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Artigo de periodico
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating (2024)
Balthazar, Celso F.; Morais, Sinara Teixeira do Brasil ; Bertolo, Mirella Romanelli Vicente ; Ranadheera, C.S.; Raices, Renata S.L.; Russo, Pasquale; Spano, Giuseppe; Bogusz Junior, Stanislau ; Cruz, Adriano G.; Sant\2019Ana, Anderson S.
Source: Food Bioscience. Unidade: IQSC
Subjects: PEPTÍDEOS, PROBIÓTICOS
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BALTHAZAR, Celso F. et al. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating. Food Bioscience, v. 59, p. 103781, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2024.103781. Acesso em: 04 nov. 2024.
APA
Balthazar, C. F., Morais, S. T. do B., Bertolo, M. R. V., Ranadheera, C. S., Raices, R. S. L., Russo, P., et al. (2024). Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating. Food Bioscience, 59, 103781. doi:10.1016/j.fbio.2024.103781
NLM
Balthazar CF, Morais ST do B, Bertolo MRV, Ranadheera CS, Raices RSL, Russo P, Spano G, Bogusz Junior S, Cruz AG, Sant\2019Ana AS. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating [Internet]. Food Bioscience. 2024 ;59 103781.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2024.103781
Vancouver
Balthazar CF, Morais ST do B, Bertolo MRV, Ranadheera CS, Raices RSL, Russo P, Spano G, Bogusz Junior S, Cruz AG, Sant\2019Ana AS. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating [Internet]. Food Bioscience. 2024 ;59 103781.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2024.103781
Artigo de periodico
Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation (2023)
Silva, Marluci Palazzolli da ; Rai, Rewa ; Favaro-Trindade, Carmen Silvia ; Nitin, Nitin
Source: Food Bioscience. Unidade: FZEA
Subjects: JABUTICABA, GUARANÁ, PROBIÓTICOS, COMPOSTOS FENÓLICOS, CIÊNCIA DE ALIMENTOS
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SILVA, Marluci Palazzolli da et al. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, v. 54, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.102732. Acesso em: 04 nov. 2024.
APA
Silva, M. P. da, Rai, R., Favaro-Trindade, C. S., & Nitin, N. (2023). Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation. Food Bioscience, 54, 1-10. doi:10.1016/j.fbio.2023.102732
NLM
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Vancouver
Silva MP da, Rai R, Favaro-Trindade CS, Nitin N. Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation [Internet]. Food Bioscience. 2023 ; 54 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.102732
Artigo de periodico
Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people (2023)
Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte
Source: Food Bioscience. Unidade: ESALQ
Subjects: AMIDO, FRUTAS, IMPRESSÃO 3-D, MILHO, TEXTURA, TRANSTORNOS DE DEGLUTIÇÃO, TRATAMENTO TÉRMICO
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GUEDES, Jaqueline Souza e BITENCOURT, Bruna Sousa e AUGUSTO, Pedro Esteves Duarte. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, v. 56, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103310. Acesso em: 04 nov. 2024.
APA
Guedes, J. S., Bitencourt, B. S., & Augusto, P. E. D. (2023). Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people. Food Bioscience, 56, 1-15. doi:10.1016/j.fbio.2023.103310
NLM
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Vancouver
Guedes JS, Bitencourt BS, Augusto PED. Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people [Internet]. Food Bioscience. 2023 ; 56 1-15.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.103310
Artigo de periodico
Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii (2023)
Oliveira Filho, Josemar Gonçalves de ; Sousa, Tainara Leal de; Bertolo, Mirella Romanelli V ; Bogusz Junior, Stanislau ; Mattoso, Luiz Henrique Capparelli ; Pimentel, Tatiana Colombo; Egea, Mariana Buranelo
Source: Food Bioscience. Unidade: IQSC
Subjects: BIOPOLÍMEROS, EMBALAGENS DE CONSUMO, BIODEGRADAÇÃO
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OLIVEIRA FILHO, Josemar Gonçalves de et al. Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii. Food Bioscience, v. 54, p. 102799, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.102799. Acesso em: 04 nov. 2024.
