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Artigo de periodico
Application of experimental design as a statistical approach to recover bioactive peptides from diferent food sources (2024)
Mendes, Mikael Kélvin de Albuquerque; Oliveira, Christian Bremmer dos Santos; Medeiros, Carla Mariana da Silva; Dantas, Clecio; Carrilho, Emanuel ; Nogueira, Ana Rita de Araujo; Lopes Júnior, Cícero Alves; Vieira, Edivan Carvalho
Source: Food Science and Biotechnology. Unidade: IQSC
Subjects: HIDRÓLISE, PROTEÍNAS
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ABNT
MENDES, Mikael Kélvin de Albuquerque et al. Application of experimental design as a statistical approach to recover bioactive peptides from diferent food sources. Food Science and Biotechnology, v. 33, p. 1559–1583, 2024Tradução . . Disponível em: https://doi.org/10.1007/s10068-024-01540-0. Acesso em: 02 nov. 2024.
APA
Mendes, M. K. de A., Oliveira, C. B. dos S., Medeiros, C. M. da S., Dantas, C., Carrilho, E., Nogueira, A. R. de A., et al. (2024). Application of experimental design as a statistical approach to recover bioactive peptides from diferent food sources. Food Science and Biotechnology, 33, 1559–1583. doi:10.1007/s10068-024-01540-0
NLM
Mendes MK de A, Oliveira CB dos S, Medeiros CM da S, Dantas C, Carrilho E, Nogueira AR de A, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from diferent food sources [Internet]. Food Science and Biotechnology. 2024 ; 33 1559–1583.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-024-01540-0
Vancouver
Mendes MK de A, Oliveira CB dos S, Medeiros CM da S, Dantas C, Carrilho E, Nogueira AR de A, Lopes Júnior CA, Vieira EC. Application of experimental design as a statistical approach to recover bioactive peptides from diferent food sources [Internet]. Food Science and Biotechnology. 2024 ; 33 1559–1583.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-024-01540-0
Artigo de periodico
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead (2024)
Souza, Handray Fernandes de ; Bogáz, Lorena Teixeira; Monteiro, Giovana Felício; Freire, Eduardo Novais Souza; Pereira, Karina Nascimento; Carvalho, Marina Vieira de; Rocha, Ramon da Silva ; Cruz, Adriano Gomes da ; Brandi, Igor Viana ; Kamimura, Eliana Setsuko
Source: Food Science and Biotechnology. Unidade: FZEA
Subjects: HIDROMEL, PROBIÓTICOS, SACCHAROMYCES, BEBIDAS ALCOÓLICAS, FERMENTAÇÃO ALCOÓLICA
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ABNT
SOUZA, Handray Fernandes de et al. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, v. 33, p. 3299–3311, 2024Tradução . . Disponível em: https://doi.org/10.1007/s10068-024-01568-2. Acesso em: 02 nov. 2024.
APA
Souza, H. F. de, Bogáz, L. T., Monteiro, G. F., Freire, E. N. S., Pereira, K. N., Carvalho, M. V. de, et al. (2024). Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead. Food Science and Biotechnology, 33, 3299–3311. doi:10.1007/s10068-024-01568-2
NLM
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-024-01568-2
Vancouver
Souza HF de, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, Carvalho MV de, Rocha R da S, Cruz AG da, Brandi IV, Kamimura ES. Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead [Internet]. Food Science and Biotechnology. 2024 ; 33 3299–3311.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-024-01568-2
Artigo de periodico
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii (2023)
Souza, Handray Fernandes de ; Monteiro, Giovana Felício; Gonçalves, Victor Dédalo di Prospero; Santos, João Vitor dos ; Oliveira, Amanda Cristina Dias de ; Pereira, Karina Nascimento; Carosia, Mariana Fronja; Carvalho, Marina Vieira de; Brandi, Igor V. ; Kamimura, Eliana Setsuko
Source: Food Science and Biotechnology. Unidade: FZEA
Subjects: HIDROMEL, PROBIÓTICOS, ANÁLISE SENSORIAL DE ALIMENTOS, LEVEDURAS
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ABNT
SOUZA, Handray Fernandes de et al. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology, 2023Tradução . . Disponível em: https://doi.org/10.1007/s10068-023-01459-y. Acesso em: 02 nov. 2024.
