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Artigo de periodico
Babassu mesocarp-based coating with amazonian plant extracts obtained using natural deep eutectic solvents (NADES) for cherry tomato preservation (2026)
Maragoni Santos, Carollyne ; Cortat, Camila Marcolongo Gomes ; Zago, Lilia ; Bogusz Junior, Stanislau ; Pinto, Tatiana Castro Abreu ; Gois, Jefferson Santos de ; Maniglia, Bianca Chieregato ; Fai, Ana Elizabeth Cavalcante
Source: Foods. Unidade: IQSC
Subjects: EMBALAGENS DE ALIMENTOS, BIOPOLÍMEROS, SOLVENTE, BABAÇU
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MARAGONI SANTOS, Carollyne et al. Babassu mesocarp-based coating with amazonian plant extracts obtained using natural deep eutectic solvents (NADES) for cherry tomato preservation. Foods, v. 15, n. 1, p. art. 74 ( 1-21), 2026Tradução . . Disponível em: https://doi.org/10.3390/foods15010074. Acesso em: 18 abr. 2026.
APA
Maragoni Santos, C., Cortat, C. M. G., Zago, L., Bogusz Junior, S., Pinto, T. C. A., Gois, J. S. de, et al. (2026). Babassu mesocarp-based coating with amazonian plant extracts obtained using natural deep eutectic solvents (NADES) for cherry tomato preservation. Foods, 15( 1), art. 74 ( 1-21). doi:10.3390/foods15010074
NLM
Maragoni Santos C, Cortat CMG, Zago L, Bogusz Junior S, Pinto TCA, Gois JS de, Maniglia BC, Fai AEC. Babassu mesocarp-based coating with amazonian plant extracts obtained using natural deep eutectic solvents (NADES) for cherry tomato preservation [Internet]. Foods. 2026 ; 15( 1): art. 74 ( 1-21).[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods15010074
Vancouver
Maragoni Santos C, Cortat CMG, Zago L, Bogusz Junior S, Pinto TCA, Gois JS de, Maniglia BC, Fai AEC. Babassu mesocarp-based coating with amazonian plant extracts obtained using natural deep eutectic solvents (NADES) for cherry tomato preservation [Internet]. Foods. 2026 ; 15( 1): art. 74 ( 1-21).[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods15010074
Artigo de periodico
Brazilian consumer attitude towards the concept of meat products with claims of naturalness, healthiness and sustainability (2026)
Rocha, Hellencris Cassin; França, Sabrina de Souza; Magalhães, Danielle Rodrigues; Oliveira, Alessandra Lopes de ; Trindade, Marco Antonio
Source: Foods. Unidade: FZEA
Subjects: COMPORTAMENTO DO CONSUMIDOR, CARNES E DERIVADOS, FRANGOS, ANTIOXIDANTES, ABACATE
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ABNT
ROCHA, Hellencris Cassin et al. Brazilian consumer attitude towards the concept of meat products with claims of naturalness, healthiness and sustainability. Foods, v. 15, n. 3, p. 1-16, 2026Tradução . . Disponível em: https://doi.org/10.3390/foods15030572. Acesso em: 18 abr. 2026.
APA
Rocha, H. C., França, S. de S., Magalhães, D. R., Oliveira, A. L. de, & Trindade, M. A. (2026). Brazilian consumer attitude towards the concept of meat products with claims of naturalness, healthiness and sustainability. Foods, 15( 3), 1-16. doi:10.3390/foods15030572
NLM
Rocha HC, França S de S, Magalhães DR, Oliveira AL de, Trindade MA. Brazilian consumer attitude towards the concept of meat products with claims of naturalness, healthiness and sustainability [Internet]. Foods. 2026 ; 15( 3): 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods15030572
Vancouver
Rocha HC, França S de S, Magalhães DR, Oliveira AL de, Trindade MA. Brazilian consumer attitude towards the concept of meat products with claims of naturalness, healthiness and sustainability [Internet]. Foods. 2026 ; 15( 3): 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods15030572
Artigo de periodico
Escherichia coli O157:H7, a common contaminant of raw milk from Ecuador: isolation and molecular identification (2025)
Loor-Giler, Anthony ; Robayo-Chico, Marcela ; Puga-Torres, Byron ; Hernandez-Alomia, Fernanda ; Santander-Parra, Silvana Hipatia ; Ferreira, Antonio José Piantino ; Muslin, Claire ; Nuñez, Luis
Source: Foods. Unidade: FMVZ
Subjects: ESCHERICHIA COLI, LEITE, EQUADOR
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LOOR-GILER, Anthony et al. Escherichia coli O157:H7, a common contaminant of raw milk from Ecuador: isolation and molecular identification. Foods, v. 14, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14030410. Acesso em: 18 abr. 2026.
