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Artigo de periodico
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes (2024)
Esposto, Bruno Stefani ; Tessaro, Larissa ; Aguilar, Guilherme José; Sobral, Paulo José do Amaral ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Fonte: International Journal of Food Science and Technology. Unidades: FZEA, FFCLRP
Assuntos: FILMES COMESTÍVEIS, QUITOSANA, ANTIOXIDANTES, BIOPOLÍMEROS, MICROENCAPSULAÇÃO, CENOURA
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ABNT
ESPOSTO, Bruno Stefani et al. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, v. 59, n. 3, p. 1384-1393, 2024Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16883. Acesso em: 08 out. 2025.
APA
Esposto, B. S., Tessaro, L., Aguilar, G. J., Sobral, P. J. do A., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2024). Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, 59( 3), 1384-1393. doi:10.1111/ijfs.16883
NLM
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.16883
Vancouver
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.16883
Artigo de periodico
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains (2024)
Cucick, Ana Clara Candelaria ; Bedani, Raquel; Ribeiro, Lara Santos; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: PECTINA, ÁCIDO LÁCTICO
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ABNT
CUCICK, Ana Clara Candelaria et al. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, v. 59, n. 6, p. 3929-3938, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.17141. Acesso em: 08 out. 2025.
APA
Cucick, A. C. C., Bedani, R., Ribeiro, L. S., Franco, B. D. G. de M., & Saad, S. M. I. (2024). Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, 59( 6), 3929-3938. doi:10.1111/ijfs.17141
NLM
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Vancouver
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Artigo de periodico
Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality (2024)
Tobaruela, Eric de Castro ; Meza, Silvia Leticia Rivero ; Massaretto, Isabel Louro ; Pascoal, Grazieli Benedetti; Freschi, Luciano ; Purgatto, Eduardo
Fonte: International Journal of Food Science and Technology. Unidades: IB, FCF
Assuntos: METABOLÔMICA, METABÓLITOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, SOLANACEAE, COMPOSTOS VOLÁTEIS
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ABNT
TOBARUELA, Eric de Castro et al. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, v. 59, n. 6, p. 4315-4325, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.16971. Acesso em: 08 out. 2025.
APA
Tobaruela, E. de C., Meza, S. L. R., Massaretto, I. L., Pascoal, G. B., Freschi, L., & Purgatto, E. (2024). Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, 59( 6), 4315-4325. doi:10.1111/ijfs.16971
NLM
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Vancouver
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Artigo de periodico
Application of microbial exopolysaccharides in packaging films for the food industry: a review (2023)
Guerrero, Beatriz Guevara; Santos, Kamila de Lima ; Kamimura, Eliana Setsuko ; Oliveira, Carlos Augusto Fernandes de
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, BIOPOLÍMEROS
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ABNT
GUERRERO, Beatriz Guevara et al. Application of microbial exopolysaccharides in packaging films for the food industry: a review. International Journal of Food Science and Technology, 2023Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16789. Acesso em: 08 out. 2025.
APA
Guerrero, B. G., Santos, K. de L., Kamimura, E. S., & Oliveira, C. A. F. de. (2023). Application of microbial exopolysaccharides in packaging films for the food industry: a review. International Journal of Food Science and Technology. doi:10.1111/ijfs.16789
NLM
Guerrero BG, Santos K de L, Kamimura ES, Oliveira CAF de. Application of microbial exopolysaccharides in packaging films for the food industry: a review [Internet]. International Journal of Food Science and Technology. 2023 ;[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.16789
Vancouver
Guerrero BG, Santos K de L, Kamimura ES, Oliveira CAF de. Application of microbial exopolysaccharides in packaging films for the food industry: a review [Internet]. International Journal of Food Science and Technology. 2023 ;[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.16789
Artigo de periodico
Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella (2022)
Pérez-Córdoba, Luis Jaime; Xerez, Ana Caroline Pinheiro; Villavicencio, Margarita Núñez de; Trindade, Marco Antonio ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: VIDA-DE-PRATELEIRA, ANÁLISE SENSORIAL DE ALIMENTOS, LISTERIA, PSEUDOMONAS, OXIDAÇÃO
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ABNT
PÉREZ-CÓRDOBA, Luis Jaime et al. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella. International Journal of Food Science and Technology, v. 57, p. 6378-6388, 2022Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15938. Acesso em: 08 out. 2025.