APA
Oliveira Filho, J. G. de, Sousa, T. L. de, Bertolo, M. R. V., Bogusz Junior, S., Mattoso, L. H. C., Pimentel, T. C., & Egea, M. B. (2023). Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii. Food Bioscience, 54, 102799. doi:10.1016/j.fbio.2023.102799
NLM
Oliveira Filho JG de, Sousa TL de, Bertolo MRV, Bogusz Junior S, Mattoso LHC, Pimentel TC, Egea MB. Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii [Internet]. Food Bioscience. 2023 ; 54 102799.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.102799
Vancouver
Oliveira Filho JG de, Sousa TL de, Bertolo MRV, Bogusz Junior S, Mattoso LHC, Pimentel TC, Egea MB. Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii [Internet]. Food Bioscience. 2023 ; 54 102799.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.102799
Artigo de periodico
Food processing and challenges in the food production and quality: the foodomics approach (2023)
Ali, Sher ; Rezende, Vanessa Theodoro ; Ullah, Sana; Paiva, Esther Lima de ; Tonin, Fernando Gustavo ; Abdullah; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Food Bioscience. Unidades: FZEA, FMVZ
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS
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ALI, Sher et al. Food processing and challenges in the food production and quality: the foodomics approach. Food Bioscience, v. 56, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2023.103217. Acesso em: 04 nov. 2024.
APA
Ali, S., Rezende, V. T., Ullah, S., Paiva, E. L. de, Tonin, F. G., Abdullah,, et al. (2023). Food processing and challenges in the food production and quality: the foodomics approach. Food Bioscience, 56, 1-13. doi:10.1016/j.fbio.2023.103217
NLM
Ali S, Rezende VT, Ullah S, Paiva EL de, Tonin FG, Abdullah, Corassin CH, Oliveira CAF de. Food processing and challenges in the food production and quality: the foodomics approach [Internet]. Food Bioscience. 2023 ; 56 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.103217
Vancouver
Ali S, Rezende VT, Ullah S, Paiva EL de, Tonin FG, Abdullah, Corassin CH, Oliveira CAF de. Food processing and challenges in the food production and quality: the foodomics approach [Internet]. Food Bioscience. 2023 ; 56 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2023.103217
Artigo de periodico
Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics (2022)
Ferreira, Letícia Sanchez; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, GOMAS E RESINAS, SOJA, VITAMINA D, PROTEÍNAS
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FERREIRA, Letícia Sanchez e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, v. 45, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101455. Acesso em: 04 nov. 2024.
APA
Ferreira, L. S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, 45, 1-13. doi:10.1016/j.fbio.2021.101455
NLM
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Vancouver
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Artigo de periodico
Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage (2022)
Mariano, Bárbara Jardim; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Castro, Rosane Nora; Riger, Cristiano Jorge; Mendes, Jéssica Sodré; Souza, Marcelo da Costa; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues
Source: Food Bioscience. Unidades: FSP, FCF
Subjects: ANTIOXIDANTES, ÁCIDOS GRAXOS NÃO SATURADOS, PIMENTA, CONGELAMENTO, COLESTEROL
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MARIANO, Bárbara Jardim et al. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, v. 47, p. art. 101647 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfbio.2022/101647. Acesso em: 04 nov. 2024.
APA
Mariano, B. J., Torres, E. A. F. da S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Castro, R. N., et al. (2022). Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, 47, art. 101647 [12]. doi:10.1016/j.jfbio.2022/101647
NLM
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Vancouver
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Artigo de periodico
Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing (2022)
Silva, Ramón; Pimentel, Tatiana Colombo; Matos Junior, Fernando Eustáquio de; Esmerino, Erick Almeida ; Freitas, Mônica Queiroz de; Fávaro-Trindade, Carmen Silvia ; Silva, Marcia Cristina; Cruz, Adriano Gomes da
Source: Food Bioscience. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROBIÓTICOS, SÓDIO, QUEIJO
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ABNT
SILVA, Ramón et al. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. Food Bioscience, v. 46, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101517. Acesso em: 04 nov. 2024.