APA
Souza, H. F. de, Monteiro, G. F., Gonçalves, V. D. di P., Santos, J. V. dos, Oliveira, A. C. D. de, Pereira, K. N., et al. (2023). Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology. doi:10.1007/s10068-023-01459-y
NLM
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-023-01459-y
Vancouver
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-023-01459-y
Artigo de periodico
Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin (2017)
Liu, Ling; Hedegaard, Rikke V; Skibsted, Leif Horsfelt
Source: Food Science and Biotechnology. Unidade: ESALQ
Subjects: AÇÚCAR REDUTOR, ELISA, LEITE EM PÓ, POLIFENÓIS, PROTEÍNAS DO LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIU, Ling e HEDEGAARD, Rikke V e SKIBSTED, Leif Horsfelt. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, v. 26, n. 2, p. 389-391, 2017Tradução . . Disponível em: https://doi.org/10.1007/s10068-017-0053-y. Acesso em: 02 nov. 2024.
APA
Liu, L., Hedegaard, R. V., & Skibsted, L. H. (2017). Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, 26( 2), 389-391. doi:10.1007/s10068-017-0053-y
NLM
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-017-0053-y
Vancouver
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-017-0053-y
Artigo de periodico
Immobilization of Fusarium graminearum β-D-fructofuranosidase using alternative cellulosic supports: stabilization and production of fructooligosaccharides (2015)
Gonçalves, Heloísa Bressan; Jorge, João Atílio; Guimarães, Luis Henrique Souza
Source: Food Science and Biotechnology. Unidade: FFCLRP
Subjects: FUSARIUM, ENZIMAS (ISOLAMENTO E PURIFICAÇÃO), BIOTECNOLOGIA
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ABNT
GONÇALVES, Heloísa Bressan e JORGE, João Atílio e GUIMARÃES, Luis Henrique Souza. Immobilization of Fusarium graminearum β-D-fructofuranosidase using alternative cellulosic supports: stabilization and production of fructooligosaccharides. Food Science and Biotechnology, v. 24, n. 4, p. 1429-1435, 2015Tradução . . Disponível em: https://doi.org/10.1007/s10068-015-0183-z. Acesso em: 02 nov. 2024.
APA
Gonçalves, H. B., Jorge, J. A., & Guimarães, L. H. S. (2015). Immobilization of Fusarium graminearum β-D-fructofuranosidase using alternative cellulosic supports: stabilization and production of fructooligosaccharides. Food Science and Biotechnology, 24( 4), 1429-1435. doi:10.1007/s10068-015-0183-z
NLM
Gonçalves HB, Jorge JA, Guimarães LHS. Immobilization of Fusarium graminearum β-D-fructofuranosidase using alternative cellulosic supports: stabilization and production of fructooligosaccharides [Internet]. Food Science and Biotechnology. 2015 ; 24( 4): 1429-1435.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-015-0183-z
Vancouver
Gonçalves HB, Jorge JA, Guimarães LHS. Immobilization of Fusarium graminearum β-D-fructofuranosidase using alternative cellulosic supports: stabilization and production of fructooligosaccharides [Internet]. Food Science and Biotechnology. 2015 ; 24( 4): 1429-1435.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-015-0183-z
Artigo de periodico
Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance (2014)
Vasconcelos, Bruno Garcia; Martinez, Rafael Chacon Ruiz; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Food Science and Biotechnology. Unidade: FCF
Subjects: PROBIÓTICOS, AÇAÍ, LACTOBACILLUS
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ABNT
VASCONCELOS, Bruno Garcia et al. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, v. 23, n. 5, p. 1843-1849, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10068-014-0252-8. Acesso em: 02 nov. 2024.
APA
Vasconcelos, B. G., Martinez, R. C. R., Castro, I. A. de, & Saad, S. M. I. (2014). Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance. Food Science and Biotechnology, 23( 5), 1843-1849. doi:10.1007/s10068-014-0252-8
NLM
Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
Vancouver
Vasconcelos BG, Martinez RCR, Castro IA de, Saad SMI. Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance [Internet]. Food Science and Biotechnology. 2014 ; 23( 5): 1843-1849.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-014-0252-8
Artigo de periodico
Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat (2011)
Shirahigue, Ligianne Din; Contreras Castillo, Carmen Josefina; Selani, Miriam Mabel; Nadai, Ana Paula; Mourão, Gerson Barreto; Gallo, Claudio Rosa
Source: Food Science and Biotechnology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, OXIDAÇÃO, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIRAHIGUE, Ligianne Din et al. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, v. 20, n. 5, p. 1257-1264, 2011Tradução . . Disponível em: https://doi.org/10.1007/s10068-011-0173-8. Acesso em: 02 nov. 2024.
APA
Shirahigue, L. D., Contreras Castillo, C. J., Selani, M. M., Nadai, A. P., Mourão, G. B., & Gallo, C. R. (2011). Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, 20( 5), 1257-1264. doi:10.1007/s10068-011-0173-8
NLM
Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-011-0173-8
Vancouver
Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s10068-011-0173-8

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