APA
Loor-Giler, A., Robayo-Chico, M., Puga-Torres, B., Hernandez-Alomia, F., Santander-Parra, S. H., Ferreira, A. J. P., et al. (2025). Escherichia coli O157:H7, a common contaminant of raw milk from Ecuador: isolation and molecular identification. Foods, 14, 1-16. doi:10.3390/foods14030410
NLM
Loor-Giler A, Robayo-Chico M, Puga-Torres B, Hernandez-Alomia F, Santander-Parra SH, Ferreira AJP, Muslin C, Nuñez L. Escherichia coli O157:H7, a common contaminant of raw milk from Ecuador: isolation and molecular identification [Internet]. Foods. 2025 ; 14 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14030410
Vancouver
Loor-Giler A, Robayo-Chico M, Puga-Torres B, Hernandez-Alomia F, Santander-Parra SH, Ferreira AJP, Muslin C, Nuñez L. Escherichia coli O157:H7, a common contaminant of raw milk from Ecuador: isolation and molecular identification [Internet]. Foods. 2025 ; 14 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14030410
Artigo de periodico
Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel (2025)
Santos, Paulo Henrique Silva ; Suzuki, Cristina Kaori; Lannes, Suzana Caetano da Silva
Source: Foods. Unidade: FCF
Subjects: CHOCOLATE, REOLOGIA, ANÁLISE TÉRMICA
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SANTOS, Paulo Henrique Silva e SUZUKI, Cristina Kaori e LANNES, Suzana Caetano da Silva. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel. Foods, v. 14, n. 3, p. 1-22 art. 430, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14030430. Acesso em: 18 abr. 2026.
APA
Santos, P. H. S., Suzuki, C. K., & Lannes, S. C. da S. (2025). Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel. Foods, 14( 3), 1-22 art. 430. doi:10.3390/foods14030430
NLM
Santos PHS, Suzuki CK, Lannes SC da S. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel [Internet]. Foods. 2025 ; 14( 3): 1-22 art. 430.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14030430
Vancouver
Santos PHS, Suzuki CK, Lannes SC da S. Effects of adding micronutrient mixtures to a model dark chocolate system and partially replacing the fat phase with a structuring oleogel [Internet]. Foods. 2025 ; 14( 3): 1-22 art. 430.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14030430
Artigo de periodico
Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm (2025)
Romário-Silva, Diego ; Franchin, Marcelo; Bueno-Silva, Bruno ; Saliba, Ana Sofia Martelli Chaib ; Sardi, Janaína de Cássia Orlandi ; Alves-Ferreira, Thayna; Lazarini, Josy Goldoni ; Cunha, Gustavo Aparecido; Alencar, Severino Matias de ; Rosalen, Pedro Luiz
Source: Foods. Unidades: ESALQ, CENA
Subjects: AGENTES ANTIMICROBIANOS, ALIMENTOS FUNCIONAIS, BIOFILMES, DOENÇAS PERIODONTAIS, MEL
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ABNT
ROMÁRIO-SILVA, Diego et al. Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm. Foods, v. 14, p. 1-18, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14060997. Acesso em: 18 abr. 2026.
APA
Romário-Silva, D., Franchin, M., Bueno-Silva, B., Saliba, A. S. M. C., Sardi, J. de C. O., Alves-Ferreira, T., et al. (2025). Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm. Foods, 14, 1-18. doi:10.3390/foods14060997
NLM
Romário-Silva D, Franchin M, Bueno-Silva B, Saliba ASMC, Sardi J de CO, Alves-Ferreira T, Lazarini JG, Cunha GA, Alencar SM de, Rosalen PL. Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm [Internet]. Foods. 2025 ; 14 1-18.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14060997
Vancouver
Romário-Silva D, Franchin M, Bueno-Silva B, Saliba ASMC, Sardi J de CO, Alves-Ferreira T, Lazarini JG, Cunha GA, Alencar SM de, Rosalen PL. Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm [Internet]. Foods. 2025 ; 14 1-18.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14060997
Artigo de periodico
Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides (2025)
Ferreira, Marcos David ; Vitolano, Luis Eduardo Sousa ; Procópio, Fernanda Ramalho ; Brexó, Ramon Peres ; Duarte, Larissa Graziele Rauber ; Nogueira, Pedro Henrique Barbosa ; Bandini, Vitor P; Mitsuyuki, Milene Corso ; Paris, Elaine Cristina
Source: Foods. Unidades: IQSC, Interunidades em Sistemas Integrados em Alimentos
Subjects: POLISSACARÍDEOS, AMIDO, CELULOSE, PECTINA
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ABNT
FERREIRA, Marcos David et al. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides. Foods, v. 14, n. 22, p. art. 3897 ( 1-25), 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14223897. Acesso em: 18 abr. 2026.