APA
Pérez-Córdoba, L. J., Xerez, A. C. P., Villavicencio, M. N. de, Trindade, M. A., & Sobral, P. J. do A. (2022). Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella. International Journal of Food Science and Technology, 57, 6378-6388. doi:10.1111/ijfs.15938
NLM
Pérez-Córdoba LJ, Xerez ACP, Villavicencio MN de, Trindade MA, Sobral PJ do A. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella [Internet]. International Journal of Food Science and Technology. 2022 ; 57 6378-6388.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.15938
Vancouver
Pérez-Córdoba LJ, Xerez ACP, Villavicencio MN de, Trindade MA, Sobral PJ do A. Applying gelatine: chitosan film loaded with nanoemulsified garlic essential oil/α-tocopherol as active packaging of slice d Omega-3 rich mortadella [Internet]. International Journal of Food Science and Technology. 2022 ; 57 6378-6388.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.15938
Artigo de periodico
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH (2022)
Benoso, Paula; Bittante, Ana Mônica Quinta Barbosa ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, BLENDAS, GEL (FORMAS FARMACÊUTICAS), GELATINA, QUITOSANA
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ABNT
BENOSO, Paula et al. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH. International Journal of Food Science and Technology, v. 57, n. 4, p. 2365-2375, 2022Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15592. Acesso em: 08 out. 2025.
APA
Benoso, P., Bittante, A. M. Q. B., Moraes, I. C. F., & Sobral, P. J. do A. (2022). Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH. International Journal of Food Science and Technology, 57( 4), 2365-2375. doi:10.1111/ijfs.15592
NLM
Benoso P, Bittante AMQB, Moraes ICF, Sobral PJ do A. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH [Internet]. International Journal of Food Science and Technology. 2022 ; 57( 4): 2365-2375.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.15592
Vancouver
Benoso P, Bittante AMQB, Moraes ICF, Sobral PJ do A. Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH [Internet]. International Journal of Food Science and Technology. 2022 ; 57( 4): 2365-2375.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.15592
Artigo de periodico
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films (2021)
Luciano, Carla Giovana; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, LISTERIA, REOLOGIA, STAPHYLOCOCCUS
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ABNT
LUCIANO, Carla Giovana et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, v. 56, p. 587-599, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14731. Acesso em: 08 out. 2025.
APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., Moraes, I. C. F., & Sobral, P. J. do A. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731
NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.14731
Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.14731
Artigo de periodico
Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food (2020)
Francisco, Karen C. A ; Brandão, Pedro F. Brandão ; Ramos, Rui Miguel ; Gonçalves, Luís Moreira ; Cardoso, Arnaldo Alves ; Rodrigues, José A
Fonte: International Journal of Food Science and Technology. Unidade: IQ
Assuntos: AMINAS, SEPARAÇÃO LÍQUIDO-LÍQUIDO
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ABNT
FRANCISCO, Karen C. A et al. Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food. International Journal of Food Science and Technology, v. 55, p. 248–258, 2020Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14300. Acesso em: 08 out. 2025.
APA
Francisco, K. C. A., Brandão, P. F. B., Ramos, R. M., Gonçalves, L. M., Cardoso, A. A., & Rodrigues, J. A. (2020). Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food. International Journal of Food Science and Technology, 55, 248–258. doi:10.1111/ijfs.14300
NLM
Francisco KCA, Brandão PFB, Ramos RM, Gonçalves LM, Cardoso AA, Rodrigues JA. Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food [Internet]. International Journal of Food Science and Technology. 2020 ; 55 248–258.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.14300
Vancouver
Francisco KCA, Brandão PFB, Ramos RM, Gonçalves LM, Cardoso AA, Rodrigues JA. Salting-out assisted liquid–liquid extraction with dansyl chloride for the determination of biogenic amines in food [Internet]. International Journal of Food Science and Technology. 2020 ; 55 248–258.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.14300
Artigo de periodico
White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats (2018)
Santos, Francislaine Anelize Garcia; Freire, Samuel Aparecido; Vieira, Deyvid Parreira; Papa, Paula de Carvalho; Barros, Gabriela Fernandes de; Castilho, Caliê; Guaberto, Luciana Machado; Souza, Lilian Francisco Arantes de; Laposy, Cecília Braga; Nogueira, Rosa Maria Barilli; Santos, Aline de Oliveira; Giometti, Ines Cristina
Fonte: International Journal of Food Science and Technology. Unidade: FMVZ
Assuntos: CHÁ, CORPO LÚTEO, FITOTERAPIA
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ABNT
SANTOS, Francislaine Anelize Garcia et al. White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats. International Journal of Food Science and Technology, v. 53, n. 7, p. 1666-1671, 2018Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13750. Acesso em: 08 out. 2025.
