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Artigo de periodico
Aflatoxins in the rice production chain: a review on prevalence, detection, and decontamination strategies (2024)
Naeem, Iqra; Ismail, Amir; Riaz, Muhammad; Aziz, Mubashir; Akram, Kashif; Shahzad, Muhammad A; Ameen, Mavra; Ali, Sher ; Oliveira, Carlos Augusto Fernandes de
Source: Food Research International. Unidade: FZEA
Subjects: AFLATOXINAS, ARROZ, CONTAMINAÇÃO DE ALIMENTOS, TOXICOLOGIA DE ALIMENTOS
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ABNT
NAEEM, Iqra et al. Aflatoxins in the rice production chain: a review on prevalence, detection, and decontamination strategies. Food Research International, v. 188, p. 1-20, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114441. Acesso em: 04 nov. 2024.
APA
Naeem, I., Ismail, A., Riaz, M., Aziz, M., Akram, K., Shahzad, M. A., et al. (2024). Aflatoxins in the rice production chain: a review on prevalence, detection, and decontamination strategies. Food Research International, 188, 1-20. doi:10.1016/j.foodres.2024.114441
NLM
Naeem I, Ismail A, Riaz M, Aziz M, Akram K, Shahzad MA, Ameen M, Ali S, Oliveira CAF de. Aflatoxins in the rice production chain: a review on prevalence, detection, and decontamination strategies [Internet]. Food Research International. 2024 ; 188 1-20.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2024.114441
Vancouver
Naeem I, Ismail A, Riaz M, Aziz M, Akram K, Shahzad MA, Ameen M, Ali S, Oliveira CAF de. Aflatoxins in the rice production chain: a review on prevalence, detection, and decontamination strategies [Internet]. Food Research International. 2024 ; 188 1-20.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2024.114441
Artigo de periodico
Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry (2024)
Cônsolo, Nara Regina Brandão ; Paula, Ana P. M. de; Rezende-de-Souza, Jonatã H; Herreira, Vinicius L. S ; Gôngora, Ana Laura Santos Munhoz; Colnago, Luiz A; Moraes, Tiago Bueno ; Santos, Poliana M; Nassu, Renata T; Pflanzer, Sérgio B
Source: Food Research International. Unidades: ESALQ, FMVZ, FZEA
Subjects: ABATE, CARNES E DERIVADOS, ENVELHECIMENTO, GADO NELORE, IDADE, RESSONÂNCIA MAGNÉTICA NUCLEAR
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CÔNSOLO, Nara Regina Brandão et al. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, v. 190, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114566. Acesso em: 04 nov. 2024.
APA
Cônsolo, N. R. B., Paula, A. P. M. de, Rezende-de-Souza, J. H., Herreira, V. L. S., Gôngora, A. L. S. M., Colnago, L. A., et al. (2024). Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, 190, 1-8. doi:10.1016/j.foodres.2024.114566
NLM
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora ALSM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566
Vancouver
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora ALSM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566
Artigo de periodico
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects (2024)
Souza, Handray Fernandes de ; Monteiro, Giovana Felício; Bogáz, Lorena Teixiera; Freire, Eduardo Novais Souza; Pereira, Karina Nascimento; Carvalho, Marina Vieira de; Cruz, Adriano Gomes da ; Brandi, Igor Viana ; Kamimura, Eliana Setsuko
Source: Food Research International. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, FERMENTAÇÃO, ALIMENTOS FUNCIONAIS, BIBLIOMETRIA
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SOUZA, Handray Fernandes de et al. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113716. Acesso em: 04 nov. 2024.
APA
Souza, H. F. de, Monteiro, G. F., Bogáz, L. T., Freire, E. N. S., Pereira, K. N., Carvalho, M. V. de, et al. (2024). Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113716
NLM
Souza HF de, Monteiro GF, Bogáz LT, Freire ENS, Pereira KN, Carvalho MV de, Cruz AG da, Brandi IV, Kamimura ES. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113716
Vancouver
Souza HF de, Monteiro GF, Bogáz LT, Freire ENS, Pereira KN, Carvalho MV de, Cruz AG da, Brandi IV, Kamimura ES. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113716
Artigo de periodico
Assessment of quality and safety aspects of homemade and commercial baby foods (2023)
Santos, Juliana Sarmiento dos; Silva, Letícia Arca da; Lourenço, Carla Alves Monaco ; Rosim, Roice Eliana ; Oliveira, Carlos Augusto Fernandes de ; Monteiro, Sérgio Henrique; Vanin, Fernanda Maria
Source: Food Research International. Unidade: FZEA
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS, ALIMENTAÇÃO INFANTIL, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
SANTOS, Juliana Sarmiento dos et al. Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, v. 174, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113608. Acesso em: 04 nov. 2024.