APA
Ferreira, M. D., Vitolano, L. E. S., Procópio, F. R., Brexó, R. P., Duarte, L. G. R., Nogueira, P. H. B., et al. (2025). Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides. Foods, 14( 22), art. 3897 ( 1-25). doi:10.3390/foods14223897
NLM
Ferreira MD, Vitolano LES, Procópio FR, Brexó RP, Duarte LGR, Nogueira PHB, Bandini VP, Mitsuyuki MC, Paris EC. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides [Internet]. Foods. 2025 ; 14( 22): art. 3897 ( 1-25).[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14223897
Vancouver
Ferreira MD, Vitolano LES, Procópio FR, Brexó RP, Duarte LGR, Nogueira PHB, Bandini VP, Mitsuyuki MC, Paris EC. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides [Internet]. Foods. 2025 ; 14( 22): art. 3897 ( 1-25).[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14223897
Artigo de periodico
Structural properties before and after ripening of Ice cream made with different dairy fat bases (2025)
Santos, Paulo Henrique da Silva ; Suzuki, Cristina Kaori ; Lannes, Suzana Caetano da Silva
Source: Foods. Unidade: FCF
Subjects: SORVETE, GORDURAS
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ABNT
SANTOS, Paulo Henrique da Silva e SUZUKI, Cristina Kaori e LANNES, Suzana Caetano da Silva. Structural properties before and after ripening of Ice cream made with different dairy fat bases. Foods, v. 14, p. 1-21 art. 3276, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14183276. Acesso em: 18 abr. 2026.
APA
Santos, P. H. da S., Suzuki, C. K., & Lannes, S. C. da S. (2025). Structural properties before and after ripening of Ice cream made with different dairy fat bases. Foods, 14, 1-21 art. 3276. doi:10.3390/foods14183276
NLM
Santos PH da S, Suzuki CK, Lannes SC da S. Structural properties before and after ripening of Ice cream made with different dairy fat bases [Internet]. Foods. 2025 ; 14 1-21 art. 3276.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14183276
Vancouver
Santos PH da S, Suzuki CK, Lannes SC da S. Structural properties before and after ripening of Ice cream made with different dairy fat bases [Internet]. Foods. 2025 ; 14 1-21 art. 3276.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14183276
Artigo de periodico
Development of NADES–Annatto seed extract for enhancing 3D Printed food designed for dysphagia patients (2025)
Balabram, Sara Kierulff ; Tessaro, Larissa ; Astolfo, Maria Eduarda de Almeida; Sponchiado, Pedro Augusto Invernizzi ; Bogusz Junior, Stanislau ; Maniglia, Bianca Chieregato
Source: Foods. Unidade: IQSC
Subjects: IMPRESSÃO 3-D, URUCUM, TRANSTORNOS DE DEGLUTIÇÃO
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ABNT
BALABRAM, Sara Kierulff et al. Development of NADES–Annatto seed extract for enhancing 3D Printed food designed for dysphagia patients. Foods, v. 14, p. 1604, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14091604. Acesso em: 18 abr. 2026.
APA
Balabram, S. K., Tessaro, L., Astolfo, M. E. de A., Sponchiado, P. A. I., Bogusz Junior, S., & Maniglia, B. C. (2025). Development of NADES–Annatto seed extract for enhancing 3D Printed food designed for dysphagia patients. Foods, 14, 1604. doi:10.3390/foods14091604
NLM
Balabram SK, Tessaro L, Astolfo ME de A, Sponchiado PAI, Bogusz Junior S, Maniglia BC. Development of NADES–Annatto seed extract for enhancing 3D Printed food designed for dysphagia patients [Internet]. Foods. 2025 ;14 1604.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14091604
Vancouver
Balabram SK, Tessaro L, Astolfo ME de A, Sponchiado PAI, Bogusz Junior S, Maniglia BC. Development of NADES–Annatto seed extract for enhancing 3D Printed food designed for dysphagia patients [Internet]. Foods. 2025 ;14 1604.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14091604
Artigo de periodico
Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion (2025)
Pinho, Lorena Silva ; Brexó, Ramon Peres ; Costa, Tatielly de Jesus ; Thomazini, Marcelo ; Campanella, Osvaldo H. ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: ALIMENTOS DE ORIGEM VEGETAL, EXTRUSÃO, VITAMINA D, ENGENHARIA DE ALIMENTOS
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ABNT
PINHO, Lorena Silva et al. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion. Foods, v. 14, n. 9, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14091500. Acesso em: 18 abr. 2026.
