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Artigo de periodico
Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides (2023)
Cavalcante, Keila N.; Feitor, Jéssica Freire ; Morais, Sinara T. B. ; Nassu, Renata T.; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Source: International Dairy Journal. Unidade: IQSC
Subjects: PROTEÍNAS, LEITE, PEPTÍDEOS
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ABNT
CAVALCANTE, Keila N. et al. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, v. 142, p. 105650, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2023.105650. Acesso em: 03 nov. 2024.
APA
Cavalcante, K. N., Feitor, J. F., Morais, S. T. B., Nassu, R. T., Ahrné, L. M., & Cardoso, D. R. (2023). Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, 142, 105650. doi:10.1016/j.idairyj.2023.105650
NLM
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Vancouver
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Artigo de periodico
Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink (2023)
Rocha, Ramon da Silva ; Oliveira, Leandro Bertacchini de; Morais, Sinara Teixeira do Brasil ; Soutelino, Maria Eduarda Marques; Silva, Marcia Cristina da ; Freitas, Monica Queiroz de; Bogusz Junior, Stanislau ; Pimentel, Tatiana Colombo; Esmerino, Erick Almeida ; Cruz, Adriano Gomes da
Source: International Dairy Journal. Unidade: IQSC
Subjects: PEPTÍDEOS, ÁCIDOS GRAXOS, BAUNILHA
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ABNT
ROCHA, Ramon da Silva et al. Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink. International Dairy Journal, v. 146, p. 105733, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2023.105733. Acesso em: 03 nov. 2024.
APA
Rocha, R. da S., Oliveira, L. B. de, Morais, S. T. do B., Soutelino, M. E. M., Silva, M. C. da, Freitas, M. Q. de, et al. (2023). Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink. International Dairy Journal, 146, 105733. doi:10.1016/j.idairyj.2023.105733
NLM
Rocha R da S, Oliveira LB de, Morais ST do B, Soutelino MEM, Silva MC da, Freitas MQ de, Bogusz Junior S, Pimentel TC, Esmerino EA, Cruz AG da. Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink [Internet]. International Dairy Journal. 2023 ; 146 105733.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105733
Vancouver
Rocha R da S, Oliveira LB de, Morais ST do B, Soutelino MEM, Silva MC da, Freitas MQ de, Bogusz Junior S, Pimentel TC, Esmerino EA, Cruz AG da. Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink [Internet]. International Dairy Journal. 2023 ; 146 105733.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105733
Artigo de periodico
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract (2022)
Silva, Marluci Palazzolli da; Mesquita, Mércia da Silva; Rubio, Fernanda Thaís Vieira; Thomazini, Marcelo ; Fávaro-Trindade, Carmen Silvia
Source: International Dairy Journal. Unidade: FZEA
Subjects: IOGURTE, MICROENCAPSULAÇÃO, LACTOBACILLUS, GUARANÁ
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ABNT
SILVA, Marluci Palazzolli da et al. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract. International Dairy Journal, v. 125, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2021.105230. Acesso em: 03 nov. 2024.
APA
Silva, M. P. da, Mesquita, M. da S., Rubio, F. T. V., Thomazini, M., & Fávaro-Trindade, C. S. (2022). Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract. International Dairy Journal, 125, 1-10. doi:10.1016/j.idairyj.2021.105230
NLM
Silva MP da, Mesquita M da S, Rubio FTV, Thomazini M, Fávaro-Trindade CS. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract [Internet]. International Dairy Journal. 2022 ; 125 1-10.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2021.105230
Vancouver
Silva MP da, Mesquita M da S, Rubio FTV, Thomazini M, Fávaro-Trindade CS. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract [Internet]. International Dairy Journal. 2022 ; 125 1-10.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2021.105230
Artigo de periodico
Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats (2021)
Pugliero, Samuel; Lima, Deyse Yorgos ; Rodrigues, Adelson Marçal ; Bogsan, Cristina Stewart Bittencourt ; Rogero, Marcelo Macedo ; Punaro, Giovana Rita ; Higa, Elisa Mieko Suemitsu
Source: International Dairy Journal. Unidades: FCF, FSP
Subjects: RIM, LEITE FERMENTADO, GLICEMIA, DIABETES MELLITUS, ESTRESSE OXIDATIVO
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ABNT
PUGLIERO, Samuel et al. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats. International Dairy Journal, v. 114, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2020.104909. Acesso em: 03 nov. 2024.