APA
Santos, J. S. dos, Silva, L. A. da, Lourenço, C. A. M., Rosim, R. E., Oliveira, C. A. F. de, Monteiro, S. H., & Vanin, F. M. (2023). Assessment of quality and safety aspects of homemade and commercial baby foods. Food Research International, 174, 1-10. doi:10.1016/j.foodres.2023.113608
NLM
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Vancouver
Santos JS dos, Silva LA da, Lourenço CAM, Rosim RE, Oliveira CAF de, Monteiro SH, Vanin FM. Assessment of quality and safety aspects of homemade and commercial baby foods [Internet]. Food Research International. 2023 ; 174 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113608
Artigo de periodico
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
Sá, Samuel Henrique Gomes de ; Mazzocato, Marcella Chalella; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, MICROENCAPSULAÇÃO, PRÓPOLIS
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ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 04 nov. 2024.
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Artigo de periodico
Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review (2023)
Paiva, Esther Lima de ; Ali, Sher ; Vasco, Elsa Reis; Alvito, Paula Cristina; Oliveira, Carlos Augusto Fernandes de
Source: Food Research International. Unidade: FZEA
Subjects: CONTAMINAÇÃO DE ALIMENTOS, ALIMENTAÇÃO INFANTIL, MICOTOXINAS
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ABNT
PAIVA, Esther Lima de et al. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review. Food Research International, v. 174, n. 1, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113485. Acesso em: 04 nov. 2024.
APA
Paiva, E. L. de, Ali, S., Vasco, E. R., Alvito, P. C., & Oliveira, C. A. F. de. (2023). Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review. Food Research International, 174( 1), 1-12. doi:j.foodres.2023.113485
NLM
Paiva EL de, Ali S, Vasco ER, Alvito PC, Oliveira CAF de. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review [Internet]. Food Research International. 2023 ; 174( 1): 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113485
Vancouver
Paiva EL de, Ali S, Vasco ER, Alvito PC, Oliveira CAF de. Bioaccessibility data of potentially toxic elements in complementary foods for infants: a review [Internet]. Food Research International. 2023 ; 174( 1): 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113485
Artigo de periodico
Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility (2023)
Santos, Priscila Dayane de Freitas ; Batista, Pollyanna Souza ; Torres, Larissa Catelli Rocha ; Thomazini, Marcelo ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Sílvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, PALMEIRAS, PLANTAS OLEAGINOSAS, ÓLEOS VEGETAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, v. 172, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113174. Acesso em: 04 nov. 2024.
APA
Santos, P. D. de F., Batista, P. S., Torres, L. C. R., Thomazini, M., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, 172, 1-12. doi:10.1016/j.foodres.2023.113174
NLM
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Vancouver
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Artigo de periodico
Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis (2023)
Saliba, Ana Sofia Martelli Chaib ; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Sílvia ; Sartori, Alan Giovanini de Oliveira ; Massarioli, Adna Prado ; Lazarini, Josy Goldoni ; Silva, Anna Paula de Souza ; Alencar, Severino Matias de
Source: Food Research International. Unidades: ESALQ, FZEA, IQSC, CENA
Subjects: ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DIGESTÃO, ISOFLAVONAS, MICROENCAPSULAÇÃO, PRÓPOLIS, SACCHAROMYCES, TRANSPORTE EPITELIAL
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ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, v. 173, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113345. Acesso em: 04 nov. 2024.