APA
Santos, F. A. G., Freire, S. A., Vieira, D. P., Papa, P. de C., Barros, G. F. de, Castilho, C., et al. (2018). White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats. International Journal of Food Science and Technology, 53( 7), 1666-1671. doi:10.1111/ijfs.13750
NLM
Santos FAG, Freire SA, Vieira DP, Papa P de C, Barros GF de, Castilho C, Guaberto LM, Souza LFA de, Laposy CB, Nogueira RMB, Santos A de O, Giometti IC. White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats [Internet]. International Journal of Food Science and Technology. 2018 ; 53( 7): 1666-1671.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.13750
Vancouver
Santos FAG, Freire SA, Vieira DP, Papa P de C, Barros GF de, Castilho C, Guaberto LM, Souza LFA de, Laposy CB, Nogueira RMB, Santos A de O, Giometti IC. White tea intake interferes with the expression of angiogenic factors in the corpora lutea of superovulated rats [Internet]. International Journal of Food Science and Technology. 2018 ; 53( 7): 1666-1671.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.13750
Artigo de periodico
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures (2015)
Sabo, Sabrina da Silva; Converti, Attilio; Todorov, Svetoslav Dimitrov ; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: LACTOBACILLUS, PROBIÓTICOS, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
SABO, Sabrina da Silva et al. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. International Journal of Food Science and Technology, v. 50, p. 864–870, 2015Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12711. Acesso em: 08 out. 2025.
APA
Sabo, S. da S., Converti, A., Todorov, S. D., Domínguez, J. M., & Oliveira, R. P. de S. (2015). Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. International Journal of Food Science and Technology, 50, 864–870. doi:10.1111/ijfs.12711
NLM
Sabo S da S, Converti A, Todorov SD, Domínguez JM, Oliveira RP de S. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures [Internet]. International Journal of Food Science and Technology. 2015 ; 50 864–870.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.12711
Vancouver
Sabo S da S, Converti A, Todorov SD, Domínguez JM, Oliveira RP de S. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures [Internet]. International Journal of Food Science and Technology. 2015 ; 50 864–870.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.12711
Artigo de periodico
Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice (2013)
Rezzadori, Katia; Petrus, Rodrigo Rodrigues; Benedetti, Silvia; Carminatti, Claudemir Antonio; Petrus, Jose Carlos Cunha
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: CANA-DE-AÇÚCAR, PASTEURIZAÇÃO, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
REZZADORI, Katia et al. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice. International Journal of Food Science and Technology, v. 48, n. 1, p. 1-9, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03124.x. Acesso em: 08 out. 2025.
APA
Rezzadori, K., Petrus, R. R., Benedetti, S., Carminatti, C. A., & Petrus, J. C. C. (2013). Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice. International Journal of Food Science and Technology, 48( 1), 1-9. doi:10.1111/j.1365-2621.2012.03124.x
NLM
Rezzadori K, Petrus RR, Benedetti S, Carminatti CA, Petrus JCC. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 1): 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03124.x
Vancouver
Rezzadori K, Petrus RR, Benedetti S, Carminatti CA, Petrus JCC. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 1): 1-9.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03124.x
Artigo de periodico
Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles (2013)
Moraes, Marília; Carvalho, José Mário Pereira de; Silva, Cíntia Ribeiro da; Cho, Stefany; Sola, Mirella Roberta; Pinho, Samantha Cristina de
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
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ABNT
MORAES, Marília et al. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, v. 48, n. 2, p. 274-282, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2012.03184.x. Acesso em: 08 out. 2025.
