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Artigo de periodico
Cold brew coffee: profile and preservation (2024)
Soares, Eduardo Alessandro; Petrus, Rodrigo Rodrigues
Source: Food Reviews International. Unidade: FZEA
Subjects: CAFÉ, TORREFAÇÃO, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Eduardo Alessandro e PETRUS, Rodrigo Rodrigues. Cold brew coffee: profile and preservation. Food Reviews International, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.1080/87559129.2024.2438301. Acesso em: 26 abr. 2026.
APA
Soares, E. A., & Petrus, R. R. (2024). Cold brew coffee: profile and preservation. Food Reviews International, 1-17. doi:10.1080/87559129.2024.2438301
NLM
Soares EA, Petrus RR. Cold brew coffee: profile and preservation [Internet]. Food Reviews International. 2024 ; 1-17.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2024.2438301
Vancouver
Soares EA, Petrus RR. Cold brew coffee: profile and preservation [Internet]. Food Reviews International. 2024 ; 1-17.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2024.2438301
Artigo de periodico
Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview (2022)
Silva, Marcondes Viana da ; Santos, Mariana Romana Correia; Silva, Izis Rafaela Alves; Viana, Eduardo Bruno Macedo; Anjos, Dioneire Amparo dos ; Santos, Ingrid Alves; Lima, Neuma Gonçalves Barbosa de; Wobeto, Carmen ; Jorge, Neuza; Lannes, Suzana Caetano da Silva
Source: Food Reviews International. Unidade: FCF
Subjects: ANTIOXIDANTES, PEROXIDASE, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
SILVA, Marcondes Viana da et al. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview. Food Reviews International, v. 38, p. 349-372, 2022Tradução . . Disponível em: https://doi.org/10.1080/87559129.2020.1869775. Acesso em: 26 abr. 2026.
APA
Silva, M. V. da, Santos, M. R. C., Silva, I. R. A., Viana, E. B. M., Anjos, D. A. dos, Santos, I. A., et al. (2022). Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview. Food Reviews International, 38, 349-372. doi:10.1080/87559129.2020.1869775
NLM
Silva MV da, Santos MRC, Silva IRA, Viana EBM, Anjos DA dos, Santos IA, Lima NGB de, Wobeto C, Jorge N, Lannes SC da S. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview [Internet]. Food Reviews International. 2022 ; 38 349-372.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2020.1869775
Vancouver
Silva MV da, Santos MRC, Silva IRA, Viana EBM, Anjos DA dos, Santos IA, Lima NGB de, Wobeto C, Jorge N, Lannes SC da S. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview [Internet]. Food Reviews International. 2022 ; 38 349-372.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2020.1869775
Artigo de periodico
An overview of the composition, applications, and recovery techniques of the components of okara aimed at the biovalorization of this soybean processing residue (2021)
Privatti, Rafaela Torrezan; Rodrigues, Christianne Elisabete da Costa
Source: Food Reviews International. Unidade: FZEA
Subjects: ÓLEO DE SOJA, ISOFLAVONAS, RESÍDUOS AGRÍCOLAS, FIBRAS NA DIETA
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ABNT
PRIVATTI, Rafaela Torrezan e RODRIGUES, Christianne Elisabete da Costa. An overview of the composition, applications, and recovery techniques of the components of okara aimed at the biovalorization of this soybean processing residue. Food Reviews International, p. 1- 24, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.1926484. Acesso em: 26 abr. 2026.
