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Artigo de periodico
Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties (2025)
Alvarez, Jennifer; Eduardo, Karina; Gonza, Milagros Maribel Coaguila ; Araújo, Chimenes Darlan Leal de ; Contreras-Castillo, Carmen Josefina ; Saldaña, Erick
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: AÇÚCAR, ANÁLISE SENSORIAL DE ALIMENTOS, BISCOITOS, FARINHA DE TRIGO, QUINOA, VALOR NUTRITIVO
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ABNT
ALVAREZ, Jennifer et al. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties. Food Production, Processing and Nutrition, v. 7, p. 1-18, 2025Tradução . . Disponível em: https://doi.org/10.1186/s43014-025-00323-2. Acesso em: 19 fev. 2026.
APA
Alvarez, J., Eduardo, K., Gonza, M. M. C., Araújo, C. D. L. de, Contreras-Castillo, C. J., & Saldaña, E. (2025). Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties. Food Production, Processing and Nutrition, 7, 1-18. doi:10.1186/s43014-025-00323-2
NLM
Alvarez J, Eduardo K, Gonza MMC, Araújo CDL de, Contreras-Castillo CJ, Saldaña E. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties [Internet]. Food Production, Processing and Nutrition. 2025 ; 7 1-18.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-025-00323-2
Vancouver
Alvarez J, Eduardo K, Gonza MMC, Araújo CDL de, Contreras-Castillo CJ, Saldaña E. Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties [Internet]. Food Production, Processing and Nutrition. 2025 ; 7 1-18.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-025-00323-2
Artigo de periodico
Jaboticaba (Plinia jaboticaba (Vell.) Berg) polyphenols alleviate skeletal muscle insulin resistance by modulating PI3K/Akt/GLUT‑4 and AMPK signaling pathways in diet‑induced obese mice (2024)
Pessoa, Érika Vicencia Monteiro ; Moura, Márcio Hercules Caldas; Rodrigues, Larissa; Silva, Rafaela Rossi e; Castro, Érique de; Festuccia, William Tadeu Lara ; Pestana, Carlos Mario Donado ; Genovese, Maria Inês
Source: Food Production, Processing and Nutrition. Unidades: ICB, FCF
Subjects: JABUTICABA, POLIFENÓIS, INSULINA, MÚSCULO ESQUELÉTICO, DIETA
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ABNT
PESSOA, Érika Vicencia Monteiro et al. Jaboticaba (Plinia jaboticaba (Vell.) Berg) polyphenols alleviate skeletal muscle insulin resistance by modulating PI3K/Akt/GLUT‑4 and AMPK signaling pathways in diet‑induced obese mice. Food Production, Processing and Nutrition, v. 6, p. 1-9 art. 47, 2024Tradução . . Disponível em: https://dx.doi.org/10.1186/s43014-024-00230-y. Acesso em: 19 fev. 2026.
APA
Pessoa, É. V. M., Moura, M. H. C., Rodrigues, L., Silva, R. R. e, Castro, É. de, Festuccia, W. T. L., et al. (2024). Jaboticaba (Plinia jaboticaba (Vell.) Berg) polyphenols alleviate skeletal muscle insulin resistance by modulating PI3K/Akt/GLUT‑4 and AMPK signaling pathways in diet‑induced obese mice. Food Production, Processing and Nutrition, 6, 1-9 art. 47. doi:10.1186/s43014-024-00230-y
NLM
Pessoa ÉVM, Moura MHC, Rodrigues L, Silva RR e, Castro É de, Festuccia WTL, Pestana CMD, Genovese MI. Jaboticaba (Plinia jaboticaba (Vell.) Berg) polyphenols alleviate skeletal muscle insulin resistance by modulating PI3K/Akt/GLUT‑4 and AMPK signaling pathways in diet‑induced obese mice [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-9 art. 47.[citado 2026 fev. 19 ] Available from: https://dx.doi.org/10.1186/s43014-024-00230-y
Vancouver
Pessoa ÉVM, Moura MHC, Rodrigues L, Silva RR e, Castro É de, Festuccia WTL, Pestana CMD, Genovese MI. Jaboticaba (Plinia jaboticaba (Vell.) Berg) polyphenols alleviate skeletal muscle insulin resistance by modulating PI3K/Akt/GLUT‑4 and AMPK signaling pathways in diet‑induced obese mice [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-9 art. 47.[citado 2026 fev. 19 ] Available from: https://dx.doi.org/10.1186/s43014-024-00230-y
Artigo de periodico
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance (2024)
Almeida, Marcio Aurélio de ; Fadda, Silvina G; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; Pinto, Jair Sebastião da Silva ; Castillo, Carmen Josefina Contreras
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ALIMENTOS FERMENTADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS, EMBUTIDOS, SAL (CONDIMENTO), SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, v. 6, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1186/s43014-024-00236-6. Acesso em: 19 fev. 2026.