APA
Pinho, L. S., Brexó, R. P., Costa, T. de J., Thomazini, M., Campanella, O. H., & Favaro-Trindade, C. S. (2025). Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion. Foods, 14( 9), 1-16. doi:10.3390/foods14091500
NLM
Pinho LS, Brexó RP, Costa T de J, Thomazini M, Campanella OH, Favaro-Trindade CS. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion [Internet]. Foods. 2025 ; 14( 9): 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14091500
Vancouver
Pinho LS, Brexó RP, Costa T de J, Thomazini M, Campanella OH, Favaro-Trindade CS. Production of vitamin D3-fortified plant-based meat analogs through high-moisture extrusion [Internet]. Foods. 2025 ; 14( 9): 1-16.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14091500
Artigo de periodico
Kombucha: an old tradition into a new concept of a beneficial, health-promoting beverage (2025)
Andrade, Dhuelly Kelly Almeida; Wang, Boying; Lima, Emília Maria França ; Shebeko, Sergei Konstantinovich ; Ermakov, Alexey Mikhailovich ; Khramova, Valentina Nikolaevna ; Ivanova, Iskra Vitanova ; Rocha, Ramon da Silva ; Velho, Manuela Vaz ; Mutukumira, Anthony Nhamo ; Todorov, Svetoslav Dimitrov
Source: Foods. Unidade: FCF
Subjects: ALIMENTOS FERMENTADOS, ÁCIDO LÁCTICO, SEGURANÇA ALIMENTAR, SAÚDE
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ABNT
ANDRADE, Dhuelly Kelly Almeida et al. Kombucha: an old tradition into a new concept of a beneficial, health-promoting beverage. Foods, v. 14, p. 1-22 art. 1547, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14091547. Acesso em: 18 abr. 2026.
APA
Andrade, D. K. A., Wang, B., Lima, E. M. F., Shebeko, S. K., Ermakov, A. M., Khramova, V. N., et al. (2025). Kombucha: an old tradition into a new concept of a beneficial, health-promoting beverage. Foods, 14, 1-22 art. 1547. doi:10.3390/foods14091547
NLM
Andrade DKA, Wang B, Lima EMF, Shebeko SK, Ermakov AM, Khramova VN, Ivanova IV, Rocha R da S, Velho MV, Mutukumira AN, Todorov SD. Kombucha: an old tradition into a new concept of a beneficial, health-promoting beverage [Internet]. Foods. 2025 ; 14 1-22 art. 1547.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14091547
Vancouver
Andrade DKA, Wang B, Lima EMF, Shebeko SK, Ermakov AM, Khramova VN, Ivanova IV, Rocha R da S, Velho MV, Mutukumira AN, Todorov SD. Kombucha: an old tradition into a new concept of a beneficial, health-promoting beverage [Internet]. Foods. 2025 ; 14 1-22 art. 1547.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14091547
Artigo de periodico
Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations (2025)
Merzoug, Mohamed ; Bendida, Keltoum; Aireche, Marwa ; Zater, Zohra Yasmine; Brakna, Chaimaa Naila ; Hammadi, Amaria Ilhem; Saidi, Yasmine ; Todorov, Svetoslav Dimitrov ; Saidi, Djamal
Source: Foods. Unidade: FCF
Subjects: FIGO, AZEITE, ENTEROCOCCUS, DIVERSIDADE GENÉTICA, CONSERVANTES, CONSERVAÇÃO DE ALIMENTOS
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MERZOUG, Mohamed et al. Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations. Foods, v. 14, p. 1-22 art. 766, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14050766. Acesso em: 18 abr. 2026.