APA
Saliba, A. S. M. C., Quirino, D. J. G., Favaro-Trindade, C. S., Sartori, A. G. de O., Massarioli, A. P., Lazarini, J. G., et al. (2023). Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, 173, 1-11. doi:10.1016/j.foodres.2023.113345
NLM
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Vancouver
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Artigo de periodico
Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review (2022)
Souza, Handray Fernandes de; Borges, lara Aguiar; Gonçalves, Victor Dédalo di Prospero; Santos, João Vitor dos ; Bessa, Mariana Sousa; Carosia, Mariana Fronja; Carvalho, Marina Vieira de; Brandi, Igor Viana; Kamimura, Eliana Setsuko
Source: Food Research International. Unidades: FZEA, IQSC
Subjects: PREBIÓTICOS, BEBIDAS, INDÚSTRIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
SOUZA, Handray Fernandes de et al. Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review. Food Research International, v. 162, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112103. Acesso em: 04 nov. 2024.
APA
Souza, H. F. de, Borges, lara A., Gonçalves, V. D. di P., Santos, J. V. dos, Bessa, M. S., Carosia, M. F., et al. (2022). Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review. Food Research International, 162, 1-9. doi:10.1016/j.foodres.2022.112103
NLM
Souza HF de, Borges lara A, Gonçalves VD di P, Santos JV dos, Bessa MS, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review [Internet]. Food Research International. 2022 ; 162 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.112103
Vancouver
Souza HF de, Borges lara A, Gonçalves VD di P, Santos JV dos, Bessa MS, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Recent advances in the application of xylanases in the food industry and production by actinobacteria: a review [Internet]. Food Research International. 2022 ; 162 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.112103
Artigo de periodico
Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime (2022)
Antonelo, Daniel Silva ; Gómez, Juan Fernando Morales ; Silva, Saulo da Luz e ; Beline, Mariane ; Zhang, Xue; Wang, Yifei; Pavan, Bruna ; Koulicoff, Larissa Alves; Rosa, Alessandra Fernandes ; Goulart, Rodrigo Silva ; Li, Shuting; Gerrard, David Edwin; Suman, Surendranath P; Schilling, M. Wes; Balieiro, Júlio Cesar de Carvalho
Source: Food Research International. Unidades: FZEA, FMVZ
Subjects: BOVINOS DE CORTE, CARNES E DERIVADOS, PROTEÔMICA, CONFINAMENTO ANIMAL, PASTEJO
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ABNT
ANTONELO, Daniel Silva et al. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International, v. 153, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.110947. Acesso em: 04 nov. 2024.
APA
Antonelo, D. S., Gómez, J. F. M., Silva, S. da L. e, Beline, M., Zhang, X., Wang, Y., et al. (2022). Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International, 153, 1-10. doi:10.1016/j.foodres.2022.110947
NLM
Antonelo DS, Gómez JFM, Silva S da L e, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Schilling MW, Balieiro JC de C. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime [Internet]. Food Research International. 2022 ; 153 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.110947
Vancouver
Antonelo DS, Gómez JFM, Silva S da L e, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Schilling MW, Balieiro JC de C. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime [Internet]. Food Research International. 2022 ; 153 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.110947
Artigo de periodico
Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product (2022)
Silva, Natalia Cristina da; Assis, Odílio Benedito Garrido de ; Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de ; Martelli-Tosi, Milena
Source: Food Research International. Unidades: ESALQ, FZEA
Subjects: ACEROLA, COMPOSTOS FENÓLICOS, MICROENCAPSULAÇÃO, NANOPARTÍCULAS, QUITOSANA, SUBPRODUTOS COMO ALIMENTO
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ABNT
SILVA, Natalia Cristina da et al. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Research International, v. 161, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111855. Acesso em: 04 nov. 2024.
APA
Silva, N. C. da, Assis, O. B. G. de, Sartori, A. G. de O., Alencar, S. M. de, & Martelli-Tosi, M. (2022). Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product. Food Research International, 161, 1-8. doi:10.1016/j.foodres.2022.111855
NLM
Silva NC da, Assis OBG de, Sartori AG de O, Alencar SM de, Martelli-Tosi M. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product [Internet]. Food Research International. 2022 ; 161 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.111855
Vancouver
Silva NC da, Assis OBG de, Sartori AG de O, Alencar SM de, Martelli-Tosi M. Chitosan suspension as extractor and encapsulating agent of phenolics from acerola by-product [Internet]. Food Research International. 2022 ; 161 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2022.111855
Artigo de periodico
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying (2021)
Lima, Priscilla Magalhães de; Dacanal, Gustavo César ; Pinho, Lorena Silva; Pérez Córdoba, Luis Jaime; Thomazini, Marcelo ; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: CORANTES, CAROTENOIDES, SECAGEM DE ALIMENTOS, SEMENTES, CASCAS (PLANTA), MICROENCAPSULAÇÃO
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ABNT
LIMA, Priscilla Magalhães de et al. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, v. 148, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110627. Acesso em: 04 nov. 2024.