APA
Pugliero, S., Lima, D. Y., Rodrigues, A. M., Bogsan, C. S. B., Rogero, M. M., Punaro, G. R., & Higa, E. M. S. (2021). Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats. International Dairy Journal, 114, 1-8. doi:10.1016/j.idairyj.2020.104909
NLM
Pugliero S, Lima DY, Rodrigues AM, Bogsan CSB, Rogero MM, Punaro GR, Higa EMS. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats [Internet]. International Dairy Journal. 2021 ; 114 1-8.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2020.104909
Vancouver
Pugliero S, Lima DY, Rodrigues AM, Bogsan CSB, Rogero MM, Punaro GR, Higa EMS. Kefir reduces nitrosative stress and upregulates Nrf2 in the kidney of diabetic rats [Internet]. International Dairy Journal. 2021 ; 114 1-8.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2020.104909
Artigo de periodico
Aqueous citric acid as a promising cleaning agent of whey evaporators (2017)
Vavrusova, Martina; Johansen, Nikolaj P; Garcia, André C; Skibsted, Leif Horsfelt
Source: International Dairy Journal. Unidade: ESALQ
Subjects: ÁCIDOS, CÁLCIO, DESINFECÇÃO, EVAPORADORES, SOLUÇÕES AQUOSAS, SORO DE LEITE
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ABNT
VAVRUSOVA, Martina et al. Aqueous citric acid as a promising cleaning agent of whey evaporators. International Dairy Journal, v. 69, p. 45-50, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2017.02.002. Acesso em: 03 nov. 2024.
APA
Vavrusova, M., Johansen, N. P., Garcia, A. C., & Skibsted, L. H. (2017). Aqueous citric acid as a promising cleaning agent of whey evaporators. International Dairy Journal, 69, 45-50. doi:10.1016/j.idairyj.2017.02.002
NLM
Vavrusova M, Johansen NP, Garcia AC, Skibsted LH. Aqueous citric acid as a promising cleaning agent of whey evaporators [Internet]. International Dairy Journal. 2017 ; 69 45-50.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2017.02.002
Vancouver
Vavrusova M, Johansen NP, Garcia AC, Skibsted LH. Aqueous citric acid as a promising cleaning agent of whey evaporators [Internet]. International Dairy Journal. 2017 ; 69 45-50.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2017.02.002
Artigo de periodico
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition (2016)
Florence, Ana Carolina Rodrigues; Oliveira, Maricê Nogueira de; Delile, Armelle; Béal, Catherine
Source: International Dairy Journal. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, LEITE FERMENTADO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, v. 61, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2016.03.005. Acesso em: 03 nov. 2024.
APA
Florence, A. C. R., Oliveira, M. N. de, Delile, A., & Béal, C. (2016). Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, 61, 1-9. doi:10.1016/j.idairyj.2016.03.005
NLM
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Vancouver
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Artigo de periodico
Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) (2014)
Medeiros, Adja Cristina Lira de; Thomazini, Marcelo; Urbano, Alexandre; Correia, Roberta Targino Pinto; Fávaro-Trindade, Carmen Silvia
Source: International Dairy Journal. Unidade: FZEA
Subjects: PROBIÓTICOS, IOGURTE (PROPRIEDADES FÍSICO-QUÍMICAS), CAPRINOS LEITEIROS
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ABNT
MEDEIROS, Adja Cristina Lira de et al. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07). International Dairy Journal, v. No 2014, n. 1, p. 71-77, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2014.05.008. Acesso em: 03 nov. 2024.
APA
Medeiros, A. C. L. de, Thomazini, M., Urbano, A., Correia, R. T. P., & Fávaro-Trindade, C. S. (2014). Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07). International Dairy Journal, No 2014( 1), 71-77. doi:10.1016/j.idairyj.2014.05.008
NLM
Medeiros ACL de, Thomazini M, Urbano A, Correia RTP, Fávaro-Trindade CS. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) [Internet]. International Dairy Journal. 2014 ; No 2014( 1): 71-77.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2014.05.008
Vancouver
Medeiros ACL de, Thomazini M, Urbano A, Correia RTP, Fávaro-Trindade CS. Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07) [Internet]. International Dairy Journal. 2014 ; No 2014( 1): 71-77.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2014.05.008
Artigo de periodico
Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention (2014)
Lollo, P. C. B.; Amaya-Farfan, Jaime; Faria, I. C.; Salgado, J. V. V.; Chacon-Mikahil, Mara Patrícia Traina; Cruz, A. G.; Oliveira, Carlos Augusto Fernandes de; Montagner, Paulo César; Arruda, A.