APA
Merzoug, M., Bendida, K., Aireche, M., Zater, Z. Y., Brakna, C. N., Hammadi, A. I., et al. (2025). Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations. Foods, 14, 1-22 art. 766. doi:10.3390/foods14050766
NLM
Merzoug M, Bendida K, Aireche M, Zater ZY, Brakna CN, Hammadi AI, Saidi Y, Todorov SD, Saidi D. Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations [Internet]. Foods. 2025 ; 14 1-22 art. 766.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14050766
Vancouver
Merzoug M, Bendida K, Aireche M, Zater ZY, Brakna CN, Hammadi AI, Saidi Y, Todorov SD, Saidi D. Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations [Internet]. Foods. 2025 ; 14 1-22 art. 766.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14050766
Artigo de periodico
A multidisciplinary view on animal welfare and alternative protein: convergences and perspectives from professionals in agricultural, food, and veterinary sciences (2025)
Patinho, Iliani ; Silveira, Robson Mateus Freitas ; Saldaña, Erick; Arno, Alessandra ; Castro Júnior, Sérgio Luís de ; Silva, Iran José Oliveira da
Source: Foods. Unidade: ESALQ
Subjects: ALIMENTOS DE ORIGEM ANIMAL, BEM-ESTAR DO ANIMAL, CARNES E DERIVADOS, CÉLULAS CULTIVADAS, COMPORTAMENTO DO CONSUMIDOR, MULTIDISCIPLINARIDADE, INSETOS COMESTÍVEIS, PROTEÍNAS
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ABNT
PATINHO, Iliani et al. A multidisciplinary view on animal welfare and alternative protein: convergences and perspectives from professionals in agricultural, food, and veterinary sciences. Foods, v. 14, p. 1-20, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14122140. Acesso em: 18 abr. 2026.
APA
Patinho, I., Silveira, R. M. F., Saldaña, E., Arno, A., Castro Júnior, S. L. de, & Silva, I. J. O. da. (2025). A multidisciplinary view on animal welfare and alternative protein: convergences and perspectives from professionals in agricultural, food, and veterinary sciences. Foods, 14, 1-20. doi:10.3390/foods14122140
NLM
Patinho I, Silveira RMF, Saldaña E, Arno A, Castro Júnior SL de, Silva IJO da. A multidisciplinary view on animal welfare and alternative protein: convergences and perspectives from professionals in agricultural, food, and veterinary sciences [Internet]. Foods. 2025 ; 14 1-20.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14122140
Vancouver
Patinho I, Silveira RMF, Saldaña E, Arno A, Castro Júnior SL de, Silva IJO da. A multidisciplinary view on animal welfare and alternative protein: convergences and perspectives from professionals in agricultural, food, and veterinary sciences [Internet]. Foods. 2025 ; 14 1-20.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14122140
Artigo de periodico
Physical properties of gelatin-based hydrogels incorporated with soybean straw nanocellulose obtained by enzymatic hydrolysis (2025)
Velásquez Castillo, Lía Ethel; Freitas, Gisele Imoto de; Moraes, Izabel Cristina Freitas ; Tosi, Milena Martelli ; Angulo, Daniel López ; Sobral, Paulo José do Amaral
Source: Foods. Unidade: FZEA
Subjects: BIOPOLÍMEROS, MATERIAIS NANOESTRUTURADOS, NANOCOMPÓSITOS, RESÍDUOS AGRÍCOLAS, SOJA, PALHAS
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ABNT
VELÁSQUEZ CASTILLO, Lía Ethel et al. Physical properties of gelatin-based hydrogels incorporated with soybean straw nanocellulose obtained by enzymatic hydrolysis. Foods, v. 14, n. 13, p. 1-26, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14132269. Acesso em: 18 abr. 2026.