APA
Privatti, R. T., & Rodrigues, C. E. da C. (2021). An overview of the composition, applications, and recovery techniques of the components of okara aimed at the biovalorization of this soybean processing residue. Food Reviews International, 1- 24. doi:10.1080/87559129.2021.1926484
NLM
Privatti RT, Rodrigues CE da C. An overview of the composition, applications, and recovery techniques of the components of okara aimed at the biovalorization of this soybean processing residue [Internet]. Food Reviews International. 2021 ; 1- 24.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1926484
Vancouver
Privatti RT, Rodrigues CE da C. An overview of the composition, applications, and recovery techniques of the components of okara aimed at the biovalorization of this soybean processing residue [Internet]. Food Reviews International. 2021 ; 1- 24.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1926484
Artigo de periodico
Bread baking review: insight into technological aspects in order to preserve nutrition (2021)
Bredariol, Priscila; Vanin, Fernanda Maria
Source: Food Reviews International. Unidade: FZEA
Subjects: PÃO, PANIFICAÇÃO, NUTRIENTES, AMIDO
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ABNT
BREDARIOL, Priscila e VANIN, Fernanda Maria. Bread baking review: insight into technological aspects in order to preserve nutrition. Food Reviews International, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.1878211. Acesso em: 26 abr. 2026.
APA
Bredariol, P., & Vanin, F. M. (2021). Bread baking review: insight into technological aspects in order to preserve nutrition. Food Reviews International. doi:10.1080/87559129.2021.1878211
NLM
Bredariol P, Vanin FM. Bread baking review: insight into technological aspects in order to preserve nutrition [Internet]. Food Reviews International. 2021 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1878211
Vancouver
Bredariol P, Vanin FM. Bread baking review: insight into technological aspects in order to preserve nutrition [Internet]. Food Reviews International. 2021 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1878211
Artigo de periodico
Growth promoters in cattle and pigs: a review of legislation and implications for human health (2021)
Aroeira, Carolina Naves ; Feddern, Vivian; Gressler, Vanessa; Castillo, Carmen Josefina Contreras ; Hopkins, David Laurence
Source: Food Reviews International. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, BOVINOS, CARNES E DERIVADOS, FARMACOCINÉTICA, REGULADORES DE CRESCIMENTO, SEGURANÇA ALIMENTAR, SUÍNOS
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ABNT
AROEIRA, Carolina Naves et al. Growth promoters in cattle and pigs: a review of legislation and implications for human health. Food Reviews International, p. 1-23, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.1961268. Acesso em: 26 abr. 2026.
APA
Aroeira, C. N., Feddern, V., Gressler, V., Castillo, C. J. C., & Hopkins, D. L. (2021). Growth promoters in cattle and pigs: a review of legislation and implications for human health. Food Reviews International, 1-23. doi:10.1080/87559129.2021.1961268
NLM
Aroeira CN, Feddern V, Gressler V, Castillo CJC, Hopkins DL. Growth promoters in cattle and pigs: a review of legislation and implications for human health [Internet]. Food Reviews International. 2021 ; 1-23.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1961268
Vancouver
Aroeira CN, Feddern V, Gressler V, Castillo CJC, Hopkins DL. Growth promoters in cattle and pigs: a review of legislation and implications for human health [Internet]. Food Reviews International. 2021 ; 1-23.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.1961268
Artigo de periodico
Thermal processing of food: challenges, innovations and opportunities. a position paper (2021)
Kubo, Mirian Tiaki Kaneiwa ; Baicu, Adina ; Erdogdu, Ferruh ; Poças, Maria Fátima ; Silva, Cristina L. M ; Simpson, Ricardo ; Vitali, Alfredo A ; Augusto, Pedro Esteves Duarte
Source: Food Reviews International. Unidade: ESALQ
Subjects: CALOR, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TRATAMENTO TÉRMICO
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ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International, 2021Tradução . . Disponível em: https://doi.org/10.1080/87559129.2021.2012789. Acesso em: 26 abr. 2026.
