar para a população brasileira [Internet]. Alimentos Sem Mitos. 2020 ;Available from: https://alimentossemmitos.com.br/o-sistema-de-classificacao-nova-sob-o-prisma-da-engenharia-e-ciencia-de-alimentos-analise-do-guia-alimentar-para-a-populacao-brasileira
Artigo de periodico
Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review (2020)
Dammak, Ilyes; Sobral, Paulo José do Amaral ; Aquino, Adriano; Neves, Marcos Antônio das; Conte-Junior, Carlos Adam
Source: Comprehensive Reviews in Food Science and Food Safety. Unidade: FZEA
Subjects: BIOPOLÍMEROS, SURFACTANTES, QUÍMICA COLOIDAL, ÓLEOS ESSENCIAIS, FOSFOLIPÍDEOS
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ABNT
DAMMAK, Ilyes; SOBRAL, Paulo José do Amaral; AQUINO, Adriano; NEVES, Marcos Antônio das; CONTE-JUNIOR, Carlos Adam. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, Chicago, IL, v. 19, n. 5, p. 2721-2746, 2020. Disponível em: < https://doi.org/10.1111/1541-4337.12606 > DOI: 10.1111/1541-4337.12606.
APA
Dammak, I., Sobral, P. J. do A., Aquino, A., Neves, M. A. das, & Conte-Junior, C. A. (2020). Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, 19( 5), 2721-2746. doi:10.1111/1541-4337.12606
NLM
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.Available from: https://doi.org/10.1111/1541-4337.12606
Vancouver
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.Available from: https://doi.org/10.1111/1541-4337.12606
Trabalho de evento-resumo
Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.) (2020)
Martins, Maria Fernanda Liborio; Tessaro, Larissa ; Sobral, Paulo José do Amaral (Orientador)
Source: 28. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, ENGENHARIA DE ALIMENTOS
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ABNT
MARTINS, Maria Fernanda Liborio; TESSARO, Larissa; SOBRAL, Paulo José do Amaral. Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.). Anais.. São Paulo: USP, 2020.Disponível em: .
APA
Martins, M. F. L., Tessaro, L., & Sobral, P. J. do A. (2020). Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.). In 28. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Martins MFL, Tessaro L, Sobral PJ do A. Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.) [Internet]. 28. SIICUSP : resumos. 2020 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Martins MFL, Tessaro L, Sobral PJ do A. Filmes de gelatina/quitosana com emulsão dupla contendo extrato de folha de pitangueira (Eugenia uniflora L.) [Internet]. 28. SIICUSP : resumos. 2020 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films (2020)
Angulo, Daniel Enrique López; Bittante, Ana Mônica Quinta Barbosa ; Luciano, Carla Giovana; Ayala-Valencia, Germán; Flaker, Christian Humberto Caicedo; Djabourov, Madeleine; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, CRISTALIZAÇÃO INDUSTRIAL
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ABNT
ANGULO, Daniel Enrique López; BITTANTE, Ana Mônica Quinta Barbosa; LUCIANO, Carla Giovana; et al. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films. Food Bioscience, Amsterdam, v. 35, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.fbio.2020.100596 > DOI: 10.1016/j.fbio.2020.100596.
APA
Angulo, D. E. L., Bittante, A. M. Q. B., Luciano, C. G., Ayala-Valencia, G., Flaker, C. H. C., Djabourov, M., & Sobral, P. J. do A. (2020). Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films. Food Bioscience, 35, 1-9. doi:10.1016/j.fbio.2020.100596
NLM
Angulo DEL, Bittante AMQB, Luciano CG, Ayala-Valencia G, Flaker CHC, Djabourov M, Sobral PJ do A. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films [Internet]. Food Bioscience. 2020 ; 35 1-9.Available from: https://doi.org/10.1016/j.fbio.2020.100596
Vancouver
Angulo DEL, Bittante AMQB, Luciano CG, Ayala-Valencia G, Flaker CHC, Djabourov M, Sobral PJ do A. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films [Internet]. Food Bioscience. 2020 ; 35 1-9.Available from: https://doi.org/10.1016/j.fbio.2020.100596
Trabalho de evento-resumo periodico
In vivo and in vitro evaluation of gelatin-based scaffolds in burn wound treatment for regenerative medicine application (2019)
López, D E; Zamudio, R. M; Lourenço, R. V; Martins, Daniele dos Santos ; Ambrósio, Carlos Eduardo ; Sobral, Paulo José do Amaral
Source: Animal Reproduction. Conference titles: International Symposium on Animal Biology of Reproduction - ISABR2018. Unidade: FZEA
Subjects: MEDICINA REGENERATIVA, BIOMATERIAIS, GELATINA, ENGENHARIA TECIDUAL, QUEIMADURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LÓPEZ, D E; ZAMUDIO, R. M; LOURENÇO, R. V; et al. In vivo and in vitro evaluation of gelatin-based scaffolds in burn wound treatment for regenerative medicine application. Animal Reproduction[S.l: s.n.], 2019.Disponível em: .
APA
López, D. E., Zamudio, R. M., Lourenço, R. V., Martins, D. dos S., Ambrósio, C. E., & Sobral, P. J. do A. (2019). In vivo and in vitro evaluation of gelatin-based scaffolds in burn wound treatment for regenerative medicine application. Animal Reproduction. Belo Horizionte. Recuperado de https://www.animal-reproduction.org/article/5c8263f00e88253870019bd4/pdf/animreprod-16-1-109.pdf
NLM
López DE, Zamudio RM, Lourenço RV, Martins D dos S, Ambrósio CE, Sobral PJ do A. In vivo and in vitro evaluation of gelatin-based scaffolds in burn wound treatment for regenerative medicine application [Internet]. Animal Reproduction. 2019 ; 16( 1): 151.Available from: https://www.animal-reproduction.org/article/5c8263f00e88253870019bd4/pdf/animreprod-16-1-109.pdf
Vancouver
López DE, Zamudio RM, Lourenço RV, Martins D dos S, Ambrósio CE, Sobral PJ do A. In vivo and in vitro evaluation of gelatin-based scaffolds in burn wound treatment for regenerative medicine application [Internet]. Animal Reproduction. 2019 ; 16( 1): 151.Available from: https://www.animal-reproduction.org/article/5c8263f00e88253870019bd4/pdf/animreprod-16-1-109.pdf
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes; LOURENÇO, Rodrigo Vinicius; SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, London, v. 240, n. Ja 2019, p. 9-20, 2019. Disponível em: < https://doi.org/10.1016/j.jfoodeng.2018.07.002 > DOI: 10.1016/j.jfoodeng.2018.07.002.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002

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