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Artigo de periodico
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa
Source: Journal of Cereal Science. Unidade: FCF
Subjects: FARINHA DE TRIGO, LACTOBACILLUS
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ABNT
PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 23 out. 2025.
APA
Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956
NLM
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Vancouver
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Artigo de periodico
Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains (2020)
Lessa, Josimar Henrique de Lima ; Raymundo, Jéssica Francisco; Corguinha, Ana Paula Branco ; Martins, Fábio Aurélio Dias ; Araujo, Anderson Mendes ; Santiago, Franklin Eduardo Melo ; Carvalho, Hudson Wallace Pereira de ; Guilherme, Luiz Roberto Guimarães ; Lopes, Guilherme
Source: Journal of Cereal Science. Unidade: CENA
Subjects: ALIMENTOS FORTIFICADOS, ARROZ, SELÊNIO
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ABNT
LESSA, Josimar Henrique de Lima et al. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains. Journal of Cereal Science, v. 96, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.103125. Acesso em: 23 out. 2025.
APA
Lessa, J. H. de L., Raymundo, J. F., Corguinha, A. P. B., Martins, F. A. D., Araujo, A. M., Santiago, F. E. M., et al. (2020). Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains. Journal of Cereal Science, 96. doi:10.1016/j.jcs.2020.103125
NLM
Lessa JH de L, Raymundo JF, Corguinha APB, Martins FAD, Araujo AM, Santiago FEM, Carvalho HWP de, Guilherme LRG, Lopes G. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains [Internet]. Journal of Cereal Science. 2020 ; 96[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103125
Vancouver
Lessa JH de L, Raymundo JF, Corguinha APB, Martins FAD, Araujo AM, Santiago FEM, Carvalho HWP de, Guilherme LRG, Lopes G. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains [Internet]. Journal of Cereal Science. 2020 ; 96[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103125
Artigo de periodico
Thermal, structural and functional properties of rice bran defatted with alcoholic solvents (2020)
Capellini, Maria Carolina ; Novais, Juliana Souza; Monteiro, Rafaella Fernandes; Veiga, Bruno Q; Osiro, Denise; Rodrigues, Christianne Elisabete da Costa
Source: Journal of Cereal Science. Unidade: FZEA
Subjects: ARROZ, ÓLEOS VEGETAIS, ETANOL, SEPARAÇÃO SÓLIDO-LÍQUIDO, EMULSIFICANTES
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ABNT
CAPELLINI, Maria Carolina et al. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents. Journal of Cereal Science, v. 95, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.103067. Acesso em: 23 out. 2025.
APA
Capellini, M. C., Novais, J. S., Monteiro, R. F., Veiga, B. Q., Osiro, D., & Rodrigues, C. E. da C. (2020). Thermal, structural and functional properties of rice bran defatted with alcoholic solvents. Journal of Cereal Science, 95, 1-9. doi:10.1016/j.jcs.2020.103067
NLM
Capellini MC, Novais JS, Monteiro RF, Veiga BQ, Osiro D, Rodrigues CE da C. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents [Internet]. Journal of Cereal Science. 2020 ; 95 1-9.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103067
Vancouver
Capellini MC, Novais JS, Monteiro RF, Veiga BQ, Osiro D, Rodrigues CE da C. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents [Internet]. Journal of Cereal Science. 2020 ; 95 1-9.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103067
Artigo de periodico
Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits (2017)
Belluco, Bruna; Camargo, Adriano Costa de; Gloria, Eduardo Micotti da; Dias, Carlos Tadeu dos Santos; Button, David Chales; Calori-Domingues, Maria Antonia
Source: Journal of Cereal Science. Unidade: ESALQ
Subjects: CONTAMINAÇÃO DE ALIMENTOS, FUSARIUM, MICOTOXINAS, MOAGEM, TRIGO
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ABNT
BELLUCO, Bruna et al. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits. Journal of Cereal Science, v. 77, p. 284-290, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2017.08.008. Acesso em: 23 out. 2025.
APA
Belluco, B., Camargo, A. C. de, Gloria, E. M. da, Dias, C. T. dos S., Button, D. C., & Calori-Domingues, M. A. (2017). Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits. Journal of Cereal Science, 77, 284-290. doi:10.1016/j.jcs.2017.08.008
NLM
Belluco B, Camargo AC de, Gloria EM da, Dias CT dos S, Button DC, Calori-Domingues MA. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits [Internet]. Journal of Cereal Science. 2017 ; 77 284-290.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2017.08.008
Vancouver
Belluco B, Camargo AC de, Gloria EM da, Dias CT dos S, Button DC, Calori-Domingues MA. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits [Internet]. Journal of Cereal Science. 2017 ; 77 284-290.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2017.08.008
Artigo de periodico
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking (2013)
Vanin, Fernanda Maria; Michon, Camille; Lucas, Tiphaine
Source: Journal of Cereal Science. Unidade: FZEA
Subjects: ÁGUA, AQUECIMENTO DE ÁGUA, REOLOGIA, AMIDO
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ABNT
VANIN, Fernanda Maria e MICHON, Camille e LUCAS, Tiphaine. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. Journal of Cereal Science, v. 58, n. 2, p. 290-297, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2013.06.003. Acesso em: 23 out. 2025.
