ReP USP - Resultado da busca

Artigo de periodico
Shelf life and sensory evaluation of a potentially probiotic mead produced by the mixed fermentation of Saccharomyces boulardii and kombucha (2025)
Teixeira, Ricardo Donizete; Souza, Handray Fernandes de ; Silva Júnior, Fabiano Vaquero ; Teixeira, Felipe Donizete; Pereira, Karina Nascimento ; Oliveira, Amanda Cristina Dias de ; Cruz, Adriano Gomes da ; Brandi, Igor Viana ; Fumes-Ghantous, Giovana ; Kamimura, Eliana Setsuko
Source: Beverages. Unidades: FZEA, Interunidades em Sistemas Integrados em Alimentos
Subjects: BEBIDAS ALCOÓLICAS, PROBIÓTICOS, LEVEDURAS, HIDROMEL, ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TEIXEIRA, Ricardo Donizete et al. Shelf life and sensory evaluation of a potentially probiotic mead produced by the mixed fermentation of Saccharomyces boulardii and kombucha. Beverages, v. 11, n. 6, p. 1-14, 2025Tradução . . Disponível em: https://doi.org/10.3390/beverages11060166. Acesso em: 18 abr. 2026.
APA
Teixeira, R. D., Souza, H. F. de, Silva Júnior, F. V., Teixeira, F. D., Pereira, K. N., Oliveira, A. C. D. de, et al. (2025). Shelf life and sensory evaluation of a potentially probiotic mead produced by the mixed fermentation of Saccharomyces boulardii and kombucha. Beverages, 11( 6), 1-14. doi:10.3390/beverages11060166
NLM
Teixeira RD, Souza HF de, Silva Júnior FV, Teixeira FD, Pereira KN, Oliveira ACD de, Cruz AG da, Brandi IV, Fumes-Ghantous G, Kamimura ES. Shelf life and sensory evaluation of a potentially probiotic mead produced by the mixed fermentation of Saccharomyces boulardii and kombucha [Internet]. Beverages. 2025 ; 11( 6): 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages11060166
Vancouver
Teixeira RD, Souza HF de, Silva Júnior FV, Teixeira FD, Pereira KN, Oliveira ACD de, Cruz AG da, Brandi IV, Fumes-Ghantous G, Kamimura ES. Shelf life and sensory evaluation of a potentially probiotic mead produced by the mixed fermentation of Saccharomyces boulardii and kombucha [Internet]. Beverages. 2025 ; 11( 6): 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages11060166
Artigo de periodico
Improvement of the chemical quality of cachaça (2024)
Pereira, Amanda de Andrade Marcondes ; Acevedo, Maria Soledad Moura Soares Fernández ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, COMPOSIÇÃO QUÍMICA, COMPOSTOS VOLÁTEIS, CONTAMINAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, Amanda de Andrade Marcondes e ACEVEDO, Maria Soledad Moura Soares Fernández e ALCARDE, André Ricardo. Improvement of the chemical quality of cachaça. Beverages, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/beverages10030079. Acesso em: 18 abr. 2026.
APA
Pereira, A. de A. M., Acevedo, M. S. M. S. F., & Alcarde, A. R. (2024). Improvement of the chemical quality of cachaça. Beverages, 10, 1-14. doi:10.3390/beverages10030079
NLM
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages10030079
Vancouver
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages10030079
Artigo de periodico
Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation (2019)
Lee, Sarah Hwa In; Cappato, Leandro Pereira; Guimarães, Jonas de Toledo; Balthazar, Celso Fasura; Rocha, Ramon da Silva ; Franco, Larissa Tuanny ; Cruz, Adriano Gomes da; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Beverages. Unidade: FZEA
Subjects: LEITE, LISTERIA, TECNOLOGIA DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEE, Sarah Hwa In et al. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation. Beverages, v. 5, n. 1, p. 1-14, 2019Tradução . . Disponível em: https://doi.org/10.3390/beverages5010014. Acesso em: 18 abr. 2026.
APA
Lee, S. H. I., Cappato, L. P., Guimarães, J. de T., Balthazar, C. F., Rocha, R. da S., Franco, L. T., et al. (2019). Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation. Beverages, 5( 1), 1-14. doi:10.3390/beverages5010014
NLM
Lee SHI, Cappato LP, Guimarães J de T, Balthazar CF, Rocha R da S, Franco LT, Cruz AG da, Corassin CH, Oliveira CAF de. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation [Internet]. Beverages. 2019 ; 5( 1): 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages5010014
Vancouver
Lee SHI, Cappato LP, Guimarães J de T, Balthazar CF, Rocha R da S, Franco LT, Cruz AG da, Corassin CH, Oliveira CAF de. Listeria monocytogenes in milk: occurrence and recent advances in methods for inactivation [Internet]. Beverages. 2019 ; 5( 1): 1-14.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages5010014
Artigo de periodico
Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis (2019)
Carmona, Karen Mejía; Sinisterra, Marcela Jordan; Lanças, Fernando Mauro
Source: Beverages. Unidade: IQSC
Assunto: BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARMONA, Karen Mejía e SINISTERRA, Marcela Jordan e LANÇAS, Fernando Mauro. Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis. Beverages, v. 5, n. 13, p. 1-22, 2019Tradução . . Disponível em: https://doi.org/10.3390/beverages5010013. Acesso em: 18 abr. 2026.
APA
Carmona, K. M., Sinisterra, M. J., & Lanças, F. M. (2019). Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis. Beverages, 5( 13), 1-22. doi:10.3390/beverages5010013
NLM
Carmona KM, Sinisterra MJ, Lanças FM. Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis [Internet]. Beverages. 2019 ; 5( 13): 1-22.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages5010013
Vancouver
Carmona KM, Sinisterra MJ, Lanças FM. Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis [Internet]. Beverages. 2019 ; 5( 13): 1-22.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages5010013
Artigo de periodico
Geographical classification of tannat wines based on support vector machines and feature selection (2018)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: Beverages. Unidade: FCF
Assunto: VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Nattane Luíza et al. Geographical classification of tannat wines based on support vector machines and feature selection. Beverages, v. 4, n. 4, p. 1-15 art. 97, 2018Tradução . . Disponível em: https://doi.org/10.3390/beverages4040097. Acesso em: 18 abr. 2026.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2018). Geographical classification of tannat wines based on support vector machines and feature selection. Beverages, 4( 4), 1-15 art. 97. doi:10.3390/beverages4040097
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Geographical classification of tannat wines based on support vector machines and feature selection [Internet]. Beverages. 2018 ; 4( 4): 1-15 art. 97.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages4040097
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Geographical classification of tannat wines based on support vector machines and feature selection [Internet]. Beverages. 2018 ; 4( 4): 1-15 art. 97.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages4040097
Artigo de periodico
Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects (2018)
Toledo, Nataly Maria Viva de ; Camargo, Adriano Costa de ; Ramos, Paula Bortolotto Mendes; Button, David Charles ; Granato, Daniel; Canniatti-Brazaca, Solange Guidolin
Source: Beverages. Unidades: ESALQ, FSP
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, IOGURTE, MARACUJÁ, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TOLEDO, Nataly Maria Viva de et al. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects. Beverages, v. 4, n. 3, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.3390/beverages4030047. Acesso em: 18 abr. 2026.
APA
Toledo, N. M. V. de, Camargo, A. C. de, Ramos, P. B. M., Button, D. C., Granato, D., & Canniatti-Brazaca, S. G. (2018). Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects. Beverages, 4( 3), 1-15. doi:10.3390/beverages4030047
NLM
Toledo NMV de, Camargo AC de, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects [Internet]. Beverages. 2018 ; 4( 3): 1-15.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages4030047
Vancouver
Toledo NMV de, Camargo AC de, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: physicochemical, technological, microbiological, and sensory aspects [Internet]. Beverages. 2018 ; 4( 3): 1-15.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages4030047
Artigo de periodico
Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) (2016)
Bortoletto, Aline M ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, DESTILARIAS, FERMENTAÇÃO ALCOÓLICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, André Ricardo. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, v. 2, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.3390/beverages2040028. Acesso em: 18 abr. 2026.
APA
Bortoletto, A. M., & Alcarde, A. R. (2016). Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, 2, 1-9. doi:10.3390/beverages2040028
NLM
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages2040028
Vancouver
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/beverages2040028

USP Schools

ReP

Filtros

USP Schools

Departament

Authors

USP affiliated authors

Subjects

Funding Agencies

Non normalized affiliation