Source: International Dairy Journal. Unidade: FZEA
Subjects: COMPOSIÇÃO CORPORAL, ANTROPOMETRIA, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
LOLLO, P. C. B. et al. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention. International Dairy Journal, v. 34, n. 1, p. 19-24, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2013.07.001. Acesso em: 03 nov. 2024.
APA
Lollo, P. C. B., Amaya-Farfan, J., Faria, I. C., Salgado, J. V. V., Chacon-Mikahil, M. P. T., Cruz, A. G., et al. (2014). Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention. International Dairy Journal, 34( 1), 19-24. doi:10.1016/j.idairyj.2013.07.001
NLM
Lollo PCB, Amaya-Farfan J, Faria IC, Salgado JVV, Chacon-Mikahil MPT, Cruz AG, Oliveira CAF de, Montagner PC, Arruda A. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention [Internet]. International Dairy Journal. 2014 ; 34( 1): 19-24.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2013.07.001
Vancouver
Lollo PCB, Amaya-Farfan J, Faria IC, Salgado JVV, Chacon-Mikahil MPT, Cruz AG, Oliveira CAF de, Montagner PC, Arruda A. Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin: a twelve-week in-championship intervention [Internet]. International Dairy Journal. 2014 ; 34( 1): 19-24.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2013.07.001
Artigo de periodico
Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt (2010)
Santo, Ana Paula do Espirito; Silva, Roberta C; Soares, Fabiana Andréia Schafer de Martini; Anjos, Douglas; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Dairy Journal. Unidade: FCF
Subjects: POLPA, AÇAÍ, PROBIÓTICOS, ÁCIDOS GRAXOS, IOGURTE
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ABNT
SANTO, Ana Paula do Espirito et al. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, v. 20, n. 6, p. 415-422, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2010.01.002. Acesso em: 03 nov. 2024.
APA
Santo, A. P. do E., Silva, R. C., Soares, F. A. S. de M., Anjos, D., Gioielli, L. A., & Oliveira, M. N. de. (2010). Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20( 6), 415-422. doi:10.1016/j.idairyj.2010.01.002
NLM
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Vancouver
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Artigo de periodico
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Saad, Susana Marta Isay
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
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ABNT
BURITI, Flávia Carolina Alonso e ROCHA, Juliana Schwarz da e SAAD, Susana Marta Isay. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, v. 15, n. 12, p. 1279-1288, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2004.12.011. Acesso em: 03 nov. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, & Saad, S. M. I. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15( 12), 1279-1288. doi:10.1016/j.idairyj.2004.12.011
NLM
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Vancouver
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Artigo de periodico
Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms (2002)
Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Nero, Luís Augusto; Pachemshy, Juliana Aparecida de Souza; Santana, Elsa Helena Walter; Franco, Bernadette Dora Gombossy de Melo
Source: International Dairy Journal. Unidade: FCF
Subjects: ALIMENTOS, PASTEURIZAÇÃO (QUALIDADE), MICROBIOLOGIA DE ALIMENTOS
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ABNT
BELOTI, Vanerli et al. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, v. 12, n. 5, p. 413-418, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(02)00021-3. Acesso em: 03 nov. 2024.
APA
Beloti, V., Barros, M. de A. F., Nero, L. A., Pachemshy, J. A. de S., Santana, E. H. W., & Franco, B. D. G. de M. (2002). Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms. International Dairy Journal, 12( 5), 413-418. doi:10.1016/s0958-6946(02)00021-3
NLM
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Vancouver
Beloti V, Barros M de AF, Nero LA, Pachemshy JA de S, Santana EHW, Franco BDG de M. Quality of pasteurized milk influences the performance of ready-to-use systems for enumeration of aerobic microorganisms [Internet]. International Dairy Journal. 2002 ; 12( 5): 413-418.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/s0958-6946(02)00021-3
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 03 nov. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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