APA
Silva, R., Pimentel, T. C., Matos Junior, F. E. de, Esmerino, E. A., Freitas, M. Q. de, Fávaro-Trindade, C. S., et al. (2022). Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. Food Bioscience, 46, 1-12. doi:10.1016/j.fbio.2021.101517
NLM
Silva R, Pimentel TC, Matos Junior FE de, Esmerino EA, Freitas MQ de, Fávaro-Trindade CS, Silva MC, Cruz AG da. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing [Internet]. Food Bioscience. 2022 ; 46 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2021.101517
Vancouver
Silva R, Pimentel TC, Matos Junior FE de, Esmerino EA, Freitas MQ de, Fávaro-Trindade CS, Silva MC, Cruz AG da. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing [Internet]. Food Bioscience. 2022 ; 46 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2021.101517
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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DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101335. Acesso em: 04 nov. 2024.
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.[citado 2024 nov. 04 ] 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.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Artigo de periodico
Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder (2020)
Spada, Fernanda Papa ; Mandro, Gabriela Fernanda; Matta Junior, Manoel Divino da ; Canniatti-Brazaca, Solange Guidolin
Source: Food Bioscience. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, CACAU, CHOCOLATE, FARINHAS, JACA, SEMENTES
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SPADA, Fernanda Papa et al. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience, v. 37, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2020.100683. Acesso em: 04 nov. 2024.
APA
Spada, F. P., Mandro, G. F., Matta Junior, M. D. da, & Canniatti-Brazaca, S. G. (2020). Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience, 37, 1-9. doi:10.1016/j.fbio.2020.100683
NLM
Spada FP, Mandro GF, Matta Junior MD da, Canniatti-Brazaca SG. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder [Internet]. Food Bioscience. 2020 ; 37 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2020.100683
Vancouver
Spada FP, Mandro GF, Matta Junior MD da, Canniatti-Brazaca SG. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder [Internet]. Food Bioscience. 2020 ; 37 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2020.100683
Artigo de periodico
Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain (2020)
Ribeiro, L. P; Domingues, V. C; Gonçalves, Gabriel Luiz Padoan ; Fernandes, J. B; Glória, Eduardo Micotti da ; Vendramim, José Djair
Source: Food Bioscience. Unidade: ESALQ
Subjects: ASPERGILLUS, CARUNCHOS, FUNGOS TOXICOGÊNICOS, GORGULHOS, GRÃOS, MANEJO INTEGRADO, ÓLEOS ESSENCIAIS, PINDAÍBA
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RIBEIRO, L. P et al. Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain. Food Bioscience, v. 36, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2020.100653. Acesso em: 04 nov. 2024.
APA
Ribeiro, L. P., Domingues, V. C., Gonçalves, G. L. P., Fernandes, J. B., Glória, E. M. da, & Vendramim, J. D. (2020). Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain. Food Bioscience, 36, 1-9. doi:10.1016/j.fbio.2020.100653
NLM
Ribeiro LP, Domingues VC, Gonçalves GLP, Fernandes JB, Glória EM da, Vendramim JD. Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain [Internet]. Food Bioscience. 2020 ; 36 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2020.100653
Vancouver
Ribeiro LP, Domingues VC, Gonçalves GLP, Fernandes JB, Glória EM da, Vendramim JD. Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain [Internet]. Food Bioscience. 2020 ; 36 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2020.100653
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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ANGULO, Daniel Enrique López et al. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films. Food Bioscience, v. 35, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2020.100596. Acesso em: 04 nov. 2024.
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.[citado 2024 nov. 04 ] 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.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2020.100596
Artigo de periodico
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes (2018)
Ferreira, Leticia dos Santos; Chaves, Matheus Andrade; Dacanal, Gustavo César ; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PIGMENTOS, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
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ABNT
FERREIRA, Leticia dos Santos et al. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, v. 25, p. 74-82, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.08.003. Acesso em: 04 nov. 2024.