APA
Vanin, F. M., Michon, C., & Lucas, T. (2013). Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. Journal of Cereal Science, 58( 2), 290-297. doi:10.1016/j.jcs.2013.06.003
NLM
Vanin FM, Michon C, Lucas T. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking [Internet]. Journal of Cereal Science. 2013 ; 58( 2): 290-297.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2013.06.003
Vancouver
Vanin FM, Michon C, Lucas T. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking [Internet]. Journal of Cereal Science. 2013 ; 58( 2): 290-297.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2013.06.003
Artigo de periodico
Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme (2011)
Massaretto, Isabel Louro; Alves, Márcio Fernando Madureira; Mira, Nádia Valéria Mussi de; Carmona, Adriana Karaoglanovic; Lanfer Marquez, Ursula Maria
Source: Journal of Cereal Science. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ARROZ, ANGIOTENSINAS
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ABNT
MASSARETTO, Isabel Louro et al. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science, v. 54, n. 2, p. 236-240, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.06.006. Acesso em: 23 out. 2025.
APA
Massaretto, I. L., Alves, M. F. M., Mira, N. V. M. de, Carmona, A. K., & Lanfer Marquez, U. M. (2011). Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science, 54( 2), 236-240. doi:10.1016/j.jcs.2011.06.006
NLM
Massaretto IL, Alves MFM, Mira NVM de, Carmona AK, Lanfer Marquez UM. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme [Internet]. Journal of Cereal Science. 2011 ; 54( 2): 236-240.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.06.006
Vancouver
Massaretto IL, Alves MFM, Mira NVM de, Carmona AK, Lanfer Marquez UM. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme [Internet]. Journal of Cereal Science. 2011 ; 54( 2): 236-240.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.06.006
Artigo de periodico
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures (2011)
Matsuda, Tatiana Guinoza; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: Journal of Cereal Science. Unidade: EP
Subjects: CONGELAMENTO (ESTUDO), ALIMENTOS CONGELADOS, PANIFICAÇÃO, TERMODINÂMICA
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ABNT
MATSUDA, Tatiana Guinoza e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, v. 53, n. 1, p. 126-132, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2010.11.002. Acesso em: 23 out. 2025.
APA
Matsuda, T. G., Pessôa Filho, P. de A., & Tadini, C. C. (2011). Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, 53( 1), 126-132. doi:10.1016/j.jcs.2010.11.002
NLM
Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002
Vancouver
Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002
Artigo de periodico
Heat induced formation of free radicals in wheat flour (2011)
Andersen, Mogens L; Erichsen, Henriette; Skibsted, Leif H.; Graversen, Heidi B.; Rodrigues Filho, Ubirajara Pereira
Source: Journal of Cereal Science. Unidade: IQSC
Subjects: RADICAIS LIVRES, ALIMENTOS
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ABNT
ANDERSEN, Mogens L et al. Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, v. 54, n. 3, p. 494-498, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.05.007. Acesso em: 23 out. 2025.
APA
Andersen, M. L., Erichsen, H., Skibsted, L. H., Graversen, H. B., & Rodrigues Filho, U. P. (2011). Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, 54( 3), 494-498. doi:10.1016/j.jcs.2011.05.007
NLM
Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007
Vancouver
Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007
Artigo de periodico
Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough (2008)
Matuda, Tatiana Guinoza ; Chevallier, Sylvie; Pessôa Filho, Pedro de Alcântara ; LeBail, Alain; Tadini, Carmen Cecília
Source: Journal of Cereal Science. Unidade: EP
Subjects: ADITIVOS ALIMENTARES (USO), CONGELAMENTO (CONSERVAÇÃO;QUALIDADE), GUAR, PANIFICAÇÃO, PÃO (CONSERVAÇÃO), PÃO (DURABILIDADE)
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ABNT
MATUDA, Tatiana Guinoza et al. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, v. 48, n. 3, p. 741-746, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2008.04.006. Acesso em: 23 out. 2025.
APA
Matuda, T. G., Chevallier, S., Pessôa Filho, P. de A., LeBail, A., & Tadini, C. C. (2008). Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48( 3), 741-746. doi:10.1016/j.jcs.2008.04.006
NLM
Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006
Vancouver
Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006

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