APA
Almeida, M. A. de, Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., Pinto, J. S. da S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, 6, 1-12. doi:10.1186/s43014-024-00236-6
NLM
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Vancouver
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Artigo de periodico
D-limonene supplementation does not alter postprandial metabolism of postmenopausal women challenged with a mixed macronutrient tolerance test: a pilot study (2024)
Vasconcelos, Amanda Domingos ; Pestana, Carlos Mario Donado ; More, Tushar Hiraman ; Duarte, Graziela Biude Silva ; Duarte, Stephany Gonçalves ; Dias, Caroline Gieseler; Rodrigues, Larissa; Hernandez, Guilherme Noronha; Fock, Ricardo Ambrósio ; Hiller, Karsten ; Fiamoncini, Jarlei
Source: Food Production, Processing and Nutrition. Unidades: FCF, FSP
Subjects: PÓS-MENOPAUSA, MACRONUTRIENTES, DISLIPIDEMIAS, OBESIDADE
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ABNT
VASCONCELOS, Amanda Domingos et al. D-limonene supplementation does not alter postprandial metabolism of postmenopausal women challenged with a mixed macronutrient tolerance test: a pilot study. Food Production, Processing and Nutrition, v. 6, p. 1-12 art. 26, 2024Tradução . . Disponível em: https://dx.doi.org/10.1186/s43014-023-00211-7. Acesso em: 19 fev. 2026.
APA
Vasconcelos, A. D., Pestana, C. M. D., More, T. H., Duarte, G. B. S., Duarte, S. G., Dias, C. G., et al. (2024). D-limonene supplementation does not alter postprandial metabolism of postmenopausal women challenged with a mixed macronutrient tolerance test: a pilot study. Food Production, Processing and Nutrition, 6, 1-12 art. 26. doi:10.1186/s43014-023-00211-7
NLM
Vasconcelos AD, Pestana CMD, More TH, Duarte GBS, Duarte SG, Dias CG, Rodrigues L, Hernandez GN, Fock RA, Hiller K, Fiamoncini J. D-limonene supplementation does not alter postprandial metabolism of postmenopausal women challenged with a mixed macronutrient tolerance test: a pilot study [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12 art. 26.[citado 2026 fev. 19 ] Available from: https://dx.doi.org/10.1186/s43014-023-00211-7
Vancouver
Vasconcelos AD, Pestana CMD, More TH, Duarte GBS, Duarte SG, Dias CG, Rodrigues L, Hernandez GN, Fock RA, Hiller K, Fiamoncini J. D-limonene supplementation does not alter postprandial metabolism of postmenopausal women challenged with a mixed macronutrient tolerance test: a pilot study [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12 art. 26.[citado 2026 fev. 19 ] Available from: https://dx.doi.org/10.1186/s43014-023-00211-7
Artigo de periodico
Positive efect of Lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado (2024)
Antonia, Barbara Della; Oliveira, Jacqueline de; Silva, Paula Porrelli Moreira da ; Biazotto, Anaíle dos Mares ; Glória, Eduardo Micotti da ; Spoto, Marta Helena Fillet
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ABACATE, ANTIFÚNGICOS, ANTRACNOSE, FUNGOS FITOPATOGÊNICOS, ÓLEOS ESSENCIAIS, PÓS-COLHEITA
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ABNT
ANTONIA, Barbara Della et al. Positive efect of Lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado. Food Production, Processing and Nutrition, v. 6, p. 1-13, 2024Tradução . . Disponível em: https://fppn.biomedcentral.com/articles/10.1186/s43014-023-00209-1. Acesso em: 19 fev. 2026.
APA
Antonia, B. D., Oliveira, J. de, Silva, P. P. M. da, Biazotto, A. dos M., Glória, E. M. da, & Spoto, M. H. F. (2024). Positive efect of Lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado. Food Production, Processing and Nutrition, 6, 1-13. Recuperado de https://fppn.biomedcentral.com/articles/10.1186/s43014-023-00209-1
NLM
Antonia BD, Oliveira J de, Silva PPM da, Biazotto A dos M, Glória EM da, Spoto MHF. Positive efect of Lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-13.[citado 2026 fev. 19 ] Available from: https://fppn.biomedcentral.com/articles/10.1186/s43014-023-00209-1
Vancouver
Antonia BD, Oliveira J de, Silva PPM da, Biazotto A dos M, Glória EM da, Spoto MHF. Positive efect of Lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-13.[citado 2026 fev. 19 ] Available from: https://fppn.biomedcentral.com/articles/10.1186/s43014-023-00209-1
Artigo de periodico
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential (2019)
Patinho, Iliani ; Saldaña, Erick ; Selani, Miriam Mabel; Camargo, Adriano Costa de; Merlo, Thais Cardoso; Menegali, Beatriz Schmidt ; Silva, Anna Paula de Souza ; Contreras-Castillo, Carmen Josefina
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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ABNT
PATINHO, Iliani et al. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1186/s43014-019-0006-3. Acesso em: 19 fev. 2026.
APA
Patinho, I., Saldaña, E., Selani, M. M., Camargo, A. C. de, Merlo, T. C., Menegali, B. S., et al. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, 1-15. doi:10.1186/s43014-019-0006-3
NLM
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Vancouver
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2026 fev. 19 ] Available from: https://doi.org/10.1186/s43014-019-0006-3

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