APA
Moraes, M., Carvalho, J. M. P. de, Silva, C. R. da, Cho, S., Sola, M. R., & Pinho, S. C. de. (2013). Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. International Journal of Food Science and Technology, 48( 2), 274-282. doi:10.1111/j.1365-2621.2012.03184.x
NLM
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Vancouver
Moraes M, Carvalho JMP de, Silva CR da, Cho S, Sola MR, Pinho SC de. Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 2): 274-282.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2012.03184.x
Artigo de periodico
Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review (2013)
Durán, Nelson; Marcato, Priscyla Daniely
Fonte: International Journal of Food Science and Technology. Unidade: FCFRP
Assuntos: NANOTECNOLOGIA, INDÚSTRIA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
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ABNT
DURÁN, Nelson e MARCATO, Priscyla Daniely. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. International Journal of Food Science and Technology, v. 48, n. 6, p. 1127-1134, 2013Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12027. Acesso em: 08 out. 2025.
APA
Durán, N., & Marcato, P. D. (2013). Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. International Journal of Food Science and Technology, 48( 6), 1127-1134. doi:10.1111/ijfs.12027
NLM
Durán N, Marcato PD. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 6): 1127-1134.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.12027
Vancouver
Durán N, Marcato PD. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review [Internet]. International Journal of Food Science and Technology. 2013 ; 48( 6): 1127-1134.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/ijfs.12027
Artigo de periodico
Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology (2011)
Cortés-Rojas, Diego Francisco; Souza, Claudia Regina Fernandes; Oliveira, Wanderley Pereira de
Fonte: International Journal of Food Science and Technology. Unidade: FCFRP
Assuntos: COMPOSITAE, EXTRATOS (FORMAS FARMACÊUTICAS), ANTIOXIDANTES (ATIVIDADE), COMPOSTOS FENÓLICOS (EXTRAÇÃO)
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ABNT
CORTÉS-ROJAS, Diego Francisco e SOUZA, Claudia Regina Fernandes e OLIVEIRA, Wanderley Pereira de. Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology. International Journal of Food Science and Technology, v. 46, n. 11, p. 2420-2427, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2011.02765.x. Acesso em: 08 out. 2025.
APA
Cortés-Rojas, D. F., Souza, C. R. F., & Oliveira, W. P. de. (2011). Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology. International Journal of Food Science and Technology, 46( 11), 2420-2427. doi:10.1111/j.1365-2621.2011.02765.x
NLM
Cortés-Rojas DF, Souza CRF, Oliveira WP de. Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 11): 2420-2427.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02765.x
Vancouver
Cortés-Rojas DF, Souza CRF, Oliveira WP de. Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 11): 2420-2427.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02765.x
Artigo de periodico
Physical properties of goat milk powder with soy lecithin added before spray drying (2011)
Fonseca, Carolina Rodrigues da; Bento, Milena da Silva Gonçalves; Quintero, Edneli Soraya Monterrey; Gabas, Ana Lúcia; Oliveira, Carlos Augusto Fernandes de
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: LEITE EM PÓ (PROPRIEDADES FÍSICAS), CAPRINOS LEITEIROS, LECITINAS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FONSECA, Carolina Rodrigues da et al. Physical properties of goat milk powder with soy lecithin added before spray drying. International Journal of Food Science and Technology, v. 46, n. 3, p. 608-611, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02527.x. Acesso em: 08 out. 2025.
APA
Fonseca, C. R. da, Bento, M. da S. G., Quintero, E. S. M., Gabas, A. L., & Oliveira, C. A. F. de. (2011). Physical properties of goat milk powder with soy lecithin added before spray drying. International Journal of Food Science and Technology, 46( 3), 608-611. doi:10.1111/j.1365-2621.2010.02527.x
NLM
Fonseca CR da, Bento M da SG, Quintero ESM, Gabas AL, Oliveira CAF de. Physical properties of goat milk powder with soy lecithin added before spray drying [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 3): 608-611.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02527.x
Vancouver
Fonseca CR da, Bento M da SG, Quintero ESM, Gabas AL, Oliveira CAF de. Physical properties of goat milk powder with soy lecithin added before spray drying [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 3): 608-611.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02527.x
Artigo de periodico
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems (2011)
Comunian, Talita Aline ; Quintero, Edneli Soraya Monterrey; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho ; Piccone, Pierpaolo; Pittia, Paola; Fávaro-Trindade, Carmen Silvia
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: PIGMENTOS VEGETAIS, CLOROPLASTOS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline et al. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, v. 46, n. 6, p. 1259-1265, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2011.02617.x. Acesso em: 08 out. 2025.