APA
Kubo, M. T. K., Baicu, A., Erdogdu, F., Poças, M. F., Silva, C. L. M., Simpson, R., et al. (2021). Thermal processing of food: challenges, innovations and opportunities. a position paper. Food Reviews International. doi:10.1080/87559129.2021.2012789
NLM
Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.2012789
Vancouver
Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: challenges, innovations and opportunities. a position paper [Internet]. Food Reviews International. 2021 ;[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2021.2012789
Artigo de periodico
Lactobacillus plantarum: characterization of the species and application in food production (2010)
Todorov, Svetoslav Dimitrov ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Reviews International. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS
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ABNT
TODOROV, Svetoslav Dimitrov e FRANCO, Bernadette Dora Gombossy de Melo. Lactobacillus plantarum: characterization of the species and application in food production. Food Reviews International, v. 26, n. 3, p. 205-229, 2010Tradução . . Disponível em: https://doi.org/10.1080/87559129.2010.484113. Acesso em: 26 abr. 2026.
APA
Todorov, S. D., & Franco, B. D. G. de M. (2010). Lactobacillus plantarum: characterization of the species and application in food production. Food Reviews International, 26( 3), 205-229. doi:10.1080/87559129.2010.484113
NLM
Todorov SD, Franco BDG de M. Lactobacillus plantarum: characterization of the species and application in food production [Internet]. Food Reviews International. 2010 ; 26( 3): 205-229.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2010.484113
Vancouver
Todorov SD, Franco BDG de M. Lactobacillus plantarum: characterization of the species and application in food production [Internet]. Food Reviews International. 2010 ; 26( 3): 205-229.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129.2010.484113
Artigo de periodico
Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products (2002)
De Martinis, Elaine Cristina Pereira; Alves, V. F.; Franco, Bernadette Dora Gombossy de Melo
Source: Food Reviews International. Unidades: FCFRP, FCF
Assunto: CIÊNCIA DE ALIMENTOS
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ABNT
DE MARTINIS, Elaine Cristina Pereira e ALVES, V. F. e FRANCO, Bernadette Dora Gombossy de Melo. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International, v. 18, n. 2-3, p. 191-208, 2002Tradução . . Acesso em: 26 abr. 2026.
APA
De Martinis, E. C. P., Alves, V. F., & Franco, B. D. G. de M. (2002). Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International, 18( 2-3), 191-208.
NLM
De Martinis ECP, Alves VF, Franco BDG de M. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International. 2002 ; 18( 2-3): 191-208.[citado 2026 abr. 26 ]
Vancouver
De Martinis ECP, Alves VF, Franco BDG de M. Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat products. Food Reviews International. 2002 ; 18( 2-3): 191-208.[citado 2026 abr. 26 ]
Artigo de periodico
Charqui meats are hurdle technology meat products (1998)
Shimokomaki, Massami ; Franco, Bernadette Dora Gombossy de Melo ; Iscontini, T M B; Pinto, M F; Terra, N N; Zorn, Telma Maria Tenório
Source: Food Reviews International. Unidades: FCF, ICB
Assunto: HISTOLOGIA
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ABNT
SHIMOKOMAKI, Massami et al. Charqui meats are hurdle technology meat products. Food Reviews International, v. 14, n. 4, p. 339-349, 1998Tradução . . Disponível em: https://doi.org/10.1080/87559129809541167. Acesso em: 26 abr. 2026.
APA
Shimokomaki, M., Franco, B. D. G. de M., Iscontini, T. M. B., Pinto, M. F., Terra, N. N., & Zorn, T. M. T. (1998). Charqui meats are hurdle technology meat products. Food Reviews International, 14( 4), 339-349. doi:10.1080/87559129809541167
NLM
Shimokomaki M, Franco BDG de M, Iscontini TMB, Pinto MF, Terra NN, Zorn TMT. Charqui meats are hurdle technology meat products [Internet]. Food Reviews International. 1998 ; 14( 4): 339-349.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129809541167
Vancouver
Shimokomaki M, Franco BDG de M, Iscontini TMB, Pinto MF, Terra NN, Zorn TMT. Charqui meats are hurdle technology meat products [Internet]. Food Reviews International. 1998 ; 14( 4): 339-349.[citado 2026 abr. 26 ] Available from: https://doi.org/10.1080/87559129809541167

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