APA
Ferreira, L. dos S., Chaves, M. A., Dacanal, G. C., & Pinho, S. C. de. (2018). Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, 25, 74-82. doi:10.1016/j.fbio.2018.08.003
NLM
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
Vancouver
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
Artigo de periodico
Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films (2018)
Bonilla Lagos, Maria Jeannine; Poloni, Talita; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, QUITOSANA, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
BONILLA LAGOS, Maria Jeannine et al. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, v. 23, p. 107-114, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.03.007. Acesso em: 04 nov. 2024.
APA
Bonilla Lagos, M. J., Poloni, T., Lourenço, R. V., & Sobral, P. J. do A. (2018). Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, 23, 107-114. doi:10.1016/j.fbio.2018.03.007
NLM
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Vancouver
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Artigo de periodico
A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen (2018)
Melo, Adriane Alexandre Machado de; Estevinho, Leticia M; Moreira, Manuela M; Matos, Cristina Delerue; Freitas, Alex da Silva de; Barth, Ortrud Monika; Almeida-Muradian, Ligia Bicudo de
Source: Food Bioscience. Unidade: FCF
Subjects: PÓLEN, COMPOSTOS FENÓLICOS, ABELHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MELO, Adriane Alexandre Machado de et al. A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen. Food Bioscience, v. 25, p. 91-110, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.08.001. Acesso em: 04 nov. 2024.
APA
Melo, A. A. M. de, Estevinho, L. M., Moreira, M. M., Matos, C. D., Freitas, A. da S. de, Barth, O. M., & Almeida-Muradian, L. B. de. (2018). A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen. Food Bioscience, 25, 91-110. doi:10.1016/j.fbio.2018.08.001
NLM
Melo AAM de, Estevinho LM, Moreira MM, Matos CD, Freitas A da S de, Barth OM, Almeida-Muradian LB de. A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen [Internet]. Food Bioscience. 2018 ; 25 91-110.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.001
Vancouver
Melo AAM de, Estevinho LM, Moreira MM, Matos CD, Freitas A da S de, Barth OM, Almeida-Muradian LB de. A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen [Internet]. Food Bioscience. 2018 ; 25 91-110.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.001
Artigo de periodico
Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles (2017)
Toniazzo, Taíse; Peres, Marina da Silva; Ramos, Ana Paula; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidades: FFCLRP, FZEA
Subjects: FLAVONOIDES, LIPOSSOMOS, MICROENCAPSULAÇÃO, LIOFILIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TONIAZZO, Taíse et al. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles. Food Bioscience, v. 19, p. 17-25, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2017.05.003. Acesso em: 04 nov. 2024.
APA
Toniazzo, T., Peres, M. da S., Ramos, A. P., & Pinho, S. C. de. (2017). Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles. Food Bioscience, 19, 17-25. doi:10.1016/j.fbio.2017.05.003
NLM
Toniazzo T, Peres M da S, Ramos AP, Pinho SC de. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles [Internet]. Food Bioscience. 2017 ; 19 17-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2017.05.003
Vancouver
Toniazzo T, Peres M da S, Ramos AP, Pinho SC de. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles [Internet]. Food Bioscience. 2017 ; 19 17-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2017.05.003
Artigo de periodico
Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract (2017)
Daza, Luis Daniel; Fujita, Alice; Granato, Daniel; Fávaro-Trindade, Carmen Silvia; Genovese, Maria Inês
Source: Food Bioscience. Unidades: FZEA, FCF
Subjects: MICROENCAPSULAÇÃO, GOMAS E RESINAS, FRUTAS TROPICAIS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAZA, Luis Daniel et al. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract. Food Bioscience, v. 18, p. 15-21, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2017.03.003. Acesso em: 04 nov. 2024.