APA
Lima, P. M. de, Dacanal, G. C., Pinho, L. S., Pérez Córdoba, L. J., Thomazini, M., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2021). Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, 148, 1-9. doi:10.1016/j.foodres.2021.110627
NLM
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Vancouver
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Artigo de periodico
Microencapsulation of carotenoid-rich materials: a review (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Silva, Marluci Palazzolli da; Pinho, Lorena Silva; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, MICROENCAPSULAÇÃO, CAROTENOIDES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Microencapsulation of carotenoid-rich materials: a review. Food Research International, v. 147, p. 1-25, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110571. Acesso em: 04 nov. 2024.
APA
Santos, P. D. de F., Rubio, F. T. V., Silva, M. P. da, Pinho, L. S., & Fávaro-Trindade, C. S. (2021). Microencapsulation of carotenoid-rich materials: a review. Food Research International, 147, 1-25. doi:10.1016/j.foodres.2021.110571
NLM
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571
Vancouver
Santos PD de F, Rubio FTV, Silva MP da, Pinho LS, Fávaro-Trindade CS. Microencapsulation of carotenoid-rich materials: a review [Internet]. Food Research International. 2021 ; 147 1-25.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2021.110571
Artigo de periodico
Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil (2020)
Antonelo, Daniel Silva ; Cônsolo, Nara Regina Brandão ; Gómez, Juan Fernando Morales ; Beline, Mariane ; Goulart, Rodrigo Silva ; Corte, Rosana Rüegger Pereira da Silva ; Colnago, Luiz Alberto; Schilling, M. Wes; Gerrard, David E.; Silva, Saulo da Luz e
Source: Food Research International. Unidades: FZEA, FMVZ
Subjects: CRUZAMENTOS, CARNES E DERIVADOS, METABOLÔMICA, ÓLEOS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANTONELO, Daniel Silva et al. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil. Food Research International, v. 132, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109056. Acesso em: 04 nov. 2024.
APA
Antonelo, D. S., Cônsolo, N. R. B., Gómez, J. F. M., Beline, M., Goulart, R. S., Corte, R. R. P. da S., et al. (2020). Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil. Food Research International, 132, 1-9. doi:10.1016/j.foodres.2020.109056
NLM
Antonelo DS, Cônsolo NRB, Gómez JFM, Beline M, Goulart RS, Corte RRP da S, Colnago LA, Schilling MW, Gerrard DE, Silva S da L e. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil [Internet]. Food Research International. 2020 ; 132 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109056
Vancouver
Antonelo DS, Cônsolo NRB, Gómez JFM, Beline M, Goulart RS, Corte RRP da S, Colnago LA, Schilling MW, Gerrard DE, Silva S da L e. Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil [Internet]. Food Research International. 2020 ; 132 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109056
Artigo de periodico
Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation (2020)
Soares, Ingrid Denardi; Okiyama, Dayane Cristina Gomes; Rodrigues, Christianne Elisabete da Costa
Source: Food Research International. Unidade: FZEA
Subjects: CACAU, SEPARAÇÃO SÓLIDO-LÍQUIDO, SOLVENTE, FLAVONOIDES, ALCALOIDES, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Ingrid Denardi e OKIYAMA, Dayane Cristina Gomes e RODRIGUES, Christianne Elisabete da Costa. Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation. Food Research International, v. 137, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109622. Acesso em: 04 nov. 2024.
APA
Soares, I. D., Okiyama, D. C. G., & Rodrigues, C. E. da C. (2020). Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation. Food Research International, 137, 1-10. doi:10.1016/j.foodres.2020.109622
NLM
Soares ID, Okiyama DCG, Rodrigues CE da C. Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation [Internet]. Food Research International. 2020 ; 137 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109622
Vancouver
Soares ID, Okiyama DCG, Rodrigues CE da C. Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation [Internet]. Food Research International. 2020 ; 137 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109622
Artigo de periodico
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers (2020)
Comunian, Talita Aline; Silva, Marluci Palazzolli da; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: ESTABILIDADE, AGREGADOS, REOLOGIA, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline et al. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, v. 130, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108901. Acesso em: 04 nov. 2024.