APA
Comunian, T. A., Quintero, E. S. M., Thomazini, M., Balieiro, J. C. de C., Piccone, P., Pittia, P., & Fávaro-Trindade, C. S. (2011). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, 46( 6), 1259-1265. doi:10.1111/j.1365-2621.2011.02617.x
NLM
Comunian TA, Quintero ESM, Thomazini M, Balieiro JC de C, Piccone P, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 6): 1259-1265.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02617.x
Vancouver
Comunian TA, Quintero ESM, Thomazini M, Balieiro JC de C, Piccone P, Pittia P, Fávaro-Trindade CS. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems [Internet]. International Journal of Food Science and Technology. 2011 ; 46( 6): 1259-1265.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02617.x
Artigo de periodico
Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol (2010)
Rodrigues, Christianne Elisabete da Costa; Oliveira, Ramon de
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: ETANOL, SOLUBILIDADE, EQUILÍBRIO SÓLIDO-LÍQUIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa e OLIVEIRA, Ramon de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol. International Journal of Food Science and Technology, v. 45, n. 4, p. 813-820, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02202.x. Acesso em: 08 out. 2025.
APA
Rodrigues, C. E. da C., & Oliveira, R. de. (2010). Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol. International Journal of Food Science and Technology, 45( 4), 813-820. doi:10.1111/j.1365-2621.2010.02202.x
NLM
Rodrigues CE da C, Oliveira R de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol [Internet]. International Journal of Food Science and Technology. 2010 ; 45( 4): 813-820.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02202.x
Vancouver
Rodrigues CE da C, Oliveira R de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol [Internet]. International Journal of Food Science and Technology. 2010 ; 45( 4): 813-820.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02202.x
Artigo de periodico
Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent (2010)
Rodrigues, Christianne Elisabete da Costa; Aracava, Keila Kazue; Abreu, Fernanda Nóbrega de
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: EXTRAÇÃO DE LÍQUIDOS, EQUILÍBRIO SÓLIDO-LÍQUIDO, SUPERFÍCIES DE RESPOSTA (METODOLOGIA), TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RODRIGUES, Christianne Elisabete da Costa e ARACAVA, Keila Kazue e ABREU, Fernanda Nóbrega de. Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent. International Journal of Food Science and Technology, v. No 2010, n. 11, p. 2407-2414, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02417.x. Acesso em: 08 out. 2025.
APA
Rodrigues, C. E. da C., Aracava, K. K., & Abreu, F. N. de. (2010). Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent. International Journal of Food Science and Technology, No 2010( 11), 2407-2414. doi:10.1111/j.1365-2621.2010.02417.x
NLM
Rodrigues CE da C, Aracava KK, Abreu FN de. Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent [Internet]. International Journal of Food Science and Technology. 2010 ; No 2010( 11): 2407-2414.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02417.x
Vancouver
Rodrigues CE da C, Aracava KK, Abreu FN de. Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent [Internet]. International Journal of Food Science and Technology. 2010 ; No 2010( 11): 2407-2414.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02417.x
Artigo de periodico
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks (2009)
Capriles, Vanessa Dias; Soares, Rosana Aparecida Manólio; Pinto-e-Silva, Maria Elisabeth Machado ; Arêas, José Alfredo Gomes
Fonte: International Journal of Food Science and Technology. Unidade: FSP
Assuntos: GORDURAS NA DIETA (SUBSTITUIÇÃO), MILHO (PROCESSAMENTO), EXTRUSÃO (MÉTODOS), DIGESTIBILIDADE, AMIDO, ALIMENTOS FUNCIONAIS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAPRILES, Vanessa Dias et al. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, v. 44, n. 10, p. 1895-1901, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2009.01915.x. Acesso em: 08 out. 2025.
APA
Capriles, V. D., Soares, R. A. M., Pinto-e-Silva, M. E. M., & Arêas, J. A. G. (2009). Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, 44( 10), 1895-1901. doi:10.1111/j.1365-2621.2009.01915.x
NLM
Capriles VD, Soares RAM, Pinto-e-Silva MEM, Arêas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.x
Vancouver
Capriles VD, Soares RAM, Pinto-e-Silva MEM, Arêas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.x
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 08 out. 2025.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x

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