APA
Daza, L. D., Fujita, A., Granato, D., Fávaro-Trindade, C. S., & Genovese, M. I. (2017). Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract. Food Bioscience, 18, 15-21. doi:10.1016/j.fbio.2017.03.003
NLM
Daza LD, Fujita A, Granato D, Fávaro-Trindade CS, Genovese MI. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract [Internet]. Food Bioscience. 2017 ; 18 15-21.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2017.03.003
Vancouver
Daza LD, Fujita A, Granato D, Fávaro-Trindade CS, Genovese MI. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract [Internet]. Food Bioscience. 2017 ; 18 15-21.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2017.03.003
Artigo de periodico
Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts (2016)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ANTIOXIDANTES, GELATINA, QUITOSANA, AGENTES ANTIMICROBIANOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience, v. 16, p. 17-25, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2016.07.003. Acesso em: 04 nov. 2024.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2016). Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts. Food Bioscience, 16, 17-25. doi:10.1016/j.fbio.2016.07.003
NLM
Bonilla Lagos MJ, Sobral PJ do A. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts [Internet]. Food Bioscience. 2016 ; 16 17-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2016.07.003
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts [Internet]. Food Bioscience. 2016 ; 16 17-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2016.07.003
Artigo de periodico
Arginase inhibition, antibacterial and antioxidant activities of Pitanga seed (Eugenia uniflora L.) extracts from sustainable technologies of high pressure extraction (2015)
Santos, Débora Nascimento e; Souza, Larissa Lima de; Oliveira, Carlos Augusto Fernandes de; Silva, Edson Roberto da; Oliveira, Alessandra Lopes de
Source: Food Bioscience. Unidade: FZEA
Subjects: SEMENTES, PITANGA, FLUÍDOS SUPERCRÍTICOS (EXTRAÇÃO), ANTIOXIDANTES, RESÍDUOS AGRÍCOLAS, LEISHMANIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Débora Nascimento e et al. Arginase inhibition, antibacterial and antioxidant activities of Pitanga seed (Eugenia uniflora L.) extracts from sustainable technologies of high pressure extraction. Food Bioscience, v. 12, p. 93-99, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2015.09.001. Acesso em: 04 nov. 2024.
APA
Santos, D. N. e, Souza, L. L. de, Oliveira, C. A. F. de, Silva, E. R. da, & Oliveira, A. L. de. (2015). Arginase inhibition, antibacterial and antioxidant activities of Pitanga seed (Eugenia uniflora L.) extracts from sustainable technologies of high pressure extraction. Food Bioscience, 12, 93-99. doi:10.1016/j.fbio.2015.09.001
NLM
Santos DN e, Souza LL de, Oliveira CAF de, Silva ER da, Oliveira AL de. Arginase inhibition, antibacterial and antioxidant activities of Pitanga seed (Eugenia uniflora L.) extracts from sustainable technologies of high pressure extraction [Internet]. Food Bioscience. 2015 ; 12 93-99.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2015.09.001
Vancouver
Santos DN e, Souza LL de, Oliveira CAF de, Silva ER da, Oliveira AL de. Arginase inhibition, antibacterial and antioxidant activities of Pitanga seed (Eugenia uniflora L.) extracts from sustainable technologies of high pressure extraction [Internet]. Food Bioscience. 2015 ; 12 93-99.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2015.09.001
Artigo de periodico
Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol (2013)
Bergo, Paulo Victor Albuquerque; Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, ESPECTROSCOPIA INFRAVERMELHA, GELATINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERGO, Paulo Victor Albuquerque e MORAES, Izabel Cristina Freitas e SOBRAL, Paulo José do Amaral. Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol. Food Bioscience, v. 1, p. 10-15, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2013.01.001. Acesso em: 04 nov. 2024.
APA
Bergo, P. V. A., Moraes, I. C. F., & Sobral, P. J. do A. (2013). Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol. Food Bioscience, 1, 10-15. doi:10.1016/j.fbio.2013.01.001
NLM
Bergo PVA, Moraes ICF, Sobral PJ do A. Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol [Internet]. Food Bioscience. 2013 ; 1 10-15.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2013.01.001
Vancouver
Bergo PVA, Moraes ICF, Sobral PJ do A. Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol [Internet]. Food Bioscience. 2013 ; 1 10-15.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.fbio.2013.01.001

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