APA
Velásquez Castillo, L. E., Freitas, G. I. de, Moraes, I. C. F., Tosi, M. M., Angulo, D. L., & Sobral, P. J. do A. (2025). Physical properties of gelatin-based hydrogels incorporated with soybean straw nanocellulose obtained by enzymatic hydrolysis. Foods, 14( 13), 1-26. doi:10.3390/foods14132269
NLM
Velásquez Castillo LE, Freitas GI de, Moraes ICF, Tosi MM, Angulo DL, Sobral PJ do A. Physical properties of gelatin-based hydrogels incorporated with soybean straw nanocellulose obtained by enzymatic hydrolysis [Internet]. Foods. 2025 ; 14( 13): 1-26.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14132269
Vancouver
Velásquez Castillo LE, Freitas GI de, Moraes ICF, Tosi MM, Angulo DL, Sobral PJ do A. Physical properties of gelatin-based hydrogels incorporated with soybean straw nanocellulose obtained by enzymatic hydrolysis [Internet]. Foods. 2025 ; 14( 13): 1-26.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14132269
Artigo de periodico
Valorization of brewer’s spent grain liquid fraction for the development of a pasteurized strawberry-based blend juice (2025)
Neira Monsalve, Valentina Ariela; Devia Valenzuela, Bastián Benjamín; Peña Arias, Alonso Ignacio; Schalchli Sáez, Heidi Laura ; Melo, Priscilla Siqueira ; Moreira, Carolina de Souza ; Sartori, Alan Giovanini de Oliveira ; Vergara Ojeda, Christian Arnoldo; Alencar, Severino Matias de ; Scheuermann Salinas, Erick Sigisfredo
Source: Foods. Unidade: ESALQ
Subjects: BAGAÇOS, CERVEJA, MALTE, DESIDRATAÇÃO DE ALIMENTOS, LICORES, MORANGO, PASTEURIZAÇÃO, SUCOS DE FRUTAS
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ABNT
NEIRA MONSALVE, Valentina Ariela et al. Valorization of brewer’s spent grain liquid fraction for the development of a pasteurized strawberry-based blend juice. Foods, v. 14, p. 1-17, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14234053. Acesso em: 18 abr. 2026.
APA
Neira Monsalve, V. A., Devia Valenzuela, B. B., Peña Arias, A. I., Schalchli Sáez, H. L., Melo, P. S., Moreira, C. de S., et al. (2025). Valorization of brewer’s spent grain liquid fraction for the development of a pasteurized strawberry-based blend juice. Foods, 14, 1-17. doi:10.3390/foods14234053
NLM
Neira Monsalve VA, Devia Valenzuela BB, Peña Arias AI, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Vergara Ojeda CA, Alencar SM de, Scheuermann Salinas ES. Valorization of brewer’s spent grain liquid fraction for the development of a pasteurized strawberry-based blend juice [Internet]. Foods. 2025 ; 14 1-17.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14234053
Vancouver
Neira Monsalve VA, Devia Valenzuela BB, Peña Arias AI, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Vergara Ojeda CA, Alencar SM de, Scheuermann Salinas ES. Valorization of brewer’s spent grain liquid fraction for the development of a pasteurized strawberry-based blend juice [Internet]. Foods. 2025 ; 14 1-17.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14234053
Artigo de periodico
Clarifying the dual role of Staphylococcus spp. in cheese production (2025)
Ribeiro, Alessandra Casagrande ; Alves, Déborah Tavares ; Campos, Gabriela Zampieri ; Costa, Talita Gomes da ; Franco, Bernadette Dora Gombossy de Melo ; Almeida, Felipe Alves de ; Pinto, Uelinton Manoel
Source: Foods. Unidades: FCF, Interunidades em Sistemas Integrados em Alimentos
Subjects: STAPHYLOCOCCUS, QUEIJO, ENTEROTOXINAS, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Alessandra Casagrande et al. Clarifying the dual role of Staphylococcus spp. in cheese production. Foods, v. 14, n. 22, p. 1-37 art. 3823, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14223823. Acesso em: 18 abr. 2026.
APA
Ribeiro, A. C., Alves, D. T., Campos, G. Z., Costa, T. G. da, Franco, B. D. G. de M., Almeida, F. A. de, & Pinto, U. M. (2025). Clarifying the dual role of Staphylococcus spp. in cheese production. Foods, 14( 22), 1-37 art. 3823. doi:10.3390/foods14223823
NLM
Ribeiro AC, Alves DT, Campos GZ, Costa TG da, Franco BDG de M, Almeida FA de, Pinto UM. Clarifying the dual role of Staphylococcus spp. in cheese production [Internet]. Foods. 2025 ; 14( 22): 1-37 art. 3823.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14223823
Vancouver
Ribeiro AC, Alves DT, Campos GZ, Costa TG da, Franco BDG de M, Almeida FA de, Pinto UM. Clarifying the dual role of Staphylococcus spp. in cheese production [Internet]. Foods. 2025 ; 14( 22): 1-37 art. 3823.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14223823
Artigo de periodico
Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes (2025)
Rotta, Isabela Sguilla; Perini, Hugo Félix ; Rezende, Sthefânia Dalva da Cunha ; Sabino, Yasmin Neves Vieira ; Silva, Marcos Vinícius da ; Almeida, Felipe Alves de ; Naves, Emiliane Andrade Araujo ; Pinto, Uelinton Manoel ; Machado, Alessandra Barbosa Ferreira ; Paiva, Aline Dias
Source: Foods. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, BACTERICIDAS, BIOFILMES, ESTRESSE OXIDATIVO, EXPRESSÃO GÊNICA, VIRULÊNCIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROTTA, Isabela Sguilla et al. Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes. Foods, v. 14, n. 23, p. 1-18 art. 4163, 2025Tradução . . Disponível em: https://dx.doi.org/10.3390/foods14234163. Acesso em: 18 abr. 2026.