APA
Comunian, T. A., Silva, M. P. da, Moraes, I. C. F., & Fávaro-Trindade, C. S. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130, 1-8. doi:10.1016/j.foodres.2019.108901
NLM
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Vancouver
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Artigo de periodico
Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments (2020)
Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Martelli-Tosi, Milena ; Silva, Marluci Palazzolli da; Makimori, Gustavo Yasuo Figueiredo; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: FERMENTOS, SECAGEM, SACCHAROMYCES
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ABNT
RUBIO, Fernanda Thaís Vieira et al. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, v. 136, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109470. Acesso em: 04 nov. 2024.
APA
Rubio, F. T. V., Haminiuk, C. W. I., Martelli-Tosi, M., Silva, M. P. da, Makimori, G. Y. F., & Fávaro-Trindade, C. S. (2020). Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, 136, 1-11. doi:10.1016/j.foodres.2020.109470
NLM
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470
Vancouver
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470
Artigo de periodico
Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia ; Lacroix, Monique
Source: Food Research International. Unidade: FZEA
Subjects: PROBIÓTICOS, CANELA, ENCAPSULAMENTO ELETRÔNICO, SISTEMA GASTROINTESTINAL, NEOPLASIAS
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ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia e LACROIX, Monique. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Research International, v. 134, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109274. Acesso em: 04 nov. 2024.
APA
Holkem, A. T., Fávaro-Trindade, C. S., & Lacroix, M. (2020). Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions. Food Research International, 134, 1-9. doi:10.1016/j.foodres.2020.109274
NLM
Holkem AT, Fávaro-Trindade CS, Lacroix M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions [Internet]. Food Research International. 2020 ; 134 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109274
Vancouver
Holkem AT, Fávaro-Trindade CS, Lacroix M. Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions [Internet]. Food Research International. 2020 ; 134 1-9.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109274
Artigo de periodico
Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of São Paulo state, Brazil (2020)
Coppa, Carolina Fernanda Sengling Cebin; Cirelli, Amanda Chan; Gonçalves, Bruna Leonel; Barnabé, Eliana Maria Bianchini; Khaneghah, Amin Mousavi ; Corassin, Carlos Humberto ; Oliveira, Carlos Augusto Fernandes de
Source: Food Research International. Unidade: FZEA
Subjects: AFLATOXINAS, TRICOTECENOS, ALIMENTOS, AVALIAÇÃO DE RISCO, LACTENTES
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ABNT
COPPA, Carolina Fernanda Sengling Cebin et al. Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of São Paulo state, Brazil. Food Research International, v. 134, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109272. Acesso em: 04 nov. 2024.
APA
Coppa, C. F. S. C., Cirelli, A. C., Gonçalves, B. L., Barnabé, E. M. B., Khaneghah, A. M., Corassin, C. H., & Oliveira, C. A. F. de. (2020). Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of São Paulo state, Brazil. Food Research International, 134, 1-7. doi:10.1016/j.foodres.2020.109272
NLM
Coppa CFSC, Cirelli AC, Gonçalves BL, Barnabé EMB, Khaneghah AM, Corassin CH, Oliveira CAF de. Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of São Paulo state, Brazil [Internet]. Food Research International. 2020 ; 134 1-7.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109272
Vancouver
Coppa CFSC, Cirelli AC, Gonçalves BL, Barnabé EMB, Khaneghah AM, Corassin CH, Oliveira CAF de. Dietary exposure assessment and risk characterization of mycotoxins in lactating women: case study of São Paulo state, Brazil [Internet]. Food Research International. 2020 ; 134 1-7.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109272
Artigo de periodico
Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract (2020)
Holkem, Augusto Tasch; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: LACTOBACILLUS, BACTÉRIAS ANAERÓBICAS, CANELA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HOLKEM, Augusto Tasch e FÁVARO-TRINDADE, Carmen Silvia. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, v. 136, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109520. Acesso em: 04 nov. 2024.
APA
Holkem, A. T., & Fávaro-Trindade, C. S. (2020). Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Research International, 136, 1-10. doi:10.1016/j.foodres.2020.109520
NLM
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520
Vancouver
Holkem AT, Fávaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract [Internet]. Food Research International. 2020 ; 136 1-10.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodres.2020.109520

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