APA
Rotta, I. S., Perini, H. F., Rezende, S. D. da C., Sabino, Y. N. V., Silva, M. V. da, Almeida, F. A. de, et al. (2025). Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes. Foods, 14( 23), 1-18 art. 4163. doi:10.3390/foods14234163
NLM
Rotta IS, Perini HF, Rezende SD da C, Sabino YNV, Silva MV da, Almeida FA de, Naves EAA, Pinto UM, Machado ABF, Paiva AD. Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes [Internet]. Foods. 2025 ; 14( 23): 1-18 art. 4163.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14234163
Vancouver
Rotta IS, Perini HF, Rezende SD da C, Sabino YNV, Silva MV da, Almeida FA de, Naves EAA, Pinto UM, Machado ABF, Paiva AD. Bactericidal, anti-biofilm, and stress-response modulatory effects of Lacticaseibacillus rhamnosus ATCC 9595 cell-free supernatant against Listeria monocytogenes [Internet]. Foods. 2025 ; 14( 23): 1-18 art. 4163.[citado 2026 abr. 18 ] Available from: https://dx.doi.org/10.3390/foods14234163
Artigo de periodico
Sustainable biopolymer films from Amazonian Tambatinga fish waste: gelatin extraction and performance for food packaging applications (2025)
Procópio, Fernanda Ramalho; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral; Jacintho, Manuel Antonio Chagas
Source: Foods. Unidade: FZEA
Subjects: PEIXES, FILMES COMESTÍVEIS, PESCADO, PROTEÍNAS, SUBPRODUTOS COMO ALIMENTO, DESENVOLVIMENTO SUSTENTÁVEL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Fernanda Ramalho et al. Sustainable biopolymer films from Amazonian Tambatinga fish waste: gelatin extraction and performance for food packaging applications. Foods, v. 14, p. 1-18, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14223866. Acesso em: 18 abr. 2026.
APA
Procópio, F. R., Lourenço, R. V., Bittante, A. M. Q. B., Sobral, P. J. do A., & Jacintho, M. A. C. (2025). Sustainable biopolymer films from Amazonian Tambatinga fish waste: gelatin extraction and performance for food packaging applications. Foods, 14, 1-18. doi:10.3390/foods14223866
NLM
Procópio FR, Lourenço RV, Bittante AMQB, Sobral PJ do A, Jacintho MAC. Sustainable biopolymer films from Amazonian Tambatinga fish waste: gelatin extraction and performance for food packaging applications [Internet]. Foods. 2025 ; 14 1-18.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14223866
Vancouver
Procópio FR, Lourenço RV, Bittante AMQB, Sobral PJ do A, Jacintho MAC. Sustainable biopolymer films from Amazonian Tambatinga fish waste: gelatin extraction and performance for food packaging applications [Internet]. Foods. 2025 ; 14 1-18.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14223866
Artigo de periodico
Extraction of biomolecules from coffee and cocoa agroindustry byproducts using alternative solvents (2025)
Prado, José Pedro Zanetti ; Basso, Rodrigo Corrêa; Rodrigues, Christianne Elisabete da Costa
Source: Foods. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, SUBPRODUTOS AGRÍCOLAS, CAFÉ, COCO, SOLVENTE, DESENVOLVIMENTO SUSTENTÁVEL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRADO, José Pedro Zanetti e BASSO, Rodrigo Corrêa e RODRIGUES, Christianne Elisabete da Costa. Extraction of biomolecules from coffee and cocoa agroindustry byproducts using alternative solvents. Foods, v. 14, n. 3, p. 1-34, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14030342. Acesso em: 18 abr. 2026.
APA
Prado, J. P. Z., Basso, R. C., & Rodrigues, C. E. da C. (2025). Extraction of biomolecules from coffee and cocoa agroindustry byproducts using alternative solvents. Foods, 14( 3), 1-34. doi:10.3390/foods14030342
NLM
Prado JPZ, Basso RC, Rodrigues CE da C. Extraction of biomolecules from coffee and cocoa agroindustry byproducts using alternative solvents [Internet]. Foods. 2025 ; 14( 3): 1-34.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14030342
Vancouver
Prado JPZ, Basso RC, Rodrigues CE da C. Extraction of biomolecules from coffee and cocoa agroindustry byproducts using alternative solvents [Internet]. Foods. 2025 ; 14( 3): 1-34.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14030342
Artigo de periodico
Comparative genomics analysis combined with homologous overexpression reveals the mechanism of species-specific acid stress resistance in Bifidobacterium animalis (2025)
Lin, Li; Zhang, Yanyu; Ren, Fazheng; Ge, Shaoyang; Hao, Yanling; Zhai, Zhengyuan; Zhang, Ming; Li, Shusen; Liang, Zhao ; Sun, Erna
Source: Foods. Unidade: FFCLRP
Subjects: GENÔMICA, BACTÉRIAS, TRANSCRIÇÃO GÊNICA, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIN, Li et al. Comparative genomics analysis combined with homologous overexpression reveals the mechanism of species-specific acid stress resistance in Bifidobacterium animalis. Foods, v. 14, n. 24, p. 1-15, 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14244243. Acesso em: 18 abr. 2026.
APA
Lin, L., Zhang, Y., Ren, F., Ge, S., Hao, Y., Zhai, Z., et al. (2025). Comparative genomics analysis combined with homologous overexpression reveals the mechanism of species-specific acid stress resistance in Bifidobacterium animalis. Foods, 14( 24), 1-15. doi:10.3390/foods14244243
NLM
Lin L, Zhang Y, Ren F, Ge S, Hao Y, Zhai Z, Zhang M, Li S, Liang Z, Sun E. Comparative genomics analysis combined with homologous overexpression reveals the mechanism of species-specific acid stress resistance in Bifidobacterium animalis [Internet]. Foods. 2025 ; 14( 24): 1-15.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14244243
Vancouver
Lin L, Zhang Y, Ren F, Ge S, Hao Y, Zhai Z, Zhang M, Li S, Liang Z, Sun E. Comparative genomics analysis combined with homologous overexpression reveals the mechanism of species-specific acid stress resistance in Bifidobacterium animalis [Internet]. Foods. 2025 ; 14( 24): 1-15.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods14244243
Artigo de periodico
Alleviating D-galactose-induced aging in mice by modulating gut-liver axis using Lactiplantibacillus plantarum TY-Y10 (2024)
Shi, Shaoqi; Li, Xiaoxia; Zhang, Feng; Jiang, Zhengqiang; Wang, Jing; Zhao, Liang; Chen, Juan; Shu, Xi; Fang, Bing; Liu, Ping; He, Jingjing; Ge, Shaoyang; Wang, Fuqing; Guo, Jie; Li, Yixuan; Luo, Jie; Wang, Ran
Source: Foods. Unidade: FFCLRP
Subjects: PROBIÓTICOS, ENVELHECIMENTO, ÁCIDOS GRAXOS, INTESTINOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHI, Shaoqi et al. Alleviating D-galactose-induced aging in mice by modulating gut-liver axis using Lactiplantibacillus plantarum TY-Y10. Foods, v. 13, n. 22, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13223618. Acesso em: 18 abr. 2026.
APA
Shi, S., Li, X., Zhang, F., Jiang, Z., Wang, J., Zhao, L., et al. (2024). Alleviating D-galactose-induced aging in mice by modulating gut-liver axis using Lactiplantibacillus plantarum TY-Y10. Foods, 13( 22), 1-12. doi:10.3390/foods13223618
NLM
Shi S, Li X, Zhang F, Jiang Z, Wang J, Zhao L, Chen J, Shu X, Fang B, Liu P, He J, Ge S, Wang F, Guo J, Li Y, Luo J, Wang R. Alleviating D-galactose-induced aging in mice by modulating gut-liver axis using Lactiplantibacillus plantarum TY-Y10 [Internet]. Foods. 2024 ; 13( 22): 1-12.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods13223618
Vancouver
Shi S, Li X, Zhang F, Jiang Z, Wang J, Zhao L, Chen J, Shu X, Fang B, Liu P, He J, Ge S, Wang F, Guo J, Li Y, Luo J, Wang R. Alleviating D-galactose-induced aging in mice by modulating gut-liver axis using Lactiplantibacillus plantarum TY-Y10 [Internet]. Foods. 2024 ; 13( 22): 1-12.[citado 2026 abr. 18 ] Available from: https://doi.org/10.3